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.
SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
CREPES WITH FETA SCRAMBLED EGGS & SALSA
You may also sub the crepe with a flour tortilla but home made crepes are 90% better. As you can see by the picture, I took a shortcut and used a whole wheat tortilla. The Feta cheese is a locally made one and is full of herbs excellent flavor, very firm so you have to slice it not crumble The recipe originated with the Food Network. You will have crepes left over, but they freeze well.
Provided by Bergy
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Crepes:.
- Put all the ingredients in your blender, blend for 1 minute.
- Scrape down the side, blend for a few seconds until smooth.
- Refrigerate for 1 hour.
- To Cook:.
- Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
- Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
- Remove from heat and stack on a plate with wax paper between the crepes.
- Zucchini Salsa:.
- Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
- Do not over cook, they should still be firm, cool& fine dice.
- In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
- Cover& refrigerate for up to 2 hours.
- Yields 2 cups.
- Feta Scrambled eggs and filling:.
- Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
- Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
- Add spinach, cover and heat until it has wilted; keep warm.
- Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
- To Serve:.
- Place 8 crepes on a work surface.
- Divide the scrambled eggs between the crepes placing them in the center of each crepe.
- Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
- Fold one side in and roll up the crepe.
- Place 2 crepes on each of 4 WARMED plates.
- Top with the zucchini salsa.
- Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
- Enjoy.
Nutrition Facts : Calories 769.9, Fat 43, SaturatedFat 23.4, Cholesterol 523.5, Sodium 990, Carbohydrate 64.4, Fiber 3.9, Sugar 6.5, Protein 32.4
EASY MEXICAN SCRAMBLED EGGS
Make and share this Easy Mexican Scrambled Eggs recipe from Food.com.
Provided by ashlynn08
Categories Breakfast
Time 10m
Yield 1 plate, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a bowl and mix to combine.
- Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
- If using peppers and onions add to pan and saute for 3 minutes.
- Add egg mixture and cook until eggs are light and fluffy.
- Top with additional salsa if desired.
SALSA DEVILED EGGS
These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.
Provided by Eggland's Best
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
- Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
- Spoon about 1 tablespoon egg yolk mixture into each egg white half.
- Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
- Cover and refrigerate until serving time or up to 24 hours.
Nutrition Facts : Calories 35.4 calories, Carbohydrate 0.5 g, Cholesterol 93.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 0.3 g
SALSA & SCRAMBLED EGG SANDWICHES
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! -Marcia Conlon, Traverse City, Michigan
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 454 calories, Fat 24g fat (9g saturated fat), Cholesterol 396mg cholesterol, Sodium 1111mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein.
BAKED EGGS WITH SALSA
A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well.
Provided by Topher
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.3, Cholesterol 381, Sodium 667.2, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 16.3
MEXICAN SCRAMBLED EGGS
Another creation from Michael Bonacini, a well known Toronto chef, this adds variety to the breakfast menu. Or team with a green salad for lunch. If pushed for time, use bottled salsa.
Provided by CountryLady
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- MAKE SALSA: Heat oil in medium size pan; gently saute onions& garlic until softened (about 2 mins).
- Add tomatoes& saute for another 3 or 4 mins.
- Add lime juice, honey& chilies and continue to cook for another 4 to 5 minutes.
- Just before serving, add coriander.
- COOK EGGS: Thoroughly beat eggs with cream, salt, pepper& hot sauce.
- Heat butter in a non stick pan; add egg mixture& gently scramble.
- Be careful not to overwork the mixture- if you find the eggs are cooking too quickly, lower the heat& continue to stir.
- PRESENTATION: Place a dollop of sour cream in the center of each plate.
- Place about 8- 10 tortilla chips on top of the sour cream.
- Spoon 4- 5 tbsps of salsa over the chips.
- Top with scrambled eggs& garnish with avocado.
- Sprinkle with cheese, coriander& a small dollop of sour cream.
Nutrition Facts : Calories 401.4, Fat 32.9, SaturatedFat 15.2, Cholesterol 380.7, Sodium 514, Carbohydrate 15, Fiber 4.2, Sugar 7.8, Protein 14.3
SCRAMBLED EGGS WITH FRESH SALSA
Make and share this Scrambled Eggs With Fresh Salsa recipe from Food.com.
Provided by loveleesmile
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 368.8, Fat 13.3, SaturatedFat 3.4, Cholesterol 317.6, Sodium 967.3, Carbohydrate 50.1, Fiber 7, Sugar 26.3, Protein 17
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