lace 6 eggs into boiling water and set time for 7 minutes
Preheat oven to 350\u00b0F.
Lightly butter both sides of the bread and place on cookie sheet.
Layer ham then pineapple on one slice of bread.
Sprinkle with marjoram and top with cheese.
Bake for 7 to 12 minutes or until cheese is melted and sandwich is heated through.
Serve hot.
NOTE: The Germans eat this with a knife and fork. Try this with mayonnaise instead of butter (top side only), or 1000 Island or Ranch dressing. Serve with a fried egg for breakfast, or a salad for lunch or dinner.
Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled eggs.
In a colander, rinse frozen peas under hot water for 3-4 minutes (keeping the peas crunchy).
In a large bowl combine peas, diced onion, cubed cheddar cheese, roughly chopped hard boiled eggs and mayonaise. Stir with wooden spoon gently to combine and chill for at least an hour. Just before serving sprinkle with salt and pepper to taste.
Serve as a side dish or for a refreshing salad for lunch or dinner!
Enjoy with family and friends.
To hard boil the eggs, place eggs in a saucepan and cover
Place eggs in a saucepan; cover with
Cook, drain and cut asparagus in 1-inch pieces.
Spread in 7 x 11-inch pan.
Cover
with
bread, 1 1/2 cups cheese and ham. Blend eggs,
milk
and
seasonings.
Pour
over
bread. Refrigerate 8 hours or
overnight.
Bake, uncovered, 1 hour at 325\u00b0.
Last 15 minutes,
top
with
3/4 cup Cheddar cheese and finish baking.
Let stand
5 minutes before serving.
Serves 6 or 8.
Preheat the oven to 400\u00b0F. Brush four 3/4-cup baking dishes with oil.
Heat 1 tbsp of olive oil in a medium skillet on medium heat. Cook the red onion, mushrooms and parsley, stirring, until the onion softens.
Remove the pan from the heat. Stir in half of the Brie cheese. Divide the mushroom mixture among the dishes. Break 2 eggs into each dish.
Bake for 5 mins. Increase the oven temperature to 425\u00b0F. Sprinkle the remaining Brie cheese over the eggs. Bake for 5 mins or until the eggs are set and cheese melts. Serve hot.
Mix all ingredients together.
Use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
nion rings and eggs, simmer for 10 mins. Remove eggs, while retaining broth
Layer the eggs with the onion in a 2 quart jar to within 1\" of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
Make sure the eggs are completely covered.
Grate cheese and break eggs into a dish but don't stir them.
Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.
Spray 9 x 13-inch pan with Pam.
Put in chicken, cover with cheese.
Mix wine and soup and pour over.
Mix stuffing with melted margarine and place on top.
Bake at 350\u00b0 for 60 minutes.
Serves 10 for lunch and 8 for dinner.
Place trout in a food processor with butter and lemon juice and process to a smooth paste. Season well with pepper.
Toast bread, spread with trout butter and cut into 1 inch-wide fingers. Sprinkle with chives and set aside.
Half fill a small saucepan with water, adding a good pinch of salt. Bring to simmering point on medium heat and carefully lower in eggs. Boil for 3 mins then lift out and place in egg cups. Serve immediately with smoked trout toast fingers.
large bowl, whisk together eggs and salt until well blended
ntire egg. Repeat for the remaining eggs. Chill for a minimum of 20
br>BOIL - not simmer - the eggs for 6 minutes.
Turn off
ifferent sized elastic bands around eggs. Wrap them snugly but not
bout 1 inch water. Remove eggs and stir vinegar into the