Eggs in cases

 

INGREDIENTS:

6 eggs

1 shallot (or small white onion)

2 tablespoons breadcrumbs

1 tablespoon Parmesan cheese

2 tablespoons fresh cream

Salt and pepper to taste

1 teaspoon parsley chopped

METHOD:

Warm the oven to 180º c

1)    Coat 6 ramekin cases with melted butter or spray and cook

2)    Chop the shallot finely and fry in a little butter

3)    Drain and divide it equally in the ramekin cases

4)    Add half the cheese, parsley, salt and pepper to the breadcrumbs

5)    Share the mixture into the 6 ramekin cases

6)    Put a small bit of butter in each case

7)    Now break an egg and put one into each ramekin

8)    Sprinkle a little salt and pepper over the egg

9)    Pour a little cream over each egg

10) Sprinkle the remainder of the cheese over the cream

11) Bake in moderate oven until set (around 8 min)

12) Garnish with left over parsley

Alpine Eggs

INGREDIENTS:

4 eggs

4 tablespoons of butter

6oz sliced cheese

Salt and pepper to taste

Chopped parsley

METHOD:

Warm oven to 180º c

1)    Butter a baking dish thickly.

2)    Line the dish with most of the cheese

3)    Break the eggs over the cheese (don’t break the yolk)

4)    Grate the left over cheese and mix with parsley

5)    Season the eggs well

6)    Sprinkle the grated cheese on top

7)    Add the left over butter broken into small pieces

8)    Bake in moderate oven until set (around 10 min)

Indian Style buttered eggs

INGREDIENTS:

3 eggs hard boiled eggs

2 raw eggs

 1 tablespoons butter

½ teaspoon curry powder

Sprinkle cayenne pepper

Browned bread crumbs

Salt and pepper

 METHOD:

Warm oven to 180º c

1)    Cut the hard boil egg cross ways in thick slices

2)    Place them in a well buttered baking and serving dish

3)    Sprinkle the curry and the cayenne pepper over them

4)    Slightly beat the raw egg

5)    Add salt and pepper and pour into the dish

6)    Cover lightly with breadcrumbs

7)    Add a few pieces of butter

8)    Bake in moderate oven until set (around 10 min)

9)    Serve hot

Egg Mornay

INGREDIENTS:

4-5 eggs hard boiled

2 tablespoons butter

Pinch nutmeg

Salt and pepper

3 tablespoons grated cheese

½ cup white sauce

METHOD:

1)    Cut the eggs into thick slices

2)    Place on a well-buttered fireproof dish

3)    Sprinkle them lightly with nutmeg

4)    Sprinkle with salt and pepper

5)    Add 2 tablespoons cheese to the sauce

6)    Pour the cheese over the eggs

7)    Sprinkle thickly with cheese

8)    Add a few small blocks of butter

9)    Brown the surface in a hot oven under the grill

Scotch Eggs

INGREDIENTS:

3 eggs hard boiled

½lb sausage meat

Egg and breadcrumbs

Frying fat

 METHOD:

1)    Shell the eggs

2)    Add finely chopped onion to the sausage

3)    Cover the eggs with sausage meat

4)    Coat carefully with breadcrumbs and beaten eggs

5)    Fry in hot fat until nicely browned

6)    Cur each egg in half.

7)    Serve

Egg Croquette

INGREDIENTS:

4 eggs hard boiled

6 mushrooms

2 tablespoon butter

1 tablespoon flour

½ cup milk

Salt and pepper

Pinch of nutmeg

A little flour and milk

Breadcrumbs

Fried parsley

METHOD:

1)    Chop the eggs finely

2)    Chop the mushrooms roughly and fry them lightly in butter

3)    Stir in the flour

4)    Add the milk and boil well.

5)    Not in the eggs

6)    Add salt and pepper

7)    Add nutmeg

8)    Mix well over heat

9)    Spread on a plate to cool

10) When cool shape into balls

11) Coat carefully with a batter (made with flour and milk mixed to a creamy consistency)

12) Cover with breadcrumbs

13) Fry in hot fat until golden brown.

14) Drain, garnish with parsley and serve

Eggs Á La Courtet

INGREDIENTS:

2 eggs

3 tablespoon butter

4 tomatoes

1 gill aspic jelly (savoury gelatin)

Salad

2 tablespoons mayonnaise

Salt and pepper

METHOD:

1)    Scramble the eggs with butter and seasoning

2)    Cut the tomatoes in halves and scoop out the centres

3)    Fill the tomato cups with the eggs and set aside until cold

4)    Coat with cool aspic jelly

5)    Set serve with salad dressed with mayonnaise