BAKED BULL'S-EYE EGGS RECIPE | MARTHA STEWART
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 25 minutes
Prep Time 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
- Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.
Nutrition Facts : Calories 174 g, FatContent 10 g, FiberContent 2 g, ProteinContent 10 g, SaturatedFatContent 4 g
HALLOWEEN EYE OF NEWT RECIPE | ALLRECIPES
Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party. Watch them get eaten up at your party!
Provided by ANGELA O.
Categories Appetizers and Snacks Deviled Eggs
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 dozen newt eyes
Number Of Ingredients 7
Steps:
- Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
- Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.
Nutrition Facts : Calories 98.6 calories, CarbohydrateContent 1.8 g, CholesterolContent 186.4 mg, FatContent 7.5 g, FiberContent 0.5 g, ProteinContent 6.5 g, SaturatedFatContent 1.9 g, SodiumContent 252.6 mg, SugarContent 0.8 g
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BAKED BULL'S-EYE EGGS RECIPE | MARTHA STEWART
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
From marthastewart.com
Reviews 3.1
Total Time 25 minutes
Category Breakfast & Brunch Recipes
Calories 174 g per serving
From marthastewart.com
Reviews 3.1
Total Time 25 minutes
Category Breakfast & Brunch Recipes
Calories 174 g per serving
- Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.
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Total Time 10 minutes
Calories 382.1 per serving
From food.com
Total Time 10 minutes
Calories 382.1 per serving
- Flip once to grill both sides.
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BLOODSHOT DEVILED EYEBALLS AT WOMAN'S DAY - HALLOWEEN RECIPES
Explore Bloodshot Deviled Eyeballs appetizer at Woman's Day.
From womansday.com
Total Time 1 hours 30 minutes
Category low-carb, vegetarian, autumn, Halloween, appetizers, snack
Calories 158 calories per serving
From womansday.com
Total Time 1 hours 30 minutes
Category low-carb, vegetarian, autumn, Halloween, appetizers, snack
Calories 158 calories per serving
- To hard-cook eggs: Place eggs in a large pot and cover with 1 in. cold water. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit covered 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs. Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with mayonnaise, mustard, scallion, lemon juice, pepper sauce, Worcestershire and salt until blended and fairly smooth. Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs. Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins. Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans. Cover and refrigerate up to 6 hours before serving. Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.
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