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These sun-dried tomato and feta egg bites are the ideal grab-and-go breakfast, with each bite filled with tangy sun-dried tomatoes and briny feta cheese encased in a creamy egg custard.
Fried eggs for breakfast is nothing new, but a small change like cooking them in heavy cream to the pan can really amp up the flavor (and satisfaction). After all, many people add a bit of heavy ...
These Thanksgiving breakfast ideas and recipes—like casseroles to baked goods—are easy enough to serve a crowd for a stress-free start to your holiday.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion and salt; saute 6 minutes, stirring after 3 minutes.
Heat a griddle over medium heat on the stove. Melt the butter on the griddle surface. Break the egg, carefully, onto the melted butter. Cook for 1 1/2 minutes, then carefully flip over the egg using a wide spatula.
Carefully slide the egg into the hot oil and spoon the hot oil over the egg 2 or 3 times. The egg will be ready in about 30 seconds. Transfer the egg to a serving plate with a slotted spoon, season to taste with salt, and keep warm. Repeat with the remaining eggs. Pour the olive oil from the pan into a small bowl and set aside.
In a large skillet, heat 2 tablespoons of the olive oil. Add the tomatoes, 1 garlic clove and 1/4 teaspoon of the crushed red pepper and season with salt.
Thanksgiving is one of the busiest days of the year, especially in the kitchen. Between keeping an eye on the turkey roasting in the oven, whipping up a dozen side dishes, and fending off hungry ...