German Baked Eggs A La Conifer House Recipes

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GERMAN BAKED EGGS A LA CONIFER HOUSE



German Baked Eggs a La Conifer House image

Make and share this German Baked Eggs a La Conifer House recipe from Food.com.

Provided by catpanclub2

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

12 eggs
4 cups shredded cheese
2 cups cottage cheese
1/4 cup flour
1 teaspoon baking powder
pepper
Mrs. Dash seasoning mix

Steps:

  • Beat eggs.
  • Mix in remaining ingredients.
  • Bake (in ramekins or a casserole) at 350 for about 40-50 minutes.
  • Test by inserting a knife; it will come out clean when done.

Nutrition Facts : Calories 487.8, Fat 31.6, SaturatedFat 16.7, Cholesterol 481.7, Sodium 1211.8, Carbohydrate 13.1, Fiber 0.1, Sugar 1, Protein 36.7

GERMAN EASTER EGGS (OSTEREIER)



German Easter Eggs (Ostereier) image

Thought I would share this simple, old-fashioned method for beautiful bright and shiny colored Easter eggs. My mother and German Oma made Easter Eggs this way, ever since I can remember. The eggs can be dyed with store-bought dyes or by boiling the eggs with natural substances such as onion skin, tea, beetroot juice, spinach, nettle roots and leaves, alder or oak bark. Vinegar added to the water makes the colors brighter, and rubbing with either bacon fat or salad oil produces a shine.

Provided by BecR2400

Categories     Breakfast

Time 5m

Yield 12 colored Easter Eggs

Number Of Ingredients 2

12 hardboiled egg, colored (we dye them in mugs of boiling water with store-bought dye, with a little vinegar added to the water)
bacon grease or salad oil, for rubbing

Steps:

  • When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
  • Arrange them in an attractive basket or platter lined with green Easter "grass".
  • Keep eggs cool until it's time for the Easter Egg Hunt.

GERMAN/SWISS EGG CASSEROLE



German/Swiss Egg Casserole image

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later.

Provided by LAURIE

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sliced white onion
1 tablespoon butter
8 hard-boiled eggs, sliced
2 cups swiss cheese, shredded
1 (10 ounce) can cream of chicken soup
3/4 cup milk
1 teaspoon prepared mustard
1/2 teaspoon seasoning salt
1/4 teaspoon dill weed
1/4 teaspoon pepper, fresh ground is the best
6 slices dark caraway rye bread, buttered and cut into quarters

Steps:

  • Preheat oven to 350.
  • Cook onion in butter just until tender.
  • Transfer to 12x8 baking dish.
  • Divide the egg slices evenly over the onion/butter mixture.
  • Sprinkle with the cheese.
  • Beat remaining ingredients except the bread together in a large bowl well mixed.
  • Pour this over the cheese.
  • At this point you can refrigerate overnite but this is not necessary.
  • To finish, add the bread slices by overlapping them on top of the casserole.
  • Bake 30-35 minutes until heated through.
  • If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.

Nutrition Facts : Calories 310.1, Fat 18, SaturatedFat 8.6, Cholesterol 246.7, Sodium 533.4, Carbohydrate 19.3, Fiber 1.7, Sugar 2.9, Protein 17.4

EGGS à LA GOLDENROD



Eggs à la Goldenrod image

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

4 hard-cooked eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Steps:

  • Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
  • In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
  • Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
  • To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

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