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Meatloaf Bundt Cake with Hard-Boiled Eggs

Meatloaf Bundt Cake With Hard-Boiled Eggs

Welcome to the extra-meaty savory Bundt cake. We’re using a lot of eggs, here. 9 of them to be more precise, raw and hard boiled. This makes this dish even more hearty and nutritious. Spice the ground beef with paprika, caraway, garlic, and pepper. Upgrade the overall texture with soaked bread added into the mixture.

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Ingredients Needed for Meatloaf Bundt Cake With Hard-Boiled Eggs

1 pound ground beef
4 eggs
8 ounces of soaked bread
1 teaspoon paprika
pepper
1 teaspoon caraway powder
salt
5 garlic cloves, crushed
1 tablespoon breadcrumbs

How to Make Meatloaf Bundt Cake With Hard-Boiled Eggs

  1. Add the ground beef, 4 eggs, and soaked bread to a bowl. Season with paprika, pepper, caraway powder, salt, and crushed garlic. Mix until even.
  2. Sprinkle the interior of a 7.5 x 3 inches Bundt pan with breadcrumbs.
  3. Meanwhile, hard-boil 5 eggs. You’ll use them inside of the meaty bundt-cake.
  4. Fill it with 1/2 of your ground beef mixture, add the hard-boiled eggs, then add the remaining beef mixture. Bake for 50 minutes at 360⁰F/180⁰C.

Bacon Muffins With Hard-Boiled Egg

Eggs and bacon are one of the best combos of ingredients for breakfast, right? Today we recommend you try something new, and serve them in the shape of these delicious bacon muffins with hard-boiled egg in the middle. Top them with shredded mozzarella, and they will be rich and savory.

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Ingredients Needed for Bacon Muffins With Hard-Boiled Egg

4 bacon slices
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons of sour cream
1 egg
1 tablespoon apple cider vinegar
½ cup milk
2 ounces of butter, melted
1 spring onion, chopped
½ cup mozzarella, shredded
12 eggs

How to Make Bacon Muffins With Hard-Boiled Egg

  1. Heat a skillet over medium heat, add the bacon in it and cook it until it’s crispy. Chop the bacon after it’s ready.
  2. Add the flour in a large bowl and mix it with baking powder and baking soda.
  3. Place the sour cream in a large bowl. Add the egg, apple cider vinegar, milk, and melted butter.
  4. Start whisking while slowly adding the flour. Continuously whisk so you can incorporate it into the wet mixture.
  5. Add the spring onion, fried bacon, and shredded mozzarella.
  6. Preheat the oven to 360°F/180°C.
  7. Grab two 6-slot muffin trays. Add 1 tablespoon of mixture on the bottom of a slot. Add 1 egg on top, and top it with the mixture, filling it all the way to the top.
  8. Continue until you’ve filled all of the slots.
  9. Bake the muffins for the next 25 minutes.

Hard-Boiled Egg and Meat Muffins

At first glance, they look like simple meat muffins. But once you have that delicious first bite, you’ll find the healthy surprise in the center: a hard-boiled egg. These meaty and eggy muffins, topped with lots of mozzarella, are a savory idea for your weekend brunch, and your guests will definitely give you a gold star for presentation.

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Ingredients Needed for Hard-Boiled Egg and Meat Muffins

2 tablespoons of vegetable oil
1 onion
1 tablespoon sugar
1 teaspoon paprika powder
10 ounces of minced meat
1 cup tomato sauce
rosemary leaves
1 tablespoon butter
1 tablespoon breadcrumbs
6 eggs
4 ounces of low moisture mozzarella, shredded

How to Make Hard-Boiled Egg and Meat Muffins

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the onion.
  3. Heat the vegetable oil in a skillet.
  4. Cook the onion until it becomes soft and translucent.
  5. Add sugar and paprika powder and continue to cook for 1-2 minutes.
  6. Add the minced meat, stir and cook until the meat is browned and cooked through.
  7. Add the tomato sauce and fresh rosemary leaves and continue to cook the mixture for about 5-7 minutes, then remove it from the stove.
  8. Grease with butter a 6-cup muffin pan.
  9. Sprinkle some breadcrumbs into each muffin cup and coat the edges with them.
  10. Add 1-2 tablespoons of the meat mixture on the bottom of each muffin cup.
  11. Place one hard-boiled egg into each muffin cup.
  12. Add enough minced meat mixture to cover the egg.
  13. Top each muffin with shredded mozzarella.
  14. Bake for 30 minutes.

