Bandito Eggs Food

EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)

Steps:

• For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

JADE RED WINGS

Steps:

• For the sauce: Heat a wok over medium high heat. Add ketchup, chile oil, garlic, vegetable oil and sesame oil. Heat to boiling. Add sugar. Continue boiling and stirring until sugar is incorporated. Add green onions, then stir and remove from heat. Set aside in a container.
• For the jade red wings: Beat egg whites in a bowl to frothy stage only. Add garlic salt and black pepper. Marinate wings in egg whites for 5 minutes.
• Dredge in cornstarch, shaking off excess.
• Heat oil to 350 degrees F in a deep-fryer.
• Deep-fry wings until golden brown and crispy, about 7 minutes. Drain.
• Heat wok. Add sauce and heat until bubbling throughout. Add wings. Toss.

TRADITIONAL MIGAS

Steps:

• Melt butter in large skillet.
• Add Tabasco into eggs and pour into skillet.
• Add onion and green pepper.
• Stir.
• When eggs are almost set, add cheese.
• Turn heat to lowest setting, add tostados and finish cooking.

BANDITO EGGS

Steps:

• Squeeze lime juice over avocado slices, set aside.
• Warm two small round casserole dishes in the oven.
• Heat oil in a skillet and fry tortillas until crisp, turning once. Remove with tongs and place one in each casserole. Discard oil and melt butter.
• Break eggs into skillet and fry or scramble.
• Top tortillas with eggs and garnish with salt and pepper, tomato slices, avocado, salsa. onion and cheese. Place casseroles under broiler until cheese melts.
• Place hot dishes on dinner plates and serve.

EGGS BENITO

Steps:

• Pre-heat an oven to 425ºF.
• In a large mixing bowl, combine the biscuit mix, sugar, lemon zest and rosemary. Create a well in the center of the mixture and add 1 egg and milk.
• Using a wooden spoon, stir the wet ingredients into the dry by knocking down the sides of the well and start incorporating them together. You are done mixing the minute the dough just barely holds together.
• Scatter a small handful of the biscuit mix on your work surface. Transfer the dough to the dusted work surface and give it a quick knead (about 10 turns should do the trick).
• With your hands, shape it into about an 8" diameter disk. Use a cookie cutter or an empty, clean 15-ounce can to cut out 4 biscuits. Arrange them on a baking sheet and transfer to the oven. Bake until golden brown and cooked through, about 15 minutes.
• For the eggs, prepare a nonstick muffin tin by spraying it with a little cooking spray or brushing thoroughly with a little vegetable oil.
• Gently crack each of the 4 remaining eggs in to each muffin cup, trying not to break the yolks.
• Season the top with a little salt and pepper and transfer the muffin tin to the oven. Bake for 10 minutes for slightly runny, or let it go 5 minutes more for a firm yolk.
• While the biscuits and eggs are baking, start the topping:
• Place a medium-size skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
• Once hot, add the grape tomatoes and cook, shaking the pan every now and then until the tomatoes start to sear and burst, about 3-4 minutes.
• Turn the heat down to medium and add the onion, garlic some salt and pepper, and continue to cook another 3-4 minutes, until the onions start to get tender.
• Add the chicken stock, sherry vinegar and sugar, and simmer for about 4-5 minutes. Remove pan from heat and add in the basil and parsley, stir to combine.
• To serve, slice the biscuits in half across the diameter. Place the arugula in a bowl and drizzle with a little bit of olive oil, season with some salt and pepper and squeeze the juice of quarter of a lemon over it. Toss to coat.
• Distribute the greens among the bottom halves of the biscuits. Top that with two slices of rosemary ham.
• Work a butter knife around the edge of the muffin tin to loosen the cooked eggs, the top the ham with an egg.
• Spoon some tomato mixture on top and replace the top of the biscuits on an angle so they don't cover the eggs completely.

SPANAKOPITA BREAKFAST EGGS

Steps:

• In a medium skillet over moderate heat, melt the butter. Add the green onions, spinach, and dill stirring occasionally, until spinach has wilted.
• In a bowl whisk together the eggs, cream cheese , feta, dill, and pepper. Pour mixture over the spinach.
• If scrambling the eggs, just stir until you reach desired texture of eggs and serve. Transfer to a serving plate and sprinkle with the chives or scallions.
• OPTIONAL OMELETTE: (Make 2) Stir the eggs gently pushing the outer edges inward till the eggs begin to solidify. Leave it be for a minute or two but continue to shake pan a little to keep it loose from the pan.
• When eggs are 2/3 of the way done, carefully 'flip' the pan with a quick jerk. If you don't know how to do that, you can slide the omelette onto a baking sheet and broil the top for a minute to continue cooking.

EASY TEX MEX WONTONS

Steps:

• Mix sausage and chili's together.
• Wet the edges of each wonton wrapper (working one at a time).
• Place a spoonful of the pork mixture in the center of each wonton and seal.
• Heat oil to 350 degrees. (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!).
• Fry to golden brown.
• Serve with your favorite CHEESE DIP and a cold beer! Yummy!

TEX-MEX BREAKFAST

Steps:

• In a medium sized cast iron skillet, brown the sausages.
• Pour the beaten eggs over the browned sausage, salt and pepper the eggs, and cover.
• Turn heat to low and let slowly cook until the eggs are set.
• Break the can of refried beans into small chunks and place around on top of set eggs.
• Cover and let heat up for about 3 minutes.
• With a spatula, spread the refried beans over the eggs until even (they're difficult to spread if you don't warm them first).
• Mix together the dressing and salsa and pour over the refried beans.
• Sprinkle cheese over all and put in the oven on 375 until the cheese melts.