Simple & Easy Eggs Recipes

Eggs A La Polonaise, it's a very tasting and simple recipe that you can easily make. I enjoy eating eggs at breakfast, but also at lunch, since egg recipes are allways quick and easy to make.

I select 3 recipes from my big arsenal of eggs recipes, that i think you'll like, Eggs A La Polonaise, Eggs A La Hyde and Eggs A La Valencienne.

 

 

6 eggs

2 level tablespoonfuls of butter

1 tablespoonful of chopped parsley

1 teaspoonful of salt

1 saltspoonful of pepper

Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites.

Press the yolks through a sieve into a bowl, and add the raw yolks of the remaining two eggs, with the parsley, salt and pepper.

Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture.

Cover the bottom of a shallow baking pan with part of this mixture, then fill the spaces in the whites with some of the remaining mixture. Put the whites of the eggs together, making them look like whole eggs.

Arrange these in the center of the dish.

If you have any of the yolk mixture left, put it around in a sort of a border.

Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown.

Serve plain or with cream sauce.

6 eggs

1/2 can of mushrooms

1 tablespoonful of grated onion

2 tablespoonfuls of chopped parsley

1/2 cupful of sweet cream

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of chicken stock or cocoanut milk

1 teaspoonful of salt

1 saltspoonful of pepper

Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole.

Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne.

Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter.

Put the butter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley.

Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.

6 eggs

1 pint of dry boiled rice

1/2 pint of strained tomato

2 mushrooms

2 tablespoonfuls of grated Parmesan cheese

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 saltspoonful of grated nutmeg

1/2 teaspoonful of paprika

1 teaspoonful of salt

1/2 saltspoonful of pepper

Rub the butter and flour together, add the strained tomato, stir untilboiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper. Take a granite or silver platter, put in two tablespoonfuls of butter extra, let the butter melt and heat; break into this the eggs, being very careful not to break the yolks. Let the eggs cook in the oven until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with the Parmesan cheese and send at once to the table.