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More egg recipes from the L.A. Times Test Kitchen

  • Recipe: Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon)

    Recipe: Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon)

      Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon) Total time: 25 minutes Servings: 4 Note: Adapted from "Traditional Spanish Cooking" by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon...

  • Recipe: Eggs Benedict

    Recipe: Eggs Benedict

      Eggs Benedict Total time: 20 minutes Servings: 6 Note: From "The Gourmet Cookbook, Volume 1" Hollandaise sauce 4 egg yolks 8 tablespoons (1 stick) butter, cut into three parts Juice of 1/2 lemon Salt Pepper 1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the...

  • Recipe: Spring herbed poached eggs

    Recipe: Spring herbed poached eggs

      Spring herbed poached eggs Total time: 25 minutes Servings: 4 Nonstick cooking spray, optional 2 teaspoons Dijon mustard 2 teaspoons Sherry vinegar 1 teaspoon lemon juice 1 teaspoon minced shallot 3 tablespoons olive oil 2 tablespoons canola oil Salt, pepper 4 cups watercress leaves 8 eggs 1...

  • Recipe: Poached eggs with tarragon cream

    Recipe: Poached eggs with tarragon cream

      Poached eggs with tarragon cream Total time: 25 minutes Servings: 2 Nonstick cooking spray, optional 1 teaspoon minced shallot 2 tablespoons plus 2 teaspoons butter, divided 2 tablespoons flour 1/2 cup milk 1/2 cup whipping cream 1/2 teaspoon salt 2 teaspoons minced fresh tarragon 4 eggs 1/4...

  • Recipe: Zucchini, feta and basil frittata

    Recipe: Zucchini, feta and basil frittata

    Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil...

  • Recipe: Slow-scrambled eggs with prosciutto

    Recipe: Slow-scrambled eggs with prosciutto

    Total time: 20 to 30 minutes Servings: 4 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1. Brush the...

  • Recipe: Zucchini-basil frittata

    Recipe: Zucchini-basil frittata

    Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1. Heat the broiler. In a 10-inch nonstick...

  • Recipe: Cheese omelet with tomatillo sauce

    Recipe: Cheese omelet with tomatillo sauce

      Total time: 25 minutes Servings: 2 Note: From test kitchen director Donna Deane. Mexican panela cheese is available at Latino markets and well-stocked supermarkets. 1 tablespoon plus 1 teaspoon butter, divided 3 tablespoons diced pancetta 2 tablespoons minced onion 1 small clove garlic, minced...

  • Recipe: Lemon dill omelet

    Recipe: Lemon dill omelet

      Total time: 30 minutes Servings: 1 Note: From Regent Beverly Wilshire Dining Room chef John Gladish 1 tablespoon butter Zest of 1 lemon, finely diced 3 eggs, lightly beaten 1 1/2 teaspoons chopped fresh dill 1/3 cup chopped cured Scottish salmon 1 teaspoon sour cream (optional) 3 lemon slices...

  • Recipe: Creamy scrambled eggs with fines herbes

    Recipe: Creamy scrambled eggs with fines herbes

    Creamy scrambled eggs with fines herbes Total time: 25 minutes Servings: 2 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished...

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