Hard-Boiled Egg Muffins

Egg muffins? Sounds tasty and it’s a great way to start up your day. With just a few ingredients you get a nice snack that you can also grab to work and tease your coworkers with. We are sure they will enjoy them!

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Ingredients Needed for Hard-Boiled Egg Muffins

10 ounces of cake mix
2 eggs
¼ cup vegetable oil
½ cup milk
5 bacon, fried and chopped
6 eggs

How to Make Hard-Boiled Egg Muffins

  1. Preheat the oven to 360°F/180°C.
  2. Take a large bowl and add cake mix, eggs, oil, and milk.
  3. Mix at high speed until the composition is nice and smooth.
  4. Add fried bacon and mix again for under 1 minute.
  5. Use a 6 cup muffin tray and fill with your mix. Add 1 egg in each slot.
  6. Bake for 25 minutes.

Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

When you think about your favorite food, does cauliflower ever pop in your head? You probably answered no. But we think you should give it a try. You can make many great dishes with it. Like this casserole: it has thinly sliced hard-boiled egg, heavy cream, shredded mozzarella, and pickled bell pepper. If you try it, you might never forget it.

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Ingredients Needed for Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

1 cauliflower
salt
3 eggs, hard-boiled
2 tablespoons of butter, melted
2 tablespoons of breadcrumbs
½ cup heavy cream
pepper
⅔ cup mozzarella, shredded
½ bell pepper, chopped

How to Make Cauliflower Casserole With Hard-Boiled Egg and Mozzarella

  1. Preheat the oven to 360°F/180°C.
  2. First break the cauliflower into individual florets.
  3. Heat a saucepan over medium heat, add water in it and bring it to a boil. Add a pinch of salt in the water.
  4. Add the florets and boil them for 5 minutes.
  5. Thinly slice the eggs with an egg slicer, or a simple knife if you don’t have one at your disposal.
  6. Scrape the bottom of an oven tray with melted butter and breadcrumbs.
  7. Add the cauliflower on the bottom and the egg slices on top.
  8. Pour the heavy cream, and season with pepper. Top it with mozzarella and pickled bell pepper.
  9. Slide the tray into the oven for the next 30 minutes. Serve it warm!
phyllo pastry recipes

Mushroom, Egg, and Leek Phyllo Pie

It’s been some time since we’ve last prepared a hearty phyllo pastry savory pie, so let’s fix that. We used a lot of mushrooms paired with leeks for this one. We put in boiled eggs and some cheese and wrapped everything with phyllo sheets. So, creamy and crunchy, everyone! Don’t overeat, though!

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Ingredients Needed for Mushroom, Egg, and Leek Phyllo Pie

1 pound mushrooms, chopped
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons garlic, crushed
2 red onions, chopped
7 ounces leek, chopped
5 ounces Cheddar cheese, grated
⅓ cup melted butter
7 ounces phyllo sheets (some 5 sheets)
4 eggs, boiled

How to Make Mushroom, Egg, and Leek Phyllo Pie

  1. Crush the mushrooms in a blender.
  2. Melt 1 tablespoon of butter in a pan over low heat, then add 1 tablespoon of olive oil.
  3. Add the garlic and onion. Cook and stir until tender.
  4. Add the leek. Cook and stir for 15 minutes, then temporarily transfer to a bowl.
  5. Using the same pan, add the remaining butter and olive oil over low-medium heat.
  6. Stir in the mushrooms, then cook and stir for 10 minutes.
  7. Stir in the cooked leek and set aside.
  8. Lay 1 phyllo sheet on the baking tray and coat it with melted butter. Lay the next one on top and do the same. Do this with 4 sheets.
  9. Add 1/2 of the mushroom and leek mixture on the phyllo sheet stack and shape it into a rectangular layer 3-inch wide.
  10. Add the eggs on top and cover them with the remaining mixture. Roll.
  11. Coat the phyllo pastry roll with melted butter. Crumble the remaining phyllo sheet and use it to garnish the roll. Sprinkle with the remaining melted butter.
  12. Bake for 15 minutes at 340⁰F/170⁰C.
Perch Fillet on a Bed of Veggies

Perch Fillet on a Bed of Veggies

This nutritious and light dish will be ready in no time. Just toss zucchini, bell pepper, and boiled potatoes in a pan and saute them in olive oil. At one time add the fillets and let all borrow each other’s aromas. Serve seasoned with a hot tangy parsley mixture.

