What's a tasty, easy dish I can make with eggs?

Question

What's a healthy, easy, delicious dish I can make in a short time with eggs?

I've got a couple of dozens of eggs!

Answer 1

frankly i love a baked egg with cream and a really great cheese.



preheat oven to 350 F

butter custard dish, put spinach and bacon on bottom of dish or whatever you like



put in one egg and top with about a tablespoon heavy cream.



add cheese of your choice- i LOVE it with goat's milk gouda. highly recommended. put however much you want. i put about a third of a cup or so.



bake for 15 to 20 minutes. it might be done if you think it's not- the cream on top tricks you a little bit.



enjoy!! it's amazing how much better this is than a regular scrambled egg, or some other common way of cooking it.

Answer 2

1

Answer 3

This is as healthy as I get



Fake French Toast

2 eggs

1 TBS water

1 pkt Splenda or 1 TB sugar

dash of cinnimon



Beat the eggs (by hand is fine) in a small bowl. Add the rest and beat some more. Spray a small fry pan with non-stick spray. Heat on medium high until a drop of water would sizzle. Pour eggs into pan and cover. Cook until set. (Covering the pan makes this light and fluffy.)



Serve immediately with a little no sugar syrup ...optional..i haven't used it.

Answer 4

STUFFED EGGS



1 dozen eggs

1 tablespoon butter

2 tablespoons ham, cooked and minced

salt and pepper to taste

1/2 tsp dry mustard

1 onion, chopped

paprika

green onion, chives, or parsley to garnish



Boil, peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons cooked ham, nicely minced.

Season well with salt, pepper, and mustard, and a little chopped onion.



Fill the eggs and arrange on a dish or a platter.



Sprinkle with paprika and serve garnished with sprigs of green onion, chives, or parsley.

Answer 5

Sausage and Pepper Frittata



Have it as breakfast, dinner, or as a snack. Frittata works any time of day.



INGREDIENTS



1 tablespoon olive oil

1 red pepper, cut into strips

1/2 large red onion, chopped

3 (4-ounce) turkey sausage links

1 1/2 cups cooked hash browns or roasted potatoes

10 eggs, lightly scrambled

1/3 cup chopped parsley

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 scallion, sliced



INSTRUCTIONS



1. Heat oil in a large skillet over medium-high heat. Add pepper and onions and cook, covered, about 5 minutes. Remove peppers and onions to a bowl.

2. Add sausages to the skillet. Use spatula to chop into chunks, and sauté for about 5 minutes.

3. Return peppers and onions to pan with sausage and add potatoes. Season with 1/4 teaspoon salt and pepper.

4. Heat broiler. Combine eggs, parsley and remaining 1/4 teaspoon salt. Pour over sausage mixture and cook, over medium heat, stirring with a spatula.

5. When eggs are almost completely set, place under broiler to finish cooking, about 2 to 3 minutes.

6. Remove from heat, let cool 1 minute, and run a spatula around the edge of the frittata to remove. Invert frittata, or slide from skillet. Garnish with scallions, slice into wedges and serve.

Answer 6

Lemon rooster With Roasted Garlic Ingredients8 skinless boneless rooster thighs, washed and patted dry a million/3 cup lemon juice a million/4 cup olive oil 10-15 entire peeled garlic cloves a million/2 cup rooster broth a million Tbsp dried oregano Salt and pepper approach Preheat oven to 4 hundred levels. place the garlic in a roasting pan. Lay the rooster thighs over the garlic cloves. precise the rooster with the the rest ingredients and season properly with salt and pepper. Roast in 4 hundred degree oven, turning often times till the rooster is golden and distinctive the broth/juice has evaporated, leaving basically olive oil interior the pan. get rid of the rooster and garlic cloves from the pan leaving the olive oil at the back of. Serve the rooster garnished with the entire roasted garlic cloves and extra lemon wedges. Notes: The rooster in this dish is succulent and the garlic is soft, gentle and scrumptious. variety of Servings: 4

Answer 7

MAPLE HAM AND EGG CUPS ;)



Ingredients

6 slices of your favorite deli ham, I used Boars Head's Maple Glazed Honey Coated Ham

6 eggs

1 Tbsp butter, melted

1 tsp butter, cut in to 6 pieces

1 Tbsp maple syrup

Salt and pepper to taste

Optional - herbs, cheese, onions, diced veggies, etc.



