Best Chez Gladines Basque Style Scrambled Eggs Recipes

Basque Scrambled Eggs (Tapas) image

Provided by mersaydees

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons Spanish olive oil, divided
1 large onion, finely chopped
1 large red bell pepper, cored, seeded, and chopped
1 large green bell pepper, cored, seeded, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 ounces chorizo sausage, thinly sliced, casings removed, if preferred (55 g)
3 tablespoons butter
10 large eggs, lightly beaten
salt
pepper
4 -6 thick slices country bread, toasted, to serve

Steps:

Preheat an oven on low or warm setting.
Heat 2 tablespoons of the oil over medium-high heat in a large, heavy-bottom skillet.
Add the onion and bell peppers and sauté for about minutes, or until the vegetables are softened, but not browned. Toss in the tomatoes and heat through. Remove to a plate and place in oven to keep warm.
Add another tablespoon of oil to the skillet. Add the chorizo and cook for 30 seconds, enough to warm through and flavor the oil. Remove the sausage to the plate of warmed vegetables.
Add enough oil to the pan to make up 2 tablespoons. Add butter and let melt. Season the eggs with salt and pepper, then add them to the skillet. Scramble the eggs until they are cooked to the desired degree of firmness. Add extra seasoning to taste. Return the vegetables to the skillet and stir through.
Serve immediately over the hot toast.

Nutrition Facts : Calories 674.5, Fat 40.8, SaturatedFat 13.7, Cholesterol 500.4, Sodium 766.4, Carbohydrate 48.7, Fiber 4.8, Sugar 8.8, Protein 28.7

Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

Steps:

Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

Scrambled Eggs Hotel Style... Very Simple image

Provided by Robyn in DFW

Time 15m

Yield 3 serving(s)

Number Of Ingredients 5

6 large eggs
6 tablespoons of cold tap water
2 tablespoons margarine or 2 tablespoons whipped butter
salt
pepper (optional)

Steps:

In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
* Tip for lesser eggs or more eggs per batches.
The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

Nutrition Facts : Calories 210.6, Fat 17.1, SaturatedFat 4.7, Cholesterol 372, Sodium 231.5, Carbohydrate 0.8, Sugar 0.4, Protein 12.6

Chez Gladines' Basque-Style Scrambled Eggs image

Provided by Daniel Young

Yield Makes 6 serving

Number Of Ingredients 13

2 tablespoons olive oil
2 cloves garlic, chopped
3 onions, chopped
2 tomatoes, peeled and chopped (see Note)
2 green peppers, thinly sliced
1 red pepper, thinly sliced
a dash of cayenne pepper
1/2 cup white wine (such as Bordeaux blanc, Mâcon)
1 tablespoon sugar
salt and freshly ground black pepper
1 tablespoon unsalted butter
9 eggs, beaten
6 slices ham

Steps:

Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
Add the chopped tomatoes, green and red peppers, cayenne pepper, white wine, and sugar. Season with salt and pepper to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
In a nonstick pan over medium heat, brown the ham slices lightly on both sides, about 3 minutes on each side.
To serve, combine the scrambled eggs with the pepper and onion mixture and top each serving with a slice of ham.
Note: To peel tomatoes, place in boiling water for 30 seconds, plunge into cold water, and peel with a sharp knife.