Creamy Scrambled Eggs With Dill Havarti With Country Ham And Buttery Toasted Croutons Food

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COUNTRY SCRAMBLED EGGS



Country Scrambled Eggs image

A recipes I found on-line at Land O Lakes. Farm fresh eggs are scrambled with healthy, hearty ingredients.

Provided by diner524

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

12 slices bacon, cut into 1/2-inch pieces
1 lb red potatoes, unpeeled, cubed 3/4-inch (3 cups)
1 cup onion, chopped
3/4 cup green bell pepper, chopped
1/2 cup half-and-half cream
12 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded (1 1/2 cups)

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
  • Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
  • Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).

Nutrition Facts : Calories 318.4, Fat 21.5, SaturatedFat 9.8, Cholesterol 315.1, Sodium 501.7, Carbohydrate 13.1, Fiber 1.6, Sugar 2.3, Protein 18

SCRAMBLED EGGS WITH HAVARTI AND WINE



Scrambled Eggs with Havarti and Wine image

Start your day with these luscious scrambled eggs made using havarti cheese and wine. Serve it at breakfast, brunch, light lunch or dinner - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

8 eggs
1/4 cup dry white wine or nonalcoholic wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
2 medium green onions, sliced (2 tablespoons)
2 tablespoons butter or margarine
4 oz Havarti cheese with dill weed, cut into 1/2-inch cubes
Additional chopped fresh parsley or dill weed, if desired

Steps:

  • In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
  • In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.

Nutrition Facts : Calories 320, Carbohydrate 2 g, Cholesterol 470 mg, Fat 3, Fiber 0 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1/2 g

SUPER-CREAMY SCRAMBLED EGGS



Super-Creamy Scrambled Eggs image

Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.

Provided by Food.com

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

4 large eggs
2 tablespoons milk
1 tablespoon cornstarch
kosher salt & freshly ground black pepper
2 tablespoons butter
1 -2 tablespoon chopped herbs, such as dill, parsley or 1 -2 tablespoon chives
bacon, for serving (optional)
fruit, for serving (orange wedges) (optional)

Steps:

  • In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
  • In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
  • Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.

Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2

COUNTRY-STYLE SCRAMBLED EGGS



Country-Style Scrambled Eggs image

This is a recipe that my sisters and I often made for breakfast/brunch on the weekends, but we didn't measure the amounts. To make things easier, we used Ore Ida's Potatoes O'Brien Hash Browns, so no cleaning or dicing of the potatoes, onions and peppers, and we loved that it was a one dish meal. This recipe was found in my Taste Of Home Magazine, and uses fresh ingredients and lists the amounts. I would cut down the amount of green peppers for our taste, so adjust to your tastes.

Provided by diner524

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 slices bacon, diced
2 cups red potatoes, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
8 eggs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  • Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender.
  • Add onion and green pepper.
  • Cook and stir for 3 or 4 minutes or until crisp-tender; drain.
  • Stir in the reserved bacon.
  • In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet.
  • Cook and stir until eggs are completely set.
  • Sprinkle with cheese and let stand until cheese has melted.

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