Eggs in a Frame

Eggs in a Frame

In making shirred eggs in a bacon nest I was left with slices of bread with rather large holes in the center. I could diced them up and make bread crumbs or croutons, but what fun would that be? So I decided to make a family favorite – eggs in a frame, a rather simple piece of French toast with an egg in the center.

Ingredients for Eggs in a Frame

4 slices bread with hole cut in the center about 2″+ inches diameter
4 eggs
salt and pepper
1 Tbsp butter for pan

For the batter:

2 eggs well beaten
4 Tbsp cream
1/4 tsp vanilla
1/4 tsp salt and pepper each
2 dashes Tabassco

Directions for Eggs in a Frame

In a shallow bowl or pan mix the batter completely. If you begin to run out add a little more cream, and if it looks like you will need a lot more add another egg.

In a frying pan melt the Tbsp of butter place the bread in the batter soaking both sides and put into the frying pan on medium heat, break an egg into the center of each piece of bread and lightly salt and pepper the egg.

Cook until the bottom of the egg sets and the bread is lightly browned, about 3 – 5 minutes. Once browned carefully flip (over easy) and season the other side of the egg with the salt and pepper. cook until bread is lightly browned then carefully flip onto a plate.

Serve the Eggs in a frame with Jam or powdered sugar or Maple syrup, and bacon or sausage on the side.

Here are a few items to help make this recipe:
Ateco 14402 2.5-Inch Round Stainless Steel Cutter
T-fal E9380884 Professional Total Nonstick Oven Safe Thermo-Spot Heat Indicator 12-Inch Fry Pan / Saute Pan Dishwasher Safe Cookware
Kitchen Supply 8 Inch Square Glass Baking Dish
OXO Good Grips Silicone Flexible Pancake Turner

Eggs and Eggy bread, maple syrup and they even throw in some bacon, I’m in! 5 paws

Egg in a Frame

2014-03-09 20:10:17

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

4 slices bread with hole cut in the center about 2"+ in diameter
4 eggs
salt and pepper
1 Tbsp butter for pan

For the batter

2 eggs wll beaten
4 Tbsp cream
1/4 tsp vanilla
1/4 tsp salt and pepper each
2 dashes Tabassco

Instructions

In a shallow bowl or pan mix the batter completely. If you begin to run out add a little more cream, and if it looks like you will need a lot more add another egg.
In a frying pan melt the Tbsp of butter place the bread in the batter soaking both sides and put into the frying pan on medium heat, break an egg into the center of each piece of bread and lightly salt and pepper the egg.
Cook until the bottom of the egg sets and the bread is lightly browned, about 3 - 5 minutes. Once browned carefully flip and season the other side of the egg with the salt and pepper. cook until bread is lightly browned then carefully flip onto a plate.
Serve with Jam or powdered sugar or Maple syrup, and bacon or sausage on the side.

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September 12, 2014November 14, 2014

Baked Stuffed Zucchini

This is another of my “use whatever you’ve got” type of recipes. The opportunities to substitute different items are endless. For this recipe I use two zucchini which will serve four as a vegetable side dish.

Ingredients for Baked Stuffed Zucchini

2 Zucchini cut in half lengthwise, pith carefully scooped out
2 cloves of garlic
4-6 Tbs finely diced onion (approximate)
1 tsp dried tarragon
2 tsp dried parsley
salt & pepper to taste
4-6 Tbs finely diced aged Cheddar Cheese
Panko bread crumbs
2 Tbs butter (more if needed)
1 -2 tsp pepper flakes (Optional)
1 Tbs Olive oil

Directions for Baked Stuffed Zucchini

Cut the zucchini in half lengthwise and with a melon baller or scoop, carefully scoop out the interior pith of the zucchini being sure not to rupture the sides or bottom.

Chop the scooped out zucchini pith into a very fine dice and with the 2 Tbs’s of butter saute with the onion, garlic,tarragon, parsley ,pepper flakes and salt and pepper until the onions are softened. If the mixture looks too dry add more butter, the mixture should look very moist.

Once the onion, zucchini mixture is softened ,empty into a bowl to cool, add the cheddar and stir to combine. Add enough panko to lightly bind the mixture, it should still be slightly loose and moist. Carefully spoon the mixture back into the zucchini shells. Put into an oven proof dish and just before baking sprinkle a little Panko over the top and drizzle lightly with Olive oil. Bake for about 45 minutes in a 350° oven.

