Best 6 Cilantro Eggs Recipes

GARLIC-CILANTRO SCRAMBLED EGGS

Steps:

• Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
• Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO

Steps:

• If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
• In large skillet over medium heat, warm the olive oil.
• Add onion and cook, stirring until golden, approximately 5 minutes.
• Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
• Cook until tomato is heated through and any juices have evaporated, about 1 minute.
• Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
• Using spatula, stir the eggs from the edges of the pan toward center.
• Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
• Sprinkle with grated cheese and cook for 1 minute longer.
• Divide and serve on warmed plates.

POACHED EGGS WITH TOMATO CILANTRO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
• While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
• Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
• Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA

Steps:

• Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
• While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
• Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
• Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
• Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
• While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

CILANTRO EGGS

Steps:

• Mix together the cilantro, celery, salsa, ranch dressing and salt and pepper to taste.
• Poach eggs (can use 1 or 2 per person).
• Place cilantro mixture over toast.
• Place eggs over cilantro mixture.
• Sprinkle with parmesan cheese if desired.

CILANTRO RICE BOWL WITH POACHED EGGS AND GREENS

Steps:

• For the Pepper Vinegar: Combine vinegar, kosher salt, sugar, garlic, and peppers in a glass jar. Cover and refrigerate overnight, or up to 1 month.
• For the Rice Bowl: In a saucepan, bring rice, oil, 1 1/2 cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls.
• Crack eggs into a bowl. Fill a medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
• Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve.