– 8 large mushrooms
– 8 eggs
– 4 garlic cloves
– grated cheese 1 pill vegetable broth
– chopped parsley
First clean the mushrooms and cut them stem, leaving only the shell. We put them in a baking dish and put in each egg shell. We preheat the oven to 150 º.
Apart, chop the garlic and mix with parsley and vegetable stock cube crumbled. Stir well and sprinkle the mushrooms with this mixture.
Last, put grated cheese on top of each egg and bake about 4 minutes at 150 º. We serve the time.
Source: Recipe daily
– 8 eggs
– 4 tomatoes
– 2 onions
– 1 pepper
– 2 tablespoons cornstarch
– 1/2 the leche
In a pan heat a tablespoon of oil and fry the onion in it, previously thinly sliced, Clean green pepper seeded and cut into slices for about 5 minutes.
When we see that the onion begins to brown, put cornstarch in a saucepan and mix with a little milk to make a smooth paste. What's left of it pour milk in the sauce, along with cornflour. Let it boil, stirring until thickened. Then add the grated tomatoes and a little salt and pepper.
We went then the fire, we cover the pan and boil for 10 minutes, stirring occasionally.
Besides a boil eggs 10 minutes. The let cool, the peel and cut into two. We put them in a bowl with the tip down and pour the sauce over previously prepared, parsley a little above.
Source: Recipes to date
Scrambled eggs with sea flavor is the cuisine of Bruno Oteiza suggestion.
- – To 2 people:
- 3 eggs
- 2 potatoes
- 1/2 garlic clove
- a handful of sea spaghetti seaweed
- 2 tablespoons sea urchin meat
- olive oil
- 1 guindilla tip
- chopped parsley
Driving las patatas, cut into thin slices and saute in a pan with a little oil for 12-15 minutes.
Put the egg yolk in a bowl and condiméntala with a little paprika and a little vinaigrette. Break the yolk and mix well. Resérvala.
Finely chop the garlic and dóralo in a pan with a splash of oil and a pinch of chilli. Incorporates the hedgehog and sea spaghetti. Fry well. Add a pinch of salt and chopped parsley. Reservation.
Fry the eggs in hot oil, so that facts are not too.
Place the potatoes on plates. Divide over them the sea urchin and seaweed sauteed and finally put the fried eggs.
At the time of serving, breaks the eggs and mix well. Spread over a small amount of bud you had reserved and sprinkle with chopped parsley.
Trick: enhance an egg yolk in if you already have great taste, but we also have the ability to promote it in 2 important aspects such as color and flavor. And this will we achieve by adding a pinch of paprika and a drizzle of vinaigrette. Try it and let me know.
400 g asparagus
2 slices of bread
1 teaspoon paprika
1 teaspoon vinegar
olive oil extra virgen
- First fry the onion in a pan with extra virgin olive oil, and when gold is removed. The same is done with the garlic cloves and slices of bread. It adds a bit of water and passed through a blender or mortar to make a paste.
- Meanwhile, chop the asparagus and discard the hard part. Remove the oil pan where the sauce is made and allowed only slightly, as if one were to make an omelet, and right there sauté asparagus.
- When well sauteed, add the crushed, and when it begins to boil, add the teaspoon of paprika and vinegar. Corrected salt and let reduce until the sauce is well espesita.
- Finally fry an egg eater, asparagus served together and enjoy.
Ingredients 1 diners
15 gr of butter and a little more for greasing
salt and pepper
Split the leek in half lengthwise and cut into strips nas. Sheath
butter in a pan and fry the leeks to simmer 5 minutes, removing.
Season with salt, pepper and nutmeg. Stir well and pour 2 tablespoons
of hot water and simmer 20 minutes. Meanwhile, preheat
oven to 180 ° C and grease a clay pot or a bowl with
butter. Pour the leek and then pour the egg over and
hornéelo 4 minutes. Turn off the oven, cover the dish with aluminum foil and
leave it in the oven for 2 minutes. Withdraw the Role, and serve
– 4 eggs
– 4 tablespoons milk or water
– olive oil
To make a good scrambled eggs, need the following ingredients: four eggs, four tablespoons of whole milk or water (corresponds to a tablespoon per egg, if we vary the amounts we have to take into account this ratio) and olive oil. As supplementary ingredients that we can use to taste each have: grated cheese, chopped onion, chopped tomatoes, chopped herbs, mushrooms, ham…etc..
The first thing to do is, break the eggs and pour into a bowl. We add four tablespoons of milk (this will make the stay more soft scrambled) and beat well using metal rods, so that the two ingredients are well blended.
We put a little extra virgin olive oil in a pan (Sunflower can put, olive but will give you more flavor) and heat it over medium. It is important that the fire is not too strong so that the egg and milk are not separated. We added the above together beaten egg to milk and a pinch of salt. We remain scattered egg pan until they begin to be settled.
