How did I not discover this fried egg recipe before?
INGREDIENTS:
• Oil
• 7 eggs
• Salt and black pepper
• 2 cups breadcrumbs
• 1 onion
• 2 tablespoons of margarine
• Green smell to taste
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beacons.ai/superyummy
9 Egg Recipes for Breakfast
9 egg recipes for breakfast – Among these breakfast recipes you will find easy recipes, quick recipes, healthier recipes and less healthy recipes. No matter what style of breakfast you prefer, here you will surely find something you like. There are endless options of meals that can be made from eggs, I give you 9 ideas for making light breakfasts from eggs, you just have to choose and enjoy!
Full printable recipe:
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0:00 Intro
0:17 Scrambled eggs
1:06 French Toast Omelette Sandwich
2:02 Rolled Omelette
3:07 French omelette
3:51 Turkish eggs
4:35 Bread Omelette | Omelette in a Hole
5:27 Spinach and Mushroom Frittata
6:41 Shakshuka
8:00 Breakfast Burrito (tortilla omelette hack)
I don't fry eggs anymore! I just do it now!
INGREDIENTS:
• 4 eggs
• Salt
• green smell
• Butter
• Cheese in pieces
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Eggs Benedict and Lox | Byron Talbott
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KITCHEN EQUIPMENT:
Mini electric beater (milk frothed):
Induction Stove Top:
All-Clad Sauce Pan:
Marble Slab:
INGRDIENTS:
1 Egg yolk
1/4lb butter
1 tbsp lemon juice
1 tsp chopped tarragon
1 tsp cayenne pepper
Salt to taste
2 Whole eggs
Baby spinach
Sliced red onion
Olive oil & lemon juice
3-4 slices of cured salmon (Gravlax or Lox)
Eggs Benedict - The Punkrock-Kitchen (even Punks have a good taste)
Ingredients I was using in this video:
For the Muffins:
850g Strong White Bread Flour
500ml Whole Milk
3 tblsp Butter
2 tblsp Sugar
1 tblsp Maldon Sea Salt
1 Sachet Dried Yeast
For the Tarragon Vinegar:
500ml White Wine Vinegar
31g Fresh Tarragon
1 tblsp Black Peppercorns
For the Hollandaise Sauce:
3 Large Egg Yolks
2 tsp Tarragon Vinegar
200ml Melted Unsalted Butter
Squeeze Of Lemon Juice
Maldon Sea Salt
Black Pepper, Freshly Ground
Also Needed:
4 Eggs
Proscuitto Di Parma (Or Spanish Serrano)
Cornmeal, Semolina Flour or Rice Flour, For Dusting
Method:
To make the Muffins:
Add all the ingredients for the Muffin to a large bowl and knead until the dough becomes very soft and smooth. Cover with a tea towel and set aside for two hours.
When the dough has been doubled in size, lightly flour a clean surface, and transfer your dough on the floured surface.
With your fingertips carefully flatten out the dough until it's around 1 or 1.5cm thick.
Get yourself a cutter (about 10cm in diameter) and cut out your Muffins.
Dust each Muffin on the top and the bottom with cornmeal or semolina.
Heat up a frying pan without any oil on a low-medium heat and fry each side of the Muffin until golden brown.
To make the Tarragon Vinegar:
Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.
To make the Hollandaise Sauce:
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam, which forms ribbons when the whisk is lifted.
Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
To poach your Eggs:
Bring a deep saucepan of water to the boil. Break the eggs into 4 separate coffee cups or ramekins.
Swirl the water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.
Assemble the Eggs Benedict:
Heat a large frying pan over a medium heat. Fry the prosciutto on both sides until crispy. Remove from the pan and keep warm.
Split the muffins, toast them and warm some plates.
Place the crispy proscuitto on the toasted cut sides of the muffins, and top with the poached egg. Spoon the hollandaise sauce over the egg and serve at once.
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HOW TO MAKE EASY CLASSIC EGGS BENEDICT!
#eggsbenedict #poachedegg #hollandaise
Don't let eggs benedict scare you! You know, sometimes you just crave those foods that you only get on special occasions. That's the case for me with these doggone eggs benedict. I love to get them when I'm cruising because it's such a treat! But what the heck do I do when I have 7 more months before I go on another cruise?? Well, I figure out how to make the dang things at home lol. And of course I'm taking all my friends along on this wild ride!
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Tammy L
P.O. Box 453
Greenwell Springs, LA 70739
EMAIL: talesfromanemptynest75@gmail.com
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Recipe:
You're gonna need hollandaise sauce, English muffin, Canadian bacon, poached eggs.
Hollandaise:
3 egg yolks
1 tbsp lemon juice
1 stick butter, melted
Start by melting the butter in the microwave. Then separate your eggs. Save those whites for an omelet! Put your 3 egg yolks into a bowl. Add in the lemon juice and give them a whisk. Put a pan of water...just an inch or so in the bottom...and bring it to just a simmer. Put your bowl onto the top of your pan...make sure your bowl can take the heat. You're going to want to whisk constantly for about 1-2 minutes. At that point the eggs should be a little lighter in color. Add in the melted butter...only 1 tbsp at a time to keep from scrambling your eggs...until all of the butter has been incorporated. Make sure that you are whisking constantly. Once it's done, remove from heat and add whatever seasonings you want.
Poached Eggs:
Eggs
1-2 tbsp vinegar
Crack your eggs, one by one, into a fine strainer or sieve to separate the watery part of the egg white (this isn't required, but it will keep your egg from having a ton of egg white trailing everywhere). Bring several inches of water to a boil and then reduce the heat until you just see a few bubbles on the bottom of the pan. Add in the vinegar and stir well. Make a vortex with your water and slowly drop your eggs in one at a time. Let them cook for 3 mins and then remove to a paper towel to drain a little of the water off.
While you're making the sauce and eggs, go ahead and get your Canadian bacon cook and English muffins toasted. Once the sauce and eggs are made, layer the muffin, meat, egg and then spoon the sauce on top. Be sure to add whatever other seasonings you like also. Enjoy!
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