Cast Iron Scrambled Eggs Recipes

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CAST-IRON SCRAMBLED EGGS



Cast-Iron Scrambled Eggs image

I love these easy cast-iron scrambled eggs, which use fresh ingredients that I usually have on hand. They make a quick and simple breakfast! - Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

12 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup finely chopped sweet onion
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
1 log (4 ounces) fresh goat cheese, crumbled
3 tablespoons minced chives

Steps:

  • In a large bowl, whisk the eggs, water, salt and pepper; set aside. , Place a 10-in. cast-iron skillet on grill rack over medium-hot heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Nutrition Facts : Calories 217 calories, Fat 16g fat (7g saturated fat), Cholesterol 446mg cholesterol, Sodium 342mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

CHEESY CAST IRON SKILLET SCRAMBLED EGGS



Cheesy Cast Iron Skillet Scrambled Eggs image

Provided by Bobby Flay

Time 17m

Yield 8 to 10 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 red onion, finely diced
1 jalapeno, coarsely chopped
2 dozen large eggs, lightly beaten
Salt and freshly ground pepper
8 ounces crumbled goat cheese
1 bunch finely chopped chives

Steps:

  • Melt the butter in a large cast iron skillet that has been placed on the grates of the grill. Add the onion and jalapeno and cook until soft. Stir in the eggs and season with salt and pepper. Continue stirring the eggs until soft curds form. Remove from the heat and stir in the goat cheese and chives.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO



Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 to 3 ounces pancetta, diced
1 to 2 tablespoons unsalted butter
6 eggs
Pinch of salt
Freshly ground black pepper
Grated Pecorino Romano, Parmesan or other hard grating cheese

Steps:

  • Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
  • If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
  • Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
  • Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

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