Parsleyed Eggs Food

SCRAMBLED EGGS WITH HERBS

Scrambled Eggs with Herbs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
1 tablespoon thinly sliced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, as needed
2 tablespoons unsalted butter

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.

GARLIC & PARSLEY FRITTATA

Garlic & Parsley Frittata image

Make and share this Garlic & Parsley Frittata recipe from Food.com.

Provided by Mandy

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons milk
2 eggs
1 tablespoon fresh parsley, chopped
1 garlic clove, crushed
1 pinch dried chili pepper flakes
1 slice white bread, torn into small pieces
salt & pepper, to taste
1 tablespoon olive oil
1 tablespoon fresh parmesan cheese, grated

Steps:

Beat together milk, eggs, parsley, garlic & chilli flakes.
Add the torn bread and season with salt & pepper; set aside for 5 mins so that the bread completely softens into the mixture.
Heat the oil in a fry-pan & pour in the egg mixture. Cook for 3 mins or until golden & almost set.
Flip the frittata & scatter with parmesan, cook until the underside is golden and the cheese has melted.

Nutrition Facts : Calories 384.7, Fat 27.2, SaturatedFat 6.9, Cholesterol 432.7, Sodium 421.8, Carbohydrate 16.4, Fiber 0.8, Sugar 2, Protein 18.1

PARSLEY PASTIES

Parsley Pasties image

Here, a golden jacket of parsley pastry encloses a juicy parsley-and-potato filling, which is fortified with egg, cheese and cream. These make perfect picnic food, or you could serve them for lunch in the garden, with pickles and a tomato salad on the side.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h30m

Yield 4 large pasties

Number Of Ingredients 13

Ingredients

1 lb all-purpose flour
1/2 teaspoon salt
4 tablespoons parsley, chopped
8 ounces cold butter, cubed
1 medium egg yolk
2 ounces cheese, crumbled
4 tablespoons parsley, chopped
2 scallions, finely chopped
1 lb potato, peeled and diced
1 egg, hard-boiled, chopped
salt & freshly ground black pepper
2 tablespoons heavy cream
1 medium egg yolk

Steps:

Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs.
In a liquidizer, purée the parsley with the egg yolk and 2 tbsp cold water.
Drop this into the flour mixture and work in, adding enough cold water to make a firm dough.
Cover and chill for 30 minutes. Preheat the oven to 350°F
Cut the pastry into 4 pieces. Press each into a ball and roll out on a lightly-floured board to make a circle about the size of a dessert plate.
Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg.
Lightly beat the egg yolk with the cream and stir into the potato mixture. Season.
Divide the mix between the dough circles, leaving a rim round the edge. Dampen the edges and fold the dough over the filling. Crimp the edges together. Prick each pasty with a fork and paint with beaten egg if you like.
Bake for 45-50 minutes, or until the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold, with English mustard.

Nutrition Facts : Calories 1029, Fat 56.8, SaturatedFat 34.4, Cholesterol 288.5, Sodium 792.8, Carbohydrate 109.5, Fiber 6, Sugar 1.6, Protein 20.6

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