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Favorite Topped Deviled Eggs
Prep Time: 15 min
Total Time: 15 min
12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3 Tbsp. KRAFT Mayo Light Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika
CUT eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.
SPOON mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika.
ADD, if desired, your choice of Toppings (see Tips) just before serving.
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MICROWAVE SCRAMBLED EGGS DELUXE
2 tbsp. margarine or butter
2 tbsp. chopped onion
2 tbsp. chopped green pepper
4 slices bacon, cooked & crumbled
4 eggs, slightly beaten
2 tbsp. cottage cheese
In 1 quart casserole, microwave onion and green pepper for 2 minutes at high. Add eggs to casserole and beat well. Microwave at high for 3 1/2 minutes, stirring after 1/2 time. Stir in cottage cheese and bacon. Microwave for 1/2 minute, just until cheese is slightly melted. Cover and allow to set for 1/2 minute.
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MICROWAVE BUTTERY SCRAMBLED EGGS
1 tbsp. whipped butter
4 eggs
1 tbsp. each chopped chives or scallion (green onion) & grated Romano or Parmesan cheese
2 tsp. chopped fresh parsley
Dash pepper
In 2 1/2 cup microwaveable mixing bowl microwave butter on high (100%) for 30 seconds, until melted. Using a wire whisk, in separate small mixing bowl beat together remaining ingredients; add to butter in mixing bowl. Cover with vented plastic wrap and microwave on medium-high (70%) for 2 1/2 minutes, stirring halfway through cooking. Microwave on low (30%) for 30 seconds. Let stand for 1 minute.
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MICROWAVE EGG OMELET
3 eggs, separated
2 tbsp. sour cream
2 tbsp. salad dressing
1 tbsp. chives
1/2 c. cheddar cheese
Beat the egg whites until stiff. Set aside. Beat egg yolks and the rest of the ingredients except the cheese. Fold in egg whites. In 2 quart baking dish melt 2 tablespoons butter. Pour in egg mixture. At medium heat bake for 6 minutes. Top with cheese, microwave another 30 to 45 seconds to melt the cheese.
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MICROWAVE-RANCHERO EGGS
2 tbsp. butter or margarine
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1 clove garlic, pressed or finely chopped
1 (28 oz.) can tomatoes
1 (3 oz.) can chilies, drained and mashed
3/4 tsp. salt
6 eggs
1/2 tsp. pepper
1 c. Monterey Jack or Cheddar cheese
1. Combine butter, green pepper, onion and garlic in a 10 inch round baking dish. Microwave, uncovered, at Time Cook (power level 10) for 6 minutes or until vegetables are fairly tender crisp, stirring twice. Stir in tomatoes, mashing with a fork to break up, along with chilies, salt and pepper. Cover and microwave at Time Cook (power level 10) for 6 minutes, stirring once.
2. Break eggs into the tomato mixture along the edge of the dish. Using a toothpick, pierce each egg yolk. Cover. Microwave at Time Cook (power level 7) for 5 to 7 1/2 minutes or until eggs are done to taste. Sprinkle with cheese, cover and let stand 5 minutes before serving. Makes 3 to 6 servings.
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FARM COUNTRY EGGS (MICROWAVE)
4 slices bacon
2 tbsp. butter
6 oz. frozen hash brown potatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. milk
1/2 tsp. salt
1/4 tsp. basil (opt.)
Dash of pepper
1 c. (4 oz.) cheddar cheese, shredded
Place bacon on rack, cover with paper towel and cook for 4 minutes at 100% power or until done. Cool, crumble and set aside. Place butter, potatoes and vegetables in an 9" quiche pan, cook, uncovered for 6 minutes at 100% power, stirring once. While vegetables are cooking mix eggs, milk and seasonings with wire whisk. Flatten potato mixture and pour the eggs over the top. Cover with wax paper and microwave at 70% power for 5 to 7 minutes or until the eggs are almost set. Stir once. Sprinkle bacon and cheese over top. Heat, uncovered for additional 1 minute until cheese starts to melt. Remove and let stand for 5 minutes before serving.
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PUFFY EGG FOR MICROWAVE
Pam Vegetable Spray
Egg
Cheese, 1 slice, any kind and fresh or canned mushrooms or chives
Spray a small 3 inch plastic dessert dish with "Pam". Beat up an egg very well with a fork while adding either water or milk (about an eighth of a cup). Break up 1 slice of any kind of cheese and mix in. Microwave on high for 1/2 minute. Beat again and put back in the microwave for an additional 1/2 minute. Allow to set about 1 minute and serve. This is a single portion omelette
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MICROWAVE EGG
Butter
Egg
Small bowl
Put a little teaspoon of butter into the bowl. Put it into the microwave for 15 seconds. When it's finished take it out and crack the egg over the bowl. Stir until yellow. Then put it in the microwave for 45 seconds.
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BRUNCH EGGS (Microwave)
6 slices bacon, diced
4 green onions, sliced
6 mushrooms, sliced
6 eggs
1/4 c. heavy cream*
1/4 c. shredded Swiss cheese
*May substitute with light cream, milk or skim milk.
(Microwave: Power level 10, 100%, high)
In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes.
Stir, bring coagulated portion to center and runny part to edges. Microwave 2 minutes. If still runny, microwave 30 seconds more. Remove. Top with cheese. Let stand 2 minutes. Serves 4-6.
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CANADIAN BACON and EGGS
2 Large Eggs
2 Slices Canadian Bacon or Ham (about 2 oz. each)
Non-stick Cooking Spray
Preheat glass casserole in microwave on HIGH for 3 minutes, then spray lightly with non-stick cooking spray. Break two eggs on one half of heated casserole and puncture membrane of egg yolks slightly with a toothpick. Place Canadian bacon or ham slices on opposite half of casserole, return to microwave and cook on HIGH for 1 minute. If eggs are not cooked enough for your taste, continue cooking for 30 seconds at a time until done to your liking.
SERVINGS PER RECIPE: 2
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EGGS SUNNY-SIDE-UP
4 Large Eggs
Non-stick Cooking Spray
Preheat a large glass casserole in the microwave on HIGH for 3 minutes. Then, working quickly, lightly spray casserole with cooking spray, break eggs onto heated casserole, spacing eggs equally. With a toothpick or other sharp point, puncture each yolk slightly to just break the membrane.
Return to microwave and cook on HIGH for 1 minute, until just set (if eggs are not quite set to your preference, add 30 seconds at a time). For eggs-over easy, once eggs are cooked, remove dish from oven and carefully flip eggs with a spatula. Allow to stand 30 seconds out of the oven before serving (the heat of the dish will finish cooking time).
SERVINGS PER RECIPE: 4
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SCRAMBLED EGGS with GREEN ONION
2 Eggs, slightly beaten
2 Tbsp. Milk
1 Tbsp. Green Onion, sliced
1 Tbsp. Butter
Place butter and green onions in small glass bowl and microwave on HIGH for 30 seconds. Add milk to the eggs and mix well. Combine egg mixture with melted butter; cook in MEDIUM/DEFROST setting for 2 minutes, stirring after 1½ minutes.
SERVINGS PER RECIPE: 2
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SCRAMBLED EGGS with HAM
6 oz Boiled Ham, cut into 1"strips
4 Large Eggs, beaten
¼ cup Whole Milk
¼ cup Shredded Cheddar Cheese
2 Tbsp. Sliced Green Onion
1 Tbsp. Butter or Margarine
¼ tsp. Dried Basil, Crushed
Salt and Black Pepper - to taste
In a 7" microwave-safe pie plate combine ham, green onion, butter or margarine and basil and cook, uncovered, on HIGH (100%) power for 1-1½ minutes, or until the mixture is heated through. Meanwhile, stir together beaten eggs and milk and pour over ham mixture in pie plate. Cook, uncovered, at MEDIUM for 4-5 minutes, or until eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese and continue cooking, uncovered, on HIGH for 30-60 seconds longer, or until cheese is just melted.
SERVINGS PER RECIPE: 2
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EGGS - SOUTHWESTERN STYLE
6 Eggs
½ Green or Red Bell Pepper, diced
1 can (16 oz.) Cream-style Corn
2 cups grated Low-fat Cheddar Cheese
1 can (4 oz.) Chopped Green Chilies
2 tsp. Worcestershire Sauce
¼ tsp. Salt
½ tsp. Black Pepper
Mix all ingredients together well, then pour into a 3 quart casserole dish. Cover and refrigerate overnight, if possible. Return to room temperature, then microwave for 10-15 minutes on MEDIUM to MEDIUM-HIGH (50-70%), uncovered, until eggs are set. Allow to stand for several minutes before serving. Note: Egg dishes should be cooked on lower power levels for best quality.
SERVINGS PER RECIPE: 6
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BRUNCH EGGS (Microwave)
6 slices bacon, diced
4 green onions, sliced
6 mushrooms, sliced
6 eggs
1/4 c. heavy cream*
1/4 c. shredded Swiss cheese
*May substitute with light cream, milk or skim milk.
(Microwave: Power level 10, 100%, high)
In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes.
Stir, bring coagulated portion to center and runny part to edges. Microwave 2 minutes. If still runny, microwave 30 seconds more. Remove. Top with cheese. Let stand 2 minutes. Serves 4-6.
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MICROWAVE BREAKFAST ON THE GO
1 egg
1 tbsp milk or water
In a paper cup mix 1 egg, 1 tablespoon milk or water, and a little shredded cheese. Microwave on high 50 seconds, stirring it once. Microwave 5 to 10 seconds additional for firmer eggs.
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