Scrambled Egg Potato Baskets Food

QUICK EGG & POTATO SCRAMBLE

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.

EGGS IN CRISPY HASH BROWN BASKETS

Steps:

• Heavily grease a muffin tin with nonstick spray. Preheat oven to 375°F. Wrap potatoes in a clean kitchen towel and squeeze out any excess moisture. Transfer potatoes to a mixing bowl and add paprika, rosemary, evoo, salt, and pepper. Stir to combine. Divide potato mixture between muffin cups. Press mixture firmly in the cups to create a basket. Bake at 375°F for 20 to 30 minutes or until golden brown. Crack 1 egg into each of the potato baskets. Season with salt and pepper. Bake for 15 minutes until eggs are firmly set. Loosen potato baskets by running a knife around the edge and gently pop out the baskets. Garnish with chives.

SCRAMBLED EGG-POTATO BASKETS RECIPE - (4.5/5)

Steps:

• 1. Place oven rack in lowest rack position. Heat oven to 400ºF. Spray 12 muffin cups generously with cooking spray. Melt 4 tablespoons of the butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally. 2. Meanwhile, whisk 2 of the eggs, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in center. (Keep hash browns from spilling over edges to avoid overbrowning.) 3. Bake on bottom oven rack 40 to 45 minutes or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet. (Potato baskets can be made 4 hours ahead.) 4. Place oven rack in middle position; reduce oven temperature to 300ºF. Whisk remaining 8 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, tarragon and chives in large bowl 45 seconds or until frothy and blended. 5. Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2 to 3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1 to 2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato baskets. 6. Immediately bake potato baskets at 300ºF. for 5 minutes or until hot. TIP *Mascarpone cheese is a double- or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets. If unavailable, substitute an equal amount of cream cheese.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

SCRAMBLED EGG-POTATO BASKETS

Steps:

• Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally.
• Meanwhile, whisk 2 of the eggs, 1 tsp salt, and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning).
• Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead).
• Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon, and chives in large bowl 45 seconds or until frothy and blended.
• Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes.
• Immediately bake potato baskets for 5 minutes or until hot.

EGGS IN BASKETS

Steps:

• Special equipment: jumbo sized 6-cup muffin tin
• Heat the oven to 350 degrees F.
• In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
• Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
• Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
• Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
• Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
• Top the eggs with crispy prosciutto and serve immediately.

MEAT AND POTATO SCRAMBLE

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.

ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)

Steps:

• Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
• Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
• Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
• Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
• Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

CHICKEN IN POTATO BASKETS

Steps:

• In a bowl, combine the potatoes,butter,salt and pepper.
• Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
• In a small saucepan,saute onion in butter.
• Add the flour,bouillion,worcestershire and basil.
• Stir in the milk.
• Bring to a boil;cook and stir for 2 minutes or till thickened.
• Add chicken and peas.
• Spoon into prepared crusts.
• Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

CHEESY SCRAMBLED EGG AND POTATO SKILLET

Steps:

• In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
• Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
• Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
• Season with seasoned salt and black pepper to taste.
• Skim some of the fat off if desired.
• In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
• Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
• Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
• Sprinkle with chopped green onions.
• Delicious!

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.