Recipes Included On This Page Egg Fricassee Egg Frittata Egg Salad Croissant - Wich Egg Sauce for Fish Egg-Stremely Good Dip Eggplant French Toast Style Eggs a la Maitre d'Hotel Eggs and Cheese Eggs Benedict Eggs Coddled in Sour Cream Eggs Motul Style Eggs Sardou Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Egg Fricassee Recipe By :Dr. Oetker German Home Cooking; 1969 Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard-boiled eggs -- (6 to 8) Cooked asparagus tips Fricassee Sauce: 1 1/2 ounces butter or margarine -- (45g) 1 1/2 ounces flour -- (45 g) 2 cups stock 1 teaspoon capers Sliced mushrooms -- a few (optional) 1 anchovy -- 1 to 2 (optional) well-soaked in water Salt 1 tablespoon lemon juice or 2 to 3 tablespoons wine 1 egg yolk -- (1 to 2) 2 tablespoons cold water 1 Small bread balls: 1 ounce butter or margarine -- (30 g) 1 egg Salt 1 1/2 ounces breadcrumbs -- (45g) For the sauce, melt the butter, stir in the flour and cook until pale yellow. Gradually add the cold stock and boil the sauce gently for abut 10 minute. Add the capers, the finely sliced mushrooms and the finely chopped anchovies. Leave to simmer in the sauce for about 10 minutes before adding the salt and the lemon juice or wine. Beat the egg yolks with the cold water and add to the sauce. When the sauce is ready, shell and slice the hard-boiled eggs and add them with the cooked asparagus tips to the fricassee sauce. For the bread balls, cream the butter, add the egg, salt and sufficient breadcrumbs to make a smooth dough. Set aside for about 1/2 hour. Shape into small balls. Boil in salted water until done and serve in the fricassee. Cooking time for the bread balls about 3 minutes. If preferred the fricassee may be served in the shells, sprinkled with grated cheese and browned in the oven. Dr. Oetker German Home Cooking; 1969 Contributed to the FareShare Gazette by Pat; 18 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 17g Fat (71.3% calories from fat); 9g Protein; 6g Carbohydrate; trace Dietary Fiber; 305mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Egg Frittata Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 2 tablespoons olive oil 2 medium potatoes -- thinly sliced [enough to roughly cover bottom of skillet you're using] 1 cup coarsely chopped spinach 1 dash Worcestershire sauce -- or Tabasco sauce 1/2 teaspoon fresh ground black pepper 1 tablespoon chopped fresh basil or 1 teaspoon dried basil 2 tablespoons chopped fresh Italian parsley 1/3 cup shredded Parmesan cheese Balsamic vinegar on the table Turn on broiler. Heat oil in large skillet. Add potatoes and cook on low to medium heat until fork tender. Add spinach and sauté until wilted. Arrange potatoes and spinach in an even layer. Beat eggs, Worcestershire or Tabasco, black pepper and basil. Pour over potato and spinach mixture. Heat should be low to medium: you want the frittata to gradually "set up" without burning on the bottom. It helps to place a cover over the skillet. Check every few minutes. Once edges are slightly dry and the center looks not quite done but no longer runny, sprinkle parmesan over the top in an even layer. If you are using a pan with a plastic or wood handle, wrap the handle in aluminum foil. Place pan under broiler, checking frequently to avoid burning. Once cheese is melted and lightly browned, remove from broiler. Sprinkle with chopped parsley, slice and serve. This is very good with balsamic vinegar sprinkled over it, if you like that sort of thing. The eggs and potatoes are important to the recipe but anything else is optional or could be substituted. It's a good way to make something delicious and filling any time of day with whatever you have in the house! Serves 2-3. Contributed to the FareShare Gazette by Kimberly; 20 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 20g Fat (58.5% calories from fat); 16g Protein; 16g Carbohydrate; 1g Dietary Fiber; 380mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Egg Salad Croissant - Wich Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package Neufchatel cream cheese -- softened 1/4 cup low calorie mayonnaise 1 teaspoon horseradish 1/4 cup chopped onion 1 teaspoon salt 1/2 teaspoon pepper 6 large hard cooked eggs -- chopped 4 medium croissants In medium bowl, mix cream cheese, mayonnaise and horseradish until smooth. Stir in onion, salt and pepper. With rubber spatula, fold in eggs. Cover; refrigerate for one hour. When ready to serve, slice croissants in half; spread egg salad over each croissant. Garnish with shredded lettuce, ripe black olives, or fresh sliced tomato. Yields 4 