Herbed Egg Breakfast Toast With Hot Pepper Sauce Recipes
HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO
John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time. The eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed 1 or more. Enjoy.
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.
HERBED EGG BREAKFAST TOAST WITH HOT PEPPER SAUCE
If you haven't used ghee, this easy breakfast toast is a great place to start. Its mellow, nutty flavor offsets the bright flavor of the herbs and adds a touch of decadence to your weekday breakfast. Once opened, a jar of ghee will keep in your pantry for at least 3 months and you can use it in the same way you use melted butter.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Lightly toast the bread. Melt the butter or ghee in a medium nonstick skillet over medium-low heat. Brush the top of each piece of toast lightly with the melted butter or ghee.
- Break the eggs into a medium bowl and season with 1/2 teaspoon salt. Beat well with a fork. Stir in the cilantro, parsley and scallions. Add the eggs to the remaining butter in the skillet over medium-low heat and cook, stirring, until set to your liking, 2 to 3 minutes for soft-set eggs.
- Put 2 slices of toast on 2 plates. Top each toast with a slice of tomato. Top with the eggs. Drizzle with the Hot Pepper Sauce and serve.
- Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
- Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil. Makes about 1 1/4 cups.
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