Company Eggs And Cheese Recipes

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

COMPANY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Increase oven temperature to 450°F.
• Beat cream cheese and cottage cheese in large bowl with mixer until blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 15 min. Reduce oven temperature to 250°F; continue baking 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Cool completely. Refrigerate 4 hours.

COMPANY EGGS

Steps:

• Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
• Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
• Spread chard mixture evenly in a 13x9x2" baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
• Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
• DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.

COMPANY SCRAMBLED EGGS

Steps:

• Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
• Blend well, then add one more egg and blend again.
• Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
• Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
• Warm a 10-inch (preferrably nonstick) skillet over medium heat.
• Hold the pan away from the stove and spray with the cooking spray.
• Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
• Add the shallots and salt and sauté briefly.
• Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
• Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
• Return the pan to the heat.
• After about one minute, repeat the standing and scraping procedure.
• Continue until the eggs are cooked almost to your liking.
• They will continue to cook after removed from the heat.
• Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

SCRAMBLED EGGS WITH CHEESE

Steps:

• Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
• Put tablespoon of butter or oil in pan over Medium heat.
• Pour egg/cheese mixture into pan. Stir constantly with spatula until done.