207074 zuppa sarda egg croutons Recipes

in. thick) slices crusty country bread, butter, eggs at room temperature, grated parmigiano cheese, beef broth

egg noodles (could be a bit more, just add more butter), unsalted butter or 1/2 cup salted butter, white bread (day old is good, i have also used multigrain and it is good too), salt (to taste), pepper (to taste)

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

egg whites, hardboiled, chopped, egg yolk, stalk of celery, black pepper, salt, fat-free mayonnaise, parsley or dill, mustard

thick french bread or 4 slices italian bread, olive oil, garlic, halved, low sodium vegetable broth or 4 cups low sodium chicken broth, eggs, grated romano cheese, parsley, minced, mozzarella cheese, in 1/2 inch dice, black pepper

beef or veal stock, eggs, grated pecorino cheese, freshly ground black pepper, mozzarella cheese, chopped fresh parsley leaves, carta musica bread (sardinian parchment bread), recipe follows, recipe adapted from the food of southern italy , by carlo middione, published by william morrow, 1987, all-purpose flour, semolina, plus extra for dusting, salt, warm water

egg yolks, milk, savoiardi (lady fingers), sugar, alchermes liquor, lemon zest, flour, fresh whipping cream, warm up the milk in a nonstick sauce pan ., combine the ingredients until well mixed ., add the milk , a little bit at the time to the egg mixture, mixing well., low heat. mix the cream continuously with a wooden spoon. when it starts to thicken remove it from the heat and pour it on a large plate to cool off., stir the cream now and then so that the top doesn tsp harden., dip quickly both sides of the savoiardi in the liquor. layer them 1 at the time in a glass bowl large enough to contain 7 savoiardi., spread 1/3 of the cream and repeat the layer with savoiardi. finish with the cream., decorate the zuppa inglese with whipped cream., alchermes is liquor you should be able to find in specialty liquor stores. if you do not want to use alcohol you can substitute alchermes with strong italian coffee, but you won tsp call this dessert zuppa inglese anymore.

eggs, butter, melted, freshly parmigiano-reggiano plus 1 cup, semolina flour, good chicken broth

favorite pork sausage, fried and crumbled, cream of mushroom soup, eggs, beaten, milk, grated cheese, dry mustard, garlic croutons

distilled white vinegar, quail eggs, croutons, hollandaise sauce, osetra caviar, egg yolk, clarified butter, lemon juice, tabasco sauce, salt, freshly ground black pepper

eggs, half-and-half cream, milk, bacon, swiss cheese, cheddar cheese, mozzarella cheese, croutons, salt & pepper

grapeseed oil, white onion, diced, bavarian style beer (recommended : hefeweizen), broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks, salt and freshly ground black pepper, ground nutmeg, low-sodium chicken stock, heavy cream, shredded cheddar, cream cheese, ef = http://www.foodterms.com/encyclopedia/cream-cheese/index.html class= crosslink debug= 469 481 >cream cheese softened, hard-boiled eggs , peeled while warm and diced, bacon, fried, drained and crumbled (recommended : nueske s applewood smoked bacon), wheat bread, shredded cheddar

eggs (1 egg and 1 egg white), laughing cow cheese , wedge, fresh spinach, canadian bacon or 2 oz ham, chopped

eggs (6 egg whites, 1 whole egg), ready-made pie crust (the uncooked type located with the biscuits in the butter aisle), reduced-fat american cheese, salt & pepper

egg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale

egg whites, egg yolk, onion, light mayonnaise, mustard, tabasco sauce, salt, pepper