SCRAMBLED EGGS WITH HALLOUMI
Make and share this Scrambled Eggs With Halloumi recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat the oil in a large skillet over high heat until hot (do not use a nonstick skillet.) Add the halloumiand brown on all sides until golden, about 2 minutes. Stir in the tomatoes, salt, pepper and nutmeg and cook until the tomatoes have softened, but are not falling apart.
- Crack the eggs into the skillet. Cook for 1 minute after cracking the last egg, then, using a fork, scramble the eggs, 2 to 3 minutes long, depending on the texture you would like.
Nutrition Facts : Calories 306.8, Fat 27.6, SaturatedFat 5.6, Cholesterol 372, Sodium 531, Carbohydrate 1.7, Fiber 0.3, Sugar 0.9, Protein 12.8
AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
PERFECT SCRAMBLED EGGS RECIPE
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
Provided by Bill Granger
Categories Breakfast, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Nutrition Facts : Calories 254 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 18 grams protein, Sodium 0.6 milligram of sodium
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HALLOUMI EGGS - NEVER NOT HUNGRY
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Servings 2Estimated Reading Time 5 minsCategory Eggs
- Preheat the oven to 400°. Fill a large, shallow saucepan about 2/3 of the way with water and bring to a simmer.
- In the meantime, prepare the rest of the recipe: Preheat a large cast-iron skillet over medium heat. Add a little olive oil and sear the halloumi slices for 1-1/2 to 2 minutes per side, until golden brown in places. Remove to a paper towel-lined plate. In the same skillet, add the tomato slices, drizzle with a little olive oil and season with salt and pepper. Transfer to the oven and roast for 10 to 12 minutes, until the tomatoes have softened but still hold their shape. In the last few minutes of cooking, return the halloumi to the skillet to re-warm.
- While the tomatoes are cooking, drizzle the naan with olive oil and spread to coat with a pastry brush; season generously with za’atar and place on a baking sheet. Transfer to the oven to warm, but don’t let it crisp too much! Keep it soft.
- Once the water is simmering, add a big splash of white vinegar. The water is ready when you start to see bubbles on the bottom of the pan, but right before the water is at a full, rolling boil. The temperature will be between 190 to 195°. Reduce the heat to maintain a simmer, but DO NOT allow your water to come to a full boil. Working with one egg at a time, break into a small bowl. Using the back of a spoon, swirl the water to create a funnel and drop the egg into this spot. Repeat with the remaining eggs. Gently spoon the simmering water over the top of the egg to set the white. Cook the egg for 3 minutes, until the whites are opaque and firm, but the yolks are still soft. Using a slotted spoon, gently lift each egg out of the water and onto a towel or paper towels. Carefully blot the egg to remove the excess water.
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