sandwiches. Contributed to the FareShare Gazette by Cora; 3 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 12g Fat (45.7% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 959mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Egg Sauce for Fish Recipe By :Compiled and Edited by Judith Bosley Serving Size : Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter -- melted 4 tablespoons flour 1 1/2 cups milk 2 hard-boiled eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice Add flour to melted butter in a sauce pan and cook over medium heat for two minutes; add milk, seasonings and lemon juice. Cook until thickened and smooth. Remove from heat and stir in eggs that have been very finely chopped. Serve over baked fish. No yield given. Source : "Fish Food" S(MC Formatted by Dee): "" Copyright : "© 1990 Judith Ann Bosley ; ISBN 0-930809-08-4" Contributed to the FareShare Gazette by Dee; 1 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg-Stremely Good Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice 2 tablespoons chopped onion 2 tablespoons prepared mustard 1/2 teaspoon Tabasco sauce 1/2 teaspoon seasoned salt 1/4 teaspoon white pepper 6 ounces cream cheese -- cubed 1 pimento -- chopped 6 hard-boiled egg Chips, crackers and/or raw vegetables Combine lemon juice, onion, mustard, Tabasco sauce, seasoned salt, pepper, cream cheese and pimento in blender container. Blend until smooth. Add hard boiled eggs, 1 at a time. Beat well until light. Spoon into bowl. Serve with chips, crackers and/or raw vegetables. Source : "Source Unknown" NOTES : Can easily be cut in half, this recipe makes a lot. S(mastercook formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 8 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 15g Fat (75.5% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 243mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Eggplant French Toast Style Recipe By :National Honey Board Serving Size : 7 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant Salt 2 eggs 2 tablespoons milk 1 tablespoon honey Corn flake or cracker crumbs Butter or margarine Honey -- warm Slice eggplant into 1/4-inch rounds, paring if desired. Sprinkle generously with salt and set aside on paper towels or in a colander for 30 minutes. Rinse slices thoroughly to remove salt and brown juice that has formed. Pat dry. Beat eggs slightly and combine with milk and honey. Dip eggplant slices into egg mixture, then into crumbs, coating both sides. Melt butter in large skillet over medium heat. Add eggplant slices and cook until brown on both sides and fork-tender. Add more butter to skillet as needed. Serve eggplant slices with additional butter and warm honey. S(Formatted by Chupa): "." Contributed to the FareShare Gazette by Chupababi; 5 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 2g Fat (27.1% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 20mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Eggs a la Maitre d'Hotel Recipe By :Beeton's Book of Household Management Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh butter 1 tablespoon flour 1/2 pint milk Pepper and salt to taste 1 tablespoon minced parsley 1/2 lemon -- juice of 6 eggs Put the flour and half of the butter in a sauce pan; stir over fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce and add the minced parsley. Boil the eggs hard, strip off the shells, cut the eggs into quarters and put them on a dish. Bring the sauce to the boiling point, add the lemon juice, pour over the eggs and serve. Time : 5 minutes to boil the sauce; the eggs 10 to 15 minutes. Serves 4-5 persons. Beeton's Book of Household Management. Mrs. Isabella Beeton London 1861 (That is right 1861). Contributed to the FareShare Gazette by Pat; 18 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 9g Fat (54.2% calories from fat); 11g Protein; 6g Carbohydrate; trace Dietary Fiber; 289mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Eggs and Cheese Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 green bell peppers 3 red bell peppers 3/4 pound medium sharp cheddar cheese -- grated 3/4 pound Monterey Jack cheese 9 eggs 1 pint ricotta cheese 1 pint sour cream 1 teaspoon salt 1/2 teaspoon white pepper 2 cups fresh salsa Preheat oven to 350 degrees F. Grease 10 1/2 x 14 3/4 x 2 1/3-inch casserole pan. Wash, seed and slice the peppers into 1/4-inch thin strips. Layer pepper strips with two grated cheeses until all are used. Process ricotta cheese in food processor until smooth. Add seasonings and sour cream and blend 5 seconds more. Add eggs and process until well