Texas Eggs Recipes

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TEXAS EGGS BENEDICT



Texas Eggs Benedict image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons finely chopped red onions
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
3 plum tomatoes, seeded and finely diced
One 15-ounce can black beans, drained, rinsed well anddrained again
1 serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed to a paste
1 stick unsalted butter, softened
Salt and freshly ground black pepper
4 slices pain de mie, sliced 1-inch thick
One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Whole fresh cilantro leaves, for garnish

Steps:

  • For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
  • For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.
  • For the Texas toast: Heat a grill pan over medium-high heat. Combine the garlic, butter and some salt and black pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.
  • For the steak: Put each slice of steak in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub and some salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.
  • For the poached eggs: Bring 3 cups water and the vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.
  • For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

TEXAS EGGS



Texas Eggs image

This is a great Christmas morning treat. Make it the night before and pop it in the oven in the morning.

Provided by Debbie

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 6

Number Of Ingredients 7

1 pound sausage
9 slices white bread, cut into cubes
9 eggs, beaten
1 (11 ounce) can condensed cream of Cheddar cheese soup
3 cups milk
1 ½ teaspoons salt
8 ounces shredded Cheddar cheese

Steps:

  • Butter one 3 quart casserole dish and set aside.
  • Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
  • Place bread cubes in prepared casserole dish.
  • Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.

Nutrition Facts : Calories 798.8 calories, Carbohydrate 30.8 g, Cholesterol 391.9 mg, Fat 58.3 g, Fiber 1.3 g, Protein 36.8 g, SaturatedFat 25.7 g, Sodium 2119.6 mg, Sugar 8.6 g

TEXAS BRUNCH



Texas Brunch image

Once you try this, it will become your favorite brunch item. You may substitute cooked sausage for the bacon if you wish.

Provided by LYNN WILLIAMS

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 6

Number Of Ingredients 13

6 eggs
8 ounces bacon
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
½ cup sour cream
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
6 cornbread
1 cup shredded Cheddar cheese
6 green onions, chopped

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
  • As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
  • Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.

Nutrition Facts : Calories 799.1 calories, Carbohydrate 34 g, Cholesterol 328.4 mg, Fat 59.1 g, Fiber 2.6 g, Protein 33 g, SaturatedFat 29.1 g, Sodium 1580.3 mg, Sugar 8.3 g

TEXAS DEVILED EGGS



Texas Deviled Eggs image

Make and share this Texas Deviled Eggs recipe from Food.com.

Provided by roscoe777

Categories     Lunch/Snacks

Time 30m

Yield 24 each

Number Of Ingredients 8

12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Steps:

  • Cook eggs in simmering water for 20 minutes, cool under running water.
  • Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
  • put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
  • refrigerate filling and eggs whites seperately. Fill egg whites just before service.
  • sprinkle eggs with paprika before service.

TEXAS EGGS



TEXAS EGGS image

Categories     Egg     Breakfast     Low Carb

Yield 6 healthy servings

Number Of Ingredients 9

2 dozen eggs, preferably free range
1/2 c. butter
1/2 c. milk
1/2 t. salt
1/4 t. pepper
2 cans cream of mushroom soup
1/2 c. cream sherry
6-8 oz. of fresh sliced mushrooms, or one 4 oz can
8 oz. grated cheddar cheese

Steps:

  • If using fresh mushrooms, saute gently over medium heat in 1 T of the butter until the liquid has evaporated. Mix eggs with milk, then scramble in remaining butter over medium low heat, adding the S&P as they cook. Meanwhile, mix soup, sherry and mushrooms in a medium mixing bowl. Then layer scrambled eggs, soup mixture, then cheese in at least two layers in a medium casserole dish. Cover and chill overnight. The next morning (or afternoon), bring to room temperature, setting out for at least 30 min. Preheat oven to 300 degrees and bake for 50 minutes. Serve hot.

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