Hamlet and cheese omelette Samira Arshi

Ingredients

8 eggs

1 cup milk

1/3 cup flour

1 Tbsp. GREY POUPON Dijon Mustard

1/2 cup finely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham

4 green onions, finely chopped

1 pkg. (8 oz.) KRAFT Finely Shredded Sharp Cheddar Cheese, divided

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Instructions

Heat oven to 350ºF.

Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan. Spray with cooking spray.

Beat eggs, milk, flour and mustard in a large bowl with whisk until blended. Stir in ham and onions. Pour into prepared pan.

Bake 14 to 16 min. or until edges are almost set. Top omelette with remaining cheese; bake 2 min. or until melted.

Meanwhile, combine 1 cup cheese and sour cream in a small saucepan; cook on low heat until cheese is melted and the mixture is blended, stirring constantly. Remove from heat; cover until ready to use.

Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve with cheese sauce.

Omelette-in-a-hole samaneh Hasanzadeh

 INGREDIENTS

2 slices of sandwich bread 

1 slice of ham

1/2 red pepper 

1/2 green pepper 

1/2 onion 

2 eggs 

1/3 cup grated mozzarella 

Salt & pepper 

1 Tbsp butter 

 Method

With the help of a knife, removed the centre of your sandwich bread. Dice the peppers, onions, and ham.

In a pan, melt butter, cook the vegetables and ham until soft. Make 2 squares with the mix and put the bread around the vegetables.

Beat your eggs with salt and pepper, then pour into the centre of the toasts over the vegetables. Cover with mozzarella. Cover the centres with the bread centres you removed earlier and let cook for 2 to 3 minutes.

Using a spatula, delicately flip over the toasts. Cook the other said for an additional 2-3 minutes, eat warm,

omllete Pizza Ayda Mohebzadeh

  INGREDIENTS  

2 tablespoons extra virgin olive oil

2 small new potatoes, diced

¼ cup diced green bell peppers

¼ cup diced red bell peppers

2 teaspoons minced thyme

3 rashers cooked bacon, chopped

1 cup part-skim shredded mozzarella

3 large eggs, cracked into individual ramekins

1 (8 ounces) store-bought pizza dough, room temperature

salt and pepper to taste

coarse cornmeal for dusting

GARNISH

sliced chives

 INSTRUCTIONS  

Preheat oven to 425˚F.

Pour oil into a skillet and place over medium-high heat. Add potatoes and sauté for 3 to 4 minutes. Add bell peppers and continue to sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Once potatoes are fork-tender remove from heat and set aside to allow the mixture to cool.

Lightly dust a clean surface with flour and roll pizza dough out into a 12 or 14-inch circle, about ¼ inch thick.

Dust a baking sheet with cornmeal and top with pizza dough.

Sprinkle ⅔ cup of cheese over the rolled pizza dough and top with potato mixture and chopped bacon. Top with remaining cheese.

Carefully make 3 wells on the top of the pizza and pour a cracked egg into each well. Lightly season with salt and pepper and transfer the pizza to the oven.

Bake for 10 to 12 minutes or until crust is golden brown, cheese is bubbling and eggs are cooked with a runny yolk.

Top pizza with sliced chives, slice and serve.

Veggie Egg Cups Alieh Nozari

These Veggie Egg Cups are absolutely scrumptious and so convenient. They make the perfect on-the-go meal, too.

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: BreakfastCuisine: AmericanKeyword: Egg Cups Recipe Servings: 8 mini cups Calories: 154kcal Author: Tania Sheff (https://cooktoria.com/about-me/)

Ingredients

 • 4 mini Brioche buns

 • 4 eggs

 • 1/2 cup diced bell pepper

 • 1/2 cup diced tomato

 • 1/2 cup feta cheese crumbles (https://amzn.to/2KdQ3dz)

 • 2 tbsp. chopped dill

 • 1/8 tsp. salt

 • 1/4 tsp. pepper

Instructions

 • In a medium mixing bowl, beat the eggs with a fork and then add the peppers, tomatoes, feta cheese, dill, salt, and pepper. Fold ingredients in until thoroughly combined. Set aside.

 • Cut the brioche buns in half. For each half, scoop out the centre until the bun resembles a small cup. Pinch the sides and press firmly on the centre to avoid loose crumbs. Place each cup on a non-stick baking pan.

 • Add the egg mixture to the buns using a ladle. The buns will absorb some, so you may have to come back and add some more to fill them to the top.

 • Leaving the pan uncovered, bake the veggie egg cups for 10 minutes at 350ºF just so the eggs set.

 • Place foil on top and bake for 15 more minutes. Serve immediately.

Notes

HELPFUL TIPS & TRICKS

Foil. The reason we don’t place foil over the egg cups, in the beginning, is because the egg mixture would stick to it. We add the foil later because this will allow the veggie cups to fully cook without the bread burning.

Feta Cheese. Good quality feta cheese makes a difference. Using high-quality cheese means better flavour and texture.

Brioche. This French bread is perfect for this application because it has a high butter and egg content that makes it rich and tender.

Nutrition