Eggs Italiano Food

ITALIAN EGGS

Steps:

• Pour the can of tomatoes with their juice into a large skillet.
• Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
• Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
• Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
• Increase the heat to medium-low and cover the skillet. Cook until the whites have solidified but the yolks are still runny, 7-10 minutes. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
• When the eggs are cooked to the desired doneness, drizzle each egg with some olive oil and sprinkle with Parmesan and basil/parsley (if using).

ITALIAN PEAS AND EGGS

Steps:

• Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

ITALIAN STYLE DEVILED EGGS

Steps:

• Boil, cool and peel eggs.
• Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
• Mash egg yolks with a fork.
• Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
• Scoop or pipe yolk mixture into egg halves.
• Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.

ITALIAN STYLE EGGS BENEDICT

Steps:

• Preheat the broiler on HIGH. Put an inch of water in a skillet, cover with a lid and put it on to boil. (keep an eye on the water).
• Take the English muffin, split it and put it in the toaster on a low setting, just to dry out the bread a little.
• In a cast iron or nonstick skillet, sauté the onion, garlic and tomato with salt and pepper, just until the onion has softened and you can smell the garlic. (2-3 minutes) Add the thyme, rosemary and parsley stir it around. Remove the mixture from the pan to a plate, divide the mixture into fourths for later on.
• Add the vinegar and salt to the pan of boiling water to poach the eggs.
• Gently slid the eggs out of their individual cups into the boiling water and cook through. I like my yokes nice and runny, if you like them this way, undercook them slightly, since everything is being trnsfered to the broiler later on.
• Put another teaspoon or so of olive oil into the skillet where you sautéed the bruschetta mixture. Take the English muffin toasts out of the toaster and place them in the oiled skillet. (Make sure that the heat under the skillet is at medium low.).
• Place the ham slices next to one another on the English muffin, two slices of ham per toast.
• Take the poached eggs out of the water and place one egg on top of each toast.
• Spoon half the bruschetta topping on top of each egg.
• Top each toast with a slice of mozzarella.
• Place the pan under the broiler to melt the cheese.
• Once the cheese has melted, spoon the remaining bruschetta topping onto the mozzarella, TURN OFF THE BROILER, put the pan back in the oven just until everything is warmed through.
• Serve hot (meaning serve it immediately) and enjoy!

ITALIAN DEVILED EGGS

Steps:

• Peel and halve eggs.
• Remove yolks to a small bowl and mash with a fork.
• Add mayonnaise and mustard, blending until smooth.
• Stir in pesto, cheese and lemon juice. Season with salt and pepper.
• Spoon into egg white shells and garnish with parsley.
• Refrigerate to meld flavors.

ITALIAN EGGS

Steps:

• Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
• Stir until well heated.
• Add beaten egg yolks and seasoning.
• Cook this mixture until it becomes creamy, stirring all the time.
• Serve on buttered toast, and sprinkle parsley on top.

STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD

Steps:

• In large mixing bowl, whisk eggs and Italian seasoning.
• Heat wok to medium heat. Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs).
• Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness. (I like mine a little wet.) I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.