243892 warm bread pancetta egg Recipes

naan dough, milk, sugar, warm water, yogurt, egg, all-purpose flour, salt, baking powder, vegetable oil (for baking tray), while the dough is rising , prepare the filling, red onions, finely chopped, hot chili pepper, minced, minced cilantro, red chili powder, salt to taste, melted butter or clarified butter, cilantro, minced for garnish

sourdough starter, warm water, honey, egg, lightly beaten, apple sauce, quick cooking oats, all-purpose flour, salt, baking soda, yeast

honey, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), water, egg, all-purpose flour, divided (about 10 1/2 oz), whole wheat flour (about 4 3/4 oz), kosher salt, caraway seeds, divided, aniseed

king arthur unbleached all-purpose flour, onion soup mix, active dry yeast, sugar, salt, warm water (120o to 130o), shortening, egg white, water

eggs, mashed potatoes (preferably leftovers as they need to be chilled), all-purpose flour, marinara sauce, warmed (or any tomato sauce), parmesan cheese, salt and pepper

warm water - 100 to 110 degrees f (40 to 45 degrees cup), all-purpose flour, salt, white sugar, active dry yeast, olive oil

warm water, active dry yeast , 1 package, salt, sugar, vegetable shortening, milk, all-purpose flour, approximately

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.

eggs, mayonnaise, dijon mustard, sweet pickle relish, sliced scallions, salt, fresh ground black pepper, toasted white bread or 4 slices whole wheat bread or 4 slices sourdough bread

eggs, salt and lots of freshly ground black pepper, freshly grated parmigiano-reggiano, milk, pancetta , or thickly sliced bacon, sliced crosswise into 1/4-inch strips, garlic cloves, minced , optional, red bell pepper, diced, fresh italian parsley stems discarded before measuring

warm water, yeast, vegetable oil, sugar, salt, bread flour (or regular all-purpose flour, possibly with a couple of handfuls of vital wheat gluten mixed in)

thick) slices diagonally cut french bread baguette, egg substitute, fat-free half-and-half, unsalted butter, melted, vanilla extract, coconut extract, salt, flaked sweetened coconut, toasted, orange-pineapple syrup

active dry yeast, warm water (110o to 115o), sugar, egg, butter, softened, salt, ground cardamom, king arthur unbleached all-purpose flour, raisins, diced citron or mixed candied fruit

warm water, olive oil, honey, whole wheat flour, parmesan cheese, grated, salt, active dry yeast

warm water (between 95 and 115 degrees), honey, olive oil, flour, salt (i use sea ), yeast (or 1 packet), cornmeal (enough to sprinkle on the cooking tray) (optional), your favorite pizza sauce, olive oil (small amount to drizzle), alternative cheese

warm water, sea salt, splenda sugar substitute, extra virgin olive oil, whole wheat flour, all-purpose flour, yeast

warm water, active dry yeast, sugar, olive oil, salt, unbleached all-purpose flour, vital wheat gluten, garlic powder, onion powder