ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
Steps:
- Steam asparagus spears for 4-5 mins until tender.
- Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
- Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
HERB & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
ASPARAGUS, BACON & HERBED CHEESE PIZZA
A zesty pizza that's especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. - Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil., Bake 12-15 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 407 calories, Fat 24g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 748mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
- Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
- Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
- Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.
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.
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.
HERB CREAM CHEESE SCRAMBLED EGGS
Low GL scrambled eggs. I'll use a light cream cheese and egg whites. For the herbs I like chives, parsley and a little oregano. Serve this on toasted Rye or a Multigrain bread.
Provided by kelly in TO
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl and add black pepper.
- Heat olive oil spread in a frying pan and add egg mixture.
- Sir constantly until egg is set but still soft.
- Remove pan from heat and stir in cream cheese, herbs and pepper.
- Serve on the toasted bread.
Nutrition Facts : Calories 283.6, Fat 16.9, SaturatedFat 7.2, Cholesterol 443.2, Sodium 368.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.9, Protein 16.6
SCRAMBLED EGGS WITH MIXED HERBS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
- While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.
HERBED CHEESE SPREAD
Tastes just like the expensive Boursin® cheese spread you buy at the store. Reduced-fat cream cheese works well in this recipe. Delicious spread on crackers or as a fill on celery sticks. Good shelf life in the refrigerator. This can be eaten right way, but it's best if refrigerated for at least one day before serving.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 1.3 g, Cholesterol 30.8 mg, Fat 9.8 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 156.1 mg, Sugar 0.2 g
HERBED CHEESE SPREAD
This spread definitely lives up to its name. Flavored with six different herbss, it is one of the best cream cheese spreads I've had.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Stir in the parsley, chives, chervil, garlic, tarragon and lemon-pepper seasoning., Transfer to a small serving dish. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
Nutrition Facts : Calories 100 calories, Fat 10g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ASPARAGUS CREAM CHEESE OMELET
Steps:
- Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.
Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS
Categories Cheese Egg Breakfast Brunch Sauté Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
- Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.
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