HUEVOS DIABLOS
A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.
Provided by momtoXandI
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
- Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.
Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g
EGGS MACHIAVELLIAN (INSPIRED BY 'THE SIMS® 3')
Eggs over-easy and pan-grilled watermelon, flavored with fresh parmesan cheese. On its own, with the meat, Eggs Machiavellian is very good for brunch.
Provided by JR.
Categories Breakfast Eggs
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a large skillet over high heat. Once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
- Crack eggs into the free space in the skillet. Top the eggs with 1/4 of the Parmesan cheese. Cook until the egg white begins to solidify on the bottom, 1 to 2 minutes. Begin folding the solid egg white over the translucent egg white. Continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg white and is lightly crisped on the bottom, about 2 minutes more. Flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the Parmesan cheese over the eggs and another 1/4 of the Parmesan over the watermelon pieces. Continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. Remove eggs to a plate.
- Continue cooking watermelon until darkened on the underside, about 1 minute more. Flip watermelon pieces again, top with remaining Parmesan cheese, and remove to the plate with the eggs.
- Sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. Transfer to the plate next to the watermelon and eggs.
Nutrition Facts : Calories 483 calories, Carbohydrate 46.2 g, Cholesterol 413.1 mg, Fat 21.3 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 8.9 g, Sodium 948.7 mg, Sugar 36.5 g
CLASSIC DEVILED EGGS
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 5
Steps:
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
- Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.
EGGS MACHIAVELLIAN (INSPIRED BY 'THE SIMS® 3')
Eggs over-easy and pan-grilled watermelon, flavored with fresh parmesan cheese. On its own, with the meat, Eggs Machiavellian is very good for brunch.
Provided by JR.
Categories Breakfast Eggs
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a large skillet over high heat. Once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
- Crack eggs into the free space in the skillet. Top the eggs with 1/4 of the Parmesan cheese. Cook until the egg white begins to solidify on the bottom, 1 to 2 minutes. Begin folding the solid egg white over the translucent egg white. Continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg white and is lightly crisped on the bottom, about 2 minutes more. Flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the Parmesan cheese over the eggs and another 1/4 of the Parmesan over the watermelon pieces. Continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. Remove eggs to a plate.
- Continue cooking watermelon until darkened on the underside, about 1 minute more. Flip watermelon pieces again, top with remaining Parmesan cheese, and remove to the plate with the eggs.
- Sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. Transfer to the plate next to the watermelon and eggs.
Nutrition Facts : Calories 483 calories, Carbohydrate 46.2 g, Cholesterol 413.1 mg, Fat 21.3 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 8.9 g, Sodium 948.7 mg, Sugar 36.5 g
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