Huevos Al Nido Eggs In A Nest Spanish Recipes
NIDO HUEVOS (NEST EGGS) #5FIX
5-Ingredient Fix Contest Entry Inspired by the classic Huevos Ranchero, this breakfast dish is simple yet interesting. The use of a muffin tin allows for many nests to be made at once making this a perfect recipe for entertaining.
Provided by bbort
Categories Breakfast
Time 50m
Yield 3 Nests, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Using non-stick muffin tin press hash browns into bottoms and up sides of cups.
- Sprinkle each nest with salt and pepper.
- Bake 25 to 30 minutes until golden brown.
- Remove from oven and crack an egg into each nest.
- Return to oven and bake for about 10 minutes or until eggs are set. Remove from oven and cool slightly.
- Top each nest with Pico de Gallo.
- Serve warm.
Nutrition Facts : Calories 189.5, Fat 12.6, SaturatedFat 4.1, Cholesterol 491, Sodium 768.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 16.6
HUEVOS HAMINADOS (SEPHARDIC JEWISH-STYLE EGGS)
Popular in Jewish communities throughout the Mediterranean and Middle East, these beautifully marbled rich maroon or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the liquid are absorbed by the porous shells, which cause the coloration. Huevos Haminados are traditionally served at the Passover Seders of Calcutta, Turkey, Greece, Morocco and Tunisia and others, with slight regional variations. They can also be slowly cooked overnight in a crockpot for Shabbat. The name reflects the eggs' origin in Medieval Spain.
Provided by Sephardi Kitchen
Categories Southwest Asia (middle East)
Time 5h5m
Yield 6 eggs, 3 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
- Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
- After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
- Drain the eggs, rinse the shells and refrigerate until ready to use.
Nutrition Facts : Calories 156.8, Fat 11, SaturatedFat 3.3, Cholesterol 372, Sodium 917.2, Carbohydrate 0.8, Sugar 0.4, Protein 12.6
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