Tag: eggs
Empalmes
Empalmes
Empalmes are a popular breakfast dish in Mexico. It consists of refried beans spread in between 2 crispy fried tortillas; topped with a sunny side up egg, piquin chili salsa, and chopped cilantro.
Ingredients
- vegetable oil
- 2 tortillas
- 1/4 cup refried beans with chorizo
- 1 large egg
- piquin chili salsa
Garnish
- cilantro chopped
Instructions
- Heat up vegetable oil in a small skillet over medium high heat. Fry both of the tortillas for 2-3 minutes a side until crispy. Drain grease on paper towel.
- Spread the beans on one side of a tortilla. Place the other tortilla on top.
- Add a little more oil to the skillet. Fry an egg sunny side up.
Kuku Sabzi (Persian Herb and Leek Frittata)
Kuku Sabzi (Persian Herb and Leek Frittata)
I honestly was surprised how good this frittata was the first time I made it. I was skeptical because it seems to be an overload of herbs to egg ratio. It ended up being unbelievably flavorful and not overpowering whatsoever. You can also bake this in a springform pan in the oven at 400 degrees for around 15 minutes; making this a quiche instead of a frittata.
Servings: 4
Equipment
- food processor
Ingredients
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 medium leek washed; finely chopped
- 5 large eggs beaten
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 1/2 cups cilantro
- 1 1/2 cups dill
- 1 1/2 cups parsley
- 2 tbsp dried fenugreek leaves
Instructions
- Place all of the herbs in a food processor.
- Pulse until finely chopped.
- Sauté the onions and leeks for 10 minutes over medium heat. Let cool.
- Beat the eggs with the baking powder, salt, pepper, and turmeric.
- Stir in the herbs.
- Stir in the cooled onions and leeks.
- Heat up 3 tbsp of cooking oil in a large nonstick sauté pan over medium heat. Pour in the egg mixture and cover. Let set for 8 minutes.
- Uncover. Place under your oven’s preheated broiler for 1 minute to lightly brown the top. Let sit for 5 minutes before serving.
Sushi Deviled Eggs
Sushi Deviled Eggs
I have been on a Japanese kick the entire month of December 2020. Like most of my ideas that come about, I was on my porch chief’n like a chieftain after making sushi hand rolls for dinner when I had an epiphany. Sushi deviled eggs. Yes. I think I will make it happen. Make your hard boiled eggs. Scoop out the yolk and mix with wasabi and Japanese mayo. Spoon the wasabi yolk mix back into the egg whites. Top the eggs with sushi ginger, crumbled nori, and a little tobiko. These are honestly the best deviled eggs that I’ve ever consumed. If serving for a large gathering, make extra. They will be eaten.
Ingredients
- 3 hard boiled eggs
- 1 tsp wasabi paste
- 2 tsp Japanese mayo
- pickled sushi ginger
- nori crumbled
- tobiko
Instructions
- Scoop the yolks from the hard boiled eggs into a bowl.
- Mix the yolks with wasabi and Japanese mayo.
- Fill the egg whites up with the wasabi egg yolks.
- Place a piece of sushi ginger on the top side of the egg. Crumble a little bit of nori on top.
