STEAK HACHE AVEC OEUFS A CHEVAL (HAMBURGERS W/ EGGS ON HORSEBACK
"Hamburgers with "Eggs on Horseback" - Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the patties with salt and pepper and grill the hamburgers; Transfer the patties to a warmed platter and start the eggs.
- Heat 4 teaspoons of butter in a skillet and carefully break the eggs and cook them sunny side up until the whites are firm. Remove from the skillet and place one egg on each pattie.
- Sprinkle the eggs with salt and pepper;.
- Arrange the anchovies (if desired) on top of the eggs.
- Heat 4 tablespoons in a skillet; When it gets foamy, add the capers and parsley.
- When the butter just starts to brown, pour equal amounts of the sauce over each egg/pattie and serve hot.
Nutrition Facts : Calories 579.4, Fat 45.9, SaturatedFat 21.5, Cholesterol 366.1, Sodium 396.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 39.1
SCRAMBLED EGGS (OEUFS BROUILLéS)
This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now.
Provided by diner524
Categories Breakfast
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
- Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
- Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.
STEAK HACHé
Salisbury steak is an instance of an old recipe with enduring value. It is a good idea and a good name, though its reputation as a TV dinner has stained the prettiness somewhat. All that the old recipe - and its many variations - needed was a little updating. Here is a Frenchier and more contemporary version - rich with porcini butter, piquant with salsa verde. It is old-fashioned enough to be fun and elegant enough for a dinner party - and most definitely does not need a hamburger bun.
Provided by Tamar Adler
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 493 milligrams, Sugar 1 gram, TransFat 1 gram
OEUFS AU PLAT
A fried egg is a an whole egg fried with minimal accompagnement. Omelet or fried eggs are referred to as (transliterated French "Oeufs au plat") is a dish made ​​from chicken eggs by the method of frying pan quickly through oil or butter, fried egg with a liquid which is in between whites (runny), other than the egg wall drag ("Omelette") is rated up to egg whites and yoke and whites together and then pour into the frying pan. Omelet are easy to make, very simple and easy to follow. Omelet served with bread and milk as a common breakfast or may be eaten at other times of the day in many homes around the world as well in most of fast foods stores.
Provided by kireiina
Categories Breakfast
Time 10m
Yield 5 people, 5 serving(s)
Number Of Ingredients 4
Steps:
- First you place the frying pan on the stove, medium- high temperature, add a tablespoon of butter in the skillet, rub the frying pan with the butter.
- When the butter has melted, gently break the eggs into the frying pan without breaking the yolk. Then cover the skillet in about 30 second, take the cover away and then continue with medium-low temperature, wait about 1 to 2 minutes until the white have coagulated and turned opaque and then sprinkle over the surface of the egg a little salt and ground black pepper (pureed).
- When the eggs are ready, you can take it out, put in the disk, you also can placed on the hot surface of the egg a thin slice of cheese, (optional), set up a branch of coriander on the eggs to decorate, serve with lettuce, white bread, milk, chicken sausage and bacon or shrimp ( option). In my family, I often served with white bread, chicken sausage, ham, bacon, shrimp, french fries, vegetables salad, milk --
- Tips and Suggestions: Request for immediate consumption when it is hot.
- Alerts: Wash all the eggs before cook, use paper towels to dry them before crack. Do not eat more than seven eggs per week. Absolute need to limit egg for diabetics.
Nutrition Facts : Calories 92.4, Fat 7.1, SaturatedFat 3, Cholesterol 192.1, Sodium 323.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 6.3
NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)
My mother made these for us growing up, and now my kids like me to make these easy to eat and handle "hamburgers." These are easy to freeze and reheat. The best dough mix to use is the Pillsbury Hot Roll mix that comes in a blue box.
Provided by srooc1
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and onion in skillet.
- DO NOT DRAIN!
- Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
- While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
- When dough is ready, pull off small balls of dough and roll out.
- Place meat mixture into middle of the dough.
- Fold the dough around the meat mixture.
- Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.
Nutrition Facts : Calories 270.4, Fat 12, SaturatedFat 3.9, Cholesterol 26.5, Sodium 537.3, Carbohydrate 29.3, Fiber 1.8, Sugar 6.4, Protein 10.8
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