Steak And Bacon Scramble Recipes

Steps:

• brown the round steak in the heated olive oil, garlic & ginger for 5 minutes or until no longer pink. Add pepper and celery, cook 5 minutes longer. Add tomatoes, bring to boil. Meanwhile, mix 1/2 Cup water and cornstarch. Add the soy sauce and mix well. Add soy sauce mixture to other ingredients in the pan and stir until thick. Serve over prepared rice.
• * tip: slicing round steak is easier if partially frozen.

Steps:

• For the onions and mushrooms: Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium skillet over medium heat, then add the onions and garlic and sweat for 4 to 5 minutes. Add the remaining 2 tablespoons butter to a second medium skillet over medium-low heat, then add the mushrooms. Cook slowly until golden, 8 to 10 minutes. Add the onions to the mushrooms.
• For the steaks: Heat a 10-inch cast-iron pan over high heat for 2 minutes. Add the olive oil. Sprinkle the steaks heavily with sea salt and pepper. When the oil begins to shimmer, add the steaks and saute until rare (internal temperature of 135 degrees F), 3 minutes per side. Remove and set aside. Turn the heat to medium and add the garlic and spinach to the pan. Saute, stirring occasionally, until the spinach is just wilted. Remove to a cutting board and chop. Add the spinach to the onions and mushrooms. Turn heat to low to keep warm.
• For the eggs: Whisk the eggs and heavy cream together in a medium bowl until very smooth. Melt the butter in a small, heavy-bottomed saucepan. Add the eggs and cook, stirring constantly using a wooden spoon, until they reach a soft, custard-like consistency, 5 to 7 minutes.
• For the lettuce: Heat a wok or large skillet over medium heat. Add the olive oil. When smoking slightly, add the lettuces and cook, tossing, until wilted, 1 to 2 minutes. Add the mushroom mixture to the wok and toss. Turn the heat to low and gently mix in the scrambled eggs.
• Put the lettuce, egg and mushroom mixture on a large serving platter. Slice the steaks and arrange around the vegetables. Place the Shoestring Potatoes on top and serve.
• Peel the potatoes and julienne into thin matchsticks using a mandoline. Fill a large bowl with cold water and soak the potatoes for 1 hour. Drain and dry the potatoes in a salad spinner.
• Heat the oil to 325 degrees F in a Dutch oven. Fry the potatoes in batches until cooked through, 3 to 4 minutes. Let drain on paper towels, 5 to 10 minutes. Refry until golden brown, another 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
• Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
• Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

Steps:

• heat medium shillet on medium high heat.
• add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
• While potatoes are cooking, add eggs and milk in small bowl and beat well.
• add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
• drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
• top with cheese and serve.

Steps:

• Heat oil in frypam.
• Fry onion, peppers and bacon.
• Mix eggs in a bowl with milk.
• Season well.
• Stir eggs into frypan.
• Cook gently for 5 minutes or till just scrambled.
• Serve piled onto buttered toast.
• Dig in !

Steps:

• For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed.
• For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias.
• Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve.
• For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste.
• For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside.
• To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper.
• Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.

Steps:

• Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
• Beat eggs, milk, salt, and pepper until well mixed; set aside.
• Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
• Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
• Sprinkle with bacon.

Steps:

• Heat olive oil in skillet over medium heat.
• Add potatoes and saute for 5 minutes.
• Add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy (this will be less time if you used leftover cooked potatoes).
• Meanwhile, whisk the eggs vigorously with the whipping cream, baking powder, salt and pepper until very well combined; let stand.
• Add in cooked bacon.
• Move vegetable and bacon mixture to cover only half of the skillet.
• Whisk eggs again briefly and then add in 1/2 cup cheddar cheese.
• Pour into the empty half of the skillet.
• When the eggs start to set, start to scramble and stir entire mixture together until eggs reach the desired consistency.
• Season with salt and pepper.
• Sprinkle additional cheddar cheese on top, if using and allow to melt.
• Delicious!

Steps:

• Brown the bacon pieces in a skillet.
• Remove the bacon from the pan using a slotted spoon.
• Reserve.
• Add the potatoes and onions to the pan.
• Brown, stirring frequently.
• Return the bacon pieces.
• Add the eggs and scramble with the potatoes.
• Top with the cheese and cover for 1 minute (or until melted).
• Serve warm.