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EASY BRUNCHES: CLASSIC FRIED EGG AND TOMATO

Ingredients

2 tablespoons olive oil, or as needed

6 eggs, beaten

4 ripe tomatoes, sliced into wedges

2 green onions, thinly sliced

Directions

  • Heat 1 tablespoon avocado oil in a wok or skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer eggs to a plate.
  • Pour remaining 1 tablespoon avocado oil into wok; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to wok and add green onions; cook and stir until eggs are fully cooked, about 30 more seconds.

 

 

 

SPANISH TORTILLA

1 ½ cups extra-virgin olive oil

2 pounds large potatoes, peeled, quartered, cut into ¼ slices

1 onion, quartered, thinly sliced

2 ½ teaspoons salt

8 large eggs, beaten to blend

Preparation

  • Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
  • Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
  • Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
  • Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
  • Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

 

EGG-IN-THE-HOLE

Ingredients

4 slices of bread

3 tbsp. unsalted butter

¼ tsp. salt

½ tsp. freshly ground black pepper

4 eggs

Directions

  • Punch out a 2 1/2-inch hole from the center of each bread slice. Stir the melted butter, salt, and pepper together and brush the mixture on both sides of the bread slices and cutouts, including the inside of the hole.
  • Toast the slices and cutouts of bread on a large nonstick pan over medium-low heat until golden. Flip the bread and crack an egg into each hole.
  • Cover and cook until egg sets – 1 ½ to 2 minutes. Place the pan under low heat just until the white is fully cooked. Serve immediately.