Currently, add the ingredients we want (a bit of grated cheese, a little chopped onion, chopped cooked ham, peeled shrimp…etc.. The ingredient we want or just the egg to dry). Using a wooden spoon, dese eggs stir the ends to the center.
Mix the eggs and gently stir until slightly damp (but not raw or liquid) and gather in the center of the pan. We turn off the heat and let a couple of minutes this way, resting, with their own heat from the pan.
When fully made, Scrambled eggs served on a plate with some chips, a fresh salad, fry the roasted vegetables…. the taste of each one.
– 1/2 onion
– 8 tablespoons skim milk
– 1 teaspoon curry
– 2 boiled eggs
– 1 pizca of Cornstarch
In a saucepan, and medium heat, cook the onion with half the milk during 10 minutes, , stirring.
Add the cornstarch and remaining milk, stir vigorously, salt and pepper and pour the curry. Cut the boiled eggs into slices and arrange on a platter. Pour the sauce on top.
– 500 g tomatoes
– 500 g de patatas
– 250 g chives
– 80 g guisantes
– 60 g of ham
– 50 g chorizo
– 20 g bell pepper
– 2 garlic
– 2 eggs
– 1 tablespoon vinegar
– 1 teaspoon salt
– Olive oil
– 1 paprika tip
– 1 paprika tip
To prepare the recipe of the flamenco eggs need various ingredients: 500 grams of ripe tomatoes, 500 grams of potatoes, 250 grams of onion, 80 grams of peas (we can use the frozen, fresh or canned), 60 grams of ham, 50 grams sliced chorizo cut off, 20 grams of red pepper (this ingredient is optional), two cloves of garlic, two eggs, a tablespoon of vinegar, a small salt, olive oil (need enough since some use it for frying), a touch of paprika and other spicy.
The first step will be to prepare the peas. If you are the fresh frozen, we put water into a saucepan and heat. Once it is boiling, add the peas for ten minutes. Over time, drain them and reserve. Conversely, themselves sound of Lata, should do nothing more.
Then, peel the onions and chop finely. Pour olive oil in a pan and heat it over medium. Then add the onion with a little salt and keep it for ten minutes, stirring occasionally until it is transparent.
Meanwhile, peel the garlic and cut into steaks. The above add to the pan (with the onion) and sauté over medium-low heat until the onion is caramelized (about fifteen minutes the veinte).
It is time to prepare the tomato. If canned or fried, leave it as is, on the contrary if it is natural, cut it in half, we remove the seeds and had a grater, discarding the skin. I reserved.
When we see the onion and is at an, cut the sausage and add it to the pan along with the paprika and spicy, stir and maintain a minute in the pan. pour a little vinegar and turn to leave the fire a minute, lastly adding tomato. Remove yourself and let it go by over medium heat for about ten minutes.
Peel the potatoes and cut into cubes or small cubes. In a pan pour plenty of olive oil (you preferimos, Sunflower can be used without problem) and heated it, then adding potatoes. The fry over medium heat and when we take them out golden, placing them on paper towels to absorb all the excess oil. We take a little salt and reserve.
On the other hand, add to skillet tomato peas, ham cut into chunks, bell pepper cut, stir well and leave on medium heat.
In another pan, hot olive oil, I fry the eggs and add a pinch of salt.
It's time to assemble the dish. We can do this in several ways, but if we have individual clay pots look better. We put in the pots base chips, tomato sauce with chorizo, green peas, finally put ham and fried egg all the way up.
The eggs of the Flemish, is a very rich dish should be served hot.
Carbonara with Egg Sauce Ingredients:
-100g of bacon
-150g parmesan cheese
-300ml cream for cooking
-Ground black pepper
-Oil and salt
First chop the onion fine and a Minutillo salearemos in a pan with half aeite on Ope.
When set to a transparent color add the bacon to the onions to brown equally. On the other hand, cogemos a bowl, beat well the eggs and add the cream and Parmesan cheese to thicken the sauce, beat and mix very well. Then we take the hot contents of the pan and add to the bowl, and mix very well all.
Por last, we add a touch of salt, pepper and oregano and we have our recipe list Carbonara with Egg Sauce.
We put to boil in a small, nonstick skillet abundant oil.
When the oil is hot, but not excessively, cascamos an egg and threw him to the pan. Season it with salt and egg with a tablespoon or a skimmer, we pick up the oil side and we're going over egg throwing, so that the oil and frying will cover the egg yolk, until whitish, but the yolk is hard. The clear has to be golden brown.
Once we have the fried egg, we remove it from the pan with the sieve, aim of making clear potential fried chips that we are left in the pan. Let drain the egg and place on a plate.