Scrambled Eggs And Beef Recipes

FILET MIGNON AND SCRAMBLED EGGS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously sprinkle the filets all over with salt and pepper, including on the sides. Add the oil to the pan. When the oil is nearly smoking, add the filets and cook for 1 minute. Add a third of the butter and cook for about 3 minutes. Flip the filets and cook another 3 minutes or so for medium-rare, occasionally spooning melted butter over the top. Using tongs, brown each filet on its side, then transfer to a cutting board to rest.
• Meanwhile, heat a medium nonstick skillet over medium heat. Immediately add the remaining butter and the eggs; cook undisturbed just until the eggs begin to set at the edges, about 40 seconds. Then begin to stir the eggs gently to form large curds. Continue cooking until the eggs are just barely set, with some large curds surrounded by a bit of liquid egg, 45 to 60 seconds. Season with salt. Drop pieces of goat cheese and spoonfuls of romesco sauce over the top and sprinkle with parsley. Stir quickly just to marble in the romesco; the eggs should still be very softly set. Remove from the heat.
• Working quickly, remove the strings and slice each filet into 3 pieces; arrange on 4 plates. Spoon some eggs next to the meat, and top with a drizzle of olive oil and some more parsley. Serve immediately.

SCRAMBLED EGGS WITH BUTTERMILK BISCUITS CHIPPED BEEF AND SAUTEED RED ONIONS

Steps:

• For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley.
• For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown.
• For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot.

SCRAMBLED EGGS AND BEEF

Steps:

• Trim and coarsely chop 10 oz fresh spinach.
• Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes.
• Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 minutes.

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

SCRAMBLED EGGS AND FRIED BEEF SALAMI

Steps:

• Beat the eggs in a bowl and set aside.
• In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
• Once it is browned, add the eggs to the salami.
• Use the spatula to move the eggs around in the pan until they are set to your taste.
• Turn out to a plate as soon as they are done and enjoy!

HASH & SCRAMBLED EGGS

Steps:

• Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
• Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
• Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
• Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a "9 bubble simmer". (that's 8-10 bubbles on the surface).
• Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
• Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.