German Baked Eggs A La Conifer House Recipes

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EGGS IN MUSTARD SAUCE (GERMAN EIER IN SENFSOßE)



Eggs in Mustard Sauce (German Eier in Senfsoße) image

Eggs in Mustard Sauce is a classic German dish. Typically served with boiled potatoes, the hard-boiled eggs in a thick and savory mustard sauce tie the whole dish together! It's a perfect choice for a simple but filling meal.

Provided by Recipes From Europe

Categories     Dinner

Time 20m

Number Of Ingredients 9

6 eggs
1 yellow onion (finely chopped)
2 tablespoons butter
3 tablespoons flour
1 cup vegetable broth
1 cup milk
1 1/2 tablespoons dijon mustard
a pinch of sugar
salt to taste

Steps:

  • Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
  • In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
  • Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
  • Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 15 g, Protein 17 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 399 mg, Sodium 747 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g

GERMAN BAKED EGGS A LA CONIFER HOUSE



German Baked Eggs a La Conifer House image

Make and share this German Baked Eggs a La Conifer House recipe from Food.com.

Provided by catpanclub2

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

12 eggs
4 cups shredded cheese
2 cups cottage cheese
1/4 cup flour
1 teaspoon baking powder
pepper
Mrs. Dash seasoning mix

Steps:

  • Beat eggs.
  • Mix in remaining ingredients.
  • Bake (in ramekins or a casserole) at 350 for about 40-50 minutes.
  • Test by inserting a knife; it will come out clean when done.

Nutrition Facts : Calories 487.8, Fat 31.6, SaturatedFat 16.7, Cholesterol 481.7, Sodium 1211.8, Carbohydrate 13.1, Fiber 0.1, Sugar 1, Protein 36.7

GERMAN BAKED EGGS



German Baked Eggs image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 6

1 dozen eggs
1 pound Monterey Jack cheese, grated
2 cups cottage cheese
1/4 cup flour
1 tsp baking powder
1/4 cup margarine, melted

Steps:

  • Mix ingredients in a large bowl
  • Pour into greased 9x13 pan.
  • Bake at 350°F for 35-40 min until eggs are set and top is light brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EGGS à LA GOLDENROD



Eggs à la Goldenrod image

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

4 hard-cooked eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Steps:

  • Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
  • In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  • Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  • To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

GERMAN EASTER EGGS (OSTEREIER)



German Easter Eggs (Ostereier) image

Thought I would share this simple, old-fashioned method for beautiful bright and shiny colored Easter eggs. My mother and German Oma made Easter Eggs this way, ever since I can remember. The eggs can be dyed with store-bought dyes or by boiling the eggs with natural substances such as onion skin, tea, beetroot juice, spinach, nettle roots and leaves, alder or oak bark. Vinegar added to the water makes the colors brighter, and rubbing with either bacon fat or salad oil produces a shine.

Provided by BecR2400

Categories     Breakfast

Time 5m

Yield 12 colored Easter Eggs

Number Of Ingredients 2

12 hardboiled egg, colored (we dye them in mugs of boiling water with store-bought dye, with a little vinegar added to the water)
bacon grease or salad oil, for rubbing

Steps:

  • When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
  • Arrange them in an attractive basket or platter lined with green Easter "grass".
  • Keep eggs cool until it's time for the Easter Egg Hunt.

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