Creamy Scrambled Eggs With Dill Havarti With Country Ham And Buttery Toasted Croutons Recipes

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SCRAMBLED EGGS WITH HAVARTI AND WINE



Scrambled Eggs with Havarti and Wine image

Start your day with these luscious scrambled eggs made using havarti cheese and wine. Serve it at breakfast, brunch, light lunch or dinner - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

8 eggs
1/4 cup dry white wine or nonalcoholic wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
2 medium green onions, sliced (2 tablespoons)
2 tablespoons butter or margarine
4 oz Havarti cheese with dill weed, cut into 1/2-inch cubes
Additional chopped fresh parsley or dill weed, if desired

Steps:

  • In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
  • In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.

Nutrition Facts : Calories 320, Carbohydrate 2 g, Cholesterol 470 mg, Fat 3, Fiber 0 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1/2 g

CREAMY SCRAMBLED EGGS WITH HAM



Creamy Scrambled Eggs with Ham image

These may just be the creamiest, richest scrambled ham and eggs you've ever had. -Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 eggs
1/3 cup heavy whipping cream
2/3 cup cubed fully cooked ham
1 green onion, chopped
Dash salt
Dash pepper
4 teaspoons butter
4 ounces cream cheese, cubed

Steps:

  • In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.

Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

TOASTED DILL DELIGHTS



Toasted Dill Delights image

A creamy dill spread on small baguettes or party rye bread, topped with chopped tomato, olives, and onions! Elegant and fabulous!

Provided by Food Network

Categories     appetizer

Time 17m

Yield 12 appetizers

Number Of Ingredients 10

1/4 cup mayonnaise
2 teaspoons Spice Islands® Dill Weed
1/2 teaspoon Spice Islands® Garlic Powder
1/4 teaspoon Spice Islands® Celery Salt
1/8 teaspoon Spice Islands® Fine Grind Black Pepper
1/4 cup shredded Parmesan cheese
12 slices baguettes OR party rye bread
1/4 cup finely chopped tomato
2 green onions, finely chopped
2 tablespoons chopped black olives

Steps:

  • Combine mayonnaise, dill, garlic powder, celery salt, pepper and Parmesan cheese in a small bowl. Arrange bread slices on baking sheet in a single layer. Broil 6 to 8 inches from heat for 30 to 45 seconds or until lightly toasted. Turn slices over; spread with mayonnaise mixture. Broil 1 minute or until lightly browned. Top each with tomato, green onion and olives. Serve immediately.

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

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