Lobster Risotto

Dinner · Rice & Grain Mains

Lobster Risotto

Creamy rice with cherry tomatoes, cooked lobster, Parmesan, and mascarpone, brightened with lemon zest and chives.
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Prep
15 minutes
Cook
45 minutes
Total
1 hour
Serves
6 people

Bring it to the table

About this recipe.

Risotto with cherry tomatoes, seafood stock, cooked lobster, Parmesan, and mascarpone, finished with chives and lemon zest.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 Cups Seafood or Lobster Stock (store-bought or homemade)
  • 4 Tbsp. Unsalted Butter (divided)
  • 6 Oz. Cherry Tomatoes (halved)
  • Kosher Salt (to taste; stock and Parmesan vary in saltiness)
  • 1 Large Shallot (finely chopped)
  • 2 Cloves Garlic (sliced)
  • 1½ Cups Rice (arborio, vialone nano, or carnaroli)
  • 1 Cup White Wine (dry)
  • 2 Oz. Parmesan Cheese (finely grated, plus more for serving)
  • ¼ Cup Mascarpone
  • 6 Oz. Lobster Meat (cooked and chopped)
  • 2 Tbsp. Chives (finely chopped, plus more for serving)
  • 1 Tsp. Lemon zest (finely grated)
  • 1 Pinch Crushed Red Pepper (optional flakes)

The cooking plan

How to make Lobster Risotto.

  1. Heat the stock in a saucepan and keep it at a gentle simmer while cooking the rice.

  2. Melt 2 tablespoons butter in a large high-sided skillet. Add the tomatoes and a little salt; cook until they start to soften. Stir in the shallot and garlic and cook until fragrant, about 2 minutes more.

  3. Add 1 tablespoon butter and the rice. Stir over medium heat for 2–3 minutes to coat and lightly toast the grains without scorching. Add the wine and stir until nearly absorbed, about 2 minutes.

  4. Add hot stock about ½ cup (4 fluid ounces) at a time. Stir frequently, letting most of each addition absorb before adding more. Begin tasting the rice after about 20 minutes; continue until tender with a slight bite, about 25–30 minutes in total. Keep the risotto loose and creamy, not dry; you may not need every drop of stock. Stir in the remaining 1 tablespoon butter, Parmesan, and mascarpone. Fold in the already-cooked lobster and warm gently until hot, then add chives, lemon zest, and optional pepper flakes. Taste before adding more salt.

  5. Spoon into warm bowls and serve immediately, with extra Parmesan and chives if desired. If the risotto thickens before serving, loosen it with a little hot stock.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lobster Risotto

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Risotto with cherry tomatoes, seafood stock, cooked lobster, Parmesan, and mascarpone, finished with chives and lemon zest.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    6 Cups Seafood or Lobster Stock store-bought or homemade
  • 4 Tbsp. Unsalted Butter divided
  • 6 Oz. Cherry Tomatoes halved
  • Kosher Salt to taste; stock and Parmesan vary in saltiness
  • Whole, halved and chopped pink shallots1 Large Shallot finely chopped
  • 2 Cloves Garlic sliced
  •  
    1½ Cups Rice arborio, vialone nano, or carnaroli
  • 1 Cup White Wine dry
  • 2 Oz. Parmesan Cheese finely grated, plus more for serving
  •  
    ¼ Cup Mascarpone
  •  
    6 Oz. Lobster Meat cooked and chopped
  • 2 Tbsp. Chives finely chopped, plus more for serving
  • Finely grated yellow lemon zest beside a partly zested lemon1 Tsp. Lemon zest finely grated
  • 1 Pinch Crushed Red Pepper optional flakes

Equipment

Saucepan
1 Saucepan
1 Large high-sided skillet
1 Ladle
1 Wooden spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the stock in a saucepan and keep it at a gentle simmer while cooking the rice.
  2. Melt 2 tablespoons butter in a large high-sided skillet. Add the tomatoes and a little salt; cook until they start to soften. Stir in the shallot and garlic and cook until fragrant, about 2 minutes more.
  3. Add 1 tablespoon butter and the rice. Stir over medium heat for 2–3 minutes to coat and lightly toast the grains without scorching. Add the wine and stir until nearly absorbed, about 2 minutes.
  4. Add hot stock about ½ cup (4 fluid ounces) at a time. Stir frequently, letting most of each addition absorb before adding more. Begin tasting the rice after about 20 minutes; continue until tender with a slight bite, about 25–30 minutes in total. Keep the risotto loose and creamy, not dry; you may not need every drop of stock. Stir in the remaining 1 tablespoon butter, Parmesan, and mascarpone. Fold in the already-cooked lobster and warm gently until hot, then add chives, lemon zest, and optional pepper flakes. Taste before adding more salt.
  5. Spoon into warm bowls and serve immediately, with extra Parmesan and chives if desired. If the risotto thickens before serving, loosen it with a little hot stock.

