470880 egg salted pollack roe jjim Recipes

eggs, beaten (not egg substitute), tomato, rinsed and diced (fresh tomatoes, not canned), green onion, rinsed and chopped

egg roll wrapper, whole egg, half of 1.55 lb of ground beef or pork, half of big red bell pepper slice cube very small, potato slice cube very small, carrots slice cube very small, soy sauce, half of big onion slice cube very small, pepper, shrimp cut into pieces

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.

poached eggs, salt for every quart of water, white wine vinegar for every quart of water, eggs , as many as needed, clarified butter, unsalted butter - makes 1 cup clarified butter, hollandaise sauce, cold water, champagne vinegar, lemon juice, salt, egg yolks , stirred together, clarified butter , just barely warmed, chopped tarragon leaves, tabasco, shredded potato pancake, russet potatoes , scrubbed and peeled, egg, all purpose flour, juice 1/4 lemon, unsalted butter, softened, salt and freshly ground black pepper, up to 1 cup clarified butter or neutral oil such as grape seed, corn, or canola, smoked salmon benedict, hollandaise sauce, butter, softened, potato pancakes, poached eggs, smoked salmon, sliced chives, freshly group black pepper

avocado, halved and pitted, eggs, salt and ground black pepper to taste, cayenne pepper, crumbled cooked bacon, chopped fresh chives

eggs, cream cheese, softened, lemon juice, prepared dijon-style mustard, ground black pepper, sliced pimento-stuffed green olives, chopped fresh chives, olive oil, paprika

active dry yeast, warm water (110 degrees f/45 degrees cup), egg yolks, eggs, room temperature, vegetable oil, white sugar, salt, all-purpose flour, egg, salt

refrigerated crescent rolls, sliced deli ham, chopped, cream cheese, softened, milk, egg, separated, eggs, salt, ground black pepper to taste, chopped red bell pepper, chopped green onion, butter, shredded cheddar cheese

eggs, pizza sauce, red bell pepper, chopped, pancetta, chopped, oil

eggs (1 egg and 1 egg white), laughing cow cheese , wedge, fresh spinach, canadian bacon or 2 oz ham, chopped

egg whites or 4 egg substitute, black beans, corn, chunky salsa, corn tortilla, pam cooking spray

eggs (6 egg whites, 1 whole egg), ready-made pie crust (the uncooked type located with the biscuits in the butter aisle), reduced-fat american cheese, salt & pepper

parma ham, potatoes, pre-cooked* and sliced into thin rings, zucchini, sliced into rings, eggs, mixed with cheese as for scrambled eggs salted, peppered, and chile powdered to taste, gouda cheese or 1/2 cup cheddar cheese

pks egg roll wrappers, eggs, bean sprouts, head cabbage, head broccoli, baby shrimp if desired, onion, bell pepper red, bell pepper green, soy sauce, salt, pepper, tab butter, egg wash, egg, milk

eggs, beaten, vanilla, ground cinnamon, milk, bread, bacon, eggs, fried, maple syrup

grilled sausage and egg breakfast sandwiches, grilled southwestern-style sausage, chopped garlic, ground pork, ancho chile powder, chile de arbol, kosher salt, ground coriander, ground black pepper, ground cumin, chopped mexican oregano, chopped cilantro leaves, scrambled eggs, eggs, salt and freshly ground pepper, chopped chives, unsalted butter, sandwiches, bagels, split, monterey jack cheese, sausage, heat grill to medium. combine all ingredients in a bowl, being careful not to overmix. divide the sausage mixture into 8 (4-oz) patties. grill until cooked completely through, about 4 minutes per side., eggs, heat grill to medium. whisk together eggs , salt, pepper, and chives in a medium bowl. melt the butter in a 9-inch cast iron skillet on the grates of the grill. add the eggs and stir until soft curds form. remove from the heat., assemble, place bagels , cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. remove the bagel tops from the grill. turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. top the cheese with a sausage patty and then divide the eggs among the patties. top with the bagel tops, close the cover and just let heat through, about 1 minute. remove from heat and serve immediately.

eggs benedict, what you need, eggs, cold, english muffins, split, toasted, canadian-style bacon, warmed, hollandaise sauce