Eggs Cebolla Recipes

Steps:

• Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
• Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

Steps:

• Preheat oven to 300°F.
• Lightly grease 6 individual custard cups (Thanks Jellyqueen for the suggestion!), and inside make a mound consisting of one slice crumbled bacon, one teaspoon chopped chives, and one teaspoon chopped basil.
• Break one egg into each custard cup, sprinkle each egg with one tablespoon (or more)cheese, cover with foil, and put in the oven until cooked to your desired doneness and the cheese is melted.
• About 10 minutes for medium, depending on your oven.

Steps:

• In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
• In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
• Cut the onions in half and slice them very thinly. Put them into a large bowl.
• Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
• Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
• Add the ground spices then the chilies to the bowl and stir in the vinegars.
• Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.

Steps:

• Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
• The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
• Insert the bologna cups into the cups of a lightly greased muffin tin.
• Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
• Sprinkle with salt, pepper and paprika.
• Bake at 375°F about 15 to 20 minutes or until the eggs are set.

Steps:

• Heat oven to 400°F. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.
• Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.
• Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.