Fried Eggs With Vegetable Confetti Recipes

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CRISPY FRIED POACHED EGGS



Crispy Fried Poached Eggs image

This truly wow-worthy dish combines smooth silky egg yolks with a crispy tasty crust. Top with pickled onions and scallions

Provided by Annie Campbell

Time 27m

Number Of Ingredients 11

4 large fresh eggs
2 tablespoons white vinegar
4 cups vegetable oil
1.5 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1.5 cups panko bread crumbs
2 tablespoons chopped pickled red onions (for garnish)
2 tablespoons chopped green onions (for garnish)
1 tablespoon red pepper flakes for garnish, or to taste

Steps:

  • Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
  • Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque. Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain.
  • In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
  • Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl. Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
  • Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
  • Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

Nutrition Facts : Calories 2321 kcal, Carbohydrate 67 g, Cholesterol 279 mg, Fiber 2 g, Protein 19 g, SaturatedFat 37 g, Sodium 1456 mg, Fat 228 g, UnsaturatedFat 0 g

VEGETABLE SCRAMBLED EGGS



Vegetable Scrambled Eggs image

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

  • In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

FRIED CADBURY EGGS



Fried Cadbury Eggs image

Just when you thought there was nothing else to fry, we just found the best new thing. This fried candy treat has a warm, oozy center and a crisp, golden crust.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 7

4 Cadbury Creme Eggs®
1 cup milk
1 large egg
1 tablespoon plus 4 cups canola oil
1 teaspoon baking powder
2 cups all-purpose flour
A pinch kosher salt

Steps:

  • Freeze the Cadbury Eggs for at least 2 hours up to overnight.
  • Whisk together the milk, egg and 1 tablespoon oil in a small bowl or measuring cup. Whisk together the baking powder, 1 cup of flour and salt in a medium bowl. Put the remaining 1 cup of flour in a small bowl.
  • Pour the egg mixture into the flour mixture and whisk until combined. Cover and set aside for 15 minutes while the oil heats.
  • Attach a deep fat fry thermometer to a large heavy-bottomed pot (see Cook's Note). Add the 4 cups of oil and heat to 375 degrees F over medium-high heat. Using two forks (or your hands) dredge an egg in the flour, then coat in the batter, dredge in the flour again and then coat in the batter. (This double batter creates a thicker coating to keep the egg from leaking when fried.) Gently put it into the oil, turn it almost immediately with a slotted spoon, so that it does not stick to the bottom. Repeat with remaining eggs. Cook, turning frequently until the crust is a light golden, about 2 minutes. Remove the eggs to a paper towel-lined plate, let sit for 5 minutes before serving.

FRIED EGGS WITH VEGETABLE CONFETTI



Fried Eggs with Vegetable Confetti image

Categories     Egg     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons plus 1 teaspoon olive oil
1 yellow bell pepper, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1/2 teaspoon salt
1 medium zucchini, cut into 1/4-inch dice
1 pint grape tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
8 large eggs

Steps:

  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
  • Fry eggs and serve:
  • Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

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