BLACK EGGS RECIPES

Name: Pierre's Black Eggs
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 16 serving(s)
Ingredients: 18 large eggs, at room temperature.; 2 cups balsamic vinegar; 1 cup water; 2 tablespoons pickling spices, tied in cheese cloth; 8 -10 cloves garlic, peeled; 4 serrano chilies, seeded,devained,quartered lengthwise; 2 bay leaves, one per jar; 1 small yellow onion, thinly sliced; 12 dried tepin chilies or 6 dried japone chilies, will work

PIERRE'S BLACK EGGS RECIPE - FOOD.COM

Pierre's Black Eggs Recipe - Food.com image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Total Time 31 minutes

Prep Time 20 minutes

Cook Time 11 minutes

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

Steps:

You will also need: 2 quart jars.
Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
Meanwhile pierce the large end of the egg with a pin.
Fill a large bowl half full of water, add 2-3 trays of ice cubes.
When the pot of water is boiling well,gently spoon the eggs into the pot.
Set the timer for 11 minutes.
When the timer dings, remove the eggs to the ice water with a slotted spoon.
Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
Bring to a boil for 3-4 minutes.
Remove from heat.
In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
Shell the eggs.
Add them to the jars.
Remove the pickling spice bag from the vinegar mixture.
Fill the jars with the scalding vinegar mixture.
Seal and cool to room temperature.
Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, FatContent 5.4, SaturatedFatContent 1.8, CholesterolContent 209.2, SodiumContent 88.2, CarbohydrateContent 6.8, FiberContent 0.2, SugarContent 5.2, ProteinContent 7.4

SOUTHWEST-INSPIRED BLACK BEANS AND EGGS | RECIPES | WW USA

Southwest-inspired black beans and eggs | Recipes | WW USA image

Wake up to something wonderful with this Tex-Mex breakfast treat. Ready in just 25 minutes, each serving contains tender eggs and spicy beans topped with fresh tomatoes, green onion, cheese and cilantro. Each bite will warm you from the inside out and fill your senses with the flavors of the Southwest. Lime, cumin and jalapeño bring layers of flavor to the beans and play well against the melted cheese. Have your eggs the way you like, over easy, soft boiled, sunny side up, poached or scrambled. Even a chopped hard boiled egg works well here. Add more veggie to the dish by adding some peppery arugula under the beans or some wilted spinach. Serve these eggs with a refreshing side of sliced mango or papaya sprinkled with lime juice and sliced mint leaves.

Provided by WEIGHTWATCHERS.COM

Categories Brunch,Breakfast

Total Time 25 minutes

Prep Time 12 minutes

Cook Time 13 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tsp Olive oil
1 large Uncooked onion(s) diced
1 small Jalapeño pepper(s) seeded and diced
30 oz Canned black beans rinsed and drained
0.25 cup(s) Water
4 tsp Fresh lime juice
1 medium clove(s) Garlic clove(s) minced
0.5 tsp Table salt
0.5 tsp Ground cumin
6 large egg(s) Egg(s)
2 cup(s) Grape tomatoes chopped
3 medium Uncooked scallion(s) sliced
0.25 cup(s) Shredded cheddar cheese sharp variety
0.25 cup(s) Cilantro chopped
1 medium Fresh lime(s) cut into 6 wedges

Steps:

Heat 1½ teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 7-10 minutes. Add beans, water, lime juice, garlic, salt, and cumin; stir and heat through. Remove skillet from heat; lightly mash beans and cover to keep warm
Brush large nonstick skillet with remaining ½ teaspoon oil and place over medium heat. When hot, break eggs into skillet and cook until set, flipping eggs if desired.
Divide bean mixture among 6 plates and top each with an egg. Sprinkle with tomatoes, scallions, Cheddar, and cilantro; serve with lime wedges
Serving size: 1 egg, ½ cup bean mixture, 2 teaspoons Cheddar, and ? cup vegetables

Nutrition Facts : Calories 63 kcal

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