WAYS TO SCRAMBLE EGGS RECIPES

FLATBREAD PIZZAS, 3 WAYS WITH EGGS | BLD | RACHAEL RAY ...

Flatbread Pizzas, 3 Ways with Eggs | BLD | Rachael Ray ... image

Rachael shares 3 quick and easy flatbread pizzas that are BLD: great for breakfast, lunch or dinner—and brunch, too!

Provided by Rachael Ray

Number Of Ingredients 44

Ingredients

1 tablespoon olive oil
4 slices meaty bacon
finely chopped
1 tablespoon brown sugar
2 teaspoons coarse black pepper
1 large shallot or ½ white onion
finely chopped
6 ounces medium spinach leaves
stemmed and coarsely chopped
1/3 teaspoon grated nutmeg
2 flatbreads
such as naan or garlic naan
4 teaspoons butter
2 ½ cups shredded white sharp cheddar cheese
2-4 eggs (1 or 2 per pizza)
2 garlic flatbreads
such as naan
2 teaspoons melted butter
2 tablespoons EVOO
4 ounces meaty pancetta
finely diced
1 teaspoon black pepper
2 cloves garlic
grated or chopped
6 eggs
½ cup grated pecorino cheese
½ pound shredded mozzarella or scamorza cheese
Finely chopped parsley and red pepper flakes
to garnish
2 tablespoons EVOO
1/3 pound baby white potatoes
very thinly sliced
Salt and pepper
2 tablespoons minced rosemary
2 cloves garlic
thinly sliced
2-4 eggs
2 garlic flatbreads
such as naan
4 teaspoons butter
2 cups shredded fontina Val d’Aosta or Gruyere
½ cup grated Parmigiano-Reggiano cheese
Chopped parsley
to garnish

Steps:

For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler
Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp
Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach
Add nutmeg as spinach wilts
 Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned
While the flatbreads are in the oven, cook eggs up or fried
Top the flatbreads with the eggs
Listicle: Rachael Ray 12
5-Inch Deep Frying Pan with Helper Handle For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler
Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet
  Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp
Add the garlic and let cook for a minute
Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes
 Top flatbreads with eggs and mozzarella
Bake until bubbly and brown, top with parsley and red pepper flakes and serve
       For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler
Heat EVOO in medium nonstick skillet over medium to medium-high heat
 Add potatoes and season with salt and pepper and rosemary
 Brown 3 minutes on each side
Add garlic and let cook for a minute
Fry eggs or cook to your liking
Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet
Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly
Sprinkle with parsley and top with eggs

FLATBREAD PIZZAS, 3 WAYS WITH EGGS | BLD | RACHAEL RAY ...

Flatbread Pizzas, 3 Ways with Eggs | BLD | Rachael Ray ... image

Rachael shares 3 quick and easy flatbread pizzas that are BLD: great for breakfast, lunch or dinner—and brunch, too!

Provided by Rachael Ray

Number Of Ingredients 44

Ingredients

1 tablespoon olive oil
4 slices meaty bacon
finely chopped
1 tablespoon brown sugar
2 teaspoons coarse black pepper
1 large shallot or ½ white onion
finely chopped
6 ounces medium spinach leaves
stemmed and coarsely chopped
1/3 teaspoon grated nutmeg
2 flatbreads
such as naan or garlic naan
4 teaspoons butter
2 ½ cups shredded white sharp cheddar cheese
2-4 eggs (1 or 2 per pizza)
2 garlic flatbreads
such as naan
2 teaspoons melted butter
2 tablespoons EVOO
4 ounces meaty pancetta
finely diced
1 teaspoon black pepper
2 cloves garlic
grated or chopped
6 eggs
½ cup grated pecorino cheese
½ pound shredded mozzarella or scamorza cheese
Finely chopped parsley and red pepper flakes
to garnish
2 tablespoons EVOO
1/3 pound baby white potatoes
very thinly sliced
Salt and pepper
2 tablespoons minced rosemary
2 cloves garlic
thinly sliced
2-4 eggs
2 garlic flatbreads
such as naan
4 teaspoons butter
2 cups shredded fontina Val d’Aosta or Gruyere
½ cup grated Parmigiano-Reggiano cheese
Chopped parsley
to garnish

Steps:

For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler
Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp
Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach
Add nutmeg as spinach wilts
 Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned
While the flatbreads are in the oven, cook eggs up or fried
Top the flatbreads with the eggs
Listicle: Rachael Ray 12
5-Inch Deep Frying Pan with Helper Handle For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler
Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet
  Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp
Add the garlic and let cook for a minute
Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes
 Top flatbreads with eggs and mozzarella
Bake until bubbly and brown, top with parsley and red pepper flakes and serve
       For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler
Heat EVOO in medium nonstick skillet over medium to medium-high heat
 Add potatoes and season with salt and pepper and rosemary
 Brown 3 minutes on each side
Add garlic and let cook for a minute
Fry eggs or cook to your liking
Heat a griddle over medium-high heat and add a splash of water
Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
Transfer to a baking sheet
Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly
Sprinkle with parsley and top with eggs

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Total Time 20 minutes
Cuisine french
Calories 92 calories per serving

1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.

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HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine french
Calories 92 calories per serving

1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
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