erving).
To make the scrambled eggs, in the top of a
ields 2 cups.
Feta Scrambled eggs and filling:
Heat tomatoes
Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.
Add zucchini, squash and salt.
Cook for two minutes.
While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.
Stir eggs constantly and add vegetables to them as they cook.
When eggs begin to set, add cheese.
Turn heat down and allow cheese to melt over top.
Serves 4 people.
he potatoes.
Whisk together eggs, shallots, Asiago cheese, sliced green
Melt butter in a large skillet.
Brown livers.
Push livers to one side.
Add mushrooms; cook and stir until mushrooms are light brown.
Mix livers and mushrooms.
Sprinkle with salt and Worcestershire sauce.
Reduce heat, cover tightly and simmer for 5 minutes, or until livers are done.
Serve with scrambled eggs. Makes 2 to 3 servings.
Beat eggs in a large bowl. Whisk in milk and cream and season to taste.
Melt butter in a medium skillet on medium heat. Add egg mixture and cook, stirring, for 3-5 mins, until eggs starts to set and are lightly scrambled.
Serve scrambled eggs on toasted brioche. Top with crabmeat and sprinkle with chives.
Whisk together eggs and cream. Season.
Melt butter in a large frying pan over low heat. Cook egg mixture, without stirring, for 1 min. Cook, stirring, for 2-3 mins, or until softly scrambled. Add spinach and tomatoes. Remove from heat. Fold in 2/3 of both chives and feta.
Place toast on serving plates. Top with scrambled eggs and remaining chives and feta.
ip, hard boil 4 eggs. Place eggs in a saucepan and cover
I mixed up three large eggs. I sprayed Organic Olive Oil
large bowl, whisk together eggs and salt until well blended
eated through.
Meanwhile, combine eggs and cream in a medium
Heat half the butter in a large nonstick skillet on medium heat. Cook spinach until just wilted. Remove from the pan and drain on paper towels. Cover to keep warm.
Broil the pancetta until crisp. Cover to keep warm.
Whisk the eggs and cream in a large bowl until combined. Season to taste. Heat the remaining butter in the same skillet on low heat. Cook the egg mixture, stirring gently with a wide spatula, until creamy and almost set.
Top the toast with pancetta, scrambled eggs, then spinach.
plit.
Meanwhile, whisk together eggs, egg whites and creme fraiche
Blanch asparagus in a saucepan of boiling water, 2-3 minutes, until just tender. Drain and refresh in a bowl of cold water. Drain again and set aside.
Heat butter in a saucepan on medium. Add egg and cook, stirring until just set but still soft. Pile scrambled eggs onto toast and top with asparagus. Season and serve.
Heat a large nonstick skillet over medium-low heat. In a medium bowl, whisk the eggs until well blended. When the pan is hot, pour the eggs in. Cook, stirring frequently, until the eggs are scrambled. Nice scrambled eggs should have a soft texture, not hard and leathery.
Remove the eggs from the heat, and stir in the mayonnaise and chili sauce. Serve immediately.
FOR THE EGGS:.
In a non-stick
and cook, without stirring, until eggs begin to set on bottom
ently with fork.
Add scrambled eggs in one layer and top
large jug. Combine milk, eggs and oil in a second
owl, crack the 2 large eggs and season lightly with salt