BUTTERED EGG NOODLES WITH PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield about 4 to 6 side dish servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
- Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
- Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.
BUTTERED EGG NOODLES WITH PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield about 4 to 6 side dish serving
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
- Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper to taste. Add the lemon zest if desired.
- Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well with the sauce. 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.
LEMONY PARSLEY-AND-EGG SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
- Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
- Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams
FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE
Provided by Scott Peacock
Categories Blender Egg Garlic Brunch Easter Vegetarian Quick & Easy Low Cal Spring Watercress Parsley Boil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
- Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
- Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.
PARSLEYED EGGS
Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold.
Provided by MsEVP
Categories Lunch/Snacks
Time 55m
Yield 6 stuffed eggs, 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out.
Nutrition Facts : Calories 380.6, Fat 36.4, SaturatedFat 20.1, Cholesterol 443.2, Sodium 378.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.8
EGGS WITH PICKLED SHALLOT AND PARSLEY
You can cook the eggs a day ahead (keep them chilled), but don't slice until the first guest rings the doorbell.
Provided by Alison Roman
Yield 8 servings
Number Of Ingredients 5
Steps:
- Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
- Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
- Drain shallots and toss in a small bowl with parsley; season with salt.
- Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.
NOODLES WITH EGG AND PARSLEY TOPPING
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the noodles in salted water until tender. Drain and add 1 tablespoon of the butter, salt and pepper. Toss well.
- Heat the remaining 2 tablespoons of butter in a skillet over medium-high heat, and add the chopped egg and nutmeg. Cook briefly, shaking the skillet. Add the parsley, and cook for 30 seconds. Pour over the noodles and toss. Serve immediately.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 1 gram, TransFat 0 grams
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