SKILLET EGG RECIPES RECIPES

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SALSA EGG SKILLET RECIPE | EATINGWELL



Salsa Egg Skillet Recipe | EatingWell image

Poach your egg right in flavorful tomatillo salsa to put a little kick in your breakfast. It's even better if you have some Roasted Tomatillo Salsa in the fridge.

Provided by Adam Dolge

Categories     Healthy 10-Minute Breakfast & Brunch Recipes

Total Time 10 minutes

Number Of Ingredients 6

¼ cup tomatillo salsa
1 tablespoon water
1 large egg
1 tablespoon crumbled cotija cheese
1 tablespoon chopped fresh cilantro
Thinly sliced avocado, red onion and/or radishes for serving

Steps:

  • Bring salsa and water to a simmer in a small skillet over medium heat. Make a small well in the middle and crack egg into the well. Cook, covered, until the egg is set, 3 to 5 minutes. Remove from heat and top with cheese and cilantro. Serve with avocado, onion and/or radishes, if desired.

Nutrition Facts : Calories 119 calories, CarbohydrateContent 5 g, CholesterolContent 194 mg, FatContent 7 g, ProteinContent 8 g, SaturatedFatContent 3 g, SodiumContent 437 mg, SugarContent 4 g

SKILLET POACHED EGGS RECIPE - NYT COOKING



Skillet Poached Eggs Recipe - NYT Cooking image

There’s a little trick here that makes poaching eggs easy and prevents them from spreading into flat, floppy disks: rolling the eggs in the boiling water in their shells before cracking them into the pan. This technique helps them maintain their shape when they’re cracked into the boiling water. Because the whites don’t spread, six eggs can fit in a skillet comfortably without running into one another, and you can serve a crowd with little effort. You can use this move to poach fewer eggs, too, of course. No matter how many you cook, you’ll end up with silky eggs for toast, a breakfast sandwich or as an accompaniment to bacon, sausage, waffles or pancakes.

Provided by Genevieve Ko

Total Time 10 minutes

Yield 2 to 6 servings

Number Of Ingredients 5

2 to 6 large eggs
1 teaspoon distilled white vinegar
Butter and toast, for serving
Ham and cheese, for serving (optional)
Salt and pepper, for serving

Steps:

  • Fill a large skillet, ideally one with straight, tall sides, with water to a depth of 1 1/2 inches. Bring to a boil over medium-high heat. Using a slotted spoon, carefully place the whole, uncracked eggs in the water and roll them around for 15 to 20 seconds, so they’re evenly warm. Take them out of the skillet. Add the vinegar to the boiling water.
  • Crack the eggs into the boiling water one at a time, spacing them apart (if they're too hot to the touch, wait a few seconds until they feel OK to handle). Adjust the heat to keep the water steadily and lightly boiling. Let the eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes. Gently nudge the yolk with the spoon to check for doneness: Very runny yolks will wobble like a water balloon; standard runny yolks will feel soft but set; firm yolks will feel solid.
  • Transfer to paper towels with the slotted spoon and gently pat dry. Butter toast and layer with ham and cheese, if using. Place poached eggs on top, season with salt and pepper, and top with another pat of butter, if you like.

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