GREAT-GRANDMA'S SCALLOPED EGGS
Make and share this Great-Grandma's Scalloped Eggs recipe from Food.com.
Provided by Joanie Grow
Categories Breakfast
Time 36m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F.
- Grease an 8" square glass baking dish and cover bottom with a layer of crumbs.
- Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon, dot with a few bits of butter, then repeat this layering process, finishing with a layer of buttered crumbs.
- Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish.
- Place, uncovered, in the oven until heated and browned, about 4-6 minutes.
- Serve over buttered toast, bagels or biscuits.
- Yield: 4 to 6 servings.
- Joanie's Note: This is good served over hash brown potatoes too!
PERFECT SUNNY-SIDE-UP EGGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
SCRAMBLED EGGS WITH BAY SCALLOPS AND BACON
Provided by Jason Epstein
Categories breakfast, brunch, dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
- Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
- Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
- Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
- Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
- To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
- Serve with toasted brioche and chilled prosecco.
Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 32 grams, Sodium 1373 milligrams, Sugar 3 grams, TransFat 1 gram
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