SCRAMBLED EGGS WITH CHORIZO
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.
Nutrition Facts : Calories 586 calories, Fat 39g fat (15g saturated fat), Cholesterol 493mg cholesterol, Sodium 1372mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
SCRAMBLED EGGS WITH GORGONZOLA
Make and share this Scrambled Eggs With Gorgonzola recipe from Food.com.
Provided by MariaLuisa
Categories Cheese
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the crust off the cheese and cut the cheese in small pieces (gorgonzola is a soft, almost creamy cheese in Italy -- not dry and crumbly.).
- Melt the butter in a non-stick frying pan.
- Combine the eggs, milk, salt and pepper and half of the melted butter and mix well with a fork or a wire whip.
- Pour the eggs in the frying pan containing the rest of the butter and sprinkle with the cheese. Cook over medium-low heat for a minute or two without stirring.
- Drag the mass of egg slowly around the frying pan until it forms moist firm curds.
- Serve hot. We like it with fried potatoes and onions.
Nutrition Facts : Calories 320.2, Fat 24.9, SaturatedFat 13, Cholesterol 414.2, Sodium 608.8, Carbohydrate 3.3, Sugar 0.5, Protein 20
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
GREEK SCRAMBLED EGGS
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes. It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic. A handful of tangy feta crumbles finishes it off.
Provided by Mark Bittman
Categories breakfast, brunch, easy, lunch, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lop off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright hand grater.
- In a 10-inch frying pan over medium heat, warm the olive oil and add the garlic. Cook for a minute or so, careful not to burn. Add the tomatoes. Cook them until all their water has cooked off and all that's left is thick pulp, about 10 minutes.
- Pour in the eggs and herbs. Season with salt and pepper. Stir all together with a wooden spoon. Remove when the eggs are cooked to desired doneness, anywhere between 5 and 8 minutes.
- Transfer to serving plates and sprinkle with grated Greek kefalotyri cheese.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC-CILANTRO SCRAMBLED EGGS
A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.
Provided by David Smith
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
- Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g
SCRAMBLED EGGS WITH CHORIZO
Make and share this Scrambled Eggs With Chorizo recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large, heavy based pan.
- Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
- Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
- Add another tablespoon of oil to pan.
- Add chopped chorizo and cook for 5 minutes to release flavours.
- Add the sausage to onion and capsicum mixture.
- Add butter to pan and melt.
- Season the eggs with salt and black pepper.
- Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
- Return vegetables and sausage to pan and stir through with basil.
- Serve with hot toast.
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