SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
BACON-STUFFED DEVILED EGGS
Bring a bit of breakfast to a beloved appetizer by adding bacon.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings (makes 12 deviled eggs)
Number Of Ingredients 6
Steps:
- Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
- Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
- Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.
CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE
Categories Milk/Cream Cheese Egg Pepper Breakfast Brunch Broil Lunch Bacon Hot Pepper Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
- Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
- Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
- Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
- *Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.
STUFFED CHILES WITH SCRAMBLED EGGS AND BACON
Number Of Ingredients 9
Steps:
- 1. Prepare the ranchera sauce. Reserve, covered, in a pan off heat. In a large nonstick skillet, cook the bacon over medium heat until crisp and brown. Drain on paper towels. Crumble the bacon and reserve on a plate. 2. Prepare the chiles. (Keep the stems intact.) With a small sharp knife, cut a slit lengthwise from the stem end to within 1 1/2 inches of the narrow end. Carefully remove the seed pod and seeds. Rinse under running water to wash out remaining seeds. Pat dry with paper towels. Reserve on a plate. 3. Preheat oven to 300°. In a bowl, beat the eggs with a fork until well combined. Add the milk and salt. Beat to mix. Heat the butter and oil in a large nonstick skillet and cook the eggs, stirring slowly to scramble, until just set, about 3 minutes. Stir in the crumbled bacon and cook about 20 seconds more. Fill the chiles equally with the egg mixture and arrange on a baking sheet. Put in the oven to keep warm. 4. Reheat the sauce until it comes to a boil. To serve, place 1 stuffed chile in the center of each of 4 serving plates. Spoon some of the heated sauce on top of each serving, letting it pool onto the plate.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GREEN CHILE TORTILLA SCRAMBLE
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.
Provided by bakerbob
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g
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