Notes

Use cooked lobster meat, not raw lobster. The butter is divided 2 tablespoons for the vegetables, 1 for toasting the rice, and 1 to finish. Stock absorption varies with the rice and pan; judge texture rather than forcing in all the liquid. Timing is approximate.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Preserved Lemon-Pistachio Sauce with Black Bass

Dinner · Seafood Mains

Preserved Lemon-Pistachio Sauce with Black Bass

Crisp-skinned bass or snapper with a buttery pistachio and preserved-lemon sauce, finished with parsley.
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Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
4 people

Bring it to the table

About this recipe.

Pan-seared fish with a warm brown-butter sauce of pistachios, garlic, preserved lemon, and fresh lemon juice.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Fish:

  • 4 4-6 Oz. Black Bass or red Snapper Filets (skin on, patted dry)
  • 1 Tbsp. Vegetable Oil

Sauce and Assembly:

  • 4 Tbsp. Unsalted Butter (cut into pieces)
  • 2 Tbsp. Raw Pistachios (coarsely chopped)
  • 4 Cloves Garlic (finely chopped)
  • 3 Tbsp. Preserved Lemon Peel (finely chopped)
  • 2 Tbsp. Lemon Juice (fresh)
  • Kosher Salt (to taste; use lightly because preserved lemons are salty)
  • Parsley leaves (for serving)
  • Freshly ground black pepper (to taste, for fish)
  • 1 Tbsp Water (for sauce)

The cooking plan

How to make Preserved Lemon-Pistachio Sauce with Black Bass.

  1. Season fish on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Arrange fish, skin side down, in pan and cook, pressing down lightly on filets with a spatula, until skin is browned and crisp and flesh is nearly opaque, 5-7 minutes.

  2. Turn the fillets and finish cooking until the thickest part reaches 145°F (63°C), or the flesh is opaque and separates easily with a fork, about 1 minute more depending on thickness. Transfer skin side up to a platter.

  3. While the fish cooks, heat the butter and pistachios in a separate skillet over medium heat, stirring often, until the nuts are fragrant and the butter solids turn golden brown, about 5–8 minutes. Watch closely and reduce heat if they darken too quickly.

  4. Add garlic and cook, stirring until fragrant, about 30 seconds. Remove from heat and add preserved lemon peel, lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season with salt.

  5. Pour sauce over fish; top with parsley.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Preserved Lemon-Pistachio Sauce with Black Bass

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Pan-seared fish with a warm brown-butter sauce of pistachios, garlic, preserved lemon, and fresh lemon juice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Fish:
  •  
    4 4-6 Oz. Black Bass or red Snapper Filets skin on, patted dry
  • 1 Tbsp. Vegetable Oil
Sauce and Assembly:
  • 4 Tbsp. Unsalted Butter cut into pieces
  •  
    2 Tbsp. Raw Pistachios coarsely chopped
  • 4 Cloves Garlic finely chopped
  •  
    3 Tbsp. Preserved Lemon Peel finely chopped
  • 2 Tbsp. Lemon Juice fresh
  • Kosher Salt to taste; use lightly because preserved lemons are salty
  •  
    Parsley leaves for serving
  • Freshly ground black pepper to taste, for fish
  • 1 Tbsp Water for sauce

Equipment

1 Large nonstick skillet
1 Medium skillet
1 Fish Spatula
1 Food thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

Fish:
  1. Season fish on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Arrange fish, skin side down, in pan and cook, pressing down lightly on filets with a spatula, until skin is browned and crisp and flesh is nearly opaque, 5-7 minutes.
  2. Turn the fillets and finish cooking until the thickest part reaches 145°F (63°C), or the flesh is opaque and separates easily with a fork, about 1 minute more depending on thickness. Transfer skin side up to a platter.
Sauce and Assembly:
  1. While the fish cooks, heat the butter and pistachios in a separate skillet over medium heat, stirring often, until the nuts are fragrant and the butter solids turn golden brown, about 5–8 minutes. Watch closely and reduce heat if they darken too quickly.
  2. Add garlic and cook, stirring until fragrant, about 30 seconds. Remove from heat and add preserved lemon peel, lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season with salt.
  3. Pour sauce over fish; top with parsley.

