English Crown Scramble Recipes

Steps:

• Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
• Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.

Steps:

• Bake pastry according to package directions & keep warm.
• Heat 2 tablespoons butter in saucepan over medium heat.
• Add flour and stir until smooth, about 1 minute.
• Stir in 1-1/4 cups milk and salt.
• Cook and stir until mixture bubbles and thickens, about 2 minutes.
• Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes.
• Set Mornay sauce aside and keep warm.
• Beat eggs and remaining milk in bowl.
• Heat oil and remaining butter in skillet.
• Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes.
• Season to taste with salt and freshly ground coarse black pepper.
• Spoon eggs into pastry shells.
• Top each with 3 tablespoons of Mornay sauce.
• Sprinkle with chives or scallions.
• If desired, top with caviar.

Steps:

• Spoon guacamole into a fine mesh sieve and push through into a small bowl. This will make the guacamole very smooth. Whisk in heavy cream.
• In a medium mixing bowl, whisk together the eggs and half-and-half. Season with salt and pepper, to taste.
• In a large frying pan over medium heat, melt the butter. Add Canadian bacon and cook until heated through. Pour in egg mixture, stirring often to create fluffy scrambled eggs. Remove from heat the moment eggs are done cooking.
• Heat the tortillas on paper towels in the microwave for 10 seconds.
• Divide egg mixture among the tortillas and roll up. Spoon guacamole cream on top and garnish with chopped chives.

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.