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4 eggs, egg whites separated; 1 small onion, finely chopped; 50 grams of spinach, washed and finely chopped (You can also use coriander leaves if spinach is not available.); 2 green chillies ...
1. "I like three eggs for an 8-inch pan," Alton told Antonia, who agreed that's an ideal amount. 2. It's best to start with room-temperature eggs so it doesn't take them as long to warm up, noted ...
Return to medium heat and cook, stirring, until eggs are scrambled and just set. Remove from heat; season with salt and pepper. On a work surface, spread pizza crust to a 15" x 10" rectangle.
A baked egg-based dish originating in France in the early eighteenth century, combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. Spanish omelette: Savory Spain: A dish consisting of a thick egg omelette made with potatoes and fried in olive oil; it is also known as a Spanish tortilla. [56]
Eggs Florentine with spinach in place of Canadian bacon. It is popular to make variations on eggs Benedict, and some of the most popular are eggs florentine (spinach replaces bacon), eggs royale (smoked salmon replaces bacon), eggs Sardou (spinach and artichoke replaces bacon and muffin), eggs neptune (crab replaces bacon), eggs cochon (pulled pork replaces bacon and buttermilk biscuit ...
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives , vegetables , mushrooms , meat (often ham or bacon ), cheese , onions or some combination of the above.
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Reduce heat the heat to a simmer. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Place custard cups in the simmering water in pan. Cover pan and cook for 6 minutes. Remove the custard cups from water. Place 1 ounce ham and 1 poached egg on each waffle; sprinkle eggs evenly with remaining ¼ teaspoon of salt.