Here are a few items to help with this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Cuisinart DLC-2ABC Mini-Prep Plus Food Processor, Brushed Chrome

Oh well another of those vegetable things, not exactly my cup of tea, so I will put rule #1 into force “No tasty no ratey”. However I did hear raves from the table so I guess it could possibly rate 5 paws, but I would have added a touch of beef!

Baked Stuffed Zucchini

2014-09-12 19:07:52

Serves 4

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

2 Zucchini cut in half lengthwise, pith carefully scooped out
2 cloves of garlic
4-6 Tbs finely diced onion (approximate)
1 tsp dried tarragon
2 tsp dried parsley
salt & pepper to taste
4-6 Tbs finely diced aged Cheddar Cheese
Panko bread crumbs
2 Tbs butter (more if needed)
1 -2 tsp pepper flakes (Optional)
1 Tbs Olive oil

Instructions

Cut the zucchini in half lengthwise and with a melon baller or scoop, carefully scoop out the interior pith of the zucchini being sure not to rupture the sides or bottom.
Chop the scooped out zucchini pith into a very fine dice and with the 2 Tbs’s of butter saute with the onion, garlic,tarragon, parsley ,pepper flakes and salt and pepper until the onions are softened. If the mixture looks too dry add more butter, the mixture should look very moist.
Once the onion, zucchini mixture is softened ,empty into a bowl to cool, add the cheddar and stir to combine. Add enough panko to lightly bind the mixture, it should still be slightly loose and moist. Carefully spoon the mixture back into the zucchini shells. Put into an oven proof dish and just before baking sprinkle a little Panko over the top and drizzle lightly with Olive oil. Bake for about 45 minutes in a 350° oven.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

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September 4, 2014May 13, 2018

Pineapple Upside-Down Cake

There are some recipes that just cannot be improved upon, and Betty Crocker’s pineapple upside-down cake recipe is one of them. This is one of those true comfort food recipes. It was my father’s favorite and was what he had for his birthday every year.

The only thing I changed is the pineapple. Because I’m attempting to start a backyard pineapple grove, I use fresh pineapple instead of the canned. Perhaps once my grove begins to supply me with pineapples I’ll get a core and slicer so my slices look more uniform. but for now I just try my best. Although for presentation the canned cirles of pineapple look best if you are a pineapple junkey use chunks that will load every slice with lots of the sweet fruit.

Pineapple Upside Down Cake with Chunk Pineapple

The only special item you’ll need for this recipe is a dish that is large enough to invert the baking dish on, once the cake is done. A flat cake dish will work, as long as it is heat resistant, but watch out for the dripping sugar that will ooze out.

Ingredients for Betty Crocker’s Pineapple Upside-Down Cake

1/4 cup (1/2 a stick) butter
2/3 cup packed Dark Brown Sugar
Pineapple slices ( enough to cover the pan)
Maraschino Cherries ( at least one for every pineapple slice)
1 1/3 cups all purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions for Pineapple Upside-Down Cake

Preheat oven to 350º.

In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).

In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.

Pour the batter over the pineapple and cherries and even to edges.

Bake for 50 – 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

Here are a few items to help make this recipe:
WellBake Square Cake/Lasagna Pan 9 Inch. Superior Quality Nonstick Silicone Bakeware + 10 Year Guarantee
Rosanna Decor Bon Bon Footed Square Cake Stand White

Now this is something I can really sink my teeth into! A sure 5 paw recipe, and as a birthday cake “hmmmm” , if my doggie years equal 7 to your 1, I guess I should be seeing Prime Rib with the bone and pineapple upside-down cake 7 times a year. I’m putting in my order right now !

Yum

Pineapple Upside-Down Cake

Ingredients

1/4 cup (1/2 a stick) butter
2/3 cup packed Dark Brown Sugar
Pineapple slices ( enough to cover the pan)
Maraschino Cherries ( at least one for every pineapple slice)
1 1/3 cups all purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Instructions

Preheat oven to 350º.
In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).
In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.
Pour the batter over the pineapple and cherries and even to edges.
Bake for 50 - 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

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https://www.rantsravesandrecipes.com/pineapple-upside-down-cake/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.