Scrambled Eggs In Potato Shells Recipes

SCRAMBLED EGG-POTATO BASKETS

Steps:

• Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally.
• Meanwhile, whisk 2 of the eggs, 1 tsp salt, and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning).
• Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead).
• Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon, and chives in large bowl 45 seconds or until frothy and blended.
• Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes.
• Immediately bake potato baskets for 5 minutes or until hot.

POACHED SCRAMBLED EGGS

Steps:

• Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside.
• Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones.
• Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes.
• Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper.

SCRAMBLED EGGS IN POTATO SHELLS

Steps:

• Preheat the oven to 400 degrees.
• Peel the potatoes, trimming them to make each as smooth and oval as an egg. As the potatoes are prepared, drop each into cold water to cover to prevent discoloration. Cut off a small slice from the top and bottom of each ''egg.'' Reserve four of the cut-off slices. Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs. The outer and bottom of each shell should be about a quarter-inch thick.
• Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan. Arrange the four reserved cut-off pieces around the potatoes. Sprinkle the inside of each potato with salt. Add one-half teaspoon of butter to the center of each potato. Spoon one tablespoon of broth inside each potato. Pour the remaining four tablespoons of broth around the potatoes.
• Cover closely with foil and place in the oven. Bake about 35 minutes. As the potatoes cook, test them often by piercing them with a small pointer. When ready, the potatoes should be tender, but not overcooked, or they may collapse.
• Break the eggs into a mixing bowl. There should be about one cup. Add salt and pepper to taste and beat thoroughly.
• Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard. Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard. Off the heat, beat in the cream and the chives.
• Meanwhile, drain the liquid from the potatoes into a saucepan. Bring the liquid to the boil and cook until reduced to about two tablespoons. Brush the outside of the potatoes with this buttery liquid.
• Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs. Arrange the reserved cut-off portions on the plate or neatly place them on top.

SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES

Steps:

• Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
• Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
• Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

CHEESY SCRAMBLED EGG AND POTATO SKILLET

Steps:

• In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
• Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
• Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
• Season with seasoned salt and black pepper to taste.
• Skim some of the fat off if desired.
• In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
• Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
• Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
• Sprinkle with chopped green onions.
• Delicious!

QUICK EGG & POTATO SCRAMBLE

Steps:

• Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
• Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON

Steps:

• Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
• Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
• At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
• Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.

CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES

Steps:

• In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
• In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast.

SCRAMBLED EGG-POTATO BASKETS RECIPE - (4.5/5)

Steps:

• 1. Place oven rack in lowest rack position. Heat oven to 400ºF. Spray 12 muffin cups generously with cooking spray. Melt 4 tablespoons of the butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally. 2. Meanwhile, whisk 2 of the eggs, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in center. (Keep hash browns from spilling over edges to avoid overbrowning.) 3. Bake on bottom oven rack 40 to 45 minutes or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet. (Potato baskets can be made 4 hours ahead.) 4. Place oven rack in middle position; reduce oven temperature to 300ºF. Whisk remaining 8 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, tarragon and chives in large bowl 45 seconds or until frothy and blended. 5. Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2 to 3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1 to 2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato baskets. 6. Immediately bake potato baskets at 300ºF. for 5 minutes or until hot. TIP *Mascarpone cheese is a double- or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets. If unavailable, substitute an equal amount of cream cheese.