Recipe: Yummy Dill Breakfast

Recipe: Yummy Dill Breakfast Delicious, fresh and tasty.
Dill Breakfast. Fried eggs also work in this, any way you like 'em. From the American Scrambles Breakfast Recipe Collection. The dill gives this scramble a county-fresh flavor.
I love dill and am constantly trying to find more ways to use it.
Usually I add it to my scrambled eggs with some feta cheese but after raising out own meat pigs last year I started experimenting with flavoring ground pork.
I created a Smokey sausage and a Mexican sausage flavor that I love but sometimes I want something a.
You can cook Dill Breakfast using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Dill Breakfast
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You need 1 tablespoon of dill weed.
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Prepare 2 of large eggs.
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It’s 5 ounces of canned pink salmon, packed in water, drain the water.
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Prepare 5 ounces of canned tuna, packed in olive oil.
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You need to taste of salt for eggs.
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You need 1 tablespoon of water.
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Prepare to taste of ground black pepper.
Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don't end up with runny or tough eggs.
We use dual heat to produce soft, fluffy curds: Medium-high.
These recipes that prove it's good for more than just pickles.
From salmon to chicken to shrimp, fresh dill is a vibrant and fragrant herb that spices up any dish.
Dill Breakfast step by step
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Heat a pan. Add tuna and oil. Add drained salmon. Fry for 5 minutes. Stir..
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Move to a plate, and add the dill weed..
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Add eggs to a hot pan and as the whites are cooking add a lid. Pour water in pan and cover again..
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When the egg whites are done but yokes are runny add salt and pepper..
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Add eggs to top of fish..
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Garnish with a bit of dill. Serve I hope you enjoy!.
Dill-and-new-potato salad is an iconic summer food in Sweden.
In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that's.
My love of dill started rather recently when I made dill-infused vodka.
I found that, compared to the overpowering taste of dill I ate in Scandinavian recipes growing up, when the herb was infused with vodka it provided a light pickle-y flavor that was a great addition to a classic martini.
I found that the same can be said when a small amount of dill is added to things like salads, yogurt.