CHEESY FRIED EGG
Make and share this Cheesy Fried Egg recipe from Food.com.
Provided by karishma.krishnan
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place both cheeses in a mixing bowl, and add in the salt and pepper.
- Break the eggs into a separate dish, and add only the whites to the cheese.
- Add the milk to the mixing bowl, and beat until blended.
- Add the baking soda and beat again. Let it rest for 1-2 minutes.
- Place a pan over medium heat and melt the butter.
- When the butter has melted and starts to sizzle, add in the beaten egg whites with cheese and milk.
- Quickly make a little dent in the centre and add the egg yolks.
- Let it cool for a minute (or longer, if you prefer the yolks hard and not runny), adding butter to the edges if need be.
- Serve hot, with buttered toast.
FRIED EGGS WITH CHEESE
Make and share this Fried Eggs With Cheese recipe from Food.com.
Provided by morgainegeiser
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in skillet until just smoking.
- Turn heat to very low.
- Add eggs, then cheese.
- Cover until whites of eggs are set.
- Season with pepper.
Nutrition Facts : Calories 945.7, Fat 78.2, SaturatedFat 33, Cholesterol 481.1, Sodium 1788.6, Carbohydrate 14.9, Sugar 0.4, Protein 46.1
CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
FRIED EGG & CHEESE SANDWICH
I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.
Provided by Marla Swoffer
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a medium-sized non-stick frying pan over medium high heat.
- When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
- Try to keep them from running into each other so that they can be flipped individually.
- CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
- Sprinkle salt and pepper on the eggs.
- When eggs have set (edges seem firm), flip carefully.
- I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
- When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
- Spread mayo on each slice of toast, top with eggs, and put together.
Nutrition Facts : Calories 726.9, Fat 45.1, SaturatedFat 21, Cholesterol 535.1, Sodium 1273.6, Carbohydrate 47.9, Fiber 1.9, Sugar 3.1, Protein 31.8
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