Baked Havarti Eggs Recipes

BAKED HAVARTI EGGS

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Place 1 teaspoon butter into 4 ovenproof ramekin dishes, place in oven to melt.
• 3. Remove from oven and add 1 tablespoon half-and-half and crack 1 egg into each dish. Season with salt and pepper to taste.
• 4. 4. Cover each egg with 1 tablespoon Havarti. Sprinkle dill evenly over each. Bake for 8 to 10 minutes or until egg white is done with yolk softly cooked.

BAKED HAVARTI

Steps:

• Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
• Place 2 layers of cheese on top of the rectangle.
• Make a rectangle out of the remaining rolls and layer on top of the cheese.
• Seal the edges together.
• Bake @ 350 degrees for 10-15 minutes or until golden brown.
• Serve with sliced granny smith apples.

SCRAMBLED EGGS WITH HAVARTI AND WINE

Steps:

• In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
• In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.

CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS

Steps:

• For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
• Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
• For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.