VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Toss the green salad with the vinaigrette and serve.
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
HARD-COOKED EGGS WITH HERB MAYONNAISE
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
- In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
CHEF JOHN'S BAKED EGGS
If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g
HERB BAKED EGGS
The perfect luncheon or Brunch dish, leaving your hands free to entertain your guests while they are baking. Very French, and you can make them with any seasonings you like.
Provided by MarieRynr
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
- Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
- Place 4 individual gratin dishes on a baking sheet.
- Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
- Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
- The eggs will continue to cook after you take them out of the oven.
- Allow to set for 60 seconds and serve hot with the toasted bread.
Nutrition Facts : Calories 370.2, Fat 29.3, SaturatedFat 12.9, Cholesterol 773.9, Sodium 289.4, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4, Protein 23.3
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
BAKED EGGS WITH HERBS
Originally this Spring supper dish was made with goose eggs, but chicken eggs can be substituted, allowing two per person.
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350ºF or Mark 4.
- Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
- Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
- Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
- Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.
BAKED EGGS WITH LENTILS
A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.
Provided by Scandigirl
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
- Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
- Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
- Preheat oven to 400 degrees.
- Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
- Serve at once, garnished with the parsley sprigs.
CREAMY SCRAMBLED EGGS WITH HERBS
Provided by Michele Sbrana
Categories Egg Herb Breakfast Brunch Low Carb Vegetarian Quick & Easy Cream Cheese Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.
BAKED EGGS WITH FRESH HERBS AND GOAT CHEESE
Make and share this Baked Eggs With Fresh Herbs and Goat Cheese recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Combine herbs and garlic; set aside.
- In a glass measuring cup, mix butter and cream. Place six 4-ounce ramekins or ovenproof cups on a baking sheet.
- Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes.
- Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin.
- Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs.
- Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven.
- Place each ramekin on a plate. Serve immediately with toast.
OVEN POACHED EGGS, WITH HERBS
Have no idea where this easy recipe for wonderful eggs came from it was shared by a friend, and makes a great brunch with toast.
Provided by Chef Acrabby1
Categories Breakfast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Use a shallow single servce baking dish, place the all ingredients except eggs, and micro wave 2 minutes.
- Remove from micro wave, add eggs and place under pre heated broiler, on high for 6 to 9 minutes (depending on how done you like your eggs).
- Remove and enjoy.
Nutrition Facts : Calories 327, Fat 25, SaturatedFat 11.4, Cholesterol 590.5, Sodium 562, Carbohydrate 3.7, Sugar 0.7, Protein 20.7
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- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (This is important so you can quickly slip the eggs into the hot ramiken or graten cups when they are called for.)
- Place 4 individual gratin dishes or ramikens on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 4 minutes, until hot and bubbly.
- Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper and turmeric.
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- Combine the garlic, thyme, rosemary, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
- Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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