Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Monday, March 3, 2014
Hunters Breakfast Eggs and Potatoes
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30-45 minutes
Ingredients:
- 2 large russet potatoes, diced
- 1/2 lb. of venison sausage, diced
- 1 bunch of scallion, white and light green parts chopped
- 1 small tomato, seeded and diced
- 1 Anaheim chile (or green bell pepper), seeded and diced
- half an onion, diced
- 2 shallots, minced
- 2 cloves of garlic, minced
- 1 tsp. dried rosemary
- Panko breadcrumbs, for frying
- vegetable oil
- 8 eggs
- salt and freshly ground black pepper, to taste
- Sriracha Hot Chili Sauce (can be found at most major grocery stores)
5. Then fry eggs over easy.
Thursday, December 26, 2013
Baked Eggs A Sunday Morning Treat
This is such an easy method for making eggs, that you can not even call it a recipe. It would be great for any breakfast buffet...even for a crowd. It is delicious and requires only a couple ingredients. I hope you try it.
Put an un-greased cupcake or muffin pan into a pre-heated 400F oven (to let it get good and hot). When the pan is very hot, increase your oven temperature to 450F and remove the pan. Working quickly, spray the pan with a little vegetable spray and line each muffin cup with a slice of thin sliced deli ham (see note). Crack an egg into each ham lined cup and sprinkle with a little salt and pepper. Bake in the 450F oven for about 10 minutes or until the eggs are set.
Remove from oven and use a spoon to help you lift the eggs and ham out of the pan (they come out easy). I left my eggs in the oven for 10 minutes, then shut off the oven and let them sit in there for another two minutes; it gave me a soft set egg like this:
My kids used to call eggs cooked to this degree "dipping eggs" because they were just right for dipping toast. If you like your eggs cooked more, just leave them in the oven for another minute. The eggs pick up the flavor of the ham and they are delicious and kind of "cute", dont you think?
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Put an un-greased cupcake or muffin pan into a pre-heated 400F oven (to let it get good and hot). When the pan is very hot, increase your oven temperature to 450F and remove the pan. Working quickly, spray the pan with a little vegetable spray and line each muffin cup with a slice of thin sliced deli ham (see note). Crack an egg into each ham lined cup and sprinkle with a little salt and pepper. Bake in the 450F oven for about 10 minutes or until the eggs are set. Remove from oven and use a spoon to help you lift the eggs and ham out of the pan (they come out easy). I left my eggs in the oven for 10 minutes, then shut off the oven and let them sit in there for another two minutes; it gave me a soft set egg like this: My kids used to call eggs cooked to this degree "dipping eggs" because they were just right for dipping toast. If you like your eggs cooked more, just leave them in the oven for another minute. The eggs pick up the flavor of the ham and they are delicious and kind of "cute", dont you think?NOTE: If you have ham sliced at the deli, the slices should be big enough for this recipe. If you use pre-packaged sandwich ham, the slices might be a little small, so just use two of them to make sure the ham is taller than the muffin cup edge.
Wednesday, December 25, 2013
SANDRAS GENUINELY DELICIOUS EGGS BENEDICT
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| How can you not serve this to your loved ones... |
or 4 as a side dish)
Prep: 30 mins. |
Cook: 15 to 20 mins.
Posted by Sandra
INGREDIENTS
***Poaching Eggs:
· 4 large eggs
· 2” depth of water in a 10” skillet
· 2 tablespoons white vinegar (it quickly coagulates the egg white)
***Hollandaise Sauce:
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon lemon juice
· 2 sticks butter, at room temperature (cut into 2 tablespoon pats while cold)
· 1/8 teaspoon cayenne pepper
*** Topping:
· 4 canadian ham, slices (or regular ham slices)
· 1 tablespoon butter
***Garnish:
· fresh parsley, chopped
Equipment for poaching eggs:
- a small bowl or ramekin to break the eggs into before adding to water
- a kitchen timer
- a slotted spoon;
- a pie plate of very warm water (to wash off vinegar)
METHOD
Preparing the sauce: Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale. Set the pan over low heat and continue to whisk. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. Add the soft pats of butter while whisking constantly to incorporate each addition, continue adding one pat of butter at a time until it is all fully absorbed. Whisk in the cayenne pepper.
Preparing the poached eggs: Pour water into the skillet and heat to boiling; pour in vinegar and stir, reducing the heat so water is just simmering – quietly bubbling. Crack 1 egg into small bowl, and then holding the bowl as close over the water as you can manage – to let the egg slide gently into the simmering water. Set timer for 4 minutes. Continue with the 3 other eggs, adding them clockwise around edge of pan. Regulate the heat so that the poaching water remains at hardly a bubble, and when 4 minutes are up, carefully remove first egg with a slotted spoon and slide it into the pie plate of very warm water, and then remove the other eggs in turn.
Just before serving, toast the muffins lightly, and warm the ham in a frying pan with a tablespoon of butter. Center a toast round on each warm serving plate; cover with a slice of ham and then a poached egg (I first dab under the spoon lightly with a paper towel to remove excess water from egg). Spoon hollandaise sauce over each egg, and sprinkle with parsley.
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Note: I like to serve with fresh strawberries; plus fried potatoes I make beforehand, and keep warm in a 225-degree oven, along with warm plates.
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