PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 main course servings or 12 side-dish servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
- Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
STEAK-AND-EGG SALAD
Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a saucepan, cover eggs with cold water and bring to a boil over high. Boil 1 minute, then remove from heat. Cover and let sit 10 minutes. Run eggs under cold water until cool enough to handle, then peel and halve lengthwise.
- Meanwhile, season steak with salt and pepper. Heat a large skillet over medium-high. Place steak, fat side down, in skillet and cook until seared, browned, and medium-rare, about 7 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.
- Divide steak, lettuce, radicchio, tomatoes, onion, and eggs evenly among four plates. In a small bowl, whisk together oil and vinegar, and drizzle dressing over each salad. Season salads to taste with salt and pepper.
Nutrition Facts : Calories 420 g, Fat 28 g, Fiber 3 g, Protein 29 g
SLICED STEAK SALAD
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
- While peppers are broiling, place lettuce in middle of 4 individual serving plates.
- In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
- Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 767 milligrams, Sugar 1 gram
HEALTHY STEAK AND EGGS SCRAMBLE
This is great with any lean steak, and left overs work great! Something different from the everyday ho hum breakfast.
Provided by Darrinw2001
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- heat medium shillet on medium high heat.
- add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
- While potatoes are cooking, add eggs and milk in small bowl and beat well.
- add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
- drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
- top with cheese and serve.
Nutrition Facts : Calories 257.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 213.2, Sodium 293.6, Carbohydrate 22.8, Fiber 3, Sugar 3, Protein 18.2
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