Duck Egg Sandwich With Spinach And Chipotle Cream Recipes

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

STEAK AND EGG SANDWICH WITH CREAMED SPINACH AND ONION RINGS

Steps:

• For the creamed spinach: Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the spinach, cook it for 2 minutes, and then transfer it to the ice water to stop the cooking. Drain the spinach in a colander, and then squeeze it with your hands until all the excess liquid has been removed.
• In a medium saucepan, melt the butter over medium-low heat. Add the onion, garlic and 1/4 teaspoon salt and sweat the vegetables, stirring frequently, until they are soft but have taken on no color, about 6 minutes. Add the flour and stir to create a roux. Cook, stirring continuously to make sure it doesn't burn, for 3 minutes. Whisk in the milk and cook until the flour is completely dissolved and there are no lumps. Turn down the heat to maintain a low simmer and cook for 3 minutes. Whisk in the cream, return the mixture to a simmer, and fold in the spinach. Stir in the nutmeg, cayenne and 2 teaspoons salt. Cook for 2 more minutes and season with additional salt. Keep warm.
• For the onion rings: Heat about 3 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Whisk the flour, Old Bay and baking powder in a medium bowl. Slowly stir in the club soda until smooth. Working in batches, dip each onion ring in batter to evenly coat. Fry the onion rings until golden brown and crispy, about 2 minutes. Drain the rings on paper towels and immediately season with salt.
• For the steak: Put a large pan over high heat. Allow the pan to get very hot, almost smoking. Pat the steak dry with paper towels. Sprinkle the meat on both sides with the salt and pepper. Add some oil to the hot pan and carefully add the steak. To ensure a good sear, do not move steak in the pan. Cook for 4 minutes, flip, and cook for another 4 minutes for medium-rare. Let the steak rest for 3 minutes before slicing.
• For the sandwiches: Add 1/4 cup of warm creamed spinach to the bottom halves of the Kaiser rolls. Slice each portion of steak in half, or desired-size pieces, and put them on top of the creamed spinach. Add a fried egg to each sandwich and top with Kaiser roll tops. Serve with onion rings.

DUCK EGG SANDWICH WITH SPINACH AND CHIPOTLE CREAM

Steps:

• » Mix the adobo sauce with the sour cream. Spread the mixture on both sides of the bun. Fry the egg sunny-side up. Top the bottom of the bun with the spinach, red pepper, onion, and egg. Add the top bun and serve immediately.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!

BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH

Steps:

• Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
• Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
• Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
• Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
• Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
• Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
• Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
• Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
• Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
• Taste and season with salt, then spoon around the chicken breasts and serve right away.

SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP

Steps:

• COOK & ASSEMBLE EGG ROLLS:.
• Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
• Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
• Cook until spinach wilts, about 1 minute.
• Off heat, add cheese(so that it doesn't melt completely) and salt.
• Allow filling to cool slightly.
• To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
• Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
• Repeat with remaining wrappers and filling.
• MAKE DIP:.
• Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
• FRY EGG ROLLS:.
• Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
• Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
• Serve egg rolls with dip.