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cooking.nytimes.com
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
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If you like your deviled eggs sweet and tangy, this one is for you. A hint of onion and garlic add savory flavors.
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Get Kale and Tomato Eggs Benedict with Berries Recipe from Food Network
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Get Slow-Cooked Scrambled Eggs with Goat Cheese Recipe from Food Network
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Get Bacon-Cheddar Twists with Soft-Cooked Eggs Recipe from Food Network
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These slightly spicy deviled eggs are perfect for any patriotic celebration!
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Malted white chocolate coats popcorn and malted milk ball eggs for a sweet and salty Easter candy.
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Get Eggs en Cocotte with a Basque Piperade Recipe from Food Network
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Marcelo Betancourt serves poached eggs over sauteed spinach, with bacon-flecked bread crumbs standing in for the crumbs.
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Get Sweet Potato Asparagus Hash with Fried Eggs Recipe from Food Network
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Get Quail Eggs with Asparagus and Walnut Mayonnaise Recipe from Food Network
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Get Steak and Eggs Benedict with Spicy Hollandaise Recipe from Food Network