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Ingredients Needed for Perch Fillet on a Bed of Veggies

For the skillet:

3 tablespoons of olive oil
1 medium zucchini, cubed
1 red bell pepper, chopped
2 garlic cloves, thinly sliced
1 teaspoon lemon juice
8 small potatoes, boiled
salt
pepper
14 ounces of nile perch fillets
1 tablespoon olive oil

For the veggie mixture:

¼ cup fresh parsley, chopped
1 red chili, sliced
1 green chili, sliced
1 small spring onion, chopped
1 teaspoon lemon juice
2 teaspoons of olive oil
salt

How to Make Perch Fillet on a Bed of Veggies

For the skillet:
  1. Heat the olive oil in a skillet over low heat and add the zucchini. Stir in. Add the bell pepper. Stir in. Add the garlic and lemon juice, then stir in.
  2. Add the cooked potatoes and crush them partially. Season with salt and pepper.
  3. Add the fillets on top and season them, too, with salt and pepper. Drizzle with olive oil, cover with the lid and cook for 15 minutes. Remove from heat.
For the veggie mixture:
  1. Add the parsley, chilies, spring onion, lemon juice, and olive oil to a small bowl. Season with salt and mix until even.
  2. Serve the cooked veggies and the fillets seasoned with veggie mixture.
Cheesy Egg Toast Cups

Cheesy Egg Toast Cups

Good morning! Do you have 30 minutes? We want your breakfast to be both good looking and finger-licking. Pan cook a veggie mixture, then fill some buttery garlic and thyme-flavored toast cups with it. Top with gooey cheese and boiled eggs, bake and have a delicious day start. If you don’t care so much about the vegetarian aspect you can garnish with fried bacon.

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Ingredients Needed for Cheesy Egg Toast Cups

1 tablespoon vegetable oil
1 small onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper
salt
pepper
6 toast bread slices
3 tablespoons of melted butter
2 teaspoons of fresh thyme, chopped
2 garlic cloves, crushed
⅓ cup cheddar, grated
⅓ cup low moisture mozzarella, grated
6 eggs

How to Make Cheesy Egg Toast Cups

  1. Heat 2 teaspoons of vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the red bell pepper and stir it in. Add the yellow bell pepper and stir it in.
  3. Season with salt and pepper. Cook until softened. Set aside.
  4. Fit the slices of toast into the cups of a 6-cup muffin pan.
  5. Mix the melted butter with the thyme and garlic in a small bowl. Coat the toast cups with this mixture.
  6. Fill each toast cup with the cooked veggies. Top with grated mozzarella or cheddar. Bake for 12 – 14 minutes at 360⁰F/180⁰C.
  7. Coat the interior of 6 small plastic bags with a little bit of oil. It’s better if you use a cooking spray for this.
  8. Crack one egg into each bag, then tie. Fill a cooking pot 1/3 with water and bring to a boil.
  9. Submerge the egg bags into the water and boil for 4 – 5 minutes.
  10. Remove and discard the bags. Top each toast cup with a boiled egg. Optionally, garnish with fried bacon.
Celery Root, Apple and Egg Salad

Celery Root, Apple and Egg Salad

Shredded celery root, leek, apple, and hard-boiled eggs all tossed together? You can say about this salad that is vegetarian and complete. And also, that it is not a salty one. Yes, because we give it a spike by quickly preparing a sweet and sour dressing.

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Ingredients Needed for Celery Root, Apple and Egg Salad

1 tablespoon powdered sugar
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon mustard
1 ½ cups of celery root, shredded
1 medium leek, sliced
1 small apple, sliced
2 hard-boiled eggs, quartered

How to Make Celery Root, Apple and Egg Salad

  1. Add the powdered sugar, olive oil, lemon juice, and mustard to a small bowl. Mix them until even. Set this dressing aside.
  2. Add the celery root, leek, apple, and hard boiled eggs to a bowl. Drizzle with the dressing and mix until even.
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