Ponzu Eggs In A Veggie Nest Recipes

EGG-IN-A-HOLE SWEET POTATO NESTS RECIPE BY TASTY

Steps:

• Peel the skin off the sweet potato, and coarsely grate on a box grater.
• Peel the onion, and coarsely grate on a box grater.
• Transfer the grated sweet potato and onion to a towel-lined bowl.
• Gently twist the towel, squeezing the liquid into an empty bowl and discard.
• Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
• Form large flat patties with your hands, approximately ⅓ cup of mixture each.
• Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
• Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
• Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
• Crack an egg in the hole, add a pinch of salt and pepper, then cover.
• Fry for 3-7 minutes, or until cooked to your preference.
• Uncover and serve with desired garnishes.
• Enjoy!

PONZU EGGS IN A VEGGIE NEST

Steps:

• Make Sauce:.
• Combine the ponzu sauce and the ketchup in a small saucepan. Add oregano. Heat to medium heat and simmer to reduce liquid, about 5 minutes. Set aside.
• Finely chop the radish and add to slightly cooled sauce (if using).
• Heat the olive oil and butter in a frying pan. Saute green bell pepper, onion, and cabbage over medium heat until tender and starting to brown, 5-8 minutes. Remove to serving plate, spreading out just a little to make nest for egg.
• In same pan add the 1 teaspoon oil or butter and saute the egg to desired doneness(turning over once).
• Place the egg over the sauteed veggies. Drizzle with the sauce(I used several tablespoons). Dig in and enjoy!
• Good served with a piece of toast.

STEAMED VEGETABLES WITH PONZU SAUCE

Steps:

• For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
• For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

JAPANESE PONZU SAUCE - VEGETARIAN VARIATION

Steps:

• Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
• Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
• Keep the sauce in the refrigerator.

EGGS IN SPINACH NEST

Steps:

• Place spinach in bottom and up sides of a ramekin or muffin tin.
• Crack and egg into the middle.
• Top with cheese.
• Microwave till the egg is done to your preference.

EGG IN A POTATO NEST

Steps:

• Combine 1 cup of cheese and cooked hash brown potatoes.
• Grease 4 ramekins and divide cheese/potato mixture among them making a nest.
• Crack 1 egg in each next.
• Pierce egg yolk with toothpick or fork (very important or eggs will explode and make a mess of your microwave).
• Microwave on medium (50%) for 5 minutes.
• Sprinkle with remaining cheese.
• Let stand 3 to 4 minutes.

SIMPLE BIRD NEST

Steps:

• turn a small cup open side down. Use it to cut a hole in the bread.
• fry it in a medium hot pan and toast for a few seconds on stove.
• crack the egg into the hole.
• let it cook 2mins. on one side.
• flip it.
• cook it for another minute
• if you don't like a soft center, cook it for another minute or two.
• I personally like to dip my bread in the egg!