Notes

Use preserved lemon peel, not fresh peel; remove seeds and chop finely. Taste before adding more salt. The listed water and pepper were already called for in the original method. Makes four portions, one fillet each. Timing is approximate with two skillets cooking at once.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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One Pan Breakfast Skillet Mac and Cheese

Breakfast & brunch · The Broken Scale

One Pan Breakfast Skillet Mac and Cheese

Macaroni and cheese meets a sausage-and-egg breakfast skillet, with green onions and hot sauce to finish.

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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring breakfast to the table

A skillet with breakfast on top.

Browned breakfast sausage and boxed macaroni cook together in an ovenproof skillet. Cheddar goes into the sauce, then four eggs finish on top in the oven. Green onions and hot sauce bring the final touch.

Before you start

The ingredients that make it work.

Choose the dry boxed mix

Use macaroni with a powdered cheese packet. The saved recipe is written for that style of mix, rather than a liquid cheese pouch.

Stir as the pasta simmers

Milk and water form the cooking liquid. Stir often, scrape up the browned bits, and add small splashes of water if needed to prevent sticking.

Use the measured cup of cheddar

All of the cheddar goes into the pasta sauce before the eggs. There is no extra cheese layer to add afterward.

The full recipe below has the quantities and serving adjustments.

The cooking plan

How it comes together.

  1. Brown the sausage.

    Cook the pork sausage in an ovenproof skillet, breaking it into crumbles. Follow the doneness guidance in the full recipe.

  2. Simmer the macaroni.

    Add the dry pasta, milk, water, and powdered cheese packet. Reduce to a simmer and stir often until the pasta is just tender and the sauce is creamy.

  3. Add cheddar, then eggs.

    Stir in the full cup of cheddar off the heat. Make four wells in the macaroni, crack in the eggs, and season them with salt.

  4. Finish in the oven.

    Bake at 400°F until the whites and yolks are set, then finish with pepper, green onions, and hot sauce. The skillet handle will be hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

One Pan Breakfast Skillet Mac and Cheese

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Breakfast sausage and boxed macaroni and cheese cooked in one skillet, topped with four baked eggs, green onions, and hot sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Lb. Breakfast Sausage pork breakfast sausage
  • 1½ Cups Milk
  • 1 Cup Water
  •  
    1 Box Macaroni and Cheese Mix dry macaroni with a powdered cheese packet, such as original Kraft; not a liquid cheese pouch
  • 1 Cup Cheddar cheese shredded
  • 4 Large Eggs
  • ¼ Tsp. Kosher Salt
  • ¼ Tsp. Ground Black Pepper freshly ground
  • 2 Tbsp. Green Onions sliced
  •  
    1 Tbsp. Mexican Hot Sauce

Equipment

1 Ovenproof skillet
1 Wooden spoon
1 Food thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Preheat the oven to 400℉.
  2. Cook the pork sausage in an ovenproof skillet over medium-high heat, breaking it into crumbles, until cooked through and 160°F (71°C), about 7 minutes. Add the dry macaroni, milk, water, and powdered cheese packet. Stir and scrape up the browned bits. Bring to a gentle boil, then reduce the heat and simmer, stirring often, until the pasta is just tender and the sauce is creamy, about 10 minutes. Add small splashes of water if needed to prevent sticking. Stir in the full 1 cup cheddar and remove from the heat.
  3. Make four wells in the macaroni and crack one egg into each. Sprinkle the eggs with the salt. No additional cheddar is needed; the measured cup is already in the sauce.
  4. Bake at 400°F (200°C) until the egg whites and yolks are set; begin checking after about 5 minutes and continue as needed. Sprinkle with black pepper and green onions, drizzle with hot sauce, and serve. The skillet handle will be hot.

Notes

Use a conventional dry boxed macaroni-and-cheese mix with a powder packet; package sizes and pasta cooking times vary. The source’s extra “remaining cheese” instruction conflicts with its one-cup ingredient list, so this version stirs in that single cup without adding more. Makes four portions with one egg each. Timing is approximate.

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Adapted from Nicole McLaughlin’s skillet breakfast mac and cheese at Allrecipes.

