Best German Baked Eggs A La Conifer House Recipes

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GERMAN/SWISS EGG CASSEROLE



German/Swiss Egg Casserole image

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later.

Provided by LAURIE

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sliced white onion
1 tablespoon butter
8 hard-boiled eggs, sliced
2 cups swiss cheese, shredded
1 (10 ounce) can cream of chicken soup
3/4 cup milk
1 teaspoon prepared mustard
1/2 teaspoon seasoning salt
1/4 teaspoon dill weed
1/4 teaspoon pepper, fresh ground is the best
6 slices dark caraway rye bread, buttered and cut into quarters

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.

Nutrition Facts : Calories 310.1, Fat 18, SaturatedFat 8.6, Cholesterol 246.7, Sodium 533.4, Carbohydrate 19.3, Fiber 1.7, Sugar 2.9, Protein 17.4

GERMAN EASTER EGGS (OSTEREIER)



German Easter Eggs (Ostereier) image

Thought I would share this simple, old-fashioned method for beautiful bright and shiny colored Easter eggs. My mother and German Oma made Easter Eggs this way, ever since I can remember. The eggs can be dyed with store-bought dyes or by boiling the eggs with natural substances such as onion skin, tea, beetroot juice, spinach, nettle roots and leaves, alder or oak bark. Vinegar added to the water makes the colors brighter, and rubbing with either bacon fat or salad oil produces a shine.

Provided by BecR2400

Categories     Breakfast

Time 5m

Yield 12 colored Easter Eggs

Number Of Ingredients 2

12 hardboiled egg, colored (we dye them in mugs of boiling water with store-bought dye, with a little vinegar added to the water)
bacon grease or salad oil, for rubbing

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.

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