BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY
Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.
Provided by Katie Aubin
Categories Breakfast
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
- Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
- Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
- Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
- Stir in the lemon juice and spinach. Remove the pan from the heat.
- Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
- Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
- Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
- Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
- Remove the pan from the oven and let cool for 10 minutes before serving with toast.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams
CREAMY PARMESAN BRUSSELS SPROUTS
Make and share this Creamy Parmesan Brussels Sprouts recipe from Food.com.
Provided by MarkG
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Lightly coat baking dish with non-stick spray.
- In large skillet, cook onions and garlic in butter over medium heat until onions are soft.
- Stir in brussels sprouts and thyme.
- Cook for 5 minutes or until onions begin to brown.
- Add broth and bring to a boil.
- Cook 7-8 minutes, stirring occasionally until broth is nearly evaporated.
- Add cream and nutmeg.
- Cook for 4 minutes or until broth begins to thicken.
- Transfer to baking dish, stir in 1/2 cheese, salt and pepper.
- Sprinkle with remaining cheese.
- Bake, uncovered, 20-25 minutes.
Nutrition Facts : Calories 195, Fat 15.1, SaturatedFat 9.1, Cholesterol 47.5, Sodium 303.5, Carbohydrate 11, Fiber 3.2, Sugar 2.8, Protein 6.5
POACHED EGGS WITH CREAMY BRUSSELS SPROUTS AND BACON
Make and share this Poached Eggs With Creamy Brussels Sprouts and Bacon recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 teaspoons cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer.
- Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp, about 7 minutes.
- While the bacon is cooking, spread one side of the bread triangles with 1 Tbs. of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes.
- With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 Tbs. bacon fat from the skillet. Add the remaining 1 Tbs. butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 Tbs. cider vinegar, and 1/4 teaspoons each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes.
- While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel.
- Put 2 toast triangles on each of 4 plates and top each toast with an egg. Season the eggs lightly with salt and pepper and spoon the Brussels sprout mixture on top. Sprinkle with the bacon and a few shavings of Parmigiano-Reggiano. Serve immediately.
Nutrition Facts : Calories 501.5, Fat 38.3, SaturatedFat 18.6, Cholesterol 452.5, Sodium 434.8, Carbohydrate 20.5, Fiber 2.4, Sugar 2.8, Protein 19.1
CRUMB-COVERED POACHED EGGS
Steps:
- For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes.
- Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside.
- For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside.
- Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2-3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs.
- When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
- Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour-eggs-crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper-lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours.
- Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10-15 minutes.
- Variations:
- Pancetta and Parmigiano crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 1/4 cup finely grated Parmigiano-Reggiano with salt and freshly ground black pepper.
- Tarragon and parsley crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 8 Tbsp. butter in a medium skillet over medium heat, and continue with the recipe, adding 1 Tbsp. minced fresh tarragon leaves and 3 Tbsp. minced fresh parsley leaves with salt and freshly ground black pepper.
- Chorizo crumbs: Follow the directions for seasoned crumbs, omitting the bacon. Melt 4 Tbsp. butter in the skillet over medium heat, and continue with the recipe, adding 1/4 cup finely minced Spanish chorizo with salt and freshly ground black pepper.
POACHED EGGS
This is such a great way to cook some eggs without using any added fat. Breaking the yolk over toast is also sublime. If you have a brunch menu that's a little heavy on the baked goods and cocktails, for example, these poached eggs can supply some relief. The vinegar makes the egg firm up more easily. It also adds flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Simmer the liquid: Bring a large, shallow pot with about 5 inches of water to a simmer. Add the vinegar and a pinch of salt. This will help the eggs to take shape more easily as you poach them.
- Poach the eggs: Crack each egg into a separate small bowl. Gently submerge and tilt each bowl into the water and "drop" the eggs, one by one, (and at some distance from one another) into the water. Lower the heat so the water barely simmers. Allow the eggs to cook, 3 to 4 minutes. The whites will get firm and turn completely white.
- Serve: Use a slotted spoon to gently remove the eggs, one by one, and place them gently on a kitchen towel to drain excess liquid. Season with salt and pepper. Serve immediately.
PEPPERY, CREAMY GREENS WITH EGGS
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Provided by Christian Reynoso
Categories Milk/Cream Olive Oil Onion Garlic Mustard Greens Arugula Watercress Egg Pepper Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Brunch Breakfast Easter Spring Mother's Day
Yield 2-4 servings
Number Of Ingredients 11
Steps:
- Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
- Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
- Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
- Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
- Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.
CREAMY GARLIC-PARMESAN BRUSSELS SPROUTS
Mix up your weeknight side dishes with Creamy Garlic-Parmesan Brussels Sprouts. These garlic-Parmesan Brussels sprouts feature all things that are good: cheese, garlic (of course) and Caesar dressing for a zesty addition to a veggie favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Heat oil in large ovenproof skillet on medium-high heat. Add Brussels sprouts; cook and stir 3 to 5 min. or until crisp and evenly browned. Remove from heat.
