CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY
Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams
BAKED EGG CRISPS
Make and share this Baked Egg Crisps recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°.
- In a large skillet, cook the bacon over med-high heat until crisp, 5-7 minutes.
- Drain the bacon on a paper towel-lined plate, then crumble it up.
- Spread one side of each slice of bread with the butter.
- Press the slices, buttered side up, into each of six 4-ounce ramekins.
- Bake until pale golden, about 8 minutes.
- Remove from the oven and decrease oven temperature to 350°.
- Crack an egg into each ramekin.
- Season the eggs with salt and pepper to taste.
- Sprinkle each one with 1/2 teaspoon of the Parmesan.
- Bake until the whites are set but the yolks are still nice and runny, 15-20 minutes.
- Serve topped with the crumbled bacon.
Nutrition Facts : Calories 212.2, Fat 13.3, SaturatedFat 5.5, Cholesterol 202.3, Sodium 311.9, Carbohydrate 13.1, Fiber 0.6, Sugar 1.3, Protein 9.5
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
CRISPY BAKED EGG ROLLS
Make and share this Crispy Baked Egg Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
- Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
- Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
- Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
- Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
- Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
- Lightly brush the edges of the wrapper with water.
- Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
- Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
- Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7
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