blended. Pour over pepper and cheese in baking pan. Bake 1 hour until puffed and golden and set in the middle. Remove from oven and let stand 10 minutes before serving. Serve salsa in a separate dish. Serves 16-18. Contributed to the FareShare Gazette by Patty; 31 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 17g Fat (69.7% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Eggs Benedict Recipe By :Katherine Greenberg and Barbara Kyte Serving Size : 1 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----For 1---- 1 English muffin -- split and toasted butter 2 slices Canadian bacon -- or ham, sautéed 1 teaspoon vinegar 2 eggs 1/3 cup Hollandaise Sauce ----For 2---- 2 English muffins -- split and toasted butter 4 slices Canadian bacon -- or ham, sautéed 1 teaspoon vinegar 4 eggs 2/3 cup Hollandaise Sauce Spread toasted English muffins with butter. Top each muffin half with 1 slice of Canadian bacon. Place in a 200F. oven and keep warm. Place water to a depth of 1 inch in a saucepan. Add vinegar and bring to a boil. Reduce heat to simmer. Gently break eggs into water and cook 3 to 5 minutes, or to desired degree of doneness. Remove eggs with a slotted spoon. Place 1 egg on each muffin half and pour Hollandaise Sauce over eggs. Serve immediately. Source : "Cooking for 1 or 2" S(MC Formatted by Dee): "" Copyright : "1993 Bristol Publishing Enterprises, Inc ; ISBN 1-55867-089-0" Contributed to the FareShare Gazette by Dee; 1 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggs Coddled in Sour Cream Recipe By :Polish Cookery by Marja Ochorowicz-Monatowa; 1958 Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1 tablespoon butter 1 teaspoon flour -- (scant teaspoon) 1 cup sour cream Salt and pepper to taste Melt but do not brown the butter. Blend in flour, then add sour cream and stir until smooth. When mixture is hot and bubbly, carefully drop eggs into it. Cover and allow to steam until the whites are done. Serves 3 generously as a luncheon dish. Note : This may be varied by the addition of a little chopped dill or caraway seed sprinkled over the eggs directly before serving. Another variation is to sprinkle with Parmesan cheese. Polish Cookery by Marja Ochorowicz-Monatowa; 1958 Contributed to the FareShare Gazette by Pat; 18 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 29g Fat (77.7% calories from fat); 14g Protein; 5g Carbohydrate; trace Dietary Fiber; 418mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Eggs Motul Style Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups black beans, dry -- (8 ounces) 3 cups water 1/4 cup chopped onion -- (1 small) 1 garlic clove -- minced 1 teaspoon salt 8 ounces tomatoes -- finely chopped (1 can) 2 tablespoons finely chopped onion 1/2 teaspoon salt 1/8 teaspoon cayenne pepper Vegetable oil 10 ounces peas -- frozen 1 1/2 cups chopped ham 8 corn tortillas -- (8-inch diameter) 8 large eggs 2 ounces Monterey Jack cheese -- shredded * * There should be about 1/2 cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the 1/4 cup of onion, garlic and the 1 teaspoon of salt then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tablespoons of chopped onion, 1/2 teaspoon of salt and the cayenne. Set aside. Heat the 2 tablespoons of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300F oven. In the same oil fry the eggs until they are set. Season with the salt and pepper. Place an egg on the top of each bean-covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot. Contributed to the FareShare Gazette by Nancy; 19 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 12g Fat (44.6% calories from fat); 15g Protein; 19g Carbohydrate; 4g Dietary Fiber; 206mg Cholesterol; 899mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Eggs Sardou Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-07 July 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 artichoke bottoms 1 1/2 cups Hollandaise sauce 10 anchovy fillets -- chopped 2/3 cup smoked ham -- ground 1 small truffle -- slivered 8 eggs -- poached and trimmed Preheat the oven to 450F. Fill each artichoke bottom with chopped anchovy. Arrange on a baking sheet. Heat for 5 minutes. Set aside - keep warm. Set a poached egg on top of each artichoke. Top with Sauce Hollandaise. Sprinkle with chopped smoked ham. Top with slivers of truffle. Serve immediately. Contributed to the FareShare Gazette by Nancy; 16 July 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 9g Fat (51.2% calories from fat); 10g Protein; 10g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 1057mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.