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Egg Heads

Egg Heads

eggheads7 Eggs

¼ C. Mayonnaise

Salt and Pepper

4 slices Bread (toasted will hold up better)

 

For face decorations:

 

Bell Pepper

Grated Carrot

Olives

Salami

Gherkins

Chives

Basil

Peas

Celery

 

Place eggs in saucepan; cover with cold water.  Bring to a boil, remove from heat, cover saucepan with lid, and rest for 5-6 minutes.  Remove eggs with slotted spoon to bowl and place under cold running water until eggs have cooled.  Peel off shells.  Slice 2 eggs with egg slicer or knife and set aside 8 slices for the eyes.  Place remaining pieces in bowl with 5 remaining eggs.  Mash with a fork and add mayonnaise.  Season with salt and pepper.  Cover all 4 slices with egg salad; decorate with vegetables to make faces.

From Lunch Boxes and Snacks

Deviled Egg Spread

Deviled Egg Spread

1 d9500f8a7c381c79e33f4e47896421f9dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Baked Eggs with Fresh Chives

Baked Eggs with Fresh Chives

My Paris Market Cookbook_141For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette

Eggs Sonoma

Eggs Sonoma

Eggs Sonoma

 

1/3 C. seeded, chopped tomato

1 oz. can chopped green chili peppers, drained

2 T. finely chopped celery

1 T. finely chopped onion

1 tsp. white wine vinegar

1/2 tsp. sugar

1/8 tsp. dried rosemary, crushed

6 eggs

1/4 tsp. salt

Dash pepper

1 T. margarine or butter

4 6 – 7 inches corn or flour tortillas

 

In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

4 slices thick cut bacon

4 eggs

2 tsp. milk

1 tsp. butter, plus more for buttering the bread

4 slices whole grain or whole wheat bread

2 slices cheddar cheese

 

In a large skillet, cook the bacon until crisp. Drain on paper towels. In a bowl, whisk the eggs together with the milk. Salt and pepper to taste. Melt the 1 tsp. of butter in a skillet over medium heat and add the eggs. Scrambled to your desired doneness. Heat a waffle iron to high heat. Butter the outsides of the bread. Place one slice of bread, buttered side down, on the waffle iron. Add half of the eggs, 2 slices of bacon and a slice of cheese. Place another piece of bread on top, buttered side out. Repeat with the second sandwich. Close the waffle maker and cook until the bread is toasted and the cheese is melted.

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

4 slices rustic bread, toasted

1 clove garlic, peeled

1 T. extra-virgin olive oil, plus more for brushing

4 large eggs

Coarse salt and freshly ground pepper

4 small tomatoes, such as cocktail or Campari, halved

 

Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

WIW: Ramen

WIW: Ramen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.  Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

Fried Pigs Ears with Kale

Fried Pigs Ears with Kale

Note: Adapted from the Purple Pig in Chicago. Pig ears can be found at Chinese and select Asian markets, and can be ordered from most butchers and meat departments.

Fried Pigs Ears with Kale

1 pound pig ears (about 2 ears)
4 gallons water, divided
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 cup milk
1 cup instant flour, such as Wondra
Frying oil
Salt
1 bunch kale (about 10 ounces), tom into 2-inch pieces
6 to 8 pickled cherry peppers, julienned
6 to 8 fried eggs
1 to 2 tablespoons oil
Pepper

In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours. Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears mid-way to make sure both sides are dry. Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees. While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place. In a shallow flying pan, fly7 the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes. Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody MaryDilled Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt

Salt-and-Spice Bloody Mary

2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish

Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.

Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.

Onion Pie

Onion Pie

Onion Pie

 

6 to 8 medium onions, thinly sliced

2 T. canola oil

6 large eggs

1 C. soft bread crumbs

1/2 C. grated Parmesan cheese

1/2 C. minced fresh parsley

 

In a large skillet, sauté onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

 

1/4 cup plus 2 T. cream cheese, at room temperature

1/4 cup plus 2 T. warm water

2 T. canola oil

1/2 tsp. ground turmeric

1/2 tsp. salt

 

2 slices smoked ham

1/4 cup mashed avocado

1 T. Lime Citronette dressing

1 avocado, halved, pitted. thinly sliced, and shaped into a rose

2 large eggs, poached

1/2 tsp. sweet smoked paprika

 

MAKE THE HOLLANDAISE: In a small bowl, mix together the cream cheese, warm water, canola oil, turmeric, and salt until combined; transfer to a squeeze bottle and keep warm in a heatproof bowl of water set over a saucepan of simmering water.

 

MAKE THE BREAKFAST BOWL: Place the ham on a microwave-safe plate and microwave on high until crispy, about 2 minutes; break into small pieces. Mix the mashed avocado and the dressing and divide between two small bowls. Top each with an avocado rose and a poached egg. Place the crispy ham alongside each rose, drizzle with hollandaise sauce, and sprinkle with the paprika.

 

 

lime citronette

 

It’s true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it’s optional if you don’t have it on hand).

 

1/4 cup fresh lime juice (from about 10 limes)

1 T. salt

1/8 tsp. xanthan gum (optional)

1 cup olive oil

 

In a blender, combine the lime juice, salt, xanthan gum (if using), and W cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

 

3 T. extra virgin olive oil

200g baby spinach

Sea salt

A squeeze of lemon juice

2 large eggs

1 heaped tsp. finely sliced medium-hot red chilli

1 heaped tsp. finely grated fresh ginger

20g pine nuts

2 warm flatbreads, to serve

 

Heat a couple of tsp. of oil in a large nonstick frying pan over a medium heat and stir-fry the spinach until it wilts, adding it