The best Christmas food is some good fried eggs (or one of these other nine recipes with eggs that I would eat on Christmas Eve very comfortably)
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The best Christmas food is some good fried eggs (or one of these other nine recipes with eggs that I would eat on Christmas Eve very comfortably)
The best Christmas food is some good fried eggs (or one of these other nine recipes with eggs that I would eat on Christmas Eve very comfortably) We have explained the details of the news, step by step , below. The best Christmas food is some good fried eggs (or one of these other nine recipes with eggs that I would eat on Christmas Eve very comfortably) Keep reading our news. Here are all the details on the subject.
The best Christmas food is some good fried eggs (or one of these nine other recipes with eggs that I would eat on Christmas Eve very comfortable)
If eggs weren’t so cheap they would be more expensive than caviar. Not even the good ones, camper or ecological , are expensive, although we are talking about a delicacy. But, precisely because it is a humble food, we do without them at Christmas meals, when it seems that we have to leave the pasta mandatory.
But why not serve good fried eggs with chorizo on Christmas Eve? With lace , of course. And, if possible, we accompany some French fries .
This delicacy of gods is the first thing that comes to mind when we think of eggs. You can always change the fried chorizo for black pudding , picadillo, jijas or zorza (which are still similar). And the fries for a side of roast potatoes or, if we get nice, some extra crunchy potatoes with Parmesan cheese .
Now, since it’s Christmas, we can also innovate when it comes to eggs . This year, when we face some strange parties again, with a small family and the light through the clouds, let’s stop getting dressed up. These recipes are cheap, they are made in a jiffy, and it makes our mouths water just thinking about them. They are, after some good fried eggs, our favorite dishes to also serve at Christmas, authentic landmarks of our gastronomy:
1. Broken eggs
The great promoter of crashed or broken eggs has been, for half a century, the restaurant Casa Lucio , in Madrid, where he has known how to praise this dish which, like many others, was the result of chance. As Lucio has related on numerous occasions, it was his grandmother’s creation, because every time an egg fell to the ground, he picked it up and broke it on top of the potatoes.
- Ingredients for 2 people: 4 eggs, 3 potatoes, virgin olive oil extra.
- Preparation: We start by peeling the potatoes and cutting them long. We put them in a bowl with plenty of water to remove the starch, in this way they will not stick when frying. We drain them and dry them well with a clean kitchen cloth. We put olive oil in a pan over medium heat, when it is hot enough, add all the potatoes and let them cook until they are tender. We raise the heat to the maximum and brown them slightly, not too much because if they are too crunchy they will not absorb the egg well. Remove them with a slotted spoon and put them on a tray. In that same pan, we remove oil until leaving only a few tablespoons. We raised the fire to the maximum. We add the eggs and leave them for a minute for the white to set. With great care and with the help of a slotted spoon, we turn them over and put them on the potatoes. Now it only remains to break them with the help of a fork and a spoon. Serve them immediately.
Link to the recipe | Broken eggs
two. Huevos rancheros
On the Huevos Rancheros it is said that it was the breakfast of the Mexican day laborers that They worked on the American ranches whose popularity made it years ago one of the most classic dishes of both countries. Be that as it may, the truth is that it is also a great lunch and dinner, perfect too, why not, for a holiday.
- Ingredients for 2 people: 2 corn tortillas, 2 eggs, 2 tomatoes ripe, half an onion, an Italian green pepper, Tabasco sauce, salt, garlic salt, extra virgin olive oil.
- Preparation: Peel and chop the onion, green pepper and tomatoes. Heat a little extra virgin olive oil in a frying pan and fry the vegetables over low heat. In the middle of cooking we add tabasco sauce to taste, a pinch of salt and another of garlic salt. We stir from time to time until the vegetables are tender. We reserve, keeping the vegetables warm. In another pan we heat a little extra virgin olive oil (amount to taste) and brown the wheat tortillas on both sides. We reserve hot. Finally, we heat plenty of oil in a pan and fry the two eggs. We serve by placing the tortillas on two plates, placing the eggs on them and accompanying the vegetable sauce.
Link to the recipe | Huevos rancheros
3. Lazy omelette
La tortilla vaga is a creation of the chef Sacha Hormaechea who is still one of the great successes of his highly recommended restaurant in Madrid. The name of tortilla vaga or potato omelette for foreigners comes from its simplicity since it is an omelette that does not have to be turned around. The garnish that accompanies the eggs and potatoes can be varied to taste.
- Ingredients for 4 people: 5 eggs, 4 potatoes, 100 g of caramelized onion, 100 g of Iberian ham, salt to taste.
