Categories
Easy Recipe

Quick And Easy: The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Recipe

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

What happens if you build a grilled cheese sandwich out of two eggs-in-a-hole? Gooey, explosively messy deliciousness.

  • Makes 1 sandwich
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 slices hearty sandwich bread
  • 2 tablespoons butter (1 ounce; 30g), divided
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 2 slices American, cheddar, and/or Jack cheese

Directions

  1. 1.

    Cut a circle out of the center of each slice of bread using a small empty can, a biscuit cutter, or the ring from a Mason jar.

  2. 2.

    Melt half of butter in a large nonstick or cast iron skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until bread is golden brown on bottom side, about 2 minutes.

  3. 3.

    Add remaining butter and carefully flip both slices of bread, making sure the eggs don’t break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.

  4. 4.

    Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.

Categories
Easy Recipe

Fluffy Scrambled Eggs Recipe

A fast and easy technique for fluffy, fully cooked, diner-style scrambled eggs. For a softer style, check out our creamy scrambled eggs recipe instead.

Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

  • Serves 1
  • 5 minutes

  • 5 minutes

Ingredients

  • 3 large eggs
  • 1/8 teaspoon kosher salt, see note
  • 2 tablespoons (1 ounce; 30ml) milk (optional)
  • 1/2 tablespoon (1/4 ounce; 8g) unsalted butter
  • Freshly ground black or white pepper

Directions

  1. 1.

    In a small bowl, beat eggs with salt and milk (if using).

  2. 2.

    In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.

Categories
Easy Recipe

Perfect Steamed Boiled Eggs Recipe

Perfect Steamed Boiled Eggs Recipe

For the most evenly cooked, tender hard-boiled eggs, forget the boiling water. Use a steamer instead.

Steaming cooks eggs more gently, for easy-to-peel “hard-boiled” eggs with tender whites.

  • Makes 6 eggs
  • 5 minutes

  • 20 minutes

Ingredients

  • 1 tray of ice cubes (optional; for serving cold)
  • 6 eggs

Directions

  1. 1.

    If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.

  2. 2.

    Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.

  3. 3.

    Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.

  4. 4.

    To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)

Categories
Easy Recipe

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe

Though it’s North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it’s easy to see why. It’s quick; it’s simple; it’s easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.

Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner.

  • Serves 4 to 6
  • 25 minutes

  • 25 minutes

Ingredients

  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
  • 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  • 2 teaspoons (8g) whole or ground cumin seed
  • 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
  • Kosher salt and freshly ground black pepper
  • Large handful minced cilantro, parsley, or a mix
  • 6 eggs
  • Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
  • Crusty bread, for serving

Directions

  1. 1.

    Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

  2. 2.

    Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

  3. 3.

    Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

Categories
Easy Recipe

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

Menemen (Turkish-Style Scrambled Eggs With Tomatoes, Onions, and Chilies) Recipe

After a week and a half of eating our way through Istanbul, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.

  • Serves 2
  • 20 minutes

  • 20 minutes

Ingredients

  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1/2 teaspoon hot paprika (see note)
  • 1/4 teaspoon dried oregano (optional)
  • 1 small onion, finely diced (about 3/4 cup)
  • 3/4 cup finely diced shishito, Padrón, or Chinese green long pepper
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped peeled ripe fresh tomatoes or drained canned tomatoes
  • 4 eggs, lightly beaten
  • Minced fresh chives, for garnish (optional; see note)

Directions

  1. 1.

    In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

  2. 2.

    Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.