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A couple of useful answers.

Can I use a liquid cheese pouch?

Use a conventional dry macaroni-and-cheese mix with a powdered cheese packet. That is the type specified in this recipe.

When does the cheddar go in?

Stir the full measured cup into the cooked pasta before making the wells for the eggs. No extra cheddar is needed on top.

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Breakfast Nachos

Breakfast & brunch · A little crunch

Breakfast Nachos

Steak, scrambled eggs, black beans, and melted cheese meet a tray of tortilla chips. Fresh avocado, tomatoes, and a bright cilantro-parsley chimichurri finish the hot layers.

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Prep
20 minutes
Cook
20 minutes
Total
40 minutes
Serves
6 people

Bring breakfast to the table

A tray worth gathering around.

These nachos bring the familiar steak-and-eggs combination to a crisp tortilla-chip base. Black beans add another hearty layer, while cheese ties the tray together. The chimichurri brings herbs, vinegar, garlic, and a little heat to balance the rich toppings.

The order matters: cook the steak and eggs first, layer the warm ingredients with the chips and cheese, then broil briefly. Save the tomatoes, avocado, jalapeños, sour cream, and chimichurri for the finish.

Before you start

The ingredients that make the layers.

Steak & eggs

Flat iron steak and scrambled eggs form the hot topping. Pat the steak dry before seasoning, and let it rest before slicing across the grain.

Chips, beans & cheese

Tortilla chips hold the layers of drained black beans and shredded Mexican cheese blend. Divide the chips, steak, beans, eggs, and cheese between two layers.

The fresh finish

Make the cilantro-parsley chimichurri first. Keep the avocado, tomatoes, drained pickled jalapeños, and sour cream separate until the nachos come out of the oven.

The recipe card below has the full quantities and serving adjustments.

The cooking plan

Four parts. One loaded tray.

  1. Prep the cold ingredients.

    Chop the herbs and vegetables, make the chimichurri, and drain and rinse the beans. Keep the sour cream chilled.

  2. Sear, rest, and slice.

    Cook the seasoned steak in a heavy skillet. Rest it on a clean board, then slice it across the grain into bite-size pieces.

  3. Scramble the eggs.

    Use the skillet over medium heat, wiping out scorched residue first. Cook the eggs until set, following the temperature guidance in the recipe.

  4. Layer, broil, and finish.

    Build two layers on a broiler-safe rimmed sheet. Watch as the cheese melts, then add the fresh toppings and chimichurri. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Breakfast Nachos

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Steak-and-egg nachos with black beans, melted cheese, fresh toppings, and cilantro-parsley chimichurri.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Course: Breakfast, Brunch
Ingredients Equipment Instructions Notes

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Ingredients
  

Chimichurri
  • ¾ Cup Cilantro leaves and tender stems packed fresh
  •  
    ½ Cup Flat-leaf parsley leaves and tender stems packed fresh
  • 1 Clove Garlic coarsely chopped
  • 1½ Tbsp. Red Wine Vinegar
  • ¼ Tsp. Crushed Red Pepper
  • ¼ Tsp. Kosher Salt
  • ¼ Cup Extra Virgin Olive Oil
Nachos
  •  
    1 8 oz. Flat Iron Steak patted dry
  • ¾ Tsp. Kosher Salt divided
  • ½ Tsp. Ground Black Pepper divided
  • ½ Tsp. Ground Cumin optional
  • 2 Tbsp. Olive Oil
  • 8 Large Eggs
  •  
    1 11 oz. pkg. Tortilla Chips
  • 2 8 oz. pkgs. Mexican cheese blend shredded
  • 1 15 oz. can Black Beans drained and rinsed
  •  
    1 Cup Plum tomatoes chopped
  • 1 Large Avocado chopped
  •  
    ½ Cup Pickled Jalapeno slices drained
  • ½ Cup Sour Cream or as needed

