Eggs Vienna Recipes

PICKLED EGGS AND VIENNA SAUSAGES

Pickled Eggs And Vienna Sausages image

Provided by a1hotfood

Time 5h

Yield 1 gallon

Number Of Ingredients 14

Ingredients

6 small cans Vienna sausage, drained
2 large red onions, quartered
24 hard boiled eggs, shelled
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed, crushed
1 can (1 gallon size) jalapeno peppers, reserve juice
6 Habanero peppers, stems removed
4 cloves garlic, chopped
1 tablespoon salt
2 tablespoons black peppercorns, cracked
1/2 cup carrots, sliced
2 cups cider vinegar
white vinegar
6 drops red food coloring

Steps:

Bring cider vinegar and reserved jalapeno pepper juice to a boil, add onions, dry mustard, cumin seeds, garlic, and pepper corns, and cook for 5-10 minutes. Remove from heat and let cool for 2-3 minutes. Place the eggs and Vienna sausage in a clean glass gallon jar and cover with the peppers and carrots. Pour the cider vinegar mixture into jar, and top off with white vinegar. Add the food coloring, seal, and shake. Allow to cool to room temperature and place in refrigerator for at least 2 weeks.

Nutrition Facts :

EGGS VIENNA

EGGS VIENNA image

Categories Egg Breakfast Quick & Easy

Number Of Ingredients 5

Ingredients

Serving for 1
1/2 C milk
1 egg
1-2 pieces cooked bacon
1 piece wheat bread, lightly toasted

Steps:

Cook bacon in skillet. Warm milk in saucepan. Add the cooked bacon to the milk and continue on low heat so milk is warm. In the saucepan used to cook the bacon, pour off excess fat, and reheat to med-hi. Cook the egg sunny-side up, being careful that it does'nt get too firm. Meanwhile make toast. To assemble: Put toast with a large pat of butter on it in the bottom of a large cereal bowl. Pour the milk and bacon over the toast to just cover. Top with the fried egg. Serve with a knife, fork and big spoon. Enjoy!

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