GRIDDLED EGGS
_**Editor's note:** This original recipe was created for Epicurious by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, [click here](/articlesguides/entertaining/partiesevents/markbittmanintro)._
Provided by Mark Bittman
Yield Makes 6 to 12 servings
Number Of Ingredients 6
Steps:
- 1. Place the eggs in a medium saucepan and add cold water to cover by at least 2 inches. Bring the water to a boil, then cover the pan and turn off the heat. Let rest, covered, for 9 minutes. Drain the eggs and cool under cold running water. Peel immediately, or refrigerate for up to 5 days before proceeding.
- 2. Place a large skillet, either nonstick or well-seasoned cast iron, over medium heat. Add 2 tablespoons of the olive oil and warm for 1 minute. Add the onion and cook and stir until the onion begins to soften, about 1 minute.
- 3. Halve the eggs lengthwise and place them in the skillet cut side down, pushing aside the onions so that the eggs lay flat against the pan. Cook, sliding the eggs around without turning them over so they cook evenly, until the cut sides are lightly browned, 8 to 10 minutes. Season with the salt and pepper, then turn and cook the rounded side until slightly colored, 1 to 2 minutes.
- 4. Arrange the eggs, yolk up, on a platter and sprinkle with the cooked onions, parsley leaves, and remaining 2 tablespoons olive oil. Season with additional salt and pepper if desired, and serve.
GRIDDLED CORNBREAD WITH DEVILLED EGGS & AVOCADO
Brighten up any brunch with charred cornbread, spicy fried eggs, cherry tomatoes and ripe avocado
Provided by Cassie Best
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Heat a griddle pan and a large frying pan. Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins - season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using. Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).
- Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan. Cook for 2-3 mins each side until dark griddle lines appear. Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.
Nutrition Facts : Calories 404 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
GRILLED CHEESE AND SCRAMBLED EGG SANDWICH
Ordinary grilled cheese spiced up with scrambled egg and different cheeses inside!
Provided by Sammah
Categories Breakfast Sandwiches
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
- Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
- Lightly butter one side of each bread slice.
- Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
- Transfer to a plate and let cool for a minute before serving.
Nutrition Facts : Calories 525.3 calories, Carbohydrate 30.6 g, Cholesterol 267.4 mg, Fat 32 g, Fiber 1.3 g, Protein 28.5 g, SaturatedFat 19.2 g, Sodium 2334.1 mg, Sugar 4.9 g
GRILLED EGGS
This is easily changed to fit your personal preferneces. Eggs on the grill in a muffin pan- easy for a low-carb side dish, breakfast, camping etc.. I've made these with parmesean and cooked asparagus, cheese and salsa as I describe here, with just a little salt and pepper- the possibilities are endless.
Provided by alijen
Categories Very Low Carbs
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high heat.
- Spray one muffin pan with cooking spray in each cup.
- Crack one egg in each cup, sprinkle with salt and pepper.
- Divide the peppers and cheese evenly among each cup.
- Place on the grill, cover, and cook fir about 2 minutes, or until desired doneness.
- Top with salsa and sour cream when ready to serve.
Nutrition Facts : Calories 141, Fat 10.2, SaturatedFat 4.8, Cholesterol 225.6, Sodium 263.3, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 9.4
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