HEART SHAPED EGGS RECIPES

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BEST EGGS BENEDICT STRATA RECIPE - HOW TO MAKE EGGS ...



Best Eggs Benedict Strata Recipe - How to Make Eggs ... image

This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.

Provided by Ree Drummond

Categories     brunch    Christmas    breakfast    brunch

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 17

6

English muffins, split and cut in half

12

large eggs

2 c.

whole milk

1/2 c.

half-and-half

1 tsp.

kosher salt, plus more to taste

1/2 tsp.

black pepper

1 tbsp.

olive oil

8 oz.

Canadian bacon sliced, quartered

1

10-ounce package baby spinach

Salted butter, for the pan

2 1/2 c.

grated white cheddar cheese (about 8 ounces)

1 1/2

sticks (12 tbsp.) salted butter

3

large egg yolks

Juice of 1/2 lemon

1/4 tsp.

 kosher salt

1/4 tsp.

black pepper

A few dashes of hot sauce

Steps:

  • For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool. Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid. Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight. About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more. Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2 teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.

MAPLE BACON DEVILED EGGS RECIPE | KATIE LEE BIEGEL | FOO…



Maple Bacon Deviled Eggs Recipe | Katie Lee Biegel | Foo… image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 1 hours 35 minutes

Cook Time 40 minutes

Yield 24 deviled eggs

Number Of Ingredients 13

Nonstick cooking spray, for the rack
4 pieces thick-cut bacon 
1/4 cup maple syrup 
1 tablespoon light brown sugar 
1/2 teaspoon paprika 
1/2 teaspoon cayenne powder, optional 
12 large eggs
1 cup mayonnaise 
1 tablespoon Dijon mustard 
1 teaspoon maple syrup 
1/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 tablespoons chopped fresh chives

Steps:

  • For the bacon: Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside.
  • For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve.

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