Spanish HUEVOS ROTOS (Broken Eggs) | FRIED POTATOES & EGGS. Brunch Recipe by Always Yummy!
There is a meal in Spain that liked by all, huevos rotos – broken eggs. Some call it fried eggs, some – fried potato, those and others are right. There are own nuances and variations of cooking this dish in each Spanish region, but the main remains – a fried potato with spices and runny yolk. It is easy to cook this meal and comes out so yummy!
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✅Ingredients:
• new potato – 21 oz | 600 g
• bulb onion – 7 oz | 200 g
• 3 eggs
• garlic – 2 cloves
• smoked paprika – 1,5 tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• chili flakes – ⅓ tsp
• olive or vegetable oil – 3 tbsp
• water – 7 fl oz | 200 ml
✔︎You will need:
• pan
• carving board
????Preparation:
1. Cut the new potato across into slices of 1-1,5 cm thick, bulb onion into half rings.
2. Into a heated pan add an olive or vegetable oil, the smoked paprika, ground black pepper, salt and chili flakes, stir and add the water, stirring bring to a boil.
3. Add the sliced potato into the pan, stir, cover with a lid and simmer over mid-high heat for 10 minutes.
4. Stir again, there should be just a little of water left, reduce the heat to medium, add the cut bulb onion, stir, cover with the lid and keep simmering for another 6 minutes.
5. Add the minced garlic into the pan, stir, make 3 small spaces with a spatula for eggs. Pour an egg into each prepared space, salt and pepper to taste and cook for 4 minutes over lowest heat. Yolks must stay runny.
6. Serve the fired potato «huevos rotos» hot sprinkled with fresh greens.
Eggs Benedict | Brunch Recipes
Eggs Benedict | Brunch Recipes - If you're looking for brunch recipes or an easy weekend breakfast, then look no further! Try this easy Eggs Benedict with Hollandaise Sauce and let me know what you think in the comments below!
Eggs Benedict Ingredients:
8 Eggs
4 English Muffins
Canadian Bacon (I used thinly sliced Ham)
Paprika
Chives
3/4 cup Butter
1/2 Tbsp Lemon Juice
1/2 tsp Sugar
1 tsp Water
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Overnight Brunch Egg Bake | Pillsbury Recipe
Put this breakfast casserole to bed and it will be ready to go for your family in the morning!
Recipe:
Baked Beans and Eggs | QUICK Brunch FIX
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#bakedbeans
This Baked Beans and Eggs recipe is a simple, straightforward breakfast/brunch dish that can delightfully satisfy your hunger pangs. I absolutely love the combination of creamy, fiery, sweet, and smokey flavors!
Combined with some crusty bread or even better, some garlic bread and, Oh Yum! This is a hearty breakfast or brunch dish that is fast and fabulous - any day but can easily be converted into a quick dinner meal as well!
Don't you just love these Quick and Yummy recipes? And you can make it with 5 simple ingredients! If you love shakshouka, this is the cheat version, I suppose without all the additional or exotic ingredients. A can of baked beans in tomato sauce is quite common in every kitchen, so give this recipe a go.
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Weekend Brunch For Two! Salmon EGGS BENEDICT With Hollandaise & Avocado. Recipe by Always Yummy!
Toasted slice of white bread with avocado, salmon and poached egg in Hollandaise sauce – that’s a true feast anytime when you want to pamper yourself with the best brunch ever!
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⏱ 25 min
✅ Ingredients:
• 4 eggs
• cured salmon – 7 oz | 200 g
• 1 avocado
• lemon juice – 2 tbsp
• white bread – 2 slices (100 g)
• butter – 1 oz | 20 g
• scallion – 1 tbsp
• ground black pepper – to taste
• salt – ½ tsp
Hollandaise sauce:
• butter – 4 oz | 120 g
• 3 yolks
• lemon juice – 1 tbsp
• white wine vinegar – 1 tsp
• salt – ¼ tsp
• ground black pepper – ¼ tsp
• cayenne pepper – ⅛ tsp
✅ You will need:
• saucepan
• 2 bowls
• fine mesh strainer
• 4 bowls for eggs
• carving board
• pan
???? Preparation:
1. Cut off 2 slices of white bread ½ in | 1,5-2 cm thick, brioche loaf can be taken and suchlike. Peel the avocado, cut it and the cured salmon into fine slices, drizzle avocado with just squeezed lemon juice to not darken. Chop up a couple of scallion stems.
2. Hollandaise sauce: pour water into a saucepan and apply a bowl inside so that the bottom of it is not contacting with water, bring to a boil, reduce the heat to lowest as water should not boil. Melt 4 oz | 120 g of butter in this water bath.
3. Add 3 yolks into a clean bowl and place it in a water bath, add 1 tsp of white wine vinegar and whisk intensively for 1-2 minutes until frothy, visually the mixture is to be doubled. Keeping whisking add the melted butter gradually into the yolks, then add the lemon juice, salt, ground black and cayenne peppers, mix well. Take off from the heat and pour right away into a gravy boat to stop the heating process.
4. Put 4 small bowls on the working surface and arrange a fine mesh strainer onto the fifth. Broke an egg into the strainer not damaging the yolk and white pouch. Drain extra, watery white and pour the egg neatly into one of the bowls. Repeat with each egg pouring into separate bowl.
5. Heat a pan over medium heat, add 1 oz | 20 g of butter and toast the slices of bread on each side for 1-2 minutes until golden. Take out on a paper towel. For this, it is possible to use a toaster or oven.
6. Pour water into the saucepan at the level of 1 ½ in | 4-5 cm, bring to a boil, add ½ tsp of salt, reduce the heat to lowest (no boiling and bubbling) and pour in the egg from the bowl neatly. Right away add the second egg and cook for 3 minutes. Take them out neatly on a plate and do all the same with the second couple of eggs.
7. While the eggs are getting ready, let’s arrange toasts: brush the fried bread with small amount of the hollandaise sauce, put atop a layer of avocado and follow with the slices of salmon.
8. Place the poached eggs carefully on the toasts.
9. Pour the eggs Benedict with some hollandaise sauce, sprinkle with freshly-ground black pepper and chopped up scallion and serve to the table right away.