BREAKFAST EGG SALAD
Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
- In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g
BREAKFAST EGG SALAD
I came up with this recipe as an idea to use some of the ingredients that come in the monthly food box that's purchased. If you make them in advance, it beats running thru the local "fast" food place.
Provided by skrice
Categories Breakfast
Time 5m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
- Serve on Breakfast Bread of your choice.
- Wrap in waxed paper and take it to go.
Nutrition Facts : Calories 1041.3, Fat 68.8, SaturatedFat 22.5, Cholesterol 1941.5, Sodium 1205.9, Carbohydrate 31.8, Fiber 2, Sugar 7.8, Protein 68.2
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
BACKYARD BREAKFAST EGG SALAD
I was gifted with eggs from the backyard coop of a friend, and decided they needed a more interesting treatment than my usual. Found this recipe on Food52, based on one by Annie Mitchell, Eating in the Middle. It's one you can easily adapt to what you have on hand. Leftover salad will keep refrigerated for a day. Prep time depends on how you hardcook your eggs.
Provided by duonyte
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Chop the eggs.
- 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
- 3. Spread on toast and serve.
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 287.8, Sodium 511.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 13.3
BREAKFAST SALAD
From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, salads and dressings, main course
Time 12h30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
- Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
- Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
- Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
- Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams
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