CHILE-OIL FRIED EGGS WITH GREENS AND YOGURT
This recipe, adapted from a dish served at MeMe's Diner in Prospect Heights, Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil's heat, and the seed mix adds layers of flavor and crunch. If you're feeling lazy - it is brunch after all - skip the greens, or use everything spice mix and peanuts, for the seed mix. But don't skimp on the chile oil: It's the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You'll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.
Provided by Krysten Chambrot
Categories breakfast, brunch, lunch, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the chile oil (or skip to Step 4 if using store-bought chile oil): Add red-pepper flakes to a heatproof container that can balance a fine-mesh sieve and comfortably hold at least 1 cup oil. (A 12- or 16-ounce Mason jar works well.) Set aside. In a medium saucepan over medium heat, toast cinnamon stick, star anise, cardamom (if using), fennel seeds and peppercorns, gently shaking the pan, until fragrant, 2 to 3 minutes.
- Add oil, garlic and ginger (if using), reduce the heat to low and allow the oil to come to a gentle simmer. Cook until the garlic is deeply golden brown and the ginger is tender, about 20 minutes. (The longer and more gently it cooks, the more flavorful the oil will be.)
- Carefully pour hot oil through sieve directly onto the red-pepper flakes, which will sizzle and fry in the hot oil. Discard strained spices. (You should have a little more than 1 cup oil.) Allow mixture to cool at least 1 hour or, for the best flavor, make it the night before.
- As chile oil simmers, prepare the seed mix: Heat oven to 425 degrees. On a rimmed sheet pan, lay out sesame seeds and pepitas in a single layer, transfer to the oven and toast until golden and fragrant, about 6 minutes. Let cool slightly, then mix in peanuts and garlic flakes. Set aside.
- Prepare the sautéed kale: In a large skillet over medium heat, warm oil until it shimmers. Add kale to the skillet, a couple of handfuls at a time, stirring to combine and adding more kale to the skillet as it wilts and space permits. (Kale will release liquid, but if you think it needs more oil, add it to the pan.) When the last batch has been added, season generously with salt. Add vinegar and about 1/2 tablespoon red-pepper flakes scooped from the chile oil, and stir to incorporate. You want some wilted bits and some crunchier drier bits. Set over low heat as you fry your eggs.
- Prepare the eggs: In another large nonstick skillet over medium-high, heat 1 tablespoon neutral oil. Working in batches, cook 1 to 2 eggs per person, adding oil as needed, until the yolk is a desired consistency, 2 to 3 minutes for sunny-side up.
- Plate the dish: Dollop about 1/4 cup yogurt onto the center of each plate, spread it in a circle, leaving space around the edge of the plate for the seeded oil and a divot in the middle for the greens. Spoon 3 to 4 tablespoons chile oil around the edge of the yogurt, and sprinkle seed mix over the oil. Divide warm greens on top of yogurt, and top with eggs. Sprinkle with flaky sea salt and serve immediately.
TORTILLA WRAPPED GREEN CHILE BURGER
Steps:
- For the green chile gravy: Preheat the oven to 400 degrees F.
- Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
- Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
- For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
- Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.
CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY
Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!
Provided by Aleya Zenieris
Categories Sides
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
- Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
- Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
- Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
- Enjoy!
GREEN CHILI BURGERS
Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.
Nutrition Facts :
PALEO FRIED EGGS OVER GREEN CHILI BURGERS
Steps:
- If using poblano chiles, cut the chiles in half lengthwise and discard seeds. Place halves, skin sides up, on a foil-lined baking sheet and broil until blackened, 5-10 minutes, Place in a plastic bag; seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles. In a bowl mix diced chiles with meat, cilantro, onion, spices and salt. Form into burgers and grill. While the burgers are grilling, try the eggs. Serve the fried eggs on top of the burgers. It you like, garnish with avocado and lettuce.
GREEN CHILE AND CHEDDAR TURKEY BURGERS (WW)
Make and share this Green Chile and Cheddar Turkey Burgers (WW) recipe from Food.com.
Provided by ellie_
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients (turkey - cumin) in a bowl and then shape into 4 patties.
- Spray skillet with Pam and set over medium heat. Add patties to skillet and cook until browned (5 min/each side).
- While burgers are cooking combine the chilies and cheddar in a small bowl.
- Top burger with cheese mixture and then reduce heat to low and cover skillet and cook until cheese melts (3-5 minutes).
- Serve burgers on sandwich thins topped with onion and tomato or condiments of your choice (keeping in mind point count if following the WW program).
GREEN CHILI EGGS
Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.
