DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a bowl with ice and water. Line a sheet pan with paper towels.
- In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
- Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
- Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
- Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
- Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
- Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
- BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
CHINESE STIR-FRIED EGG AND TOMATO
This is one of the most traditional Chinese recipes that happens to be vegetarian. You will never go wrong with egg and tomato combination.
Provided by Healthykitchen4workingmom
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
- Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 10 g, Cholesterol 279 mg, Fat 14.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 698 mg, Sugar 6.8 g
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
STIR-FRIED EGG AND TOMATO
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.
Provided by Genevieve Ko
Categories Egg Tomato Stir-Fry Low Carb Low Cal High Fiber Dinner Healthy Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 6
Steps:
- Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
CHINESE STIR-FRIED EGGS AND TOMATOES
Stir-fried eggs and tomatoes is possibly the easiest Chinese stir-fry dish you could make! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!
Provided by Celia Lim
Categories Egg & Tofu Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
- Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
- When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
- In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
- Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
- Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
- Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
- Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
- Dish out onto a serving plate. Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 235 kcal, Carbohydrate 7 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 186 mg, Sodium 448 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
TOMATO GRITS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
- Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.
TASTY TOMATO FRIED EGGS
This is a really wonderful way to have your eggs. Simple, economical and full of delicious flavours it is proof positive that tasty doesn't have to be complicated! You can multiply this to make more servings, but I don't recommend doing anymore than two in a pan at a time. You could also do individual servings in indidividual skillets and serve them right in the skillets at the table for a novel presentation.
Provided by MarieRynr
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over medium heat until hot.
- Pour in the olive oil and heat that until it just starts to shimmer.
- Add the garlic and saute just until it begins to be fragrant.
- Pour in the tinned tomatoes.
- Season with salt and pepper and throw in the basil leaves.
- Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
- Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
- Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
- Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
Nutrition Facts : Calories 247.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 504.5, Carbohydrate 13.5, Fiber 2.9, Sugar 7.8, Protein 8
CHARRED TOMATOES WITH FRIED EGGS ON GARLIC TOAST
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
- Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
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