Oak Creek Eggs Recipes

CAMPER'S BREAKFAST HASH

Camper's Breakfast Hash image

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. -Linda Krivanek, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 large eggs, lightly beaten
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

OAK CREEK EGGS

Oak Creek Eggs image

Number Of Ingredients 17

Ingredients

vegetable oil
2 (6-inch) flour tortillas
2 ounces chorizo sausages
2 eggs
2 black olives
2 ounces (1/4 cup) Cilantro Hollandaise
------------------------------
Cilantro Hollandaise:
2 egg yolk
1 teaspoon water
4 ounces (1/2 cup) clarified butter
1/4 cup lemon juice
dash of Tabasco
dash of Worcestershire sauce
1/4 bunch cilantro, chopped
1 teaspoon white wine
pinch of garlic

Steps:

Heat oil in deep heavy pot to 350°. Drop in flour tortilla and push down with a 2-ounce ladle and cook until golden brown and holds the shape of a cup. Repeat with second tortilla. Cook chorizo and poach the eggs. Spoon half of the chorizo in each tortilla cup and place egg over chorizo. Ladle 1 ounce of Cilantro Hollandaise over each egg. Garnish each with a black olive and serve with home fries or hash browns. Cilantro Hollandaise: Beat egg yolks with water in a double boiler over low heat until eggs become fluffy (do not let eggs stick to the bowl). Slowly drizzle in the butter while beating rapidly. Stir in lemon, Tabasco, Worcestershire, cilantro, wine, and garlic.

Nutrition Facts : Nutritional Facts Serves

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