Parsleyed Eggs Food
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.
GARLIC & PARSLEY FRITTATA
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
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
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
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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