SCRAMBLED EGGS
Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 2
Number Of Ingredients 4
Steps:
- Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.
SCRAMBLED EGGS WITH LEEKS
Make and share this Scrambled Eggs With Leeks recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the eggs in a bowl and use a fork to whisk together, set aside.
- Heat the oil with half the butter in a large skillet over a medium-high heat until frothy. Reduce the heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
- Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium low and cook stirring for 1.5 minutes. or until the eggs begin to set.
- Return the leeks to the skillet and stir into the eggs until the eggs have reached desired consistency.
- Spoon the egg and leeks over the hot muffins and serve.
Nutrition Facts : Calories 341.4, Fat 16.7, SaturatedFat 5, Cholesterol 428, Sodium 578.4, Carbohydrate 30.6, Fiber 4.8, Sugar 7, Protein 18.7
THREE-CORNERED LEEK & SCRAMBLED EGGS ON TOAST
Use three-cornered leeks or substitute with baby leeks or spring onions and chive flowers to similar effect, making simple scrambled eggs more special for spring
Provided by Rosie Birkett
Categories Breakfast, Brunch, Lunch
Time 15m
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter and season.
- Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it has wilted into the melted butter. Toast the bread and warm two plates.
- Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.
Nutrition Facts : Calories 480 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
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