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Extra info for 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient
Discard smaller rounds. • Brush complete rounds with beaten egg and place a ring on top of each one. Transfer to a baking tray and brush pastry with remaining beaten egg. • Bake in a preheated oven at 180°C (350°F) for 5–7 minutes or until pastry has risen and is golden brown. Remove from tray and allow to cool. • Combine eggs, milk, nutmeg, salt, pepper, parsley, chives and Parmesan, then whisk for 2 minutes or until ingredients are thoroughly blended. • Melt butter in a pan over low heat. Add egg mixture and cook, stirring constantly, until it is soft and scrambled.
Grease a baking dish with remaining butter, then line with hard-boiled egg slices. • Stir beaten egg into sauce in pan and pour over egg slices in baking dish. • Add topping ingredients. Sprinkle breadcrumbs on top and dot with butter. 85 g (3 oz) 45 g (11/2 oz), cut into small cubes • Bake for 40 minutes. Serve hot.
When foam subsides, add onion and ham. Cook, stirring, until onion is soft and ham golden brown. • Add tomatoes, salt, pepper and sage and cook for a further 3 minutes. Stir in rice and remove from heat. • Grease 8 small ramekins or individual ovenproof dishes with remaining butter. Divide rice mixture evenly among them, then break an egg on top of each and sprinkle cheese over. • Bake for 15 minutes or until egg is cooked and cheese is lightly browned. • Remove from oven and serve immediately.