Scrambled Eggs With Fresh Salsa Food

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

BAKED EGGS WITH SALSA

Steps:

• Preheat oven to 400 degrees F.
• Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
• Spoon salsa into the pan.
• Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
• Add green onions and season eggs with salt and pepper.
• Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
• Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
• Top with the cilantro and serve immediately.

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES

Steps:

• Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
• Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
• Available at some supermarkets and at specialty foods stores and Italian markets.

SALSA & SCRAMBLED EGG SANDWICHES

Steps:

• In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted., Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream.

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.

SCRAMBLED EGGS WITH FRESH SALSA

Steps:

• Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.
• Make the eggs: Smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat. Sauté the mushrooms, onions and peppers in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.
• Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.
• Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.