Eggs Picante Food

SPICY EGGS IN PURGATORY - ITALIAN DISH UOVA PICCANTE IN PURGATORIO

Steps:

• Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the pepper flakes, garlic, and onion. Stir for 2 -3 minutes being careful not to let the garlic brown. Add the tomatoes and stir in the Tuscan seasoning and salt.
• Let the tomatoes with sauce come to a simmer. It has to be hot enough to poach the eggs.
• Crack the eggs and let them slide into the juice. Sprinkle some Parmesan over the eggs, leaving some of the yolk still exposed. Partially cover with lid. Let it simmer for 5 minutes. The white should be set and the yolk still runny. It goes fast so keep an eye on it.
• Remove from the heat, sprinkle with basil leaves, green onions or both. Serve with a little more Parmesan and some bread to dunk in.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

EGGS PICANTE

Steps:

• Preheat oven to 375°F.
• In a blender, whip eggs and yogurt; pour into a pie pan sprayed with non-stick cooking spray.
• Bake for 20 minutes, until eggs are set.
• Spread picante sauce over eggs and sprinkle with cheese.
• Bake until cheese is melted, about 5 minutes.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

CHILI CON QUESO BITES

Steps:

• PREHEAT oven to 400°F Grease 24 (3") muffin-pan cups.
• MIX eggs, picante sauce, flour and chili powder. Stir in cheese and onion.
• SPOON about 1 tablespoons cheese mixture into each cup. Bake 10 minute or until golden brown. Serve warm or at room temperature with additional picante sauce.

PICANTE OMELET PIE

Steps:

• Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired.