BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
HOMEMADE BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
BAKED SCOTCH EGGS WITH MUSTARD SAUCE
You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe.
Provided by Late Night Gourmet
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
- If grinding your own pork, trim fat from pork and cut into 1" cubes.
- Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
- To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
- If grinding your own pork, remove pork from the freezer and grind.
- Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
- Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
- Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
- Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
Nutrition Facts : Calories 326.1, Fat 14, SaturatedFat 4.4, Cholesterol 299.6, Sodium 1752.4, Carbohydrate 13.1, Fiber 1.8, Sugar 1.4, Protein 35.2
MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
MUSTARD-BAKED EGGS
Taken from "The Low-Carb Comfort Food Cookbook." "These mustard-baked eggs are extremely easy to prepare and can give a special flair to breakfast with nothing more than a touch of mustard and some cheese and cream. You'll want to make this dish often--and not necessarily just for breakfast.
Provided by Tarbean
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Lightly butter or oil two 4" ovenproof ramekins or bowls.
- Mix together the cheese, cream, mustard, salt, and pepper.
- Crack two eggs into each ramekin. Pierce yolks with a toothpick. Bake eggs for 10 minutes. Remove from oven and spoon the cheese-mustard mixture over each egg. Return to oven and bake another 5-6 minutes until the eggs are done and the cheese has melted.
- Variation: Microwaved.
- Cover ramekins with waxed paper. Cook eggs for 2 minutes in microwave on high. Add cheese-mustard mixture. Cook for about 1 minute longer on high. (These times are approximate, since microwave ovens vary.).
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