Provided by Nancy Scoggins Keithley
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
- Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
- Bake in the preheated oven until the center is set, about 35 minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g
CHEESE & GREEN CHILIES STUFFED BURGERS
This is one of my adopted recipes. I have not made it yet, so I have not made any changes other than changing the name to better describe the food.
Provided by Jellyqueen
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients together except the cheese slices and chiles.
- Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
- Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
- Top with the remaining 6 patties sealing the edges firmly.
- Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
FRIED EGGS OVER GREEN CHILI BURGERS
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Cut chiles in half lengthwise and discard seeds. Place halves, skin side up, on a foil-lined baking sheet and broil until blackened, 5-10 minutes. Place in a plastic bag and seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles. In a bowl mix diced chiles with meat, cilantro, onion, spices and salt. Form into burgers and grill. While the burgers are grilling, fry the eggs. Serve the fried eggs on top of the burgers. If you like, garnish with avocado and lettuce.
More about "fried eggs over green chili burgers food"
OPEN FACED FRIED EGG BURGERS WITH GREEN CHILI MAYO
From thegarlicdiaries.com
GREEN CHILI TURKEY BURGERS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
10 FAVORITE BURGER RECIPES - FOOD & WINE
From foodandwine.com
GREEN CHILI BURGER RECIPE - FRIED EGG BURGER - PRE 100% GRASS FED …
From eatpre.com
GREEN CHILI VEGGIE BURGERS RECIPE - CHISEL & FORK
From chiselandfork.com
GREEN CHILI TURKEY BURGERS - GREATIST
From greatist.com
GREEN CHILI WHISKEY ONION BURGER - SWEET CS DESIGNS
From sweetcsdesigns.com
GREEN-CHILE BURGERS WITH FRIED EGGS
From ormonddinners.blogspot.com
PAN-FRIED HATCH GREEN CHILE BURGERS | THE RISING SPOON
From therisingspoon.com
GREEN-CHILE BURGERS WITH FRIED EGGS – REWE ELSEN
From rewe-elsen.de
7 FOODS THAT TASTE EVEN BETTER WHEN YOU ADD AN EGG
From cheatsheet.com
GREEN-CHILE BURGERS WITH FRIED EGGS – REWE BECKER
From rewe-becker.de
GREEN CHILI TURKEY BURGERS | PLANET THRIVE
From planetthrive.com
HOW TO FRY EGGS IN CHILI CRISP - ALLRECIPES
From allrecipes.com
GREEN CHILI TURKEY BURGERS - FOOD HUNTER
From hrcook.com
GREEN CHILE TURKEY BURGERS | RECIPE | TURKEY BURGER RECIPES, …
From pinterest.com
GREEN CHILE BURGER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEN CHILI BURGER WITH FRIED EGG - MYFITNESSPAL.COM
From myfitnesspal.com
22 BEST BURGER RECIPES - FOOD & WINE
From foodandwine.com
EASY PALEO GREEN CHILI TURKEY BURGERS RECIPE | ELANA'S PANTRY
From elanaspantry.com
QUICK ANSWER: WHAT GOES WITH FRIED EGGS FOR BREAKFAST?
From solefoodkitchen.com
10 BEST FRIED EGG BURGER RECIPES | YUMMLY
From yummly.com
FRIED EGG BURGER • THE HEIRLOOM PANTRY
From theheirloompantry.co
HATCH GREEN CHILE CHEESEBURGER FRIED RICE · I AM A FOOD BLOG
From iamafoodblog.com
CHILI CRISP FRIED EGGS (SUNNY SIDE UP) - MY KITCHEN LITTLE
From mykitchenlittle.com
FRIED EGGS WITH CHILI | MISS CHINESE FOOD
From misschinesefood.com
GRILLED HAMBURGERS ON BIG GREEN EGG - HOWTOBBBQRIGHT
From howtobbqright.com
FRIED EGG BURGER - CILANTRO PARSLEY
From cilantroparsley.com
GREEN CHILE GRILLED CHICKEN BURGERS - WELL PLATED BY ERIN
From wellplated.com
GREEN CHILE CHEESEBURGER • A TABLE FULL OF JOY
From atablefullofjoy.com
GREEN CHILE EGGS BENEDICT - NEW MEXICAN FOODIE
From newmexicanfoodie.com
PALEO FRIED EGGS OVER GREEN CHILI BURGERS RECIPES
From tfrecipes.com
GREEN CHILI VEGGIE BURGERS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
GREEN CHILE EGGS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ROBINSON FAMILY OF FIVE: FRIED EGGS OVER GREEN CHILI BURGERS
From robinsonfamilyjournal.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love