Best Ritz Crackers Egg Recipes

Ritz Crackers From Scratch image

Provided by Tracy

Categories Snack

Time 25m

Number Of Ingredients 8

2 cups all-purpose flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp + another 1/2 tsp salt for topping
8 tbsp cold butter, divided
2 tbsp vegetable oil
2/3 cup water
1 egg - beaten (optional for egg wash)

Steps:

Preheat oven to 400 F and line baking sheets with parchment paper.
Add flour, baking powder, sugar, and 1/2 tsp of salt to the food processor and give a quick pulse to combine.
Add 6 tablespoons of cold butter a few small pats at a time, and pulse to combine then. Then slowly add vegetable oil slowly with the food processor running.
While the food processor is pulsing, add water a little bit at a time until a dough starts to form into a ball.
On a floured surface, roll dough out as thin as you can with a rolling pin. Add more flour if needed when it sticks.
Use cutter to cut the dough out and add cut outs to baking sheets. Continue to roll out dough and cut out crackers until all the dough is used up and place them on parchment lined baking sheet.
Poke holes in each of the crackers: 2, 3, and 2.
Brush the cracker cut outs with the egg wash and sprinkle with a kosher salt
Bake in oven for 10 minutes in the center rack.
Melt remaining 2 tablespoons of butter and then brush with melted butter while still hot.
Cool and enjoy!

Ritz Crackers & Egg image

Provided by dolores in paradise

Categories < 30 Mins

Time 20m

Yield 20 crackers, 5-6 serving(s)

Number Of Ingredients 6

2 hard-boiled eggs
2 tablespoons mayonnaise
1/4 teaspoon chili powder (Gebhardt is good)
taco sauce
salt & pepper
20 Ritz crackers

Steps:

Combine hard cooked eggs (chopped fine), mayonnaise, chili powder, and salt & pepper.
Spoon on the crackers and top with a dab of the taco sauce.
Bake in 375 degree oven for 5 minutes.

Nutrition Facts : Calories 117.3, Fat 7, SaturatedFat 1.4, Cholesterol 86.3, Sodium 167.2, Carbohydrate 9.9, Fiber 0.3, Sugar 1.6, Protein 3.5

Ritzy Cheddar Chicken Breasts image

Provided by Eric Kim

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil, plus more for greasing wire rack
1/4 cup sour cream
1 large egg white
1 teaspoon Dijon mustard
Kosher salt (Diamond Crystal)
2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
1 sleeve Ritz crackers (about 100 grams)
2 ounces extra-sharp Cheddar cheese, coarsely grated (about 1 cup)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.