Eggs are a very healthy food with a high nutritional value. One egg is the equivalent of a small piece of beef or a glass of milk. The cholesterol contained in eggs is harmless, and a large amount of vitamin E helps to strengthen blood vessels. The inclusion of eggs in the diet is an excellent prevention of cataracts and even cancer. The culinary traditions of different countries contain many recipes for nutritious egg dishes.
It is necessary
- For croutons with eggs, cheese and herbs:
- - 300 g of wheat loaf;
- - 8 eggs;
- - 200 g of cheese;
- - 50 g butter;
- - greens;
- - pepper;
- - salt.
- For Scottish eggs:
- - 250 g minced meat;
- - 1 onion;
- - 4 boiled eggs;
- - 1 raw egg;
- - 50 g of crushed crackers;
- - vegetable oil;
- - parsley greens;
- - salt;
- - pepper.
- For eggs baked with onions and mushrooms:
- - 80 g of fresh mushrooms;
- - 2 boiled eggs;
- - 40 g of onions;
- - 40 g leeks;
- - 50 g of cheese;
- - 100 ml of broth;
- - 2 tbsp. l. flour;
- - 100 ml of milk or cream;
- - 50 g butter;
- - sugar;
- - salt;
- - pepper.
Instructions
Step 1
Croutons with eggs, cheese and herbs
Mash the softened butter and raw eggs. Add grated cheese, chopped herbs, salt and pepper. Place the loaf slices in a greased refractory dish and cover with the prepared egg mixture. Bake the croutons in an oven preheated to 180 ° C for 7-10 minutes.
Step 2
Scottish eggs
Peel the onions and chop finely. Then combine with minced meat, add raw egg yolk and 2 tablespoons of crushed bread crumbs, chopped parsley. Season with salt and pepper and mix well. Then divide it into 4 equal parts and form 4 thick cakes from them. Gently wrap one hard-boiled, shelled egg in each. Whisk in raw egg white and brush over cooked meats. Then bread in the remaining crushed breadcrumbs and fry over medium heat in a large amount of vegetable oil for 8-10 minutes, periodically turning from one side to the other. Then put on paper napkins, let the excess oil drain and serve.
Step 3
Eggs baked with onions and mushrooms
Rinse fresh mushrooms or wipe thoroughly with a damp cloth, peel and chop into strips. Then fry in vegetable oil until all the secreted mushroom juice has evaporated. Season with salt and pepper. Peel the onions, chop finely together with the leeks and save in butter. Then pour in the broth, cover the dish with a lid and simmer until the onion is completely soft. Fry the flour in butter until creamy and, stirring constantly, gradually pour in the milk or cream. Cook until thick, then transfer the cooked hot sauce to the bowl next to the onion. Add the fried mushrooms, sugar, salt, pepper and, stirring occasionally, simmer until the mixture acquires the consistency of thick sour cream. Peel the hard-boiled eggs and cut them in half lengthways. Grease a baking dish with butter, pour a third of the cooked mushroom mass on the bottom, place the halves of the eggs on it and cover with the rest of the mixture. Sprinkle with grated cheese on top and drizzle with melted butter. Bake in an oven preheated to 200 ° C for about 15 minutes.
