Baked Eggs With Coconut Milk And Cilantro Recipes

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BAKED EGGS WITH COCONUT MILK AND CILANTRO



Baked Eggs with Coconut Milk and Cilantro image

Sure, you could use heavy cream instead of coconut milk, but then it wouldn't be as healthyish.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Brunch     Coconut     Egg     Cilantro     Lime Juice     Quick and Healthy     Quick & Easy     Vegetarian

Yield 2 servings

Number Of Ingredients 8

Virgin coconut or vegetable oil (for ramekins)
2 large eggs
2 tablespoons unsweetened coconut milk
Kosher salt
1/2 cup cilantro leaves with tender stems
1 teaspoon fresh lime juice
1 teaspoon green hot sauce
Store-bought fried shallots (for serving)

Steps:

  • Preheat oven to 300°F. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 Tbsp. coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11-14 minutes; season with salt.
  • Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.

CILANTRO EGGS



Cilantro Eggs image

If you like cilantro, this is an easy and quick dish to make. Prior to a small out of town trip I emptied out the fridge of perishables and this is what I came up with.

Provided by Tebo3759

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 slices toasted good bread
2 -4 eggs
1 bunch cilantro, roughly chopped
2 celery ribs, roughly chopped
1/4 cup salsa
2 tablespoons ranch dressing
salt and pepper
parmesan cheese, shredded (optional)

Steps:

  • Mix together the cilantro, celery, salsa, ranch dressing and salt and pepper to taste.
  • Poach eggs (can use 1 or 2 per person).
  • Place cilantro mixture over toast.
  • Place eggs over cilantro mixture.
  • Sprinkle with parmesan cheese if desired.

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO



Scrambled Eggs With Tomato, Cheddar and Cilantro image

Make and share this Scrambled Eggs With Tomato, Cheddar and Cilantro recipe from Food.com.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs or 4 large egg substitute
1 tablespoon olive oil
1/4 cup chopped sweet onion (I use Vidalia)
1 medium plum tomato, diced
2 -4 tablespoons chopped cilantro, depending upon personal taste
kosher salt
black pepper, freshly ground
1/4 cup coarsely shredded low-fat cheddar cheese

Steps:

  • If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
  • In large skillet over medium heat, warm the olive oil.
  • Add onion and cook, stirring until golden, approximately 5 minutes.
  • Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
  • Cook until tomato is heated through and any juices have evaporated, about 1 minute.
  • Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
  • Using spatula, stir the eggs from the edges of the pan toward center.
  • Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
  • Sprinkle with grated cheese and cook for 1 minute longer.
  • Divide and serve on warmed plates.

GARLIC-CILANTRO SCRAMBLED EGGS



Garlic-Cilantro Scrambled Eggs image

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Provided by David Smith

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Steps:

  • Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
  • Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g

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