BREAKFAST EGG SCRAMBLE WITH BRIE
Looking for a delicious brunch? Then check out this egg scramble made with bacon and cheese - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
- In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
- Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.
Nutrition Facts : Calories 540, Carbohydrate 28 g, Cholesterol 595 mg, Fat 3 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 5 g, TransFat 0 g
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA
"I rely on superfoods like quinoa and kale to start every day with a boost of sustainable energy," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 1 serving of eggs and kale, plus 6 cups of quinoa
Number Of Ingredients 7
Steps:
- Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes.
- Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside.
- In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes.
- Serve the scrambled eggs on top of the crispy quinoa.
- Make the quinoa: In a medium saucepan, combine 3 1/4 cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge.
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