246118 warm bread crispy pancetta egg Recipes

ciabatta, extra virgin olive oil, garlic clove, sea salt, black pepper, pancetta, lemon , juice of, eggs, rocket, lettuce, parmesan cheese

olive oil, coarsely chopped fresh rosemary, salt, freshly ground black pepper, boned and skinned halibut, cut into 2-in. chunks, in. cubes crusty bread , such as ciabatta, pancetta, sliced paper -thin

warm water, white sugar, honey, vegetable oil, salt, eggs, room temperature, bread flour, bread machine yeast, egg, beaten, water

warm water (110 degrees f/45 degrees cup), salt, white sugar, pareve margarine, egg, bread flour, bread machine yeast, egg, water, vanilla extract

warm water, extra virgin olive oil, sugar, bread flour, bread machine yeast, egg, mixed italian herbs

warm water (105 f to115 f), active dry yeast, salt, sugar, canola oil, bread flour, divided, egg, beaten, milk

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

bread, butter , to apply to the bread, milk, sugar, eggs, vanilla essence, raisins, water, cinnamon

bread or 3 slices buns, milk (low- fat if possible), eggs, sugar, sultanas or 3 tbsp raisins, cinnamon

pancetta, chopped, garlic cloves, japanese pumpkin, peeled and chopped, chili flakes, lemon juice, olive oil, granulated sugar, sea salt, cracked black pepper, spaghetti, baby beet leaves

pancetta, diced, shallots, peeled and minced, chanterelles, trimmed and quartered, pine nuts, extra-virgin olive-oil, fresh lemon juice, red wine vinegar, handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce), freshly ground black pepper

eggs, kosher salt, garlic cloves, crushed and peeled, bread , rustic, coarse textured, crust removed, cut into 3/4 inch cubes (3 cups), sherry wine vinegar, dijon mustard, fresh ground black pepper, bacon, cut into 3/4 inch squares, shallot, minced, loosely packed baby spinach leaves, washed and dried (10 oz.)

egg roll wrappers, smoked beef brisket, finely chopped, water , to moisten egg roll wrapper, favorite tomato based bbq sauce, favorite mustard bbq sauce, favorite vinegar based bbq sauce

bread crumbs, milk, eggs, salt, black pepper, butter, cheese

bread, cubed, raisins, egg, evaporated milk, water, sugar, ground cinnamon, ground nutmeg