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Category: Vegetables (Page 35 of 39)

Poached Egg & Turkey Sausage Recipe

Ingredients:
1 teaspoon olive oil
8 ounces hot or sweet Italian turkey sausage, sliced thin on a diagonal
1 onion, halved, thinly sliced
2 orange or yellow bell peppers, seeded, thinly sliced crosswise
2 garlic cloves, minced
1 teaspoon Italian seasoning
Black pepper to taste
8 poached eggs
1 tablespoon white vinegar

Instructions:

Heat oil in a large nonstick skillet over medium-high heat. Add turkey sausage and cook, stirring often, until lightly browned, about four minutes. Using a slotted spoon, transfer sausage to a plate layered with paper towels.

Add onion and bell pepper to skillet and cook, stirring often, until softened and lightly browned, about seven minutes. Add garlic and cook, stirring constantly, for two minutes.

Add sausage, Italian seasoning, and black pepper and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes.

Adjust seasoning and set aside, covered to keep warm.

Poach eggs in a large saucepan. Fill a saucepan with three inches of water and add a tablespoon of vinegar. Bring water to a boil over high heat. Lower heat to medium-low to bring water to a simmer. Break an egg into a small cup. Gently slide egg into water. Repeat with remaining eggs. Cook until the white and yolk are firm, about five minutes.

Using a slotted spoon, lift one egg at a time from water and drain on a stack of paper towels.

Serve immediately.


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Heurvos Mexicana Egg Recipe

Ingredients:
6 fresh eggs
2 green onions, chopped
1 fresh tomato, peeled and chopped
Jalapeño pepper, sliced*
2 tablespoon olive oil
Oregano
Salt
Two tablespoons Cilantro leaves, chopped

Instructions:

Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two. Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. Add the oregano. Add the jalapeño.

Crack the eggs directly into the pan with the sauce. Add salt, about 1 shake per egg. . Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency. Remove the eggs from the pan and put into a serving bowl. Sprinkle the eggs with cilantro.

* Try to avoid handling jalapeño peppers with your bare hands as it can sting if you get it in your eyes. Use fork and knife.

Carb Count: 6.2 carbs per serving. Serves 3.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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Eggs with Spinach a la Martin Recipe

Ingredients:
Chopped & seasoned spinach
3 eggs
1/3 teaspoon salt
1 tablespoon red pepper
1 tablespoon green pepper
1 tablespoon cooked ham

Instructions:

Cover the center of a platter with finely chopped and seasoned cooked spinach.

Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces.

Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


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Italian Cooked Eggs Recipe

Ingredients:
6 hard boiled eggs
12 anchovies
1/2 pint sour cream
1 tablespoon finely chopped parsley
Onion juice
Salt
White pepper
Nutmeg, grated

Instructions:

Take eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and chopped parsley. Season with salt, white pepper and a little nutmeg.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot.


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Crustless Quiche Recipe

Ingredients:
8-10 eggs
½ cup heavy cream or ½ cup shredded cheese (no soft cheeses)
Butter
Salt and Pepper
Additions:   mushrooms, zucchini, asparagus, cheeses, spinach, onion, garlic, fresh herbs, ham, turkey, sausage, bacon, shrimp, crab, etc. etc.

Instructions:

Melt a pat or two of butter into a quiche or pie plate in a 375 ° oven.

Beat 8-10 eggs until they’re pale yellow and frothy. Add salt and pepper to taste. Add ½ cup heavy cream or ½ cut shredded cheese and sale and pepper to taste.   Pour into quiche plate.

Additions. Add lightly cooked fresh veggies (sauté), thawed frozen veggies or spinach (press the water out first), meat and/or cheese.

Pop the quiche into the oven and back for 35 to 40 minutes or until set.

Serve immediately, or cool, cover and store up to three days in the fridge for future breakfasts.


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Rodeo Eggs Recipe

Ingredients:
4 slices of bacon
4 thin slices onion
4 eggs
4 thin slices cheddar cheese

Instructions:

Begin by frying the bacon in a heavy skillet over medium heat. When some fat has cooked out of it, push it aside and put the onion slices in, too. Fry the onion on each side, turning carefully to keep the slices together, until it starts to look translucent. Remove the onion from the skillet, and set aside.

Continue frying the bacon until it’s crisp. Pour off most of the grease, and distribute the bacon bits evenly over the bottom of the skillet. Break in the eggs and fry for a minute or two, until the bottoms are set but the tops are still soft. (If you like your yolks hard, break them with a folk, if you like them soft, leave them unbroken.)

Place a slice of onion over each yolk, then cover the onion with a slice of cheese. Add a teaspoon of water to the skillet, cover, and cook for 2 to 3 minutes, or until the cheese is thoroughly melted.

Cut into four separate eggs with a spatula, and serve.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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