Tag: eggs

From Johnna’s Kitchen: Peppers and Eggs Sandwich

Egg Sandwich

Whether you believe it was a Chicago invention, or just something delicious you had growing up, this recipe for a peppers and eggs sandwich is a healthy, filling alternative to any standard meal.

Peppers and Eggs Sandwich

Ingredients

4 tbsp olive oil
6 green peppers, sliced
1 large onion, diced
1 clove of garlic, minced
12 eggs, scrambled, with salt and pepper
Garlic salt, pepper, and salt
One loaf of Italian bread

Directions

Heat a frying pan with oil until hot, then add onions, peppers, and garlic.

Sauté until browned, then season with salt, pepper, and garlic salt.

Slice Italian bread into approximately 4-inch sections, and fill with eggs and pepper mixture.

Add ketchup or condiments of your choice, or top with melted cheese.

From Johnna’s Kitchen: Deviled Eggs

JK-Photo Deviled EggsDeviled Eggs

Ingredients

Hard boil one dozen eggs. See our recipe for directions, if needed.

Peel eggs, and slice in half to separate whites from yellow, put whites to the side.

12 hard boiled yolks
½ cup mayonnaise
2 tablespoons Dijon mustard
Dash of paprika
Dash of hot sauce
Dash of Worcestershire sauce
Salt and pepper to taste

Directions

Mix all ingredients together until smooth.

Fill white halves of eggs with yolk mixture, using either a tablespoon or a piping bag.

Arrange on a large serving plate.

Top with a sprinkle with paprika, as desired.

Put in the refrigerator to set for at least ten minutes.

From Johnna’s Kitchen: Baked Eggs in Stewed Tomatoes

Baked Eggs in Stewed Tomatoes PhotoItalians don’t eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch.

Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread!

This one-pan dish is great for any meal of the day!

 

 

 

 

 

Baked Eggs in Stewed Tomatoes

Ingredients:

1 onion, thinly sliced
1 can whole tomatoes, diced
1 clove garlic, minced
6 eggs
2 tablespoons Olive oil
Dash of Garlic salt
Dash of pepper

Directions:

In a large frying pan, heat Olive oil, then add onions and saute until browned.

Add cut up tomatoes and minced garlic to the pan.

Simmer for 10 minutes, then season with garlic salt and pepper.

Make 6 indentations with the back of a wooden spoon in the stewed tomatoes.

Crack 6 eggs into each “pocket” indentation.simmer for 10 minutes

Simmer with the eggs for another for 10 minutes.

Remove from stove, and scoop out eggs and tomatoes together with a large spoon.

Serve with a loaf of Italian bread.

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