101 Things to Do With Eggs

101 Things to Do With Eggs

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by Toni Patrick
     
 

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Toni Patrick (101 Ramen) offers creative recipes for omelets, frittatas, burritos, sandwiches, and wraps, along with quiches, casseroles, desserts, and those favorite egg standbys-scrambled, poached, and fried.

Put on your apron and give these recipes a try: Cinnamon Bread Custard, Crab and Asparagus Frittata, Green Chili Burritos, Southern-Style Eggs

Overview

Toni Patrick (101 Ramen) offers creative recipes for omelets, frittatas, burritos, sandwiches, and wraps, along with quiches, casseroles, desserts, and those favorite egg standbys-scrambled, poached, and fried.

Put on your apron and give these recipes a try: Cinnamon Bread Custard, Crab and Asparagus Frittata, Green Chili Burritos, Southern-Style Eggs Benedict, Spinach and Asiago Quiche, Wild Rice Scrambled Eggs, and Eggnog Bread Pudding.

 

Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, 101 Things to Do with Canned Biscuits, and 101 Things to Do with a Blender. She lives in Colorado.

 

Product Details

ISBN-13:
9781423619031
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2011
Series:
101 Things to do With
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
128
Sales rank:
1,074,275
File size:
428 KB

Related Subjects

Read an Excerpt

Custard Cup Sundaes

1 box (3.9 ounces) instant pudding, any flavor, sugar free works well

6 teaspoons butter, divided

4 eggs

1 cup milk

6 tablespoons flour

1/2 teaspoon vanilla

1 small container (8 ounces) frozen whipped topping, thawed

6 maraschino cherries

1 banana, sliced

Preheat oven to 450 degrees. Prepare the pudding according to directions and chill.

Place 1 teaspoon of the butter in each of 6 ramekins. Place into oven and melt butter. Tilt ramekins so butter is completely covering cup bottoms and sides. Set aside.

Beat together eggs, milk, flour, and vanilla. Pour about 1/3 cup batter into each hot ramekin, making a small indentation in the center. Bake for 8 minutes. Reduce oven to 375 degrees and bake another 8 minutes. Take ramekins out of oven and let cool for 5 minutes.

Fill ramekins with pudding. Top with whipped topping and garnish with cherries and sliced bananas. Makes 6 servings.

Fried Eggs, Sausages, and Hash Browns

1/4 pound ground sausage

1 medium onion, diced

5 tablespoons butter or margarine, divided

1 package (30 ounces) shredded hash brown potatoes

salt and pepper, to taste

8 eggs

Cook sausage and onion in large frying pan until the sausage begins to brown; drain grease and set aside.

Melt 3 tablespoons butter in a separate frying pan over medium heat. Cook hash browns for 10 minutes, or until they begin to brown, and season with salt and pepper. Add to sausage pan and toss to mix. Press mixture together into 4 patties and cook over medium heat until patties have cooked through.

Melt remaining butter in a frying pan. Carefully crack 2 eggs into the pan, taking care not to break the yolks. Season with salt and pepper. Cook slowly until the whites of the eggs are set and the yolks are as desired. Repeat with remaining eggs.

Place 2 eggs over each patty and serve. Makes 4 servings.

Meet the Author

Toni Patrick is the culinary creative behind 101 Things to Do with Ramen Noodles and four other 101 cookbooks. She has been featured on the Food Network and lives in Walden, Colorado.

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