TEXAS EGGS BENEDICT
Steps:
- For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
- For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.
- For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
- For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.
- For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.
- For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.
TEXAS TOAST BRISKET CHEESY EGG SANDWICH
Steps:
- For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
- For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
- For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
- Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.
TEXAS EGGS
Steps:
- If using fresh mushrooms, saute gently over medium heat in 1 T of the butter until the liquid has evaporated. Mix eggs with milk, then scramble in remaining butter over medium low heat, adding the S&P as they cook. Meanwhile, mix soup, sherry and mushrooms in a medium mixing bowl. Then layer scrambled eggs, soup mixture, then cheese in at least two layers in a medium casserole dish. Cover and chill overnight. The next morning (or afternoon), bring to room temperature, setting out for at least 30 min. Preheat oven to 300 degrees and bake for 50 minutes. Serve hot.
TEX-MEX SCRAMBLED EGGS
Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
TEXAS LIZARD EGGS
This comes from the food section of the Houston Chronicle. I made some for a Super Bowl get-together yesterday and everyone loved them. I used a roll of regular and a roll of hot sausage and stuck toothpick "stems" in the eggs so nibblers could tell the difference. Use smallish jalapenos for this recipe.You will find that they are not very "jalapeno" hot,but they do have that flavor-great for parties!
Provided by Leslie in Texas
Categories Peppers
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Split the jalapenos end to end, making little "canoes" of them.
- Clean out the centers, removing all the seeds and veins.
- Fill each half level with cream cheese.
- With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it.
- Take the filled jalapeno half and wrap it completely with the sausage.
- Wash hands thoroughly to remove pepper "stuff".
- Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray.
- Bake in the oven for 30 to 40 minutes, or until evenly browned.
- Let "eggs" cool a bit and enjoy!
TEXAS EGGS
This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning.
Provided by Debbie
Categories Breakfast Eggs
Yield 6
Number Of Ingredients 7
Steps:
- Butter one 3 quart casserole dish and set aside.
- Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
- Place bread cubes in prepared casserole dish.
- Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.
Nutrition Facts : Calories 798.8 calories, Carbohydrate 30.8 g, Cholesterol 391.9 mg, Fat 58.3 g, Fiber 1.3 g, Protein 36.8 g, SaturatedFat 25.7 g, Sodium 2119.6 mg, Sugar 8.6 g
TEXAS BRUNCH
Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.
Provided by LYNN WILLIAMS
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
- As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
- Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.
Nutrition Facts : Calories 799.1 calories, Carbohydrate 34 g, Cholesterol 328.4 mg, Fat 59.1 g, Fiber 2.6 g, Protein 33 g, SaturatedFat 29.1 g, Sodium 1580.3 mg, Sugar 8.3 g
TEXAS DEVILED EGGS
Make and share this Texas Deviled Eggs recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 30m
Yield 24 each
Number Of Ingredients 8
Steps:
- Cook eggs in simmering water for 20 minutes, cool under running water.
- Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
- put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
- refrigerate filling and eggs whites seperately. Fill egg whites just before service.
- sprinkle eggs with paprika before service.
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Cuisine AmericanCategory BreakfastServings 10
- In a large bowl, beat eggs and milk together. Pour egg mixture into the skillet. Using a heat-resistant rubber spatula, gently push the eggs from the edges of the pan, toward the center of the pan, allowing the liquid egg to flow in underneath, continue to do this around the pan until there is no liquid left and the eggs are cooked through.
- Spread scrambled eggs into a 9 x 13-inch baking dish. Top with crumbled bacon, onion, green pepper and mushrooms.
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