Directions

Preheat oven to 400 degrees

Brush inside of muffin tins with melted butter

Line each tin with a piece of ham

Pour 1/2 tsp of maple syrup in each ham cup

Put one dab of butter in each ham cup.

Crack one egg in each ham cup

Season

Bake for about 20 minutes

Remove from oven

Twist ham cups gently to loosen from tins

Serve with toast, on English muffin, or biscuits

----

An omelet. Get your favorite breakfast veggies, cheeses, and meats, chop them up and set aside.

Take 2-3 eggs, open them into a bowl, whip with a fork. Dump bowl into a greased frying pan, place veggies, meats, and cheeses on one half of eggs, when the egg has cooked enough to turn, flip empty half of eggs onto the filled end.

Wait a little longer and flip entire omelet. Cook like normal eggs and or favored consistency of eggs.

----

or

MAke a fritatta...kind of a baked omelet. You can eat the leftovers for a few days.



Use your favorite omelet toppings. Be creative and use some veggies and meats. Mushrooms, onions, ham, sausage, green or red peppers, banana peppers, crumbled bacon, broccoli, spinach...you can use fresh or frozen, but don't use canned. If you use anything frozen. Rinse in hot wter and absorb excess water with paper towels.



Spray Pam in a pie plate. Mix all of you toppings together, you should have about 1 1/2 - 2 cups total. Top with once cup shredded cheese of you choice. Beat 8 eggs, add 1/2 cup milk, salt and pepper. Pour eggs over toppings. Bake at 350 for about 45 minutes, or unitl set. It reheats well in the microwave, also. I usually throw a little hot sauce on mine.

----

Easy Deviled Eggs:



15 min 5 min prep

3 servings

6 deviled eggs



3 large eggs, hard-cooked

2 tablespoons mayonnaise

1/2 teaspoon prepared mustard

1 dash pepper



1. Cut eggs lengthwise into halves.

2. Slip out yolks and mash well with a fork.

3. Mix in remaining ingredients.

4. Fill whites with yolk mixture, heaping it up lightly

Answer 8

Choose the dish you like from-----www.IncredibleEgg.org.There you will

also find the complete nutritious value of an egg.

Happy eggy cooking !

Answer 9

Scrambled Eggs covered with salt and pepper with toasted bread.

Answer 10

Bacon, Mushroom, spinach frittata

Answer 11

Try a frittatta....



http://allrecipes.com/Recipe/Potato-and-Cheese-Frittata/Detail.aspx



this is just one example...there are many flavors, just experiment! Also a favorite of mine when I find myself with extra eggs....Pound cake!!



http://allrecipes.com/Recipe/Coconut-Cream-Pound-Cake/Detail.aspx



I actually tried this recipe for coconut cream pound cake and it was delicious...I'm also a huge coconut fan, but hey, like I said...many flavors...good luck

Answer 12

deviled eggs quiche custard egg salad

Answer 13

egg salad sandwich

denver omelet



check out recipes here

http://www.foodnetwork.com/food/cooking/

Answer 14

STUFFED EGGS



6 eggs

butter, melted

salt and pepper



Boil six eggs for 10 minutes. Drain off the hot water and cover with cold water. When the eggs are cold, remove the shells. Cut in halves and scoop out the yolk.



Mash this yolk, season with salt and pepper and melted butter and refill.



Fasten the two halves with toothpicks.

~~~~~~~~~~~~~~~~~



POTATO AND EGG BAKE



1/2 teaspoon butter

1 1/2 cups mashed potatoes

4 eggs

2 tablespoons grated Velveeta Cheese

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder



Preheat even to 400°F.



Prepare mashed potatoes as you normally would.



Butter a 9 inch casserole or baking pan. Spread hot mashed potatoes evenly in the pan and make 4 indentations. Break an egg into each well. Sprinkle Velveeta over the potatoes and eggs.



Season with salt, pepper and garlic powder. Top with a sprinkling of paprika.



Bake in oven for 10 minutes until the eggs have set and the cheese is melted.

~~~~~~~~~~~~~



SPINACH EGG SALAD



fresh spinach, stems removed

3 hard-boiled eggs

1/4 tsp celery seed

5 slices bacon, reserve bacon grease



Hard boil the eggs (simmer about 10 min). Remove yolks from whites. Chop whites coarsely.



