Bloody Mary Egg Bake Recipes

BLOODY MARY DEVILED EGGS

Steps:

• Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside.
• Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves.

BLOODY MARY EGG BAKE

Steps:

• Preheat the oven to 375 degrees F. Place six 8-ounce ramekins on a rimmed baking sheet.
• Stir together the tomatoes, garlic, shallot, horseradish, Worcestershire, hot sauce, celery seed, 3/4 teaspoon salt and few grinds of pepper in a large bowl until combined. Divide the mixture among the ramekins (each ramekin should be about 2/3 full).
• Use the back of a small spoon to make a well in the center of each ramekin, then carefully crack 1 egg into each, making sure to not break the yolk. Sprinkle each egg with a pinch salt. Bake until the sauce is bubbling, the eggs whites are cooked through and the yolks are still runny, about 25 minutes.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer to drain on a paper-towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet into a small bowl and reserve.
• Increase the heat to medium-high and season the shrimp with a pinch each salt and pepper. Add the shrimp to the skillet and cook until lightly browned and cooked through, about 2 minutes per side. Transfer to the plate with the bacon and set aside. Brush some of the reserved bacon fat on each side of the bread, then add to the pan. Cook until toasted and golden brown, 1 to 2 minutes per side. Transfer to a cutting board and cut each slice of bread into 3 planks.
• Carefully transfer the warm ramekins to a serving plate and season with a couple grinds of pepper. Place 2 to 3 pickles on each of 6 small skewers or toothpicks. Serve the baked eggs with the pickles, crispy bacon, shrimp, toasted bread, and celery.

EGGS FLAMENCO WITH BLOODY MARYS

Steps:

• Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
• Preheat the oven to 400 degrees F.
• Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with the manchego cheese. Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
• When the eggs are done, sprinkle with chives and serve with Bloody Marys.
• Eggselent!
• In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
• Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.