EGGS KEVIN
This beautiful mix of fried eggs, cheese, and heirloom tomatoes is one of Kevin Sharkey's favorite breakfasts. Serve it with toast.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes.
- Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.
EGGS A LA PALOMA
Steps:
- To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
- Set the rack about 4 inches from the broiler and preheat the broiler.
- Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
- Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
- To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
- Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
- Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
- Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.
POACHED EGGS A LA KING
Make and share this Poached Eggs a la King recipe from Food.com.
Provided by Tebo3759
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onion in butter till tender.
- Stir in soup and dash of pepper.
- Blend in milk and bring to a boil.
- Reduce heat and slip eggs into sauce.
- Cover and simmer until eggs are set, about 10 to 15 minutes.
- Place egg on muffin and top with sauce.
EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
EGGS A LA RUSSE
Make and share this Eggs a La Russe recipe from Food.com.
Provided by Chocolatl
Categories Russian
Time 5m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange egg halves on a serving plate, cut side down.
- Combine remaining ingredients and spoon over eggs.
Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9
OEUFS A LA NEIGE (SNOW EGGS)
To prepare this specialty, you make a sweetened milk bath on which you cook oval-shaped meringues that, in theory, resemble eggs. After the so-called eggs are cooked, you combine what is left of the milk with egg yolks and prepare an English custard, or what the French choose to call a sauce anglaise. This is chilled and the eggs are floated on top. The snow-white eggs are served with a vanilla-flavored custard.
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield Ten or more servings
Number Of Ingredients 7
Steps:
- Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
- Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
- Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
- Strain the milk.
- Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
- Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
- Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 136 milligrams, Sugar 29 grams, TransFat 0 grams
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