Equipment

1 Small food processor
1 Heavy skillet
1 Food thermometer
1 Broiler-safe rimmed baking sheet
1 Mixing bowl

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Prepare the herbs and toppings, drain and rinse the beans, and grate the cheese if needed. Keep the sour cream chilled until serving.
  2. Pulse the cilantro, parsley, garlic, vinegar, crushed red pepper, and ¼ teaspoon salt from the chimichurri group in a small food processor until finely chopped. Add the ¼ cup extra-virgin olive oil and pulse to combine. Set aside.
  3. Season the steak with ½ teaspoon of the nacho salt, ¼ teaspoon black pepper, and the optional cumin. Heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, then sear the steak on both sides. Reduce heat as needed and cook until the thickest part reaches 145°F (63°C). Transfer to a clean board and rest 10 minutes before slicing. Time depends on thickness.
  4. Whisk the eggs with the remaining ¼ teaspoon each nacho salt and black pepper. Reduce the skillet to medium heat; wipe out any scorched residue. Add the remaining 1 tablespoon olive oil and scramble the eggs until set with no liquid egg remaining, reaching 160°F (71°C). Transfer to a bowl and keep warm.
  5. Preheat the broiler. Position a rack about 12 inches below the heat, following your oven’s broiling directions. Line a broiler-safe rimmed baking sheet with foil.
  6. Thinly slice the rested steak across the grain, then cut into bite-size pieces. Layer half the chips, steak, drained beans, eggs, and cheese on the sheet; repeat with the remaining halves.
  7. Broil just until the cheese melts and bubbles, about 2 minutes, watching continuously. Top with tomatoes, avocado, and drained jalapeños. Drizzle with chimichurri and serve immediately with sour cream.

Notes

The chimichurri has its own ¼ teaspoon salt and ¼ cup oil. For the nachos, divide ¾ teaspoon salt and ½ teaspoon pepper between steak and eggs; divide 2 tablespoons oil equally for cooking them. The 40-minute total is an estimate with preparation overlapping the steak’s rest.

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Let us know how it was!

Cooking temperatures follow FoodSafety.gov guidance.

A couple of useful answers.

When do I add the chimichurri?

After broiling, along with the tomatoes, avocado, and drained jalapeños. This keeps the fresh toppings out of the direct heat. Serve the sour cream with the finished nachos.

Can I use the same skillet for the steak and eggs?

Yes. The recipe cooks the steak first, then lowers the heat for the eggs. Wipe out any scorched residue before adding the remaining oil and the eggs.

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Goat Cheese Omelet

Breakfast & brunch · The Broken Scale

Goat Cheese Omelet

A buttery three-egg omelet with tangy goat cheese and fresh chives, made in a small skillet for one generous breakfast.

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Prep
5 minutes
Cook
5 minutes
Total
10 minutes
Serves
1 omelet

Bring breakfast to the table

A small skillet. A generous breakfast.

Three eggs, butter, goat cheese, and fresh chives come together in an 8-inch nonstick skillet. Gentle heat helps the eggs set before the omelet is filled, folded into thirds, and slid onto a plate.

Before you start

The ingredients that make it work.

Whisk the eggs evenly

Whisk the eggs, water, salt, and pepper until the whites and yolks are completely combined and the mixture is light and frothy.

Keep the heat gentle

Stir briefly as small curds form, then lift the edges and tilt the skillet so uncooked egg flows underneath. Lower the heat if the bottom starts to brown.

Divide the chives

Use two teaspoons with the goat cheese in the filling. Keep the remaining teaspoon to sprinkle over the finished omelet.

The full recipe below has the quantities and serving adjustments.

The cooking plan

How it comes together.

  1. Whisk the eggs.

    Combine the eggs, water, salt, and pepper and whisk until blended and frothy.

  2. Cook a gentle layer.

    Melt the butter in an 8-inch nonstick skillet. Add the eggs, stir gently at first, then spread them into an even layer and let the uncooked egg flow underneath.

  3. Fill and fold.

    When no runny liquid remains, add the goat cheese and filling portion of the chives down the center. Fold one side over, then the other, to make thirds.

  4. Finish and serve.

    Keep over low heat briefly if needed to finish setting the center, following the full recipe’s temperature guidance. Slide onto a plate, add the remaining chives, and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Goat Cheese Omelet

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A three-egg omelet filled with crumbled goat cheese and fresh chives, cooked gently in butter.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 omelet
Course: Breakfast
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Large Eggs
  • 1 Tsp. Water
  •  
    Salt and Pepper to taste
  • 1 Tbsp. Butter
  • 1 Tbsp. Chives fresh, minced
  •  
    2 Oz. Plain Goat Cheese crumbled

