Eggs -- Great For Dinner!

Bobby Flay Shares Some Egg-Citing Recipes

(CBS) 

-Colored alad with Poached Eggs and & Bacon-Balsamic-Mustard Vinaigrette

Serves: 4

1/2 pound slab bacon, diced
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
8 ounces Tri-Colore salad mix
4 poached eggs (recipe above)

1. Heat a medium sauté pan over medium heat. Add the bacon and cook until slightly crisp and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
2. Add the vinegar, mustard and chives to the bacon fat in the pan and whisk until combined; season with salt and pepper.
3. Place the greens in a large bowl, add half of the vinaigrette and toss to combine. Divide the greens among 4 large plates and top each with a poached egg. Garnish with some of the crisp bacon and drizzle with more of the vinaigrette.

Steak & Scrambled Eggs with Black Beans and Tostones

Black Beans
2 cans black beans, drained, rinsed and drained again
1 small red onion, quartered
2 whole cloves garlic
1 cup water
1 teaspoon ground cumin
Few dashes hot sauce
Salt and freshly ground black pepper

Combine the beans, onion, garlic, water, cumin and hot sauce in a small saucepan and bring to a simmer. Cook for 15 minutes, season with salt and pepper. Remove the pieces of onion and garlic and discard.

Filet Mignon
4 filet mignon (1-1/2 inches each)
Canola oil
Salt and freshly ground black pepper

Heat a grill pan or sauté pan over high heat until smoking. Brush the filets with oil on both sides and season with salt and pepper. Place the filets in the pan and cook until golden brown and slightly charred, about 4 minutes. Turn over and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove to a plate and let rest 5 minutes before serving.

Scrambled Eggs
4 tablespoons unsalted butter
8 extra large eggs
Salt and freshly ground black pepper
¼ cup thinly sliced green onions

1. Melt the butter in a large nonstick sauté pan over medium heat.
2. Crack the eggs into a large bowl and whisk until combined. Pour the eggs into the pan and cook, stirring constantly with a wooden spoon, until soft curds form. Season with salt and pepper and fold in the green onions.

[sjw1253]

I have not tried grits but have tried polenta (which I am sure you can substitute in the recipe for "finely" ground yellow corn grits...

I am sure Bobby knows the difference and as the two comments referring to the way grits have been in the south since 1650... I am wondering how old they are and if we should consider every definition from 1650 whether provided by the south, north, or other geographical area - to be current...????

Interesting comments - I do love Polenta... and will probably try using that in this recipe...

[mswolfestock]

Hey, I''m a Yankee but I learned to love grits when I was in US Army Basic Training at Fort Jackson, South Carolina. I have to agree with frankbowers that Bobby''s recipe should be called "Mushroom Corn Bread." Hey Bobby, why do you think they call them GRITS? Because they are not finely ground, duh!

[frankbowers]

eitiher this man has not got a clue as to what grits are or the south has not been correct since about 1650 being reared in the state of La. and eating grits all my life they never were finely ground yellow corn meal grits are the heart of corn and not finely ground. Frank.