Saturday Breakfast Salad With Poached Egg And Chimichurri Recipes

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20 BEST WAYS TO COOK POACHED EGGS



20 Best Ways to Cook Poached Eggs image

Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 20

Poached Eggs
Simple Poached Egg and Avocado Toast
Eggs Benedict
Poached Egg with Ratatouille Vegetables
One -Pot Green Rice with Poached Eggs u0026amp; Coconut
Summer Lentil Salad with Poached Eggs
Gingery Poached Egg Soup
Jalapeno Cheddar Grits with Poached Eggs
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
Smoked Haddock Kedgeree with Poached Egg
Whipped Sweet Potato Breakfast Bowls with Spinach, Eggs, and Coconut Bacon
Steamed Asparagus with Poached Egg
Skillet Poached Eggs with Spinach
Frisée Salad with Bacon, Croutons and Poached Egg (Lyonnaise Salad)
Poached Egg u0026amp; Avocado Breakfast Salad
Spinach-Ramen Noodle Soup with Poached Egg
Artichoke Shakshuka
Soft Poached Eggs, Sweetcorn Frittas, and Crispy Bacon
Tuscan Farmers Breakfast
Einkorn Breakfast Pilaf with Poached Egg

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a poached egg dish in 30 minutes or less!

Nutrition Facts :

BISTRO SALAD WITH POACHED EGGS



Bistro Salad with Poached Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces haricots verts or green beans, trimmed
4 slices thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 heads frisee, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
1 small shallot, minced
Freshly ground pepper
4 large eggs
1/2 baguette, sliced and lightly toasted

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
  • Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
  • Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI



Sunny's Breakfast Steak and Eggs with Chimichurri image

Provided by Sunny Anderson

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon dried Mexican oregano
1/2 teaspoon red chile flakes
8 cloves garlic
2 bunches fresh parsley
Kosher salt and freshly ground black pepper
2 New York strip steaks, 3/4 to 1 inch thick
Kosher salt and freshly ground black pepper
8 large or jumbo eggs
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
  • For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
  • Bring a grill pan to medium-high heat.
  • Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
  • For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
  • Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

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  • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the diced sweet potatoes, 1 teaspoon oil, paprika, cumin, and salt and pepper. Mix well to fully coat. Bake for 30-35 minutes until crispy.
  • Make the tomato and cucumber salad. Add the diced tomatoes, cucumber, 1 teaspoon olive oil, and dill to a bowl. Mix well to combine.
  • When there are about 15 minutes left on the potatoes, make the bacon. Remove the pan from the oven and create some room for the bacon. Place on the baking sheet and season with pepper. Bake for 15 minutes until crispy. The bacon will let off some grease, so make sure there is enough room between it and the potatoes. Once done, remove and place on a paper towel-lined plate to cool. Roughly chop once cooled.
  • When there are about 10 minutes left on the bacon, make the eggs. Fill a medium-sized saucepan with a few inches of water and let it come to a simmer. Crack an egg into a small bowl and set aside. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3-4 minutes (depending on your preference on how you like your eggs cooked) and remove with a slotted spoon. Repeat with the remaining egg.


17 BREAKFAST SALADS (+ HEALTHY RECIPES) - INSANELY GOOD

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