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Italian Eggs with....... - bjcotton - 07-06-2006

Here are a couple of egg recipes that I thought I'd share with you...they are very tasty:


* Exported from MasterCook *

Baked Eggs with Cheese

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
salt and freshly ground black pepper
3 tablespoons baked or boiled ham, cut into thin matchsticks
6 tablespoons grated Parmesan or Romano cheese
2 tablespoons butter
3 fresh basil leaves (3 to 4) -- to garnish
rounds of crusty bread, warmed to serve

Preheat the oven to 400°F. Butter a shallow ovenproof dish (or dishes, if you prefer to bake the eggs individually).

Break the eggs into the dish. Season with salt and pepper. Sprinkle the hame over the whites. Sprinkle the top with Parmesan or Romano.

Dot with butter. Cover the dish, and bake for 7--10 minutes, or until the whites have set and the cheese has melted. Garnish with the basil. Serve hot with warmed bread.

Source:
"The Italian Cooking Encyclopedia"
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NOTES : Grated Parmesan or Romano makes a tasty addition to this simple dish.
3 large or 6 small servings.


* Exported from MasterCook *

Baked Eggs with Tomatoes

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil
1 small onion -- finely chopped
1 pound tomatoes, peeled and seeded -- chopped
2 tablespoons chopped fresh basil
6 large eggs
salt and freshly ground black pepper
1 tablespoon butter

Heat the oil in a shallow flameproof dish. Add the onion, and cook until soft and golden.

Preheat the oven to 375°F. Add the tomatoes to the onions, and cook for 5--10 minutes, or until the tomatoes are very soft. Stir in the chopped basil.

Break the eggs, one at a time, and slip them into the dish in one layer on top of the tomatoes. Season with salt and pepper. Dot with butter. Cover the dish, and bake in the oven for 7--10 minutes, or until the egg whites have just set, but the yolks are still soft. Serve at once.

Variation: Sprinkle 2--3 Tbs of freshly grated Parmesan cheese over the eggs before baking for a richer, tastier dish.

Source:
"The Italian Cooking Encyclopedia"
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NOTES : These eggs simply baked over a fresh tomato sauce make an easy dish for a light supper or breakfast.
3 large or 6 small servings.


Here's a picture:

http://img.photobucket.com/albums/v499/bjcotton/ItalianEggs.jpg


Re: Italian Eggs with....... - cjs - 07-07-2006

some good ideas, I'm collecting 'my thots' for the upcoming trailer trek and these would be good to add.


Re: Italian Eggs with....... - bjcotton - 07-07-2006

I made the tomato one yesterday and used the tomato concasse as a base...yummy!


Re: Italian Eggs with....... - Roxanne 21 - 07-07-2006

Another goodie to put in my to try list---- thanx Billy!!!