SPINACH-MUSHROOM SCRAMBLED EGGS RECIPE: HOW TO MAKE IT
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Provided by Taste of Home
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 14g protein. Diabetic Exchanges 2 medium-fat meat.
SPINACH DEVILED EGGS RECIPE: HOW TO MAKE IT
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. —Dorothy Sander of Evansville, Indiana
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 221mg cholesterol, SodiumContent 194mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
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BAKED EGGS WITH SPINACH & TOMATO RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Brunch, Main course
Cuisine British
Calories 114 calories per serving
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
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MUSHROOM-SPINACH BAKED EGGS RECIPE | FOOD NETWORK KITCHE…
Reviews 4.1
Total Time 1 hours 0 minutes
- When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
- Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
- Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
- Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
- Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
- Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
- Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
BEST EGGS BENEDICT STRATA RECIPE - HOW TO MAKE EGGS ...
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 50 minutes
Category brunch, Christmas, breakfast, brunch
Cuisine American
- For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool. Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid. Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight. About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more. Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2 teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.
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