ill a large shallow skillet with water; bring to a boil
ender, and the sausage is cooked through, about 12 minutes.
inutes. Add the onion, season with salt and pepper, and cook
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
Set aside.
Toss potatoes with salt, pepper and garlic in
lender and blend until smooth. With the motor running, gradually add
The potato flakes make a full-bodied filling. One basic recipe with several variations to chill overnight.
Preheat broiler.
Mash avocado. Mix in onion and lemon juice. Season. Add basil. Set aside.
Brush bread with oil. Broil bread and tomatoes for 2 mins per side, until bread is crisp.
Top toast with avocado mixture and poached eggs. Serve with tomatoes and olive tapenade. Garnish with extra basil.
Cook the quail eggs in a pot of boiling water for 3 mins then drain and run under cold water for 5 mins. Peel and cut each egg in 1/2.
Mix the orange zest and juice with the yogurt, honey and mustard and season. Toss with the salad greens then place on 4 serving plates. Top with the eggs. Serve with crusty bread.
Slice hard-cooked eggs in baking dish.
Blend soup with mayonnaise.
Gradually add milk, stirring until well blended.
Add chopped onion.
Pour over eggs.
Sprinkle crispy cooked bacon crumbled around edge of dish.
Bake at 350\u00b0 for 20 minutes.
ry ingredients. Stir in the eggs, melted butter, and salt and
iquid as possible. Pat dry with paper towels and place in
Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork.
Stir in mayonnaise, vinegar, mustard and the salt.
Stuff egg whites with yolk mixture.
Garnish with paprika.
Makes 12 servings.
Cook onion in butter until soft, blend in flour and salt.
Add water, lemon juice, horseradish and Worcestershire.
Cook and stir until mixture boils.
Dice 1 of eggs and stir into dressing.
Pour dressing over spinach that has been washed and torn into small pieces and is in a bowl.
Toss lightly.
Garnish with egg and crumbled bacon.
Sprinkle with paprika.
f hard-cooked eggs and transfer to a bowl; mash yolks with a
Peel hard-cooked eggs.
Combine sausage, parsley, sage, salt and pepper in a large mixing bowl.
Mix well.
Divide sausage mixture.
Press meat mixture around egg with hand, keeping the oval sausage shape.
Sprinkle eggs with flour, coating lightly on all sides.
Dip into beaten egg and roll in crumbs.
Heat oil in deep fryer or deep heavy pan to 350\u00b0 on deep fat thermometer. Cook one egg at a time for about 4 to 5 minutes until brown. Drain, cool and refrigerate.
Serve hot or slice in half and serve cold.
boil and cook the eggs for 4 mins. Drain and
Blanch asparagus in boiling salted water for 2 mins. Drain. Distribute between serving plates. Top with poached eggs. Sprinkle with Parmesan and drizzle truffle oil over top. Season.
Serve with toasted baguettes.
Combine the celeriac, potato and mustard in a large bowl and season to taste. Toss lightly with your hands.
Heat the oil and butter in a large nonstick skillet on medium heat until the butter melts. Drop heaping tablespoons of the celeriac mixture into the pan, pressing down to form cakes and leaving a 3/4-inch space between each one. Cook for 3-4 mins each side, until golden and crisp.
Serve the fritters topped with poached eggs. Sprinkle with celery leaves to serve.
Combine hard-cooked eggs with minced, cooked liver.
Season with salt, pepper and prepared horseradish.
Moisten with mayonnaise.