Sarasotas Steak Eggs With Pesto Bread And Tomato Relish Recipes
TOMATO & PESTO SHEET-PAN EGGS
Chicken sausage, pesto, tomatoes and mozzarella combine to add Italian flavor to these frittata-like slices. Serve them for breakfast as is or in a sandwich (they're great for meal prepping).
Provided by Devon O'Brien
Categories Breakfast Recipes with Eggs
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Generously coat a large rimmed baking sheet with cooking spray.
- Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and swirl in pesto. Top with tomatoes, cheese and sausage.
- Bake until just set, 20 to 25 minutes. Cut into 9 slices.
Nutrition Facts : Calories 215 calories, Carbohydrate 3 g, Cholesterol 393 mg, Fat 14 g, Protein 19 g, SaturatedFat 5 g, Sodium 462 mg, Sugar 2 g
STEAK, EGG AND CHEESE FRITATA
I had some leftover steak that we had made into fajitas using onion, red and yellow pepper, salt and pepper. I had some leftover fajita filling so I used that for this recipe.
Provided by mandikaake
Categories Breakfast
Time 10m
Yield 3 large triangles of fritata, 3 serving(s)
Number Of Ingredients 8
Steps:
- In your pan add in the steak, peppers and onion till just heated through.
- Pour beaten eggs on top. I used a non-stick pan. If you don't use one, make sure to butter it first.
- Put a lid on the pan so that the eggs cook all the way through without having to flip it. This will take about 5 minutes or so on a higher low setting.
- Turn out onto plate and top with cheese and fresh chopped chives.
- Season with salt and pepper.
Nutrition Facts : Calories 168.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 290.4, Sodium 146.4, Carbohydrate 9, Fiber 1.8, Sugar 5, Protein 11.7
SHEET PAN PESTO EGGS
Put a California spin on the TikTok-famous pesto fried eggs-served with beautiful fresh veggies like tomato and avocado and all piled high on toasted bread.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Spread the pine nuts in an even layer on a quarter sheet pan (9-by-13-inches) and bake until golden, 2 to 3 minutes. Transfer immediately to a small plate.
- Pour 1/4 cup of oil onto the same sheet pan. Place the bread in an even layer on top and brush the top of each slice with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a few grinds of pepper. Bake until the bread is toasted and golden brown, about 10 minutes. Transfer the bread to a platter or 4 plates and reserve the sheet pan.
- Meanwhile, pour the remaining 1/2 cup of oil into a blender along with the basil, Parmesan, toasted pine nuts, lemon juice, garlic, 1/4 teaspoon of salt and a few grinds of pepper. Blend until smooth.
- Pour the pesto on the same sheet pan and use a spoon to spread it out evenly. Carefully crack the eggs into a pitcher or large liquid measuring cup. Gently pour the eggs on top of the pesto on the sheet pan. Bake until the whites are just set and the yolks are still runny, 6 to 8 minutes, or until the desired doneness.
- Use a spatula to top each slice of bread with 2 eggs (making sure to scoop up that pesto!). Top the eggs with the avocado and tomatoes. Drizzle with the chili crisp or sprinkle with the red pepper flakes. Drizzle with honey and serve.
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