SMALL CHICKEN EGGS RECIPES

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CHICKEN AND EGG HASH RECIPE: HOW TO MAKE IT



Chicken and Egg Hash Recipe: How to Make It image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. —Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories     Breakfast    Brunch    Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

  • In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

Nutrition Facts : Calories 464 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 290mg cholesterol, SodiumContent 751mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 35g protein.

HOW TO MAKE PERFECT HARD BOILED EGGS | ALLRECIPES



How to Make Perfect Hard Boiled Eggs | Allrecipes image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6 hard-boiled eggs

Number Of Ingredients 1

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 70 mg, SugarContent 0.4 g

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