SCRAMBLED EGGS AND CHICKEN RECIPES

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SCRAMBLED EGGS WITH CHICKEN LIVERS RECIPE - NYT COOKING



Scrambled Eggs with Chicken Livers Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 10 minutes

Yield 2 or 3 servings

Number Of Ingredients 8

4 tablespoons olive oil
1/2 medium onion, sliced
5 eggs
1/2 cup grated Parmesan or other hard cheese
Salt and pepper to taste
6 fresh sage leaves, or a teaspoon minced rosemary or thyme
4 chicken livers, cut into pieces
1/4 cup dry vermouth

Steps:

  • Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
  • Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 439, UnsaturatedFatContent 22 grams, CarbohydrateContent 5 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 9 grams, SodiumContent 483 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SPICY CHICKEN AND EGG BREAKFAST SCRAMBLE RECIPE - FOOD.COM



Spicy Chicken and Egg Breakfast Scramble Recipe - Food.com image

I threw this together one morning using leftovers from a Mexican dinner. Big hit with my family. The measurements of the spices are approximate, use your best judgement. Great with warm tortillas!

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

1/2 lb chicken breast, cooked and shredded
tapatio hot sauce
fresh ground pepper
6 large eggs
1/4 cup milk
1/4 onion, diced
1/2 green bell pepper, diced
1 cup Mexican blend cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon oregano
cayenne pepper
1/2-1 cup salsa
3 tablespoons butter

Steps:

  • Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
  • In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
  • Transfer chicken to the skillet.
  • In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
  • Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
  • Add cheese to the skillet and allow to melt into the scramble.
  • Serve with warm tortillas and refried beans.

Nutrition Facts : Calories 433, FatContent 31.9, SaturatedFatContent 15.9, CholesterolContent 413.2, SodiumContent 777.8, CarbohydrateContent 6.5, FiberContent 0.9, SugarContent 3.8, ProteinContent 29.7

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