FRENCH ONION EGG SKILLET
Caramelized onions, beef broth, toasted croutons and loads of gooey Swiss cheese bring all the rich flavors of your favorite soup together in this easy egg dish made right in your skillet.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
- Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
- Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
- Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 290 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
BAKED EGGS WITH ONIONS AND CHEESE
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
Provided by Mark Bittman
Categories breakfast, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
- Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
- Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 533 milligrams, Sugar 5 grams, TransFat 0 grams
EGG AND ONION
Make and share this Egg and Onion recipe from Food.com.
Provided by Jewpanese cook
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Hard boil the eggs. Shell them and halve them.
- Put the scallions into the food processor and pulse for 3 seconds
- Add all the remaining ingredients and pulse for another 5 seconds until everything is blended together. Do not turn this into a puree!
- Turn into a dish and chill until needed.
- Serve with fingers of challah, matzah, salad or whatever you fancy.
Nutrition Facts : Calories 148.7, Fat 12.3, SaturatedFat 3, Cholesterol 282, Sodium 353.6, Carbohydrate 0.6, Sugar 0.5, Protein 8.4
SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.
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- After 9 minutes, Immediately remove the eggs from the heat, drain, and plunge into ice-cold water. The eggs need to be rapidly cooled to prevent the yolks from developing a greyish colour.
- Once the eggs are cool, peel off the shells and discard. You may need to rinse off any small fragments of shell and then pat the eggs dry with kitchen paper.
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