POACHED EGG SKILLET RECIPES

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SWEET POTATO AND EGG SKILLET RECIPE: HOW TO MAKE IT



Sweet Potato and Egg Skillet Recipe: How to Make It image

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Nutrition Facts : Calories 224 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 201mg cholesterol, SodiumContent 433mg sodium, CarbohydrateContent 24g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch

BACON AND LEEK RISOTTO WITH POACHED EGG RECIPE - BON AP…



Bacon and Leek Risotto with Poached Egg Recipe - Bon Ap… image

Risotto cooked with smoky bacon and spring leeks is topped with a slow poached egg.

Provided by Jill Dupleix

Cook Time 50 minutes

Yield 6 Servings

Number Of Ingredients 12

6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Steps:

  • Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.
  • Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1⁄2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
  • Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
  • Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

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