Shakshouka Toast: A Hearty and Flavorful Way to Wake Up
Enjoy a vibrant breakfast with this shakshouka toast, where poached eggs meet a zesty tomato sauce filled with herbs and spices, all atop a slice of toasted bread. It’s a nourishing, savory dish that combines fresh ingredients and bold flavors for the perfect start to your day.
One-Pan Huevos Rancheros – Fast, Flavorful, and Satisfying!
Whip up this One-Pan Huevos Rancheros for a delicious breakfast! 🥑🥚 This easy skillet recipe combines eggs, salsa, and beans for a savory, satisfying start to your day. Perfect for a quick brunch! #BreakfastRecipes #HuevosRancheros #OnePanMeals #EasyCooking #BrunchVibes
Avocado Toast with Poached Egg: A Delightful Breakfast!
Elevate your breakfast game with this Avocado Toast Delight with Poached Egg recipe! Enjoy the perfect blend of creamy avocado, zesty lemon, and a perfectly poached egg on crispy whole grain bread. This simple, quick recipe is not only delicious but also packed with nutrients. Ready to impress at brunch? Click to explore the full recipe and savor each bite of this mouthwatering dish!
Huevos Rancheros with a Seriously Good Twist
Want to make your mornings amazing? Try this huevos rancheros recipe, but with a yummy twist! It's got a special tangy flavor that makes it taste so good. Super easy and fun to make! Make your breakfast something to look forward. This recipe is perfect for spice and simple flavors.
Easy Egg Breakfast Recipes
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813K views · 10K reactions | Ina Garten Makes Her FOOLPROOF Omelette!🍳🧀 | Be My Guest With Ina Garten | Ina Garten makes her foolproof 'best omelette EVER'!🍳🧀 #BeMyGuestWithInaGarten | By Food Network UK | Best omelette ever so three eggs we're going to each have our mixture in our bowl crack it on the you always crack it on the board not in the bowl because you don't want to get eggshell in a bowl my egg cracking is not as artful as yours your your egg cracking is perfect really perfect I rescued it okay so now we need 1 tablespoon of water which is interesting this is what I learned from chocolate I would never have thought of that you know so it gives it a lightness without without having any milk in it okay alright okay and then we need salt and pepper so you're going to take half a teaspoon of salt and half a teaspoon of pepper Boom. And then just beat it up with a fork. This I can do. Nothing fancy. This I can do. Okay next is the herbs. So start on that end. Just take off some of the stems. Okay. And you just do them all together. You let the blade do the work. I think I'm getting a hang of it. Yeah that's it. That looks great. Really? See? So three quarters of a tablespoon and put it right in the mixture. Boom. So that's the egg mixture. That's easy. Yeah, right? I know. Yeah, I knew you'd think it was easy and then, we need Greer to go in the middle of it. Which is one of my favorite cheeses. Just grate it like that until you get what looks like about a third of a Okay, that should be enough fabulous. Okay, so you're ready to cook the omelettes? I'm a little scared but you're going to guide me through it. You're going to be gentle with me. Okay. I'm going to just turn the flame on really low. Okay. So, I'm going to put the in a tablespoon of butter in each one. Okay. And a half a tablespoon of canola oil. The butter gives it flavor and the canola oil makes it not burn. So, you just wait until it melts. Yup. Like that. You ready? Ready as I'll ever be. I'm going to put my mixture in first and then you're going to put yours in and then pour it in. What you're going to do is take your spatula. Mm hmm. And you're going to start shaking the pan. Okay. And basically making scrambled eggs. Okay. Stirring and shaking. It's basically like just like that. So now you what you're going to do is just spread spread the eggs around in one layer. Yeah. And you just let it sit for 10 seconds. I've got some bald spots. Third of a cup of grier. Pretty. Goes right down the middle. Right down like that. I'm stealing your Greer. There's so much Greer here right down the middle. Can't have to. And now I'm going to turn the flame off and you're going to take your spatula and fold it like a letter. Fold this over one side. Mine's a mess. Look at that. I mean excuse me. You are clearly my muse. And you fold over the other side. But wait till you wait till you see what happens. Oh my gosh. See? I told you you can make an omelette. Yours is nicer than mine. You're magic. So here your plate. You do realize you're changing my life, right? I'm so glad. I'm so glad and now what you want to do is take the omelette pan. Yeah. And now, dump it right out upside down onto the plate and you just made an omelette. See if it's any good. I'm pretty confident. Yes, sure, you think? How was that? It's wonderful. Isn't it wonderful? That was criminally easy. That's dinner. Yeah. This maybe a lot of dinners coming up for me.
1.8M views · 29K reactions | Ina Garten's Eggs Benedict With Hollandaise Sauce 🍳 🧈 | Barefoot Contessa: Backs To Basics | The easiest poached eggs ever?! Ina Garten makes Eggs Benedict with a Hollandaise Sauce - perfect for a Sunday morning brunch 🍳 🧈... | By Food Network UK | Eggs Benedict sounds like a fancy restaurant dish that would be really scary to make at home but I have a way to make it really easy and it starts with poached eggs. You think you can only poach one egg at a time but I have a way to poach four at a time. Let me show you how to do it. I slid four eggs from little bowls into a saute pan of simmering water. Let them cook for two minutes then turned off the heat and left them for 10 minutes in the hot water. Okay, the last egg. See, instead of all those scary things with vinegar and boiling water and swirling it, this is the easiest poached egg ever and next is Hollanda's and if you think that's intimidating, it's not. I have a foolproof way to make it in a blender and this is how I made it. Like the Caesar dressing, the hollandaise started with room temperature egg yolks. Then I added freshly squeezed lemon juice, salt, pepper, a pinch of cayenne, and processed it on low speed for 15 seconds. Then I removed the insert in the lid, turned the blender on low, and slowly poured in a constant stream of hot melted butter. It was important to do this steadily so the sauce emulsified and it didn't break. In about seconds, I had a thick, delicious sauce. That was pretty easy, right? And here's another tip. If you make it a little in advance and the butter gets hard, all you have to do is pour a few tablespoons of hot water into it. Give it a blend and it's going to just come back perfectly. And I'm just going to pour it right over the eggs. Just a nice drizzle. This looks great. Just a little drizzle. You don't want to drown it. So, since Eggs Benedict always has some kind of bacon with it, I thought wouldn't it be nicer to do roasted prosciutto. So, I roasted some prosciutto 400 degrees for five minutes and it comes out really crispy. Let's see how it's doing in the oven. This smells great and it's perfectly crisp. So just one big slice per serving. And I don't know. I think it needs something a little green. So, I've got some chopped chives. I've poached. I've scrambled. I've boiled. I've whipped. Well, who wouldn't want eggs Benedict like this for breakfast? I would.
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