HOW TO POACH AN EGG IN MICROWAVE RECIPES

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HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES



Huevos rancheros recipe | Jamie Oliver egg recipes image

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!

Total Time 40 minutes

Yield 6

Number Of Ingredients 12

1 onion
2 cloves of garlic
2 red peppers
2 fresh red or orange chillies
olive oil
1 large dried chilli
3 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
2 large ripe tomatoes
6 large free-range eggs
6 tortillas
Cheddar cheese to serve

Steps:

    1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
    2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
    3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
    4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
    5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
    6. Slice the fresh tomatoes and lay them over the top of the mixture.
    7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
    8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
    9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
    10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Nutrition Facts : Calories 218 calories, FatContent 11.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 10.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE RECIPE ...



Classic Eggs Benedict With Blender Hollandaise Recipe ... image

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Provided by Rhoda Boone

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

1¼ cups (2½ sticks) unsalted butter, cut into large pieces
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
½ teaspoon (or more) kosher salt
Kosher salt
4 English muffins, split
2 tablespoons unsalted butter, softened
8 slices Canadian bacon or thick-cut ham
8 large eggs
Olive oil (for greasing; optional)
1 tablespoon sliced chives
Paprika (for serving; optional)

Steps:

  • Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
  • Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. at a time.
  • Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
  • Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
  • Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Top each muffin half with bacon.
  • Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
  • With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
  • Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3½ minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
  • When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
  • Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
  • To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
  • Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

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CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE RECIPE ...
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