In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.
*Or can be made without eggs.
Preheat oven to 350 degrees F.
Beat the eggs, then add remaining ingredients and mix well.
Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
Makes 6-8 servings.
Note: use soy flour instead of regular for a lower-carb dish.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.
Heat the oil in a pan, add the onions, potatoes and the green peppers.
Season with salt, pepper, cayenne pepper and cook over low heat until softened.
Add the tomatoes.
Increase heat to Medium.
Break the eggs in a bowl and beat.
Pour the eggs into a pan, scramble eggs to your preference of doneness.
Serve hot.
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.
eparate bowl, beat eggs well.
Add the eggs to pan, and
Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
Cook eggs in the microwave for 1 minute 20 seconds. Drain.
Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place trivet inside the pot and then place eggs on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid.
Place eggs in a bowl full of ice water until easily handled. Remove from water.
Place eggs in pot, cover with enough water to rise 2\" above the eggs.
Place over high heat and bring to a boil, uncovered.
Turn to med high heat, hot enough that the water is still boiling.
Set the timer for 8 min's.
Drain, rinse with cold water, drain again.
With the eggs still in the pot, cover with cold water,then add the ice.
Let stand for 5 min's before peeling.
Split eggs lengthwise. Remove yolks and mash.<
Heat a big, non stick skillet and sautee the sausages until brown.
Throw in the eggs and scramble them up.
When the eggs are cooked, top with cheese and tent with foil.
Serve.
Cut eggs in half lengthwise.
Place yolks in large plastic bag. Place remaining ingredients in bag with yolks.
Press out air. Close bag and knead until contents are thoroughly blended.
Push contents toward corner.
Snip about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.
120 to 130F).
Add eggs and liquid to flour mixture
the refrigerator.
Bring eggs to room temperature before
aucepan, stir over the heat, without boiling, until the butter has
r frozen spinach, ricotta cheese, eggs and garlic powder; stir until
he onion and adds flavour without giving it that'onion-y
ahrenheit.
Combine milk, onion, eggs and salt.
Stir in