Best Scrambled Eggs Archiduchesse Recipe

2017-12-08
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Best scrambled eggs Archiduchesse recipe. Fried eggs with asparagus, ham, and mushrooms. Very delicious dish! You may also like scrambled Eggs with Crabmeat:

Scrambled Eggs with Crabmeat Recipe

makes 4 servings

Ingredients: 2 tablespoons unsalted butter, 5 oz (150 ml) can crabmeat, drained, 1 teaspoon chopped chives, 1/2 cup grated Cheddar cheese, 8 large eggs, beaten and well seasoned, salt and freshly ground black pepper, to taste

Instructions: In a large nonstick frying pan, heat the butter over medium-high heat. When butter is hot, reduce heat to low. Add crabmeat and chives and simmer, stirring occasionally, for 2-3 minutes.

In a medium mixing bowl, combine seasoned beaten eggs and grated cheese. Stir well. Pour egg mixture over cooked crabmeat in frying pan. Cook, stirring, for further 3 minutes.

Serve hot.

Scrambled Eggs Cristoff Recipe

Makes 4 servings

Ingredients: 4 frozen commercial vol-au-vent, 2 tablespoons unsalted butter, 1/2 pound (120 g) mushrooms, diced, 1 shallot, chopped, 1 teaspoon chopped chives, 8 large eggs, beaten and well seasoned, salt and freshly ground black pepper, to taste

Instructions: Preheat the oven to 150º F (75º C). Cook commercial vol-au-vent according to package instruction. Keep warm in the oven until ready to use.

In a large nonstick frying pan heat the butter over medium-high heat. Add mushrooms and shallots.Season with salt and black pepper and cook, stirring, for about 3 minutes. Add chopped chives and pour in beaten eggs. Stir rapidly, increase heat to high, and continue cooking for further 3 minutes.

Fill vol-au-vent with cooked egg mixture. garnish with fresh parsley sprig. Serve hot.

Scrambled Eggs with Vegetables Recipe

Makes 4 servings

Ingredients: 2 tablespoons unsalted butter, 2 tablespoons chopped yellow onion, 1/2 celery stalk, diced, 1 small zucchini, diced, 1/4 teaspoon marjoram,1 teaspoon curry powder, 2 tomatoes, diced, 8 large eggs, 1/4 cup (60 ml) 10% cream, salt and freshly ground black pepper, to taste

Instructions: In a large frying pan, heat 1 tablespoon butter over medium-high heat. Add onion, celery, and zucchini. Season with salt and black pepper and add the spices. Cook, stirring occasionally, for about 3 minutes.

Add diced tomatoes and cook for further 3 minutes. Meanwhile, break eggs into a large bowl and whisk well. Season with salt and black pepper and pour in cream. Stir again.

Heat remaining butter in a large nonstick frying pan over medium heat. Pour in egg mixture and cook for 1 minute. Stir eggs and cook for further 1 minute. Add vegetables to egg mixture and serve over the toast.

Best Scrambled Eggs Archiduchesse Recipe

Ingredients

  • 14 oz (420 ml) can asparagus, drained
  • 2½ tablespoons unsalted butter
  • 1/4 cup (60 ml) water
  • 2 slices cooked ham, diced
  • 1/4 pound (120 g) mushrooms, diced
  • 8 large beaten eggs, well seasoned
  • salt and freshly ground black pepper

Method

Step 1

Place drained asparagus in the saucepan and add 1 teaspoon butter. Pour in water, cover and simmer over low heat for about 3 minutes.

Step 2

Heat reamining butter in a nonstick frying pan. Add ham and mushrooms, season with salt and black pepper and cook, stirring occasionally, for 1 minute.

Step 3

Pouyr in eggs and continue cooking for further 1 minute. Season and transfer eggs to serving platter. Garnish with cooked asparagus. Serve with toasted French bread.

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Nutritional Info

This information is per serving.

  • Calories

    286
  • Protein

    18 g
  • Carbohydrate

    4 g
  • Fat

    5 g
  • Fiber

    0 g

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