VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Toss the green salad with the vinaigrette and serve.
PARMESAN BAKED EGGS RECIPE WITH THYME AND ROSEMARY
You can just as easily make baked eggs for one or for many. It's all dependent on how many ramekins you have on hand. We add one egg to each ramekin. Our ramekins are 2 to 3 ounces. If you have larger ramekins (5 to 10 ounces), you can add up to three eggs. Optional ingredients include cooked mushrooms, onions, cooked bacon, ham, diced tomatoes or marinara sauce. Simply add one or more to the bottom of the ramekin before cracking in the egg.
Provided by Adam and Joanne Gallagher
Time 20m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and heat the oven to 375 degrees F. Find a baking dish that fits 4 ovenproof ramekins or small baking dishes. Lightly butter all 4 ramekins.
- In a small bowl, stir the garlic, thyme and rosemary together. Divide between ramekins.
- Crack one egg into each ramekin and sprinkle eggs with a pinch of salt and a grind or two of fresh pepper. Spoon a tablespoon of cream over each egg then finish by scattering parmesan on top.
- Place all four ramekins into the baking dish. Pour hot water - very hot tap water is fine - into the baking dish so that the water comes halfway up the sides of the ramekins.
- Carefully slide the baking dish with the ramekins into the oven using the middle rack. Bake until the whites are set and the yolks are cooked to your liking - 12 to 15 minutes for runny yolks, 15 to 18 minutes for soft cooked yolks and about 20 minutes for hard yolks. Remove the ramekins and serve with toasted bread for dipping.
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 main course servings or 12 side-dish servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
- Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
BEST SCRAMBLED EGGS EVER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine-mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
- Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat-resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, then sprinkle in the salmon. Cook until light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.
EGGS SCRAMBLED WITH PARMESAN AND ROSEMARY
Make and share this Eggs Scrambled With Parmesan and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and cheese in a bowl until blended.
- Melt butter in a nonstick skillet over medium heat.
- When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
- Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.
PARMESAN SCRAMBLED EGGS
I am constantly trying to find ways to make egg's taste less like eggs, since I have a very picky 7 year old eater who despises eggs. This recipe is very easy and uses things that I always have on hand so that's very important to me. My 'non-egg eater' even ate them!
Provided by alhardin
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put Smart Balance in a small saute pan on medium heat to melt.
- Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
- Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
- When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
- Take out of pan and serve while still warm.
Nutrition Facts : Calories 179.1, Fat 14.4, SaturatedFat 5.9, Cholesterol 226.1, Sodium 542.5, Carbohydrate 1.1, Sugar 0.5, Protein 10.7
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