210946 greek eggs open egg Recipes

greek lemon chicken and potatoes, broiler chicken or breasts *i use legs and thighs, salt and pepper to taste, oregano, garlic powder, lemon juice, olive oil, lg. potatoes

eggs (separate and save whites and 2 yolk), sugar, flour, semolina, baking powder, grated lemon rind, syrup, sugar, water, vanilla beans (do not cut open), juice of 1/2 lemon

greek vinaigrette, divided, boneless skinless chicken breast halves (5 oz each), lemon, quartered, sliced oil-packed sun-dried tomatoes, crumbled feta cheese

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.

greek island dressing, cottage cheese, crumbled feta cheese, milk, grated lemon peel, oregano, freshly ground black pepper

greek vinaigrette dressing, divided, portobello mushrooms, feta cheese, crumbled, fresh spinach , torn, tomatoes, sliced, sliced red onion, kalamatta olives, drained, sliced, pepperoncini peppers, drained

greek yoghurt, honey, buttermilk, juice of 1/2 lemon, salt and pepper to taste, salad, spinach leaves, sliced nectarines, crumbled feta cheese, crushed walnuts

eggs, flour, baking powder, butter melted, cottage cheese, cheddar cheese shredded, frozen leaf spinach, roasted red pepper chopped, olives chopped, oregano dried, tabasco sauce, salt, freshly ground black pepper, feta cheese crumbled

eggs, artichokes, drained, ricotta cheese, grated mozzarella cheese, grated asiago cheese, ground nutmeg, black pepper, fresh basil leaves, kalamata olives, unsalted butter, crumbled feta cheese

greek dressing, head iceberg lettuce, cut into 4 wedges, crumbled feta cheese, chopped red onion, chopped ripe black olives

eggs whipped, fire roasted red pepper chopped, scalloins or green onions diced, mushroom diced, kalamata olives diced, half-and-half, butter divided, spinach * baby if available chopped fine, feta cheese crumbled, fresh oregano chopped

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

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