Mix egg yolks, olive oil, celery seed and Dijon mustard to make a dressing for salad.



Heat bacon grease till it just about smokes and add red wine vinegar. Add chopped whites .



Pour over salad, add cut up bacon, toss and serve and serve on a bed of fresh spinach.



~~~~~~~~~~~~~~~~~~~~~~~~~~



EGG FRIED RICE



1/3 c. chopped green onions

1 c. frozen green peas

2 tbsp. vegetable oil

3 c. cooked long grain rice

1 egg, slightly beaten

3 tbsp. soy sauce



Sauté green onions and peas in hot oil 2 minutes. Add rice and cook until thoroughly heated.



Push rice mixture to side of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.



Stir rice mixture into egg; add soy sauce, stirring well.

~~~~~~~~~~~~~~~~~



CORNED BEEF AND EGG BURGERS



1 large egg

1/4 can corned beef

3 or 4 Ritz crackers, crumbled very fine

pepper to taste

(do not use salt...the corned beef will make this salty enough)



In small bowl, beat egg, adding pepper, as in making scrambled egg. Do not add milk. Then using a fork, mash into the egg the 1/4 can of corned beef until the mixture is a smooth, even consistency through-out. Then add the Ritz cracker crumbs, and stir further until all ingredients are thoroughly mixed, and mixture will hold a peak when lifted.



This mixture will produce 2 patties, and the recipe can easily be doubled, tripled, or whatever.



Spoon equal amounts of mix into a skillet, and fry on medium heat until golden brown on each side. Dress the burgers with your favorite condiments.

~~~~~~~~~~~~~~~~



ACAPULCO EGGS



3 corn tortillas, cut in 2 inch strips

3 tbsp. butter

1 c. diced onions

1 (14 1/2 oz.) can stewed tomatoes

1 c. chopped ham or turkey

1/2 c. green pepper strips

6 eggs, beaten

3/4 c. shredded Monterey Jack cheese



In large skillet, cook tortillas in butter until golden. Remove and set aside. Add onion, cook until tender. Drain tomatoes, reserving liquid. Add liquid to skillet and heat for 3 minutes, stirring frequently. Stir in tomatoes, meat and pepper. Heat thoroughly. Reduce heat to low and add tortillas and beaten eggs. Cover and cook 4-6 minutes or until eggs are set. Sprinkle with cheese and cover 1 minute until cheese melts. Serves 4-6.

~~~~~~~~~~~~~~~~~



ASPARAGUS AND EGGS AU GRATIN



4 oz. noodles, homemade

4 hard cooked eggs

1/2 c. grated cheese

Paprika

1 (#2) can asparagus

1 1/2 c. white sauce

1/4 tsp. celery salt

Pepper



Place layer of cooked noodles in a buttered baking dish, 2 or 3 pieces of butter, then layer of asparagus, sliced eggs, cheese, celery salt, sauce then repeat another layer of ingredients. Top with remainder of cheese. A dash of paprika. Bake about 20 minutes until cheese is brown in a 350 degree oven.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



AUBURN EGGS DELIGHT



10 slices bread

1/2 lb. Velveeta cheese

1 stick butter

3/4 c. chopped ham

2 tsp. parsley

6 eggs

2 c. milk

Salt and pepper



Remove crusts from bread, cube, and place in bottom of greased baking dish (about 11 x 14 inch). Melt cheese and butter together and pour over bread cubes. Layer ham and parsley over cheese. Beat eggs well with milk, salt, and pepper. Pour egg mixture over bread, cheese, and ham mixture. DO NOT STIR. Let stand in refrigerator overnight. Bake at 300 degrees for 45 minutes. Cut into squares and serve. Good with Danish or coffee cakes and fresh fruits.

~~~~~~~~~~~~~~~~~~



AUGHOLEMONO (Egg Lemon) SOUP



1 qt. strained chicken broth

1/3 c. uncooked rice

3 egg yolks

3 tbsp. lemon juice



1. Prepare broth, add rice, bring to boil, then simmer for 20-25 minutes.

2. Beat egg yolks. Add a little of the broth to the eggs until the eggs are blended.

3. Return egg mixture