SCRAMBLED EGGS WITH SPINACH & PARMESAN
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Provided by Meghan Sutherland
Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
SCRAMBLED EGGS AND CHEDDAR CHEESE
This is a very easy breakfast dish served on a couple of slices of toast. This is just for one person, if you want to make it for more people, just increase the recipie accordingly.
Provided by wizkid
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
- When they start to get firm, but there are still some runny bits, remove from the heat.
- Add the cheese and if used chives and stir until melted.
- Serve.
SCRAMBLED EGGS WITH SPINACH AND WHITE CHEDDAR
Make and share this Scrambled Eggs With Spinach and White Cheddar recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, using a fork, beat together the eggs, salt and pepper until blended.
- In a large frying pan over medium heat, melt the butter.
- When the butter foams, decrease heat to low.
- Add the beaten eggs and cook, stirring several times, until curds just begin to form, 1 ½ to 2 minutes.
- Add the spinach and cheese, stir once or twice, and continue to cook just until the curds are soft, 2-3 minutes longer.
- Spoon the eggs onto a warmed platter and serve at once.
Nutrition Facts : Calories 253.6, Fat 20, SaturatedFat 9.8, Cholesterol 402.2, Sodium 527.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 16.4
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