- Preparation: The first part is to make potato chips or Homemade potato chips . To do this, we cut the potatoes with a mandolin and wash and dry them well. Afterwards, we fry them in very hot olive oil until they are crisp. In a large bowl, beat the eggs and then add the potatoes. A pinch of salt and you are all set to make the foreign omelette in the pan. The peculiarity of this omelette is that it curdles only on one side, leaving the top raw and juicy. Once we see that the omelette slides across the surface of the pan, if we give it a few circular movements, we will know that it is already done, letting it cook until the proportion of raw beaten egg on top is the most appetizing. We slide the tortilla onto the plate where we are going to serve it and finish the recipe by decorating it with the optional ingredients. Finally, the matter of decorating the omelette remains, adding the optional ingredients. The discussion of whether the omelette is better with or without onion is over. We add a little onion confit in one area and we do not put it in the other, and matter resolved. In addition, if we want, we can add some slices of Iberian ham.
Link to the recipe | Lazy omelette
4. Flamenco style eggs
Flamenco eggs are one of the great classics of Spanish cuisine. There is no single and exclusive recipe. In all its versions a combination of sautéed vegetables is used, sometimes also meats (ham, chorizo, …), with which to accompany the eggs. These can bake in the oven or in a pan, we prefer the latter because that way we get a liquid yolk.
- Preparation: Peel and cut the potatoes into one centimeter cubes. Heat plenty of oil in a frying pan and fry over low heat. When the potato is poached, we raise the heat to the maximum so that it is browned on the outside and is crisp. We drain and keep warm in the oven. While the potato is frying, finely chop the onion, garlic cloves and green pepper. We fry in another pan with a little oil for 08 minutes. Add the grated tomatoes and sauté for five more minutes. Add the peas, stir and remove from the heat. We cover so that they are made with the residual heat. Cut the chorizo into discs and fry on both sides over medium heat. No need to add oil, the chorizo will release its own fat. All the elements are ready, you just need to fry a couple of eggs per head and assemble the dish. We place the vegetables on the base and, on these, the potatoes and the chorizo. Top it off with fried eggs and serve immediately with plenty of bread. So that the vegetables do not get cold, it is advisable to prepare everything at the same time or keep them warm in the oven at 80 ªC.
Ingredients for 2 people: 1 onion, 2 cloves of garlic, 1 pepper green, 2 tomatoes, 1 potato, 60 g of fresh chorizo, 4 eggs, olive oil extra virgin, salt, 80 g peas frozen.
Link to the recipe | Flamenco style eggs
5. Stuffed eggs
Deviled eggs are another classic that never disappoints. And they are very easy to do . Since you can get the job done by boiling eggs beforehand, it’s great for people short on time. Of course, it is better to make the homemade mayonnaise , with which they earn a lot.
- Ingredients for 12 units: 6 eggs L, 200 g of bonito canned in olive oil, 1 canned bell pepper, salt, mayonnaise.
- Preparation: Cook the eggs and peel them once cold. We open them in half and remove all the yolks being careful not to break the whites. In a separate bowl we put the yolks, reserving one, the well drained bonito, the chopped bell pepper, three tablespoons of mayonnaise and a pinch of salt. We mix everything very well with the help of a fork, while pressing so that the ingredients dissolve a little. We fill each half of the egg with this mixture. Cover with a little mayonnaise and garnish with a few strips of pepper and grated egg yolk. We keep covered in the fridge until the right moment to consume. They are much richer if we make the mayonnaise ourselves.
Link to the recipe | Classic stuffed eggs
6. Scrambled eggs with garlic and prawns
Using only one tablespoon of extra virgin olive oil for two people, you will solve the Christmas Eve dinner in a wonderful way, thanks to a recipe in which the point of Egg setting is the key.
- Ingredients for 2 people: 250 g of garlic or garlic sprouts, 8 shrimp tails, 4 eggs, salt to taste, 10 ml of milk, extra virgin olive oil.
- Preparation: We prepare the ingredients that we are going to need since this recipe is cooked in a moment. Cut the garlic into pieces two or three cm long, beat the eggs, peel the prawns and remove the intestine and put a little milk in a bowl. Cook the garlic in a saucepan with water for ten minutes so that they are very tender when we go to sauté them. We drain and reserve. In a frying pan with a tablespoon of olive oil, sauté the garlic. While they are done, we cut the prawn tails into two or three pieces. We add the prawns to the pan and sauté them until they change color. We add the milk to the beaten egg and beat again. We pour the mixture into the pan and turn off the heat. With the residual heat and while stirring with a wooden or silicone spoon, we will finish the dish. With the movements and the heat from the bottom of the pan and from the other ingredients, the egg will curdle, stopping moving when we see that it is very fluffy and juicy. We serve immediately.
