GREEK SCRAMBLED EGGS
This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.
Provided by zzyygg
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 2.1 g, Cholesterol 327.6 mg, Fat 21.2 g, Protein 14.8 g, SaturatedFat 11.6 g, Sodium 709.7 mg, Sugar 2.1 g
BEST SCRAMBLED EGGS EVER!
These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!
Provided by KANGAROOgirl
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
- Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
HUNGARIAN SCRAMBLED EGGS
Make and share this Hungarian Scrambled Eggs recipe from Food.com.
Provided by Helen Nemeth
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Snip the bacon into thin strips.
- Heat the oil in a large frying pan.
- Add the bacon, fry gently stirring often, till it starts to crisp.
- Remove from pan, leaving the oil, keep warm.
- Thinly slice the onion and fry gently until starting to brown at the edges.
- Remove the onion from the pan and add to bacon, keep warm.
- Slice the pepper and fry gently until softened.
- Whisk the eggs with a fork.
- Drain off any excess oil in the pan.
- Return the bacon and onion to the pan and warm though.
- Pour the eggs over the mixture and leave until cooked halfway through.
- Flip the egg mixture in sections, at this point it will break up and look a bit messy.
- Cook for a further minute or until the eggs are still just runny in the middle.
- Serve on warmed plates, add freshly ground black pepper.
Nutrition Facts : Calories 549.1, Fat 34.6, SaturatedFat 9.4, Cholesterol 446.1, Sodium 734.7, Carbohydrate 35.6, Fiber 2.3, Sugar 4.2, Protein 22.7
BEET-PICKLED HUNGARIAN DEVILED EGGS
Steps:
- For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).
- Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.
- For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.
- Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving.
HUNGARIAN EGG AND POTATO CASSEROLE
This is one of a number of Kramer family Hungarian recipes that Magda had when she was growing up and which the Mutch family has since adopted. Not wanting to exactly duplicate Magda's version, this is my version. It must be good since Magda asked for seconds.
Provided by Springbok
Categories Hungarian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
- In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
- In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
- Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
- Bake in preheated oven for 30 minutes.
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
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