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60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient by MCIA

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In a pan, melt remaining butter over moderate heat. Place stuffed, coated eggs in pan and fry for 5 minutes or until eggs are golden brown all over. • With a slotted spoon, carefully transfer stuffed eggs from pan to a warmed serving dish. Serve immediately. SOUPS & APPETISERS 33 eggs with sherry Bacon rashers Eggs Paprika 34 SOUPS & APPETISERS Serves 4 Method Ingredients Butter Plain (all-purpose) flour Milk Double (heavy) cream Salt Ground white pepper Cheddar cheese Dry sherry Egg yolks Crusty bread Soft-boiled eggs and bacon on toast in a creamy, sherry-and-cheese flavoured sauce.

Using a 3-cm (11/2-in) round cutter, cut 10 pastry rounds to form rings. 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.

Remove yolks and place in a mixing bowl. Set whites aside. • Add ham, half the butter, chives, thyme, Worcestershire sauce, 1 egg, salt and pepper to egg yolks. With a wooden spoon, cream mixture thoroughly until smooth. • Spoon mixture into egg white halves. Sandwich halves together to form a whole egg. The halves should not fit tightly together. • In a small bowl, lightly beat remaining raw egg with a fork. Roll stuffed eggs in beaten egg, then roll in breadcrumbs. • In a pan, melt remaining butter over moderate heat.

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