- Bring water, dressing and garlic powder to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add shredded cheese; stir until melted. Add to Brussels sprouts; mix lightly. Sprinkle with Parmesan.
- Bake 12 to 15 min. or until sauce is hot and bubbly, and top is lightly browned.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
More about "poachedeggswithcreamybrusselssproutsandbacon recipes"
WHAT GOES WITH BRUSSEL SPROUTS AND DIFFERENT WAYS TO COOK THEM
From gundrymd.com
WHAT TO EAT IN BRUSSELS, BELGIUM - AN ADVENTUROUS WORLD
From anadventurousworld.com
BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES
From juliasalbum.com
CREAMY GARLIC SEAFOOD PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
SAY CHEESE: BRUSSELS SPROUTS AU GRATIN RECIPE - FOOD REPUBLIC
From foodrepublic.com
FERMENTED BRUSSELS SPROUTS WITH GARLIC & GINGER - EAT BEAUTIFUL
From eatbeautiful.net
CRISPY PARMESAN ROASTED BRUSSELS SPROUTS (ADDICTIVE!)
From recipetineats.com
BRUSSELS SPROUTS GRATIN - DAMN DELICIOUS
From damndelicious.net
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
From readersdigest.ca
PERFECT POACHED EGGS RECIPE (2 EASY METHODS) - LEMON BLOSSOMS
From lemonblossoms.com
CREAMY BRUSSELS SPROUTS - CARLSBAD CRAVINGS
From carlsbadcravings.com
THE PERFECT POACH RECIPE | BON APPéTIT
From bonappetit.com
HOW TO POACH EGGS WITH PLASTIC WRAP - YOUTUBE
From youtube.com
BEST BRUSSELS SPROUTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO POACH EGGS PERFECTLY | POACHING EGGS FOR BEGINNERS
From youtube.com
10 BRUSSELS SPROUT APPETIZER RECIPES THAT ARE ALMOST TOO EASY ...
From hitchcockfarms.com
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES - READER'S DIGEST CANADA
From readersdigest.ca
BRUSSELS SPROUTS RECIPES | ALLRECIPES
From allrecipes.com
POACHED EGGS WITH CREAMY BRUSSELS SPROUTS AND BACON
From finecooking.com
14 BEST BRUSSELS SPROUTS RECIPES - THE SPRUCE EATS
From thespruceeats.com
POACHED EGGS | GET CRACKING
From eggs.ca
CREAMED BRUSSELS SPROUTS | CANADIAN LIVING
From canadianliving.com
POACHED EGGS | RECIPETIN EATS
From recipetineats.com
BRUSSELS SPROUTS, EGGS AND BACON - DAMN DELICIOUS
From damndelicious.net
BRUSSELS SPROUTS HASH WITH BACON AND POACHED EGGS - UMAMI GIRL
From umamigirl.com
POACHED EGGS WITH GREENS AND BROWN RICE - THE BEACHBODY BLOG
From beachbodyondemand.com
ROASTED BRUSSELS SPROUTS WITH PARMESAN - KITCHN
From thekitchn.com
31 VEGAN BRUSSELS SPROUTS RECIPES YOU WILL WANT TO EAT
From vegbyte.com
10 BEST CREAM OF BRUSSEL SPROUT SOUP RECIPES - YUMMLY
From yummly.com
CREAMY BRUSSEL SPROUTS AU GRATIN - LITTLE FIGGY FOOD
From littlefiggy.com
10 BEST MAIN DISH WITH BRUSSEL SPROUTS RECIPES | YUMMLY
From yummly.com
CHEESY BRUSSELS SPROUTS WITH BACON - SKINNY SOUTHERN RECIPES
From skinnysouthernrecipes.com
KETO RECIPES - 100S OF UNIQUE RECIPES
From ketogenicdiets.net
CREAMY GARLIC PARMESAN BRUSSELS SPROUTS WITH BACON
From cafedelites.com
CARAMELIZED BRUSSELS SPROUTS AND BACON - FOOD NETWORK
From foodnetwork.ca
POACHED EGGS WITH CREAMY SPINACH - COOK SMARTS
From mealplans.cooksmarts.com
LOW-CARB BRUSSELS SPROUTS AND BACON - RECIPE - DIET DOCTOR
From dietdoctor.com
OVERVIEW OF FOOD SAFETY FOR SPROUTS AND MICROGREENS | ONTARIO.CA
From ontario.ca
CREAMY BRUSSELS SPROUTS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
HIGH PROTEIN FOODS: 16 FOODS FOR HIGH PROTEIN MEALS
From healthline.com
You'll also love