Egg Recipes

Artichoke And Roasted Red Pepper Frittata

Recipe By : COOKING RIGHT SHOW #CR9746
Serving Size : 1 Preparation Time :0:20
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Red Onions -- thinly sliced
2 Tablespoons Butter Or Olive Oil
10 Ounces Frozen Artichoke Hearts -- thawed and quartered
2 Large Red Bell Peppers; -- roasted, seeded and
2 Tablespoons Minced Fresh Herbs -- *see notes
6 Large Eggs -- lightly beaten
1/4 Cup Crumbled Feta Cheese
Salt And Freshly Ground Pepper -- to taste


Oven 350=B0 F.

In a 9 or 10-inch non-stick oven proof skillet, sautJ onions in butter
until softened and just beginning to color. Add artichoke hearts and
continue to cook for a minute or two longer. Add red pepper, herbs, eggs,
cheese, salt and pepper and stir until eggs just begin to set. Gently lift
frittata and tilt skillet to evenly distribute any uncooked eggs.

Place in a preheated 375 degree oven (or under a broiler at least 3 inches
from heat) and cook until top is just set. Run a rubber or wooden spatula
around skillet to loosen frittata and invert onto a serving plate. Serve
warm or at room temperature.

Yield: 4-6 as an appetizer

Asparagus Cheese Strata

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 C. milk
1 Lb. fresh asparagus
1 1/2 C. shredded Cheddar cheese
4 beaten eggs
8 Slices stale bread
2 Tbsp. minced onion
1 1/2 Tsp. salt
1/8 Tsp. black pepper
2 Tbsp. melted butter

Cook and drain asparagus. Remove crusts from bread
slices and cut into cubes. Arrange half of bread in the bottom
of a buttered 10 x 6 x 2-inch baking dish. Cover bread with
asparagus cut in pieces (can use canned pieces rather than
fresh or frozen, cooked asparagus). Sprinkle with shredded
cheese. Cover with remaining bread. Beat eggs slightly and
add milk, minced onion, seasonings and butter. Pour over
mixture in dish. Let stand 20 minutes. Bake at 350 degrees for 45 to
50 minutes or until puffed and lightly browned. Can substitute
broccoli pieces for asparagus. Serves 6.

CANYON ROAD EGGS BENEDICT
Categories: Breakfast
Yield: 4 servings

4 English muffins
8 sl Bacon, Canadian
8 Eggs

---------------------------GUACAMOLE HOLLANDAISE---------------------------
2 Avocados
1 c Mayonnaise
2 tb Juice, lime
Tabasco to taste

Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and
Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.

Toast the English muffins and place the 2 halves on each plate. Lightly
saute Canadian bacon and top each muffin half with a slice. Poach eggs and
top each slice of bacon with 1 egg. Pour Guacamole Hollandaise sauce over
them. Garnish with black olive slices and pimento and serve.

DEVILED EGGS AND NOODLES
Categories: Main dish
Yield: 4 servings

1 ea Recipe #19 (Deviled Eggs)
2 tb Chopped Onion
1 tb Margarine Or Butter
2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream
1/3 c Grated Parmesan Cheese
1/3 c Milk
1/3 c Sliced Ripe Olives
2 ts Poppy Seeds
1/2 ts Salt

Prepare Deviled Eggs according to Recipe 19. Cover
and microwave onion and margarine in 1 1/2-Qt
casserole on high (100%) until onion is tender, 1 1/2
to 2 minutes. Stir in remaining ingredients. Cover
and microwave until hot, 5 to 6 minutes.
Arrange eggs on noodles. Cover and microwave until
eggs are hot, 1 to 2 minutes.

Eggs with Caviar
Categories: Side dish, Appetizers, Christmas
Yield: 12 Servings

12 Hard-boiled eggs
1/3 c Mayonnaise
Salt, pepper
1 2 oz. jar caviar

Cut eggs in half, scoop our yolks of each into bowl.
Mash together egg yolks and mayonnaise, season with
salt and pepper. Place a heaped teaspoonful of egg
yolk mixture back into egg halves. Put a small
teaspoonful of caviar over egg mixture. If desired,
red and black caviar can be used for colour contrast.