Kristen's Recipes

Baked Eggs with Lemon, Cream and Poppyseeds

This simple dish deserves the best, freshest eggs you can find. serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.

 

6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided

1 medium shallot, finely minced, divided

2 tablespoons finely grated lemon zest, divided

1 ounce Parmesan cheese, finely grated (about ½ cup), divided

¾ cup heavy cream, divided

Kosher salt

8 eggs, at room temperature

2 teaspoons poppy seeds, divided

4 teaspoons finely chopped fresh chives, divided

 

Preheat the oven to 350 degrees F. Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier). Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt. Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.

Vegetable Frittata

 

2 red bell peppers

Olive oil

3 scallions, chopped

2 garlic cloves, crushed

7 ounces canned chickpeas, drained and rinsed

1 tsp. smoked paprika

31/2 ounces baby spinach

4 eggs, beaten

Salt and black pepper

 

Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and sauté the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Sauté for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.

 

Yield: 2 servings

Calories: 320

Poached Eggs with Tomato Hash on Toasted Egg Bread

 

1 egg

2 egg whites

¼ cup skim milk

6 1-inch slices egg bread

1 teaspoon butter

Hash

 

4 ounces turkey breakfast sausage

2 tablespoons minced shallots

2 cups seeded and chopped fresh tomatoes

2 tablespoons finely chopped sun-dried tomatoes (packed in oil and drained)

1/2 teaspoon rubbed sage

salt and freshly ground black pepper

¼ cup vinegar

6 eggs

3 tablespoons freshly grated Parmesan cheese

 

Whisk together the egg, egg whites, and milk. Dip slices of bread in egg mixture and set aside. Melt butter in a large nonstick skillet and pan-toast the bread slices until they are golden brown on both sides. Arrange on a foil-covered baking sheet and set aside. Make the hash filling by cooking the sausage in the same skillet, breaking it up as finely as possible while it lightly browns. Remove from the pan onto paper towels and wipe out the pan. Add shallots and fresh tomatoes to the pan and cook for a few minutes. Next, add sun-dried tomatoes and cook a few minutes longer. Finally, add sausage and seasonings and cook briefly. This can be done ahead and stored, covered, in the refrigerator. Preheat broiler. Prepare a large saucepan for cooking eggs by adding the vinegar to 4 inches of water; bring to a simmer. Crack each egg into a small dish and slip it into the simmering water. Poach for 2 to 4 minutes to desired doneness; remove with a slotted spoon and place on a paper towel to drain. Spoon about 3 tablespoons tomato-sausage filling onto each piece of toast, leaving a small depression for the egg Slip the egg into the hot filling.  Sprinkle the Parmesan over the tops of the eggs. Broil 6 inches from heating element for 30 seconds and serve immediately.

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

1 everything bagel, or other bagel of choice

1 T. unsalted butter, plus more for buttering bagel

2 large eggs

1 thin slice cheese, such as American or cheddar

2 to 3 slices cooked bacon

Hot sauce and/or ketchup, for serving

 

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted). Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Canal House’s Pimenton Fried Eggs

4 tablespoons olive oil

½ teaspoon pimenton (smoked paprika)

4 eggs

Salt

Good crusty bread, to serve

 

Heat olive oil in a heavy medium skillet over medium-high heat until quite warm. Add pimenton and tip the skillet to swirl it around so it dissolves into the oil. Crack eggs into the skillet and reduce the heat if it gets a little too hot. Fry the eggs, basting them with the olive oil with a spoon, until the whites are firm and the yolks remain soft. Season with salt. Serve the eggs with the oil spooned on top. Note: You can scale this recipe up or down, but even if you want to fry one egg, you’ll still want enough oil in the pan to spoon over the egg easily.  (You can use other herbs and spices instead of pimenton)

Bloody Mary Eggs

2 (28-ounce) cans whole tomatoes, drained well

2 T. extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced, plus celery leaves picked from the inner heart of the bunch for serving

1 garlic clove, finely chopped

Celery or kosher salt

¼ C. plus 2 T. (3 ounces) vodka

2 tsp. Worcestershire sauce

1 tsp. hot sauce (such as Tabasco)

Freshly ground black pepper

3 T. plus 1 tsp. prepared or freshly grated horseradish, divided

½ C. pimento-stuffed green olives, coarsely chopped

2 tsp. distilled white vinegar

8 large eggs

4 slices rustic country bread, toasted and drizzled with extra-virgin olive oil

Note: Any leftover sauce can be kept, covered and refrigerated, for up to 3 days. Spoon it over toast or crackers for a snack, or thin it out with a little water and use it as a base for simmering mussels or braising fish.

 

In a medium bowl, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in ¼ tsp. celery salt, then add the vodka. Cook until the liquid is evaporated by half, about 8 minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and 3 T. of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining 1 tsp. horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.  Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time, crack 4 eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the whites are set but the yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, carefully lift the poached eggs, one at a time, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining 4 eggs.  Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

Soft-Boiled Eggs with Buttery Herb Soldiers

4 large eggs

1 or more of the Flavored Butters (here)

4 slices rustic country bread, toasted, then cut crosswise into 1/2-inch-wide soldiers Kosher salt

Freshly ground black pepper

Special equipment: 4 egg cups

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the pot and begin timing immediately, boiling the eggs for 4 minutes.  Using slotted spoon, transfer to a colander and rinse under cold running water for 1 minute.  Place eggs upright into cups.   Using a paring knife, tap around then cut off the top 1/4-1/2 inch of each egg. Serve the flavored butters to spread on the soldiers for dipping, small spoons for digging out once you’ve finished the yolks, and salt and pepper for seasoning.    KITCHEN WISDOM: Egg Cups  If you don’t have egg cups, fill small serving bowls with uncooked rice to hold the eggs.