Ich koche das immer, wenn ich keine Zeit habe. Nur 4 Zutaten❗️ Einfach und sparsam!
Ich koche das immer, wenn ich keine Zeit habe. Nur 4 Zutaten! Dieses leckere Rezept ist so einfach und schnell zubereitet! Ein auf diese Weise zubereitetes Omelett ist so saftig und aromatisch, dass Sie es oft kochen möchten! Mein Lieblings-Omelett-Rezept, das Sie ausprobieren müssen! Lass mich in den Kommentaren wissen, wie dir dieses leckere Rezept gefällt! Frieden und Liebe! Habt einen leckeren Tag Freunde! ????❤️️????
Zutaten:
6 Eier
300 ml (1 1/4 Tasse) Vollmilch
100 g (4 oz) Gruyère-Käse oder andere
1/4 TL Muskatnuss
Mit Salz und Pfeffer würzen
Frühlingszwiebel (optional)
1/2 TL Butter oder Olivenöl zum Einfetten der Pfanne
Bei 200°C für 20 Minuten backene
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Bewerten Sie das Video! ???? - Ich werde mich sehr freuen und es wird die Entwicklung des Kanals unterstützen.
SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie mir eine Frage zum Rezept. Ich werde mehr als glücklich sein, Ihnen zu antworten.
???? Sie können dieses Video auch in sozialen Netzwerken mit Ihren Freunden teilen, um sie wissen zu lassen, welches Gericht Sie als nächstes kochen wollen.
Abonnieren Sie den Kanal, drücken Sie die Glocke, um ein neues Video mit schnellen und leckeren Rezepten nicht zu verpassen.
Vielen Dank für Ihre Zeit!
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Homemade Chilaquiles Recipe (Rojos Style) + Fried Eggs
This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Chilaquiles is a classic Mexican dish consisting of corn tortilla chips that are cooked with a smooth tomato-based salsa. The chips soak up the salsa softening them and making them incredibly favorable, similar to enchiladas. Some records indicate it has been around since the early days of the Aztecs.
There are some variations to chilaquiles as of recent which include beef, chicken, eggs, and cheese. While they do not latter back to the original recipe of the Aztecs, these ingredients are commonly used throughout Mexico.
Ingredients for this recipe:
• 7-8 vine ripe tomatoes, core removed
• 1 peeled and roughly chopped yellow onion
• 5 garlic cloves
• 2 seeded serrano peppers
• 3 seeded chiles de árbol
• 1 seeded ancho chile
• 3 tablespoons olive oil
• 1 ½ tablespoons dried epazote
• 1 cup of vegetable stock
• 1 tablespoon red wine vinegar
• 1 cup oil
• 20 corn tortillas
• 6 fried eggs
• crumbled queso fresco
• chopped fresh cilantro
• sea salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Preheat the oven to 450° F.
2. Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
3. Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
4. Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
6. While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
7. Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
8. Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
9. Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
10. Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
Substitute the vegetable stock Substitute with water if it is not available.
If you do not have epazote you may substitute it with dry oregano.
You may swap out the queso fresco for cotija cheese or chihuahua cheese.
Chocolate Souffle #shorts
Chocolate Soufflé ????
The ultimate collab, the ultimate dish @mattadlard ????
Recipe:
Beurre Manié
50g Unsalted Butter, Soft
55g Plain Flour
1g Salt
Soufflé Base
270g Whole Milk
50g Vanilla Sugar
195g Dark Chocolate (70%), Chopped
115g Egg Yolks
French Meringue
180g Egg Whites
3g Lemon Juice
70g Vanilla Sugar
1. Pre-heat oven to 160C Fan Assisted.
2. Line the ramekins. Brush the inside with a thin layer of soft unsalted butter, ensuring to stroke upwards pastry brush.
3. Tip in small amount of vanilla sugar and swirl around to coat ramekin. Tip out any excess & repeat with remaining ramekins.
4. To make the beurre manié, add the soft butter, salt & flour into a medium bowl. Use spatula to beat together until it forms a thick dry paste. Set this to one side.
5. Next, add the milk and sugar to a saucepan and bring it to a gentle simmer.
6. Remove from heat and stir in beurre manié. Keep whisking until it has broken down and absorbed into the milk.
7. Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.
8. Remove the pan from the heat and whisk in the chopped chocolate until melted.
9. Tip mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.
10. Add the egg whites & lemon juice into a medium bowl and whisk with an electric hand whisk on a medium low speed. We want to avoid adding large air bubbles here.
11. Keep whisking until the mixture is frothy, then slowly pour in the vanilla sugar.
12. Increase speed to medium/high and whisk until stiff peaks form.
13. Take your meringue, fold it into the chocolate base in three parts, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.
14. Pour the mixture into a piping bag.
15. Pipe the mixture to the top of the ramekins then use an offset spatula to smooth the top so the mixture is flush with the rim.
16. Carefully run your thumb around the outside of the ramekin to create a very small lip.
17. Clean the ramekins and then place them in the oven for around 19-20 minutes.
18. Serve immediately.
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More Recipes:
Mexican Brunch Egg Casserole
Eggs with Spinach | Easy and Healthy Spinach Egg Casserole | Easy Breakfast
This delicious low carb breakfast is so easy and healthy. With few ingredients you can make ahead and bake in the morning. Please try this recipe!
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Spinach Egg Casserole
Ingredients:
8 eggs
1 bunch Spinach
1 tbsp olive oil
1/4 cup onion diced
1/4 cup red bell pepper diced
3-4 garlic cloves minced
salt pepper (per taste)
That is all. So quick but so delicious.
Bake 350F or 180C for 30 min.
I hope you do make this delicious breakfast.
My other Easy Breakfast recipe:
3 Ingredients Banana Oatmeal Breakfast Cookies | Vegan Cookies
Enoki Mushroom Egg Omelette
How to Make French Toast
Cabbage Egg Omelette
Easy Okra Egg Pudding
Eggs with Tomatoes & Potatoes
How to Poach an Egg Using a Microwave in 60 Seconds or Less
Eggs with Tomatoes | Easy Indian Style Breakfast
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Healthy Banana Oatmeal Pancakes | No Sugar Pancakes
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Eggs with Tomatoes | Easy Indian Style Breakfast | Easy Egg Bhaji :
Fast & Easy Breakfast | How to Make One Pan Egg Sandwich
#eggcasserole
#Spinach
#easybreakfast
#eggs
#eggsspinach
#quickbreakfast
#browngirlskitchen
Easy Sausage Breakfast Casserole - Christmas Inspired Recipe
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Used in this video:
A Taste of Cowboy Cookbook: or
12 Dutch oven:
Red enamel bowl:
Cowboy cooking apron:
Mair Dutch oven lid lifter:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking