Best German Baked Eggs A La Conifer House Recipes

GERMAN/SWISS EGG CASSEROLE

Steps:

• Preheat oven to 350.
• Cook onion in butter just until tender.
• Transfer to 12x8 baking dish.
• Divide the egg slices evenly over the onion/butter mixture.
• Sprinkle with the cheese.
• Beat remaining ingredients except the bread together in a large bowl well mixed.
• Pour this over the cheese.
• At this point you can refrigerate overnite but this is not necessary.
• To finish, add the bread slices by overlapping them on top of the casserole.
• Bake 30-35 minutes until heated through.
• If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

GERMAN EASTER EGGS (OSTEREIER)

Steps:

• When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
• Arrange them in an attractive basket or platter lined with green Easter "grass".
• Keep eggs cool until it's time for the Easter Egg Hunt.