Sunnys Salsa Eggs Food

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SUNNY'S DEVILISH EGGS



Sunny's Devilish Eggs image

Provided by Sunny Anderson

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
1/4 cup plus 2 teaspoons sour cream
2 teaspoons adobo sauce
8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
Kosher salt
24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika
2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits

Steps:

  • Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
  • In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

SUNNY SIDE BURGER WITH SALSA VERDE



Sunny Side Burger with Salsa Verde image

What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Provided by Jason Mann

Categories     Bon Appétit     Hamburger     Beef     Ground Beef     Egg     Tomatillo     Jalapeño     Chile Pepper     Cilantro     Soy Free     Peanut Free     Tree Nut Free     Dairy Free

Yield Makes 4

Number Of Ingredients 14

Salsa Verde:
1 lb. tomatillos, husks removed, rinsed
1 small onion, peeled, quartered
3 jalapeños, sliced in half lengthwise
1 Tbsp. extra-virgin olive oil
Kosher salt
1 cup cilantro leaves with tender stems
2 tsp. freshly ground black pepper
Assembly:
20 oz. grass-fed ground beef (20% fat)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 soft sesame seed buns, split
4 large eggs

Steps:

  • Salsa Verde:
  • Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12-15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
  • Assembly:
  • Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
  • Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
  • Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
  • Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
  • Do Ahead
  • Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.

BAKED EGGS WITH SALSA



Baked Eggs With Salsa image

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

1/2 cup salsa, plus maybe a tad more (your choice of hotness)
4 eggs
salt, to taste
black pepper, to taste
1/4 cup green onion (optional)
1/4 cup shredded cheese
1 tablespoon cilantro, chopped
vegetable oil

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

HOW TO: MAKE SUNNY SIDE UP EGGS



How To: Make Sunny Side up Eggs image

After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.

Provided by heyAJ

Categories     Lunch/Snacks

Time 5m

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

1 egg
1 teaspoon butter or 1 teaspoon margarine
salt
pepper

Steps:

  • Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
  • Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
  • Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.

Nutrition Facts : Calories 113.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

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