Link to the recipe | Scrambled garlic with prawns
7. Paisana potato omelette
The paisana potato omelette admits many combinations as to the stumbling blocks that are added refers. This is the version of Dani García, as he presented it in his defunct program To cook, with slowly poached onion, chorizo, red pepper and peas.
- Ingredients for 6 people: 5 eggs, 70 g of fresh chorizo, 2 large potatoes, half a red pepper, 50 g frozen peas, 1 onion, 1 clove of garlic, 1 bay leaf, extra virgin olive oil, salt, freshly ground black pepper.
- Preparation: We heat plenty of oil in a pan and aromatize it by frying the tooth of unpeeled garlic and bay leaf over low heat. Once browned, remove and discard. We peel the potatoes and cut into small cubes. Add to the oil and fry over medium heat. We cut the chorizo into small pieces and, in another pan, we fry it dry, in its own fat. We withdraw and reserve. In this fat and, if necessary, with a little more olive oil, poach the onion, cut into fine julienne strips until caramelized. Halfway through cooking, add the chopped red pepper and braise others 10 minutes. Finally we add the peas and cook for a few more minutes. In a large bowl, beat the eggs, add the chorizo, the potato (fried and drained) and the poached vegetables. Season to taste. We mix everything in the egg well and let it rest for about five minutes so that the vegetables absorb part of the egg and the omelette is juicier. To finish the tortilla, heat a little oil in a pan and pour the mixture. We let the base set (we can stir a little so that the egg curdles faster) before turning. To do this we place a plate on the pan, if we spread it with a little oil it will be easier to slide the tortilla back into the pan, and turn. We heat a little more oil in the pan and slide the omelette over it. We let it brown at the base before removing. The setting point depends on the taste of each one, so we do not indicate frying pan time. We recommend waiting 21 – 29 minutes before serving for the tortilla to settle.
Link to the recipe | Paisana potato omelette
8. Cloaked Eggs
Overcast eggs, also known as “mattress eggs” , are a Incredible hybrid between croquette and fried egg that for a long time was a staple of the Spanish cookbook. Due to the laboriousness of their elaboration they fell into oblivion. Big mistake. This is wonderful and we can only claim its place in the Olympus of frying.
- Ingredients for 2 people: 3 eggs, 250 ml of milk, 1 tablespoon of wheat flour, 10 g of butter, nutmeg to taste, ground black pepper to taste, breadcrumbs, olive oil, salt.
- Preparation: First we must make two fried eggs in plenty of olive oil . We are interested in having lace. Once done, we remove them from the oil and reserve. While the eggs rest, we are going to prepare the bechamel. We can follow our classic béchamel recipe or the quick, cold recipe, which was the one we used for this particular preparation. To do this, we pour the milk, butter and flour in the indicated amounts into a saucepan or pan, and the nutmeg, pepper and salt to our liking. We light the fire and stir constantly with a few rods until the bechamel is sufficiently dense. Once the béchamel is ready, we proceed to wrap the fried eggs with it. To do this, we must arrange the molds on plastic wrap. We then put a layer of bechamel. We cut the edges of the fried eggs so that the yolk fits in the mold with enough space for the bechamel to cover the egg completely. Mix the remaining part of the egg, where the sprig is, with the rest of the béchamel sauce, and cover the entire egg with it. Once we have the eggs wrapped, we must cool them in the fridge for at least an hour, so that we can then handle them without falling apart. After this time, coat the eggs covered with the third egg and breadcrumbs. Once this step is done, the ideal is to put them back in the fridge, so that the batter settles. So far the recipe can be prepared in advance. When we go to eat, we fry the eggs encased in the same oil in which we had made the fried eggs and serve immediately. If we have followed the steps correctly when splitting the eggs, the entire yolk will come out, in an explosion that will fill us with joy.
Link to the recipe | Overcast eggs
9. Cod omelette
This is one of the greatest recipes of the Basque Country, an essential dish in its famous cider houses . The ideal is to do it with desalted cod , although if you are in a hurry too You can do it with salt cod.
- Ingredients for 2 people: 215 g of cod desalted crumbled, 4 shallots, 4 eggs, 1 colored bell pepper, 16 ml of extra virgin olive oil, salt.
- Preparation: In a frying pan we put a little olive oil and sauté the shallots and bell pepper, chopped small. Once everything is poached we add the flaked cod, making sure that it does not have any spines. Sauté the whole for five more minutes. We pass the mixture to a drainer to release all the oil. We leave a few drops in the pan, enough so that the tortilla does not stick. Beat the eggs and add a pinch of salt, add the cod mixture and add to the hot pan. We make the tortilla on both sides for a few minutes, leaving it to the point that we like. In this case, I left it quite juicy because we love it like that, whatever the type. We serve hot or cold, as we prefer.
Link to the recipe | Cod omelette
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