BUTTER POACHED VEGETABLES
Steps:
- Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.
VEGETABLE HASH WITH POACHED EGGS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
- To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
- Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
- Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.
POACHED EGGS WITH MIXED VEGETABLES
Make and share this Poached Eggs With Mixed Vegetables recipe from Food.com.
Provided by Chef 669019
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.
- 2. add the tomato and zucchini and cook for about 30 minutes over low heat.
- 3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.
- 4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.
Nutrition Facts : Calories 297.1, Fat 16.2, SaturatedFat 3.2, Cholesterol 211.5, Sodium 97.2, Carbohydrate 31.3, Fiber 14.8, Sugar 14.6, Protein 12.6
SCRAMBLED EGGS WITH VEGETABLES
Make and share this Scrambled Eggs With Vegetables recipe from Food.com.
Provided by yewoinfamilycooking
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and thinly chop all vegetables.
- Sauté the onion, scallion, potatoes, carrots with oil until tender.
- Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
- In a bowl beat together the eggs and milk with salt and black pepper.
- Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
- P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
- Serve it hot.
Nutrition Facts : Calories 273.3, Fat 17.2, SaturatedFat 5.1, Cholesterol 428.9, Sodium 174.2, Carbohydrate 14.9, Fiber 2.4, Sugar 3.4, Protein 14.8
MIXED VEGETABLES WITH POACHED EGGS
Number Of Ingredients 13
Steps:
- In 10-inch skillet, combine all ingredients except eggs (1 cup stewed fresh tomatoes can be substituted for canned frozen or canned corn can be substituted for fresh). Cover simmer until crisp-tender, about 20 minutes. With slotted spoon, remove vegetables to serving dish keep warm. Bring vegetable juice in skillet to a boil. (If necessary, add water to make liquid 1 inch deep.) Crack eggs into vegetable juice, taking care not to break yolks and keeping eggs separated. Cover skillet and cook 2 to 4 minutes or until eggs are cooked to desired doneness. Serve over hot vegetables for a whole meal. Or omit eggs and serve vegetables as a side dish.
Nutrition Facts : Nutritional Facts Serves
VEGETABLE HASH WITH POACHED EGG
This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves four
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
- Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
- Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
- Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams
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22 POACHED EGG RECIPES FOR ANY MEAL | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished Sep 2, 2015Estimated Reading Time 3 mins
- Toast with Green Garlic Confit and Poached Eggs. Three ingredients but infinite possibilities. View Recipe.
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- Breakfast Bowl With Sweet Potatoes and Turmeric Egg. Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
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POACHED EGGS IN CHICKEN BROTH WITH MIXED VEGETABLES
From bonappetit.com
3.7/5 (4)Estimated Reading Time 2 minsServings 4
- Bring stock to a simmer in a small pot over medium-high heat. Crack an egg into a small bowl, then gently slide egg into stock. (If you want a crystal-clear broth, you can poach the eggs in water instead.) Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds). Poach eggs until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
- Reduce heat to medium and return stock to a gentle simmer. Add asparagus, carrots, mushrooms, and white parts of ramps. Cook, stirring occasionally, until asparagus and carrots are tender, 3–5 minutes. Remove from heat and stir in basil, vinegar, and ramp greens; season with salt.
- Divide broth and vegetables among bowls. Gently slip an egg into each bowl; season with pepper and drizzle with oil.
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