206336 betty tex mex scrambled eggs Recipes

bacon strips, diced, diced red potatoes, chopped onion, chopped green pepper, eggs, milk, salt, pepper, shredded cheddar cheese

chopped green onions , zucchini, green pepper and sweet red pepper, canola oil, fresh or frozen corn, salt, dill weed, eggs, lightly beaten, shredded sharp cheddar cheese, pepper to taste

green onions, chopped, butter, eggs, cream cheese, cubed, seasoned salt

onion, chopped, butter, eggs, milk, diced hard salami, shredded swiss cheese

butter, divided, king arthur unbleached all-purpose flour, milk, shredded cheddar cheese, sliced fresh mushrooms, chopped onion, eggs, beaten, salt, frozen chopped broccoli, cooked and drained, soft bread crumbs

egg, milk, mushrooms, provolone cheese, butter, burrito flour tortilla

eggs, milk, margarine, mexican blend cheese, flour tortillas, heated (7 or 8 inch), salsa

eggs, low fat cottage cheese, salt and black pepper, fresh spinach, cheddar cheese (shredded ), olive oil

eggs, bacon, diced, onion, chopped, tomato, low-fat cheddar cheese, diced, skim milk, paprika, salt, pepper , to taste

eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, cubed day-old bread (1/2-in. cubes ), butter, sugar

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

eggs, onion, chopped, mushroom, chopped, bell pepper, chopped, tomato, chopped, milk, water, salt, pepper, garlic powder, fresh parsley, margarine or 1 1/2 tsp butter

eggs, water, rose water, chives, well chopped, feta cheese, jungle rose petals, salt, spearmint (as garnish)

eggs (scrambled in a bowl. i add salt, pepper, garlic powder & dill with a tad of milk), butter, tomatoes, olive oil, sea salt, garlic powder, dill weed, coarse black pepper