EGYPTIAN SLOW COOKED EGGS (BEID HAMINE)
Beid hamine is an ancient Egyptian dish. The slow cooking yields eggs that are creamy and smooth. The onion skins impart a delicate brown color to the whites. The coffee grounds are optional, but they help add the desired brown color. Along with Ful Maddamas, Beid Hamine makes a typical Egyptian breakfast. Don't forgo the oil, it is added to minimize evaporation of the water during the long simmer.
Provided by NcMysteryShopper
Categories Breakfast
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible.
- Simmer for 6-8 hours or overnight.
- Peel and slice. Serve with ful maddamas or as a garnish for stews.
Nutrition Facts : Calories 118, Fat 8.9, SaturatedFat 2.4, Cholesterol 282, Sodium 93.3, Carbohydrate 0.5, Sugar 0.5, Protein 8.4
PASTRAMI AND POTATO HASH WITH FRIED EGGS
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Categories Bon Appétit Breakfast Potato Meat Egg Kid-Friendly Squash Beef Leek Sour Cream Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 servings
Number Of Ingredients 11
Steps:
- Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
- Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.
EGYPTIAN EGGS WITH DUKKAH
From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.
Provided by IngridH
Categories Lunch/Snacks
Time 15m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 9
Steps:
- DUKKAH.
- Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
- Rub the skins off of the hazelnuts as much as possible.
- Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
- EGGS.
- Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
- Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
- Remove from the oil and roll in the Dukkah.
- Serve immediately with a light salad for an appetizer, or as is for a quick snack.
PASTRAMI EGG SANDWICHES
I got up this morning and decided I didn't feel like making bacon. I thought about the pastrami we had and wondered if I warmed it up in the skillet if it would taste good with eggs. Well we think it does. I have turkey pastrami cut at a 1 so i layered three slices together as one and warmed them up. We had a great breakfast! It is so simple but I thought I would share the idea..
Provided by rusted_essence
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scramble up the eggs with the parm/asiago/romano blend with some salt and pepper.
- Miracle whip the bread place a slice of cheese on it.
- cook up the pastrami in the skillet and place it on the bread (drain a second on paper towels).
- put some eggs on there and slap it shut.
- MUNCH!
- yum.
Nutrition Facts : Calories 506.4, Fat 25.9, SaturatedFat 11.6, Cholesterol 488.1, Sodium 1338.8, Carbohydrate 30.1, Fiber 3.9, Sugar 3.9, Protein 38.5
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