CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
SOFT AND CREAMY SCRAMBLED EGGS
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, and not too wet.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 15m
Yield Makes approximately 2 servings
Number Of Ingredients 3
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
- Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
Nutrition Facts : Calories 168, Protein 13 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 380 mg
PEPPERY, CREAMY GREENS WITH EGGS
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Provided by Christian Reynoso
Categories Milk/Cream Olive Oil Onion Garlic Mustard Greens Arugula Watercress Egg Pepper Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Brunch Breakfast Easter Spring Mother's Day
Yield 2-4 servings
Number Of Ingredients 11
Steps:
- Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
- Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
- Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
- Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
- Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.
CREAMY SWEET ONIONS
Well coated with a tangy sour cream and celery seed dressing, these sweet-sour onions can sure dress up a juicy burger. My sister likes to serve them as a side salad when our family gets together in summer up at the lakes. -Ethel Lowey, Fort Frances, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY EGGS AND CARAMELIZED ONIONS
Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.
Provided by fluffernutter
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
- Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
- Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
- TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.
Nutrition Facts : Calories 321.7, Fat 20.3, SaturatedFat 9.6, Cholesterol 455.4, Sodium 243, Carbohydrate 17, Fiber 1.2, Sugar 4, Protein 17.7
RECIPE: LOX, SCRAMBLED EGGS AND ONIONS - GABE KENNEDY RECIPE
In this simple breakfast recipe, creamy eggs with sweet onions and smoky soft salmon are finished with the perfect touch of Aleppo heat.
Provided by Tasting Table Staff
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
- Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to overaerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, 2½ minutes. Remove from the heat and immediately stir in the lox.
- Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.
BAKED EGGS WITH ONIONS AND CHEESE
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
Provided by Mark Bittman
Categories breakfast, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
- Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
- Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 533 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY EGGS AND SWEET ONIONS
Make and share this Creamy Eggs and Sweet Onions recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut each onion in half lengthwise through stem; then cut each half into thin slices.
- In a 5-quart Dutch oven over medium heat, melt butter; add onions and cook, stirring, until soft but not browned, about 25 minutes.
- In a 2-quart pot over medium heat, scald milk but DO NOT BOIL.
- Gradually stir flour into the onion mixture until well blended; slowly pour in hot milk and cook, stirring, until sauce boils and thickens.
- Slice eggs 1/2 inch thick and reserve about 10 slices to garnish the top of the dish.
- Gently stir remaining egg slices into the sauce; season to taste with salt and pepper and spoon the mixture into a large, warm, rimmed platter.
- Garnish with reserved egg slices.
Nutrition Facts : Calories 333.3, Fat 18.4, SaturatedFat 8.9, Cholesterol 350.4, Sodium 198.1, Carbohydrate 26.8, Fiber 2.2, Sugar 6.9, Protein 15.6
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