Recipes for "fried eggs"

Arrange a rack in the middle of the oven. While the oven is preheating, place a rimmed baking sheet on the middle rack and let the sheet pan preheat for 15 minutes.

Meanwhile, crack the eggs in a liquid measuring cup. Once the sheet pan is preheated, remove it from the oven. Working quickly, drizzle olive oil onto the hot sheet pan, coating it generously to prevent sticking.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Pour the eggs, 1 at a time, beside each other onto the sheet pan (careful not to crack yolks).

Return the sheet pan to the oven and bake until the egg whites are set but the yolks are still jiggly, about 5 minutes, or until desired doneness. Sprinkle with salt and pepper, and serve.

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Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Cook bacon on the flat top grill over medium heat until browned and crispy, about 10 minutes.

Meanwhile, mix ground chuck, onion powder, garlic powder, salt, and pepper together with your hands. Divide into 3 portions and roll into balls.

Remove bacon from the flat top and increase heat to medium-high.

Pour flour onto a plate and roll burgers around in the flour until well coated. Pour 1 tablespoon oil onto the hot grill.

Place 1 of the burgers onto the oiled flat top and press down firmly until it forms a patty, about 1/2-inch thick; repeat for other 2 burgers. Cook until browned, 4 to 5 minutes. Use a firm, metal spatula to flip patties in order to scrape up all of the crust. Continue to cook until browned and no longer pink, 4 to 5 minutes more. An instant-read thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees C).

Reduce heat to medium and add remaining oil. Crack eggs onto the grill. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.

Assemble burgers in the buns with American cheese, bacon, and egg.

Cut off the bottom crust if the bread is very hard and tear the bread into small pieces.

Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt.

Using a sprayer bottle, mist the bread with water until it is damp but not soggy. If you don’t have a sprayer, use your fingers to sprinkle lightly with water. Cover with a clean, dampened dishtowel and set aside while you cook the meat and vegetables.

In a large skillet over medium heat, add the bacon to the pan and cook, stirring often for 3 to 4 minutes, or until crisp. Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute.

With a slotted spoon, transfer the meat to a plate. Leave the bacon fat in the pan.

Line a plate with a paper towel and set it next to the stove.

Add the garlic cloves to the pan and cook over medium heat for 30 to 45 seconds, or until they start to sizzle and turn golden. With a slotted spoon, remove the garlic from the pan and discard.

Add the bread cubes to the pan and cook, stirring and turning the bread in the bacon fat for 4 to 5 minutes, or until it is golden and crisp. Transfer to the paper towel lined plate.

You can fry the bread cubes ahead; just store them in a container with a lid and keep at room temperature for up to 2 days.

Add the onions and peppers to the pan and cook, stirring often until they are soft and starting to brown.

Add the tomatoes and asparagus, cover the pan, and cook until the tomatoes soften, and the asparagus is tender, about 4 minutes. Add water, 1 tablespoon at a time, if the vegetables seem dry. Taste and add more salt, if you like.

In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid.

Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

Spoon the vegetables, bacon and chorizo into warm, shallow bowls. Slide a spatula directly under the yolk when removing the eggs from the pan.

Preheat an air fryer to 380 degrees F (193 degrees C).

Shape a 4x5-inch piece of foil into a circular shape leaving the bottom flat with edges curled inward to form a bowl. Spray the bottom of the bowl with non-stick cooking spray. Set foil bowl into the air fryer basket.

Crack egg into the center of the foil. Cook for 4 minutes. Remove foil bowl from the basket and season with salt and pepper to taste.

In a large skillet over medium heat, add the vegetable oil and coat the pan. Then add the corn tortillas. Let them cook for 10 seconds, then flip. Let tortillas cook alone in the pan for 4-5 minutes until they are starting to get brown on the bottom and crispy.

Simply Recipes / Nick Evans

Carefully crack an egg on top of each tortilla in the skillet. Cover the skillet and cook for two minutes. Remove the lid and add cheese around the eggs. Some will probably get on the skillet and that’s okay but try to keep most of it on the tortillas.

Add one tablespoon of water to the skillet, cover, and cook for another 60-90 seconds. The tacos are ready when the cheese is melted and the eggs are set but the yolks are still slightly runny.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Use a good spatula to remove each taco from the skillet. Season with a pinch of salt and pepper and top with salsa, avocado, and cilantro.

Serve immediately while warm!

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Place eggs in a saucepan and cover with water. Bring water to a boil. Cook eggs at a boil for 10 minutes. Remove eggs from hot water and set aside to cool.

Peel cooled eggs and cut into large chunks.

Melt butter in a skillet over medium heat. Fry egg chunks in melted butter until golden brown, about 2 minutes; season with salt and pepper.

In a 10-inch nonstick skillet, melt butter over medium heat, and swirl the pan to coat the bottom evenly.

Carefully break egg into buttered skillet and cook until egg white is opaque and egg is firm enough to turn, about 1 minute.

Turn egg over, being careful not to break yolk; sprinkle with taco seasoning and about half of cheese.

Gently place tortilla over egg and cheese, and cook about 1 minute. Using a silicone egg turner, flip the egg and tortilla, as one.

Sprinkle remaining cheese on top of the egg, and continue cooking until the egg is done to your liking and the tortilla is warm and toasty, about 2 minutes.

Slide tortilla and egg to a serving plate and serve warm.

Heat a large skillet on medium-high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened.

Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins.

Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

Crack the eggs, one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.

Stir constantly until the eggs begin to set, but are still moist. Remove from heat.

Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.

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