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Shirred eggs: Plain A dish in which eggs are baked in a flat-bottomed dish; the name originates from the type of dish traditionally used to bake the eggs, although they are also known as baked eggs. An alternative cooking method is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs ...
Eggs are one of the easiest ways to eat healthy in the a.m., and we love them so much, we figured out a whopping 60 different ways to make eggs, so that basically means you've got 60 new reasons ...
Top them with fresh fruit or a drizzle of honey for a simple, satisfying meal. Get the Recipe: Fluffy Whole Wheat Waffles Related: 23 Root Vegetable Recipes You’ll Want to Serve at Every Meal
Keep versatile, high-protein eggs in your fridge to make these classic dishes, from the simple hard-boiled egg to omelets to the fancy-sounding but ultimately simple quiche.
The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [67] Mille-feuille: France: The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a pastry originating in France.
Whisk butter and sugars into warm sweet potato along with honey, nutmeg, cinnamon, and 1/2 teaspoon salt until smooth. Whisk in eggs, vanilla, cream, and milk, then dates, chestnuts, and apple. Bake in a buttered 1 1/2- to 2-quart baking dish (1 1/2 to 2 inches deep) until just set, 40 to 50 minutes (center will continue to set as it cools).
Try these highly-rated, 10-minute breakfast recipes, like shredded wheat bowls and breakfast pitas, when you need a quick and tasty morning meal.
A placenta was baked on a pastry base or inside a pastry case. [3] The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk. [4] In ancient Rome, the basic bread dough was sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. [5]