SOUR CREAM SCRAMBLED EGGS
Steps:
- Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
- Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.
SOUR CREAM AND BACON DEVILED EGGS
Provided by Trisha Yearwood
Categories appetizer
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
- Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
- Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.
SOUR CREAM, LEMON, AND HERB DEVILED EGGS
Provided by Kristine Kidd
Categories Citrus Dairy Egg Herb Appetizer Easter Vegetarian Quick & Easy Low Cal Halloween Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
- Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
DEVILED EGGS WITH SOUR CREAM, CHIVES, AND SALMON ROE
Categories Dairy Egg Fish Mustard Appetizer No-Cook Mayonnaise Winter Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 9
Steps:
- Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.
EGGS BAKED IN SOUR CREAM
Make and share this Eggs Baked in Sour Cream recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter.
- Slide raw eggs into this.
- Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese.
- Bake about 20 minutes or until eggs set, at 350 degrees.
SOUR CREAM EGGS
I love eggs and these sounded wonderful prepared this way ... so glad that I tried them, they were awesome. Thank you Johanna. Thought that I would share, this simple easy recipe, I hope you will enjoy them also.
Provided by Baby Kato
Categories Eggs
Time 15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450F. Using a flat oven dish, pour the sour cream into the bottom of the dish. Now, you will want to break the eggs into the dish, one by one, try not to break the yolks. (you want the eggs whole)
- 2. Salt and pepper the dish lightly; then sprinkle on the chives, parsley and bread crumbs. Top with a drizzle of melted butter and bake in a 450F oven until the eggs are set to your liking.
EGGS, CHEESE, GREEN CHILES, AND SOUR CREAM BAKE
This is a yummy egg dish that I created. It's perfect for anything from breakfast in bed for two to brunch for four. The sour cream is the key - it keeps the eggs moist, unlike many baked egg dishes that tend to be a bit dry. It's also fast and easy, with very little clean up! I like to use Mexican shredded cheese, but any cheese would probably be fine.
Provided by Helping Hands
Categories Breakfast
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Spray or grease small baking dish. Line bottom of dish with green chiles and spread evenly. Cover green chiles with shredded cheese and spread evenly.
- Beat eggs with sour cream, using a fork. Add hot sauce and salt and pepper to taste, and mix well.
- Pour into baking dish. Sprinkle with bacon bits and additional shredded cheese.
- Bake in 350 oven for 30 minutes, or until eggs are set.
Nutrition Facts : Calories 271, Fat 18.7, SaturatedFat 7, Cholesterol 642.4, Sodium 891.4, Carbohydrate 4.8, Fiber 0.7, Sugar 3, Protein 19.9
KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS
This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time
Provided by Kittencalrecipezazz
Categories Potato
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub the outside of the new potatoes (do not peel).
- Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
- Remove to a bowl and cool to room temperature.
- Slice the cooled potatoes in half.
- Add in green onions and sliced eggs; toss to combine.
- In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
- Season with black pepper to taste if desired.
- Chill for a minimum of 3 or more hours before serving.
Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11
HERBED YELLOW PEPPER SCRAMBLED EGGS WITH CHIVE SOUR CREAM ON BRIOCHE
Categories Bread Egg Pepper Breakfast Brunch Quick & Easy Bell Pepper Winter Chive Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
- While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
- Divide brioche and eggs between 2 plates and top with Chive Sour Cream.
DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO
Steps:
- Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
- Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
- Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.
BAKED EGGS WITH SOUR CREAM
Make and share this Baked Eggs With Sour Cream recipe from Food.com.
Provided by nvermd
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into thirds and arrange evenly on the bottom of an 8X8" dish greased with butter.
- Drop eggs on top of each piece of cheese and pour sour cream, diluted with the milk, around the eggs.
- Sprinkle with salt and pepper.
- Bake at 350 degrees for 20 minutes.
- Sprinkle with parsley and serve on toast.
Nutrition Facts : Calories 358.1, Fat 30.8, SaturatedFat 16.9, Cholesterol 370.1, Sodium 266.4, Carbohydrate 5.8, Sugar 0.7, Protein 14.7
SOUR CREAM AND LEMON DEVILED EGGS
Make and share this Sour Cream and Lemon Deviled Eggs recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 12 deviled egg halves
Number Of Ingredients 9
Steps:
- Cook eggs in simmering water for 15 minutes and cool.
- Cut hard boiled eggs in half lengthwise.
- Transfer yolks to small bowl and mash with fork.
- Mix in sour cream, mayonnaise, and mustard.
- Stir in lemon zest, lemon juice, and cayenne pepper.
- Add salt to your taste.
- Spoon yolk mixture into whites.
- Sprinkle generously with chopped parsley.
- Cover loosely and refrigerate.
Nutrition Facts : Calories 50.7, Fat 3.7, SaturatedFat 1.3, Cholesterol 107.5, Sodium 52, Carbohydrate 0.8, Sugar 0.3, Protein 3.3
SCRAMBLED EGGS WITH SOUR CREAM
Weekend brunch is worth waking up for and this recipe will help kick-start your weekend. Recipe: Kitchen Daily Photo: David Nehmer
Provided by Russ Myers @Beegee1947
Categories Eggs
Number Of Ingredients 7
Steps:
- Whisk the eggs in a bowl with half-and-half, salt and pepper. Heat 1 tablespoon butter in a large sauté pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
- Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.
SOUR CREAM AND ONION DEVILED EGGS
This Sour Cream and Onion Deviled Eggs recipe will make a tasty addition to any party or picnic. But don’t let the name fool you because these are actually much lower in fat than typical deviled eggs. They get their sour cream flavor from low fat Greek yogurt and finely chopped green onions.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Slice the green onions in half separating the white part from the green. Mince the white part and cut the green into rings for garnish.
- To make the hard-boiled eggs, place the eggs into a large pot and cover them with water. Bring the water up to a boil then cover the pot and turn off the heat. Let eggs stand undisturbed in the hot water for 15-20 minutes.
- Remove the eggs from the pot and place them into a bowl of cold water then peel the eggs once they’re cool enough to handle.
- Cut each egg in half lengthwise. Pop the yolks out of the eggs and place them into a bowl. Place the whites onto a dish.
- Mash the yolks with a fork until they’re as lump free as you can get them. Stir in the yogurt, mayo, sriracha minced green onions and salt and pepper until you have a smooth mixture. If the mixture looks too dry feel free to add another tablespoon or two of Greek yogurt.
- Fill the eggs with the yolk mixture using either a spoon, piping bag or small cookie scoop.
- Garnish with paprika and scallion rings then refrigerate until you’re ready to serve.
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