Equipment

1 8-inch nonstick skillet
1 Mixing bowl and whisk
1 Flexible spatula

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. In a bowl, whisk together eggs, water, salt, and pepper until yolks and whites are completely combined and eggs are light and frothy, about 30 seconds.
  2. Melt the butter in an 8-inch nonstick skillet over medium heat. Add the eggs and stir gently for 20–30 seconds as small curds form. Spread into an even layer. Lift the edges and tilt the pan so uncooked egg flows underneath. Reduce the heat to medium-low if the bottom starts to brown. Cook until the egg is set with no runny liquid remaining.
  3. Scatter the goat cheese and 2 teaspoons of the chives down the center. Fold one side over the filling, then fold the other side over to make thirds. Keep over low heat briefly if needed to finish setting the eggs; the center should reach 160°F (71°C). Slide onto a plate and sprinkle with the remaining 1 teaspoon chives. Serve promptly.

Notes

Makes one generous three-egg omelet. For additional omelets, cook one at a time. Timing is approximate; use gentle heat to avoid a tough or overly browned exterior.

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Egg cooking guidance follows FoodSafety.gov.

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A couple of useful answers.

How many omelets does this make?

The recipe makes one generous three-egg omelet. For additional omelets, cook one at a time.

When do I add the chives?

Add two teaspoons with the goat cheese before folding. Sprinkle the remaining teaspoon over the finished omelet.

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Garbage Plate Sauce

Sauces, Gravies & Dressings

Garbage Plate Sauce

A finely crumbled beef topping with a little heat and warm spices, ready to spoon over your choice of fries, hot dogs, or burgers.
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Prep
5 minutes
Cook
40 minutes
Total
45 minutes
Serves
4 topping portions

Bring it to the table

About this recipe.

A finely crumbled beef sauce with vinegar, cayenne, and warm spices for spooning over fries, hot dogs, or a homemade garbage plate.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Lb. Ground Beef
  • 1¼ Cups Water (plus more as needed)
  • 1 Tbsp. White Vinegar
  • ½ Tsp. Paprika
  • ½ Tsp. Black Pepper
  • ¼ Tsp. Chili Powder
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Salt
  • ¼ Tsp. Allspice (ground)
  • ¼ tsp Ground Cloves
  • ¼ Tsp. Ground Cumin
  • ¼ Tsp. Ground Thyme
  • ¼ Tsp. Ground Cinnamon

The cooking plan

How to make Garbage Plate Sauce.

  1. Cook the ground beef in a skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 5–7 minutes. Check that the beef reaches 160°F (71°C), then drain the excess fat.

  2. For a fine texture, chop the cooked beef on a clean cutting board, then return it to the skillet. Alternatively, use a food processor according to its instructions for warm food. Do not seal steaming-hot food in a blender.

  3. Add the measured water, vinegar, and all the spices and salt. Bring to a gentle simmer, then cook for at least 30 minutes, stirring occasionally. Add small splashes of water as needed to keep the sauce moist and spoonable. Serve hot as a topping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garbage Plate Sauce

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A finely crumbled beef sauce with vinegar, cayenne, and warm spices for spooning over fries, hot dogs, or a homemade garbage plate.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 topping portions
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • ½ Lb. Ground Beef
  • 1¼ Cups Water plus more as needed
  •  
    1 Tbsp. White Vinegar
  • ½ Tsp. Paprika
  • ½ Tsp. Black Pepper
  • ¼ Tsp. Chili Powder
  • ¼ Tsp. Cayenne Pepper
  • ¼ Tsp. Salt
  •  
    ¼ Tsp. Allspice ground
  • ¼ tsp Ground Cloves
  • ¼ Tsp. Ground Cumin
  •  
    ¼ Tsp. Ground Thyme
  • ¼ Tsp. Ground Cinnamon

Equipment

1 Skillet
1 Spatula
1 Food thermometer
1 Knife and cutting board

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the ground beef in a skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 5–7 minutes. Check that the beef reaches 160°F (71°C), then drain the excess fat.
  2. For a fine texture, chop the cooked beef on a clean cutting board, then return it to the skillet. Alternatively, use a food processor according to its instructions for warm food. Do not seal steaming-hot food in a blender.
  3. Add the measured water, vinegar, and all the spices and salt. Bring to a gentle simmer, then cook for at least 30 minutes, stirring occasionally. Add small splashes of water as needed to keep the sauce moist and spoonable. Serve hot as a topping.

Notes

This is the meat sauce only; fries, macaroni salad, burgers, or hot dogs are separate accompaniments. The beef should be finely crumbled rather than puréed. Timing is approximate.

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