Eggs Anytime Recipes
ANYTIME EGGS
Fantastic one-pan egg dish, why not use whatever you have in the fridge to make it your own?
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan, then add the potato slices and fry on both sides until brown. Add the tomatoes and spring onions and fry for about 1 min until softened. Season with salt and pepper, then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking. Scatter over the basil leaves and serve.
Nutrition Facts : Calories 305 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.59 milligram of sodium
BBQ EGGS
Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.
Provided by Steven Raichlen
Categories pickles, project, appetizer, side dish
Time P7DT30m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
- Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
- Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
- Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 393 milligrams, Sugar 0 grams, TransFat 1 gram
EGGS ANYTIME
We eat eggs for breakfast but in reality they can be eaten at any meal. We, sometimes, make a simple meal out of eggs, beans & rice with warm tortillas on the side. This is probably considered spanish style since I learned this from my mother in law who is from El Salvador. You might think of eggs with green beans or cauliflower...
Provided by Muna Escobar
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- 1. Saute the green pepper, tomato, and onion in some butter until soft.
- 2. Add al dente cooked vegetables & optional meat. Cook over medium heat for a few minutes, adding more butter if needed.
- 3. Add eggs and the salt & pepper to taste.
- 4. Cook over medium, stirring until eggs are set.
- 5. Serve with beans, tortillas, salsa, sour cream & anything else you might like to make this a simple meal.
SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.
Provided by Melissa Clark
Categories breakfast, brunch, easy, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
- If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
- Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
- Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.
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