Brunch Eggs With Herbed Cheese Sauce Recipes

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

BRUNCH EGGS WITH HERBED CHEESE SAUCE

Steps:

• In a small saucepan, melt the butter and stir in flour; remove from heat.
• Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• Boil and stir 1 minute; stir in Cheddar cheese, basil.
• Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
• Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 5 minutes or until thickened throughout but still moist.
• Place 1 slice bacon on each muffin half.
• Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
• Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• Serve with fresh fruit for a delightful brunch for 4.

EGGS IN HEAVEN

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

JERSEY HAM, EGG, BAGEL AND HERB CREAM CHEESE BREAKFAST SANDWICH

Steps:

• Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of chile powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
• Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
• Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
• Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
• Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve.

HERBED EGG BREAKFAST TOAST WITH HOT PEPPER SAUCE

Steps:

• Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the top of each piece of toast lightly with the melted butter or ghee.
• Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork. Stir in the cilantro, parsley and scallions. Add the eggs to the remaining butter in the skillet over medium-low heat and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
• Put 2 slices of toast on 2 plates. Top each toast with a slice of tomato. Top with the eggs. Drizzle with the Hot Pepper Sauce and serve.
• Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
• Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil. Makes about 1 1/4 cups.

EGGS BAKED IN CHEESE SAUCE

Steps:

• Melt butter in sauce pan over medium heat sprinkle in flour a little at a time stirring constantly as you go.
• Once all flour has been added you will have a pasty ball in your pan - do not be alarmed begin to add in the milk small amounts at a time stirring as you go, this can take a while, be patient you don't want to make glue.
• All your milk is in and your sauce will now seem a bit thin, do not be alarmed. Begin to slowly add your cheese, letting it melt inches then season to taste (this means you should taste it at this point.)
• Pour about 1/3 of the cheese sauce into the bottom of a baking dish, crack your eggs one by one into the cheese sauce, cover the eggs with the remaining cheese sauce.
• Bake in 350°F oven for 30-45 minutes.
• Serve each egg over an English muffin, sausage ham and/or bacon are great along side.

EGGS BENEDICT WITH CHEESE SAUCE

Steps:

• In a small saucepan, gradually stir cornstarch into milk until smooth.
• Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
• Boil 1 minute to thicken.
• Add cheese and stir until smooth.
• Keep warm.
• Spray large 3 inch deep skillet with cooking spray.
• Pour 2 inches of water into skillet.
• Bring water to boil and reduce heat to simmer.
• Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
• Remove with slotted spoon and drain well.
• Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.