SCRAMBLED EGGS WITH CREME FRAICHE AND CAVIAR IN EGGSHELL CUPS
Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Hold an egg in one hand, tapered end up. Place an egg topper over the top, and squeeze, using a scissor motion. Discard top of egg shell. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
- Whisk together eggs and cream. Season with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add eggs. Using a rubber spatula, stir to create curds and slide eggs from edges to center. Cook until set, 3 to 4 minutes.
- Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Pipe eggs into shells. Transfer shells to egg cups. Top with creme fraiche and caviar.
SCRAMBLED EGGS IN A MUG
These delicious scrambled eggs are quick and easy to make, and for all the family.
Provided by Delicious!
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 7m
Yield 1
Number Of Ingredients 3
Steps:
- Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color.
- Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 1.7 g, Cholesterol 187.2 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 76.7 mg, Sugar 1.1 g
COTTAGE SCRAMBLED EGGS
Make and share this Cottage Scrambled Eggs recipe from Food.com.
Provided by SharleneW
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put eggs, cottage cheese, salt and pepper into blender.
- Blend until smooth.
- In a small fry pan, melt enough butter to coat bottom.
- Pour eggs into fry pan.
- Without stirring, gently push cooked portion to center and continue until all eggs are fully cooked but not dry.
- Note: You can also just whisk all ingredients together, but cheese won't be fully integrated.
SCRAMBLED EGGS WITH CAVIAR
Provided by Bryan Miller And Pierre Franey
Categories breakfast, easy, quick, main course
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, beat eggs and cream until well blended.
- In a saucepan over medium flame, melt one tablespoon of the butter. Add eggs, and cook over medium-low heat, stirring all around sides and bottom with a plastic spatula. When mixture is slightly thickened, add remaining butter and salt to taste. Do not overcook eggs or they will toughen. When eggs are firm but moist, remove from heat.
- Transfer eggs to individual warm ramekins. Top each with a tablespoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 27 grams, Protein 16 grams, SaturatedFat 14 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams
SLOW-COOKED SCRAMBLED EGGS WITH CAVIAR
Steps:
- Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.
EGGS WITH CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.
SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS
Steps:
- Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
- Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. 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. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
SCRAMBLED EGG BREAKFAST MUFFINS RECIPE
Make your mornings simple yet nutritious with our delicious scrambled egg breakfast muffins. Get all the wonderful benefits of eggs and vegetables all in one muffin.
Provided by Camille Beckstrand
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
- In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
- Scoop 1/3 cup of mixture into each muffin liner.
- Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Nutrition Facts : Calories 141 kcal, Carbohydrate 1 g, Protein 11 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 203 mg, Sodium 366 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCRAMBLED EGGS EN COQUE WITH CAVIAR
Categories Egg Fish Breakfast Brunch Lunch Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Holding 1 egg narrow end up, remove top half inch of shell with egg topper or knife and discard. Pour egg into a bowl and reserve shell. Repeat with remaining eggs.
- Rinse eggshells gently in water, then submerge in a 2-quart saucepan of water and bring to a boil, covered. Remove from heat, leaving shells in water to keep warm.
- While shells come to a boil, add cream to eggs and whisk until well combined.
- Melt 4 tablespoons butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water, then cook egg mixture, gently whisking constantly, until the consistency of pudding (thick enough to mound), 15 to 20 minutes. Remove from heat and whisk in salt, pepper, and remaining tablespoon butter. Transfer to a 2-cup glass measure and keep warm, covered.
- Toast bread and cut into long 1/2-inch-thick sticks.
- While bread toasts, drain eggshells upside down on paper towels.
- Put shells in eggcups, then pour egg mixture into shells, guiding flow with a small spoon. (Alternatively, put shells in an empty egg carton to stabilize while filling, then wipe shells clean before transferring to eggcups.) Spoon some caviar on top of each and serve with toast fingers.
SCRAMBLED EGGS IN A CUP
My grandmother passed down this recipe after I had my son. This was one of his very first foods. Its easy to make, easy to clean up and easy to feed. Even the pickiest of toddlers will devour this simple easily digestible meal. After 10 years my son still asks for his eggs to be made this way and can even make them himself. It is still his favorite way to eat his eggs :) Also makes a quick on the go breakfast you can eat in your car. For adults add salt and pepper with your favorite cheese, spices or ketchup.
Provided by Leahferne
Categories Breakfast
Time 6m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- * Add all the ingredients into the mug.
- * Whist with a fork.
- * Cook uncovered on high in the microwave for 30 seconds.
- * Remove, stir with the fork and microwave an additional 30 seconds.
- * Allow the mug to stand for 4 minutes to cool and continue to cook. Fluff with a fork and transfer to a cool plate. Make sure the internal temperature is safe before feeding to your toddler. Great for older kids learning how to cook.
- Sometimes you must repeat depending on your microwave and how large the egg is that you used.
BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
- Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
- Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
- Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
- Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.
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