Western Herb Eggs Recipes

SOUTHWESTERN SCRAMBLED EGGS

Steps:

• Heat butter in a large skillet over medium-high heat.
• Add ham and red pepper.
• Saute until ham is browned and pepper is slightly soft.
• Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
• Whisk vigorously until the eggs are a uniform color with no streaks.
• Spread ham mixture evenly in the pan.
• Pour egg mixture over it without stirring.
• As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
• Continue in this manner until eggs are almost dry.
• Stir egg mixture completely ("scramble") and add the shredded cheese.
• Stir until cheese is melted.

WESTERN SCRAMBLE

Steps:

• 1. In a bowl, whisk the eggs, 1 cup cheese, salt and pepper; set aside.
• 2. Heat a 10-in. skillet on medium heat; sauté jalapeno, onion, ham and sausage in butter until veggies are tender.
• 3. Reduce heat to medium-low; add egg mixture. Stir to combine and then cook for 1 or 2 minutes or until eggs begin to set.
• 4. With a spatula, gently push the mixture from outside edge toward the middle of skillet to stir so eggs will cook evenly.
• 5. Continue this until mixture is nearly completely set. (They will still look a little wet.)
• 6. Remove to serving platter, adjust salt and pepper if necessary, and sprinkle with remaining cheese.
• 7. By the time the eggs are served from the platter to plate the eggs should have completed cooking from the residual heat. They should be perfectly tender and not rubbery or dry.
• 8. Great served with fresh sliced tomatoes and/or avocado, fresh fruit and Soft Fried Potatoes.

CREAMY SCRAMBLED EGGS WITH FINES HERBES

Steps:

• In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
• Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
• The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
• Arrange the toasts on serving plates.
• Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

WESTERN HERB EGGS

Steps:

• 1. Preheat oven to 375° F. Grease 4-1 cup ramekins. Divide flaked ham between ramekins. 2. Whisk together eggs, mustard and sour cream. Stir in herbs and top with shredded cheese. 3. Bake 25-30 minutes until golden and set.

WESTERN SKILLET EGGS

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
• Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.