Scrambled Eggs With Buttermilk Biscuits Chipped Beef And Sauteed Red Onions Recipes

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

Ingredients

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS

Scrambled Eggs with Cheddar Cheese and Onions image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small onion, diced
1 cup coarsely shredded extra-sharp Farmhouse cheddar (about 3 ounces)

Steps:

In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH BUTTERMILK BISCUITS CHIPPED BEEF AND SAUTEED RED ONIONS

Scrambled Eggs with Buttermilk Biscuits Chipped Beef and Sauteed Red Onions image

Provided by Food Network

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
2 ounces sliced red onions
1 pound beef tenderloin thinly sliced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock (hot)
1/3 cup heavy cream
1/2 teaspoon Dijon mustard
2 tablespoon white wine
Salt and pepper, to taste
1 tablespoon chopped parsley, plus more for garnish
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2/3 cup cold butter, plus 1/4 cup melted unsalted butter
1 1/2 cups buttermilk
2 eggs ( for each biscuit served )

Steps:

For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley.
For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown.
For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot.

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