Braised Eggs Recipes

BRAISED EGGS

Steps:

• Over medium heat, crisp Serrano Ham in a saute pan and set aside. Crack three eggs into a small bowl. Do not stir. Heat oil in a skillet. Once the pan becomes hot, add the eggs all at once and cook over medium-low heat. After about 1 minute, add the water to the pan. After a few more minutes, top eggs with the Serrano, then sprinkle with cheese, chives, salt and pepper, and a dash of hot sauce. Remove from heat when the whites are cooked. Serve with dipping bread.

BRAISED EGGS

Steps:

• 1 Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. 2 Place the pan over medium heat. 3 When pan and oil are heated, break eggs and place in pan with some separation between eggs. 4 When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan 5 Cover the pan tightly 6 Cook for 30 seconds before looking at the eggs 7 Cover the eggs after checking and cook until the eggs are the desired degree of doneness.

BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON

Steps:

• Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
• Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
• Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
• While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.