Eggs A La Trish Recipes

Steps:

• For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
• Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
• Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
• For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
• Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
• Serve the baked eggs warm with the hollandaise.

Steps:

• Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
• Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
• Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
• Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
• Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

Steps:

• For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated.
• Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan.
• Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
• For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper.
• Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce.

Steps:

• Cook onion in butter till tender.
• Stir in soup and dash of pepper.
• Blend in milk and bring to a boil.
• Reduce heat and slip eggs into sauce.
• Cover and simmer until eggs are set, about 10 to 15 minutes.
• Place egg on muffin and top with sauce.

Steps:

• Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.