Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Breakfast Casserole
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
???????????? BREAKFAST CASSEROLE
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
10 eggs
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F or 177 C uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
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Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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Get the full recipe:
INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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Easy Breakfast Casserole with Kentucky Legend
Brooklyn Maple from Kentucky Legend makes an easy breakfast Casserole during Today in Nashville airing weekdays at 11am on WSMV-TV
The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs Frank style—silky, creamy, and out of this world.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Mike Imhoff
Editor: Jason Malizia
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Marisa DeMarini
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Hey baby I hear the blues a-callin' tossed salads and scrambled eggs
0:30 Chapter One: Beating The Eggs
0:56 Chapter Two: Cooking The Eggs
2:26 Chapter Three: Plating
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Video content:
0:00 – Start
0:10 – Crispy Egg Cutlets
1:42 – Egg Cloud With Cheese
3:03 – Crispy Poached Egg In Batter
4:30 – Egg Casserole «Bechamel» In The Oven
6:08 – Breaded Egg Sticks
✅ Crispy Egg Cutlets
● egg - 14 pcs.
● lemon - 3 slices
● semolina - 3 tsp.
● ground black pepper - ⅓ tsp.
● salt - 1 tsp.
● flour
✅ Egg Cloud With Cheese
● egg
● salt
● ground black pepper
● Olive oil
● cheese
✅ Crispy Poached Egg In Batter
● water - 2 l
● vinegar 9% - 40 ml
● egg
● flour
● egg
● breadcrumbs
● butter - 30 g
✅ Egg Casserole «Bechamel» In The Oven
● onions - 250 g
● Olive oil
● flour - 2 tbsp.
● nutmeg - 1 tsp.
● cream 15% - 500 ml
● butter
● boiled eggs - 10 pcs.
● salt
● ground black pepper
● cheese
✅ Breaded Egg Sticks
● egg - 12 pcs.
● Olive oil
● onion - 150 g
● Garlic - 4 cloves
● bread - 2 slices
● milk
● tomato paste - 1 tsp.
● salt - 1 tsp.
● ground black pepper - ⅓ tsp.
● cheese - 100 g
● flour
● egg
● breadcrumbs
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