CHEESY GRITS WITH FRIED EGGS AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.
Nutrition Facts : Calories 400 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 240 milligrams, Sodium 510 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 16 grams
FRIED DILL PICKLES
Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.
Provided by DMJOLLY
Categories Appetizers and Snacks
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
- Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 24.6 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 1.6 g
BASIC FRIED EGGS RECIPE
Enjoy fried eggs as a quick weekday breakfast option or topped on almost anything!
Categories Breakfast
Time 3m
Yield Serves: 1
Number Of Ingredients 2
Steps:
- Spray small non-stick skillet with cooking spray. Heat skillet over medium heat.
- Break eggs into skillet. Cook until done as desired (see below for cooking options).
- Transfer eggs to plate, yolk up. Season with salt and pepper.
Nutrition Facts :
DEEP-FRIED DEVILED EGGS RECIPE BY TASTY
Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika
Provided by Claire Nolan
Categories Appetizers
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat cooking oil for deep-frying in a medium-size pan over medium heat.
- Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
- Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
- Fry for 2-3 minutes, flipping halfway through.
- Remove from pan and drain excess oil on a paper towel.
- Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
- Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
SCRAMBLED EGGS RECIPE WITH DILL
Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicon spatula are really useful. It's important that you use low heat and don't forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. You want to take the pan off of the heat before your eggs have finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you'll find the eggs turn out to be perfectly cooked - not dry, not too wet.
Provided by Adam and Joanne Gallagher
Time 15m
Yield Makes 3 to 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium non-stick pan over medium-low heat.
- Crack eggs into a bowl, add the dill and a pinch of salt, and then whisk until well blended.
- When the butter begins to bubble, pour in the eggs and immediately use a silicon spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
- When the eggs are softly set and slightly runny in places, remove the pan from the heat and then stir in the cheese. Serve with an extra sprinkle of salt, a grind of black pepper and more dill (if desired).
DILLY SCRAMBLED EGGS
Steps:
- In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted.
Nutrition Facts : Calories 187 calories, Fat 15g fat (7g saturated fat), Cholesterol 342mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
FRIED EGGS WITH DILL
This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it!
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fry your eggs sunny-side-uo or scrambled.
- Season with salt and pepper.
- Sprinkle generously with dried dill, according to your taste.
FRIED DEVILED EGGS
A mixture of panko breadcrumbs and Parmesan cheese creates a fried crispy coating for the whites of these deviled eggs. The first bite is crunchy while the familiar creaminess of the dill-spiked filling and the softness of the egg white make for an interesting take on this traditional Southern deviled egg hors d'oeuvre.
Provided by Southern Living Editors
Time 35m
Number Of Ingredients 15
Steps:
- Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
- To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
- Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
- Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
- Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
- Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
- Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.
SMOKED SALMON HASH WITH FRIED EGG AND CHIVE PANCAKE
Steps:
- Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 10 minutes, and drain them well. Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the salmon, cooked potatoes, and dill. Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown. Remove from heat. Season with salt and pepper.
- Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl. Add the beaten eggs, oil, and chives and whisk until the batter is smooth. Heat a medium nonstick skillet over medium heat. When hot, pour the batter into the skillet about 1/4-cup at a time. Flip the pancakes when small bubbles form on the top and the bottom is golden brown. Repeat with the remaining batter.
- Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet. Allow to become firm before flipping. Cook 30 more seconds
- To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash. Garnish with a sprig of fresh dill.
FRIED EGGS
Make and share this Fried Eggs recipe from Food.com.
Provided by punch
Categories One Dish Meal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- wash pan.
- fry eggs.
- salt.
- pepper.
- serve.
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!
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- Bring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn’t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).
- Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.
- If you’re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.
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10 FOODS THAT PAIR WELL WITH DILL - ONE GREEN PLANET
From onegreenplanet.org
Author Rhea ParsonsPublished 2014-09-09Estimated Reading Time 7 mins
- Potatoes. Dill works well with hearty foods such as potatoes which is why this herb is commonly found in potato dishes, both hot and cold. I use dill in my Dijon Grilled Potato Salad with Arugula that can be eaten warm or cold.
- Grains. Dill works well with grains such as barley, quinoa, wheat berries, couscous and bulgur. I make a Rainbow Quinoa Tabbouleh which is my gluten-free version of the Mediterranean dish.
- Vegan Seafood. Dill is often used in seafood dishes such as salmon, shrimp and tuna. It works just as well in the plant-based versions of these dishes.
- Creamy Dressings. Speaking of vegan seafood, dill is perfect in creamy dressings such as tartar sauce. When you make vegan “fish” and chips, whip up a quick tartar sauce by mixing one cup of vegan mayo with 2 tablespoons of unsweetened pickle relish and the zest and juice of a lemon.
- Vegan Cheese. Dill is a tasty addition to soft cheeses. It’s commonly used with feta in Greek dishes so it only makes sense that it would be delicious in this Vegan Almond Feta Cheese too.
- Vegan “Egg” Dishes. Dill is often found in egg dishes such as scrambles, deviled eggs and frittatas. Well, we don’t need eggs to make these types of dishes and still enjoy the herby taste of dill.
- Greens, Tomatoes and Onions. The fresh herby taste of dill works well with veggies and other greens. I like to add dill to my slaws and salads. My favorite coleslaw recipe is what I call my Color Slaw.
- Lemon. Dill has a delightfully fresh and citrus-like flavor which makes it pair well with lemon. Use it in these Jicama Burgers with Cumin, Coriander, Dill and Lemon.
- Beets. Fresh dill can brighten up earthy beets so add dill to your beet recipes. When I make Borscht or Beet Soup, dill is definitely in the mix. Boil 6 red beets that have been peeled and chopped in 3 cups of salted water for 20 minutes or until fork-tender.
- Pickles. Now that we have gone through all these foods that dill pairs with, we can come back to the one that was probably your first thought: pickles.
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Reviews 15Calories 134 per servingCategory Snacks
- Add the mayonnaise, mustard, vinegar, dill, and salt to the bowl with the yolks and stir well to combine, mashing the yolks as you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spray the deviled eggs lightly with avocado spray or any non-stick cooking spray.
- Heat a large skillet over medium heat and add one tablespoon of butter. Once the butter has melted and coated the pan, add half of the eggs, cheese side down, to the skillet and cook for 3 minutes or until the cheese is golden and crisp. Carefully remove the eggs to a serving tray.
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- Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Stir in the mayonnaise, relish, mustard, Cajun seasoning and hot sauce. whisk everything together until evenly combined and smooth. Cover, and refrigerate until ready to use.
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- Coat the egg whites in flour, shaking off any excess. Dunk them in the beaten eggs. Then coat them in the breading mixture, packing the crumbs-as necessary- to coat.
- Fill a heavy bottomed pot with canola oil until it's 2-3 inches high. Heat until a thermometer reaches 350 degrees.
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