SKILLET EGGS RECIPES
SKILLET POACHED EGGS RECIPE - NYT COOKING
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
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.
SKILLET-BAKED EGGS AND HAM | BETTER HOMES & GARDENS
This skillet breakfast is hearty enough to serve as dinner, too! Eggs, ham, and cheese fuel you with plenty of protein (19 grams per serving).
Provided by Shelli McConnell
Categories Recipes and Cooking
Total Time 25 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. In a 9- or 10-inch cast-iron or oven-going skillet melt butter over medium. Add ham and leek; cook and stir 2 to 3 minutes or until leek is softened.
- Break eggs, one at a time, into a custard cup and gently pour into skillet, evenly spacing yolks. Drizzle cream around eggs. Sprinkle with cheese and basil.
- Transfer to oven. Bake 5 to 7 minutes or until whites are set and yolks are just starting to thicken. Let stand 5 minutes. Season with salt and black pepper. Top with additional fresh basil. Serves 4 to 6.
Nutrition Facts : Calories 378 calories, CarbohydrateContent 17 g, CholesterolContent 340 mg, FatContent 26 g, ProteinContent 19 g, SaturatedFatContent 13 g, SodiumContent 693 mg, SugarContent 2 g
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Total Time 20 minutes
Category Breakfast, Brunch
Calories 258 calories per serving
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Total Time 20 minutes
Category Breakfast, Brunch
Calories 258 calories per serving
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Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.
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Reviews 4.7
Total Time 50 minutes
Category Breakfast and Brunch, Potatoes
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Reviews 4.7
Total Time 50 minutes
Category Breakfast and Brunch, Potatoes
Calories 418.4 calories per serving
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Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit oneblockdiet.com to find out more.)
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Reviews 5
Total Time 25 minutes
Calories 192 calories per serving
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Reviews 5
Total Time 25 minutes
Calories 192 calories per serving
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Reviews 3.2
Total Time 2 hours 30 minutes
Category Christmas, breakfast
Cuisine American
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