Eggheavencheeselovers Recipes

CREAM EGGS WITH IRISH CHEESE AND CHIVES

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 6

Cream Eggs with Irish Cheese and Chives image

Steps:

Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.

Ingredients

2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream, eyeball it
Salt and pepper
1/2 pound farm house Cheddar, shredded or diced
12 blades fresh chives, chopped

EGG WHITE BREAKFAST BITES

These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 12

Number Of Ingredients 10

Egg White Breakfast Bites image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.
Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

Nutrition Facts : Calories 56.8 calories, Carbohydrate 1.3 g, Cholesterol 5.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 236 mg, Sugar 0.7 g

Ingredients

cooking spray
1 (16 ounce) carton liquid egg whites
½ cup low-fat cottage cheese
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup packed fresh spinach, finely chopped
⅓ cup roasted red peppers, drained and chopped
1 tablespoon fresh basil, minced
¼ cup crumbled feta cheese

EGGS RANCHEROS

This recipe was created because I had left over ranchero sauce from Steak Rancheros (Recipe #349503). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce.

Provided by Vicki in CT

Categories Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

Eggs Rancheros image

Steps:

Heat sauce to simmer in small non stick skillet.
Meanwhile place cheese on shell and toast until cheese is melted.
Break two eggs, separating them, into simmering sauce.
Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.

Ingredients

1/2 cup Mexican red sauce (Steak Rancheros more or less)
1 taco shell (broken in half)
1 tablespoon cheese (grated)
2 eggs

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS

Provided by Aarón Sánchez

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Eggs, Rancher's Style: Huevos Rancheros image

Steps:

Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

Ingredients

2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

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