HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
GLUTEN-FREE HERBED POTATO EGG SCRAMBLE
Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
- Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
- Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
MEAT AND POTATO SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO
John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time. The eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed 1 or more. Enjoy.
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
HERBED SOFT SCRAMBLED EGGS ON TOAST
Fresh herbs turn ordinary scrambled eggs into something special! Use whatever herbs you have on hand, or try any of these dynamic duos: parsley and mint, dill and chives, parsley and tarragon, or mint and basil. For the fluffiest scrambled eggs, try gently folding rather than continuously stirring them. All you'll do is slowly scrape up beaten eggs as they cook using a flexible silicone spatula, one row at a time, while folding (gently flopping!) the cooked egg portion on top of the runnier portion. Continue just until there's no more runniness. Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
Provided by Jackie Newgent, RDN, CDN
Yield 2 Servings
Number Of Ingredients 5
Steps:
- Toast the bread in a toaster or toaster oven to desired doneness. (function() { var a="",b=[ "adid=ada-foodhub-3-442145105", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 2 Servings Serving Size 1 topped toast Amount per serving Calories 170 Total Fat 8g Saturated Fat 1.9g Trans Fat 0g Cholesterol 185mg Sodium 290mg Total Carbohydrate 16g Dietary Fiber 3g Total Sugars 0g Protein 11g Potassium 190mg Phosphorus 165mg Choices/Exchanges 1 Starch, 1 Protein, 1 Fat
HERBED BABY POTATOES RECIPE
Herbed Baby Potatoes is a super simple vegetarian, gluten free recipe where in potatoes are flavoured with fragrant herbs and served with hung curd or greek yogurt dip (the dip recipe might contain garlic, which you can absolutely avoid). Serve Herbed Baby Potatoes along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties. If you like this recipe, you can also try other Baby Potato recipes such as Tandoori Potatoes Recipe Chotti Aloor Dum Recipe Aloo Makhana Sabzi Recipe Lahori Aloo Recipe
Provided by Bhavita
Time 35m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Herbed Baby Potatoes Recipe, first wash and clean the potatoes. Cook the potatoes (leave the skin on) in boiling, salted water till just cooked; the potatoes should be cooked but not mushy (if your potatoes are on the larger side, cut in half).
- Finely chop together the olives, capers and green chilies till it becomes like a coarse paste. Separately chop the mint and coriander leaves and set aside.
- In a large pan or wok, heat the butter and oil, then add the potatoes and fry for a few minutes so the baby potatoes get a slightly crispy crust.
- Then add the chopped olives, chilies and capers, fry for a minute or two, check for seasoning and add salt if required to the herbed baby potatoes. Take the Herbed Baby Potato off the heat and add the chopped herb leaves.
- Your dish is now ready to be served. Serve Herbed Baby Potato recipe along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties.
HERB & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
BACON, POTATO, AND SWISS CHARD SCRAMBLE
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
- Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.
HERBED SCRAMBLED EGGS
The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.
Provided by Belle Vix
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in a non stick frying pan over med heat.
- pour in eggs, and cook for 1 minute without stirring.
- with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
- the eggs should not brown.
- when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.
HERBED POTATO-EGG SCRAMBLE
How to make Herbed Potato-Egg Scramble
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
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