SPICY SCRAMBLED EGGS
By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.
Provided by Mark Bittman
Categories breakfast, dinner, easy, quick, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
- Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
- Stir in cilantro and serve immediately.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY SCRAMBLED EGG SANDWICH
Steps:
- Preheat the broiler.
- Whisk the eggs in a large bowl. Whisk in the Calabrian chili oil and half of the chopped chives and season with salt and pepper.
- Melt 2 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, slowly agitating them with a rubber spatula to form large curds, 4 to 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness.
- Halve the Parker House rolls and place them on a sheet tray. Spread the remaining 2 tablespoons of butter on each slice and toast until golden brown, 3 to 5 minutes.
- Divide the eggs between the bottom halves of the rolls. Top with the grated Asiago cheese and broil until melted, 1 to 2 minutes. Top with the remaining half bunch of finely chopped fresh chives. Enjoy.
SPICED SCRAMBLED EGGS
Make a wholesome start to the morning with creamy scrambled eggs on toast, perfect for using up a stray tomato or two
Provided by Good Food team
Categories Breakfast, Lunch
Time 30m
Number Of Ingredients 8
Steps:
- Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.
Nutrition Facts : Calories 236 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.51 milligram of sodium
SPICY SCRAMBLED EGG SANDWICHES
Steps:
- In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.
Nutrition Facts :
SPICY SCRAMBLED EGGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
- Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.
SPICY SCRAMBLED EGGS (A.K.A. UGLY EGGS)
This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!
Provided by Heather3271
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in nonstick skillet over high heat.
- Add salsa and saute lightly until thickened.
- Add eggs and cheese, stirring constantly until eggs are cooked through.
- Serve immediately with sour cream and guacamole.
- NOTES: Would be yummy in a wrap or with tortilla chips!
Nutrition Facts : Calories 340.2, Fat 26.4, SaturatedFat 9.6, Cholesterol 452.7, Sodium 703.9, Carbohydrate 5.2, Fiber 1, Sugar 2.9, Protein 20.6
SPICY SCRAMBLED EGGS
These are not your standard breakfast eggs. These light and fluffy scrambled eggs are delicious, studded with onions, tomatoes, and jalapeno peppers. The vegetables are fried and then added to the egg mixture. If you don't want it to be too hot, remember not to add any of the peppers seeds. This would be great served with a...
Provided by Baby Kato
Categories Eggs
Time 15m
Number Of Ingredients 5
Steps:
- 1. Heat a large pan and add the oil.
- 2. To the pan add the onion, peppers and tomatoes; and only cook until they are semi soft, you,don't want to overcook them.
- 3. Crack your eggs into a bowl and and stir well.
- 4. Add the eggs to the onion mixture in the pan and scramble together. (to your liking) Season with salt and pepper and serve.
SPICY SCRAMBLED EGGS (WW)
I really liked these eggs and they are only 3 points! Adapted from a recipe posted on weightwatchers.com The original recipe also included scallions and cilantro in the salsa which I didn't have.
Provided by ellie_
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
- To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
- In a skillet spray with Pam over medium heat.
- Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
- Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
- Serve eggs topped with salsa.
Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.6, Cholesterol 186, Sodium 463.1, Carbohydrate 14.8, Fiber 3, Sugar 6.7, Protein 14.2
SPICY POTATOES AND SCRAMBLED EGGS
Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.
Provided by Anju
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
- Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
- In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!
Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g
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