Daisy Eggs D V O Recipes

CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, mix the eggs, sour cream, mustard, salt, and black pepper.
• Heat the butter in a 10-inch skillet until melted. Add the onions and cook over medium-low heat until softened.
• Pour the egg mixture into the skillet. As the eggs cook, lift the moisture from the bottom and sides of the pan so the uncooked part flows to the bottom. Cook until the eggs are thick and creamy, throughout, but still moist.

EGGS A LA PALOMA

Steps:

• To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
• Set the rack about 4 inches from the broiler and preheat the broiler.
• Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
• Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
• To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
• Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
• Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
• Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.

DAISY EGGS D-V-O

Steps:

• Preheat oven to 400°F.
• Cut 4" rounds from bread and place on non-stick baking sheet.
• Whip egg whites until stiff peaks form.
• Portion and mound beaten egg whites over bread rounds.
• Using the back of a spoon form a hollow in the center (top) of each mound.
• Place yolk of egg in the hollow. Bake in oven for about 10-15 minutes until yolk is set and white is lightly browned.
• Be careful not to overcook; the yolk should be firm.
• Remove from oven and place on serving dish.
• NOTE:.
• Use a packet of dried Hollandaise mix to make the sauce.
• Drizzle Hollandaise sauce over the top and garnish with a dash of paprika.
• Create a stem to your "daisy" with the parsley sprig, or chop parsley and sprinkle atop.
• Serve for breakfast or as a fancy side dish to accompany fresh poached fish.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

SPAM AND EGGS

Steps:

• Dice the onion.
• Melt the butter, medium heat, in a very large frying pan or a chicken fryer.
• Dice the Spam (about 1/2" cubes).
• Saute the onion and the peppers until onions are soft.
• Add the spam to brown, stir every few minutes to get all sides. Add seasoning a little at a time while browning, every time you stir.
• While browning, scramble the eggs.
• When spam is browned, add the eggs to the pan. Stir regularly to promote even cooking of the eggs and thorough mixing of the ingredients.
• When about 2/3 done, add the cheese on top and cover the pan. Let the cheese melt as the eggs finish.
• Serve with Heinz 57 or Barbecue Sauce.

SWEET-N-SOUR DEVILED EGGS D-V-O

Steps:

• Slice eggs in half lengthwise; gently remove yolks to small bowl.
• Set whites aside.
• Mash yolks with a fork.
• In a separate small bowl, whisk mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth.
• Mix into mashed yolks and stir to blend well.
• Stuff or pipe yolk mixture into egg whites halves.
• Sprinkle with paprika and minced parsley as desired.