BAKED EGGS WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
- Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
- Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.
Nutrition Facts : Calories 190 calorie, SaturatedFat 5 grams, Carbohydrate 4 grams, Fiber 1 grams
SUNNY'S SALSA EGGS
Steps:
- Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
- Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.
BAKED EGGS WITH SALSA
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Provided by Topher
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
- Spoon salsa into the pan.
- Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
- Add green onions and season eggs with salt and pepper.
- Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
- Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
- Top with the cilantro and serve immediately.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3
SALSA VERDE BAKED EGGS
Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make
Provided by Liberty Mendez
Categories Breakfast, Brunch, Lunch
Time 20m
Number Of Ingredients 16
Steps:
- Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
- Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
- Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.
Nutrition Facts : Calories 268 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BAKED EGGS BRUNCH
This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend
Provided by Good Food team
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
- Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
- Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
BAKED EGGS WITH SALSA - PERFECT BRUNCH FOOD RECIPE - (4.3/5)
Provided by TheCulinaryChase
Number Of Ingredients 9
Steps:
- Preheat oven to 375f (190c). Add a splash of olive oil to each dish. Add sausage meat and scatter sliced garlic over meat. Add tomatoes and a generous portion of salsa sauce to cover the meat. Make a slight indention in the middle and crack an egg into it. Place cheese curds throughout the dish. Move to oven and bake 20 minutes or until the egg is cooked to your liking. Remove from oven and allow to cool somewhat before serving. Serve with toasted bread to help mop up the juices. The Culinary Chase's Note: Use feta cheese instead of cheese curds and cut up chunks of chorizo sausage in lieu of sausage meat. About 5 minutes before cooking time has ended, turn on broiler to give the cheese a golden brown look. Enjoy!
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