Egg recipes
All recipes courtesy of the American Egg Board
Mexi Eggs-in-a-Hole
Makes 4 servings
Ingredients:
2 tablespoons butter, at room temperature
4 round slices whole-grain bread
4 large eggs
1/4 cup shredded pepper jack cheese
1/4 cup salsa
Directions:
1. Spread butter on both sides of bread slices. Cut out a circle in the middle of the bread using a round cookie cutter.
2. Arrange two bread slices in an ovenproof skillet and heat over medium heat. Break one egg into the center of each bread hole and cook until just the bottom of the eggs are set. Flip eggs over,
if desired, to cook yolks.
3. Sprinkle cheese over eggs and place under a broiler. Cook until cheese melts. Repeat process until all eggs are cooked. Serve with salsa and the cut-out circles for dipping.
Cheesy Deviled Eggs
Makes 6 servings
Ingredients:
6 large eggs
1/3 cup cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons minced green onions
Directions:
1. Place eggs in a large pot, and fill pot with cold water, just enough to cover them by 1 inch. Heat water to a boil, remove pot and cover with a lid. Let eggs sit 15 minutes.
Drain and let cool.
2. When eggs are ready to be handled, peel and slice in half lengthwise and spoon out yolks, saving whites. Mix yolks with remaining ingredients and stir until just combined. Spoon yolk mixture
into reserved egg whites. Chill until ready to serve.
Classic Eggs Benedict
Makes 4 servings
Ingredients:
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1 stick chilled butter, cubed
1/4 teaspoon salt
1/8 teaspoon paprika
Pinch of pepper
8 large eggs
8 slices Canadian bacon, fried
4 English muffins, split in half and toasted
Directions:
1. Whisk egg yolks, water and lemon juice in a small pot until combined. Cook over the lowest possible heat, whisking continually so the yolks don’t scramble.
2. When mixture is slightly bubbling, stir in butter one cube at a time until sauce is thick. Remove pot from heat immediately and stir in paprika and pepper.
3. Meanwhile, heat 2 to 3 inches of water in a deep skillet to boiling. Add 1 tablespoon of white vinegar if desired. Reduce heat to a simmer and add eggs one at a time. Cook eggs 3 to 5 minutes or
until desired degree of doneness.
4. Remove eggs with a slotted spoon and drain on paper towels while putting together the rest of the dish. Place one piece of bacon on each muffin half along with one egg. Spoon the hollandaise
sauce over eggs and serve right away.
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