Roasted Spring Onion And Goat Cheese Eggs Recipes
THE CREAMIEST SCRAMBLED EGGS (WITH GOAT CHEESE)
The best scrambled eggs recipe ever! Learn how to make outrageously creamy scrambled eggs with goat cheese. Cook these eggs for breakfast, brunch or dinner. Recipe yields 2 large or 4 smaller servings (this recipe is easily halved).
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 10
Steps:
- Crack the eggs into a large bowl. Add the milk, salt and about 10 twists of black pepper. Whisk until the mixture is thoroughly combined and pure yellow. Be sure to have your remaining ingredients prepped and ready, because this recipe comes together quickly once you start cooking.
- Warm a medium skillet over medium heat. Add the butter and let it melt.
- Add the spinach and cook, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green, about 1 to 2 minutes.
- Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Remove the skillet from the heat. Add the goat cheese, green onion and sun-dried tomatoes, and gently stir to combine. Divide the mixture into bowls. Sprinkle lightly with optional flaky sea salt, and serve with toast if you'd like. Serve promptly.
Nutrition Facts : ServingSize 1 small serving, Calories 281 calories, Sugar 1.8 g, Sodium 395.8 mg, Fat 20.2 g, SaturatedFat 9.5 g, TransFat 0.1 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 19.7 g, Cholesterol 394.3 mg
ROASTED-SPRING-ONION AND GOAT-CHEESE EGGS
We can't think of a lovelier spring appetizer than these egg-shaped goat-cheese balls flavored with caramelized spring onions, purple chive blossoms, and pink peppercorns. They're just the thing for an elegant Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 15 minutes. Let cool completely, then roughly chop.
- In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
- Line a rimmed baking sheet with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.
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- Preheat oven to 450 degrees F. Cut the bulbs of the onions from the green parts and slice the bulbs in thirds lengthwise. Toss with 2 Tbsp of the melted butter in a large cast iron skillet and spread evenly along the bottom of the skillet. Roast in the oven for 10-15 minutes. Until onions are nice and brown.
- Meanwhile, make your batter. Whisk together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, lightly beat the eggs. Whisk the milk and 1 1/2 Tbsp of the melted butter into the eggs and then whisk this mixture into the flour mixture. Stir in dill and parsley.
- When the onions are browned, remove skillet from oven reduce the temperature to 425 degrees F. While the skillet is still hot, pour the remaining 2 1/2 Tbsp of melted butter into the skillet. Quickly swirl to coat the bottom and pour the batter into the skillet. Return to the oven and bake for 10 to 12 minutes, or until puffed and golden.
- Meanwhile, thinly slice the green part of your spring onions to get 2 Tbsp for topping. When the dutch baby is cooked, carefully remove the skillet and top with the sliced green onion, crumbled goat cheese, and season with freshly cracked black pepper. Serve immediately.
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