219763 salsa paraguayan eggs Recipes

egg whites, shredded reduced-fat cheddar cheese, salsa, whole wheat tortilla, salt and pepper to taste

egg whites, sliced mushrooms, sliced green onions, parmesan cheese, salsa

eggs, mushrooms (sliced and diced ), diced onion, butter (enough to saute veggies) or margarine (enough to saute veggies), salt and pepper, sharp cheddar cheese, salsa, sour cream

eggs, cream cheese, softened, deli ham, chopped, salsa (optional)

eggs, avocados, peeled and sliced in half, salsa, grated cheddar cheese, sour cream, sliced black olives, lettuce, for garnish, cilantro, for garnish

eggs, half-and-half, butter, bacon, cooked nice and crisp and crumbled, jalapeno, seeded , deviened, and finely diced, green onions, chopped fine, monterey jack cheese, freshly grated for best flavor and texture, salsa, avocado, sliced thin, salt, pepper

eggs, ham (thin sliced ), shredded cheese (mexican blend is great ), salsa, salt, garlic powder, ground pepper, onion powder, olive oil

eggs, cooked sausage, chopped, chopped onions, chopped veggitable ( black olive, mushroom, green pepper...), diced cooked potatoes-use frozen sheredded hash brown potatoes, teasoon minced garlic, teasoon dried oregano, teasoon dried thyme, teasoon salt, teasoon black pepper, tabe spoon flour, water, grated pamersan cheese, salsa

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 beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs scrambled, thick bacon, potato, cooked, flour tortilla, jack cheese, cilantro, chunky salsa, sour cream

sausage, bacon, mexican blend cheese, refrigerated biscuits, green chilies, salsa, onion, eggs

egg whites, meat (i use carl buddig turkey), salsa (2-3 tbsp) (i use a habanero, but i enjoy the spicy)