PALEO PROSCIUTTO EGG CUPS
Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.
Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams
SLOW SCRAMBLED EGGS
Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds. Try serving them as part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 3
Steps:
- Melt butter in a saucepan over medium heat. Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in 1/2 teaspoon salt. Immediately transfer to a bowl; serve.
LOW AND SLOW SCRAMBLED EGGS
Provided by Food Network
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a medium-sized mixing bowl, whisk together the eggs, cream and some salt and pepper. Heat a large nonstick saute pan over low heat. Add the butter and allow it to melt and start to froth a bit. Add the egg mixture.
- Using a heat-resistant spatula, continually stir the eggs until super soft curds form. One of my new favorite kitchen tools is a heat-proof silicon spatula. It fits perrrrrfectly for these eggs, neatly and gently scraping - that's not the right word - grazing, the sides of your pan. Never stop doing this kind motion: allllll around the pan in a circular scrape, followed by a push push push of the eggs from the outside toward the center. Repeat it all until done! Everything keeps moving.
- This process could take anywhere between 20 and 30 minutes, depending on your stovetop, so take your time. Once the curds form and the eggs are cooked, garnish with chopped herbs and serve immediately. Oh, and serve with my one true love, bacon, if you so choose and why wouldn't you?
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
PROSCIUTTO EGG PANINI
With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.
Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 640mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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- In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and half the pepper. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt.
- Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
- Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.
- Remove the pan from the heat then stir in half the cheese. Ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet. Top with the cheese and pepper. Serve with slices of prosciutto on the side and toast.
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