Best 5 Texas Toast Chili And Eggs Recipes

TEXAS TOAST, CHILI AND EGGS

Steps:

• 1. Heat chili; keep eggs warm.
• 2. Spread bread slices with butter.
• 3. Fry or grill on both sides until golden brown.
• 4. To serve, spoon chili over bread.
• 5. Place 2 eggs on each slice.
• 6. Top with a dab of sour cream or salsa if desired.

CHILI LOBSTER WITH TEXAS TOAST

Steps:

• Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
• Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
• Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
• Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
• To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast

COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA

Steps:

• Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
• While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
• Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
• Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
• Combine salsa in a small bowl and season with salt.
• Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
• Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
• Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
• Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

TEXAS TOAST BREAKFAST CASSEROLE

Steps:

• Brown sausage and drain.
• Place Texas toast in greased 9x12 casserole dish.
• In a medium bowl mix eggs with salt and half and half.
• Pour mixture evenly over bread.
• Top with browned sausage and shredded cheese.
• Cover and refrigerate overnight.
• Take out of refrigerator in the morning while you are preheating your oven to 350 F bake for 45 minutes or until browning on the top.
• note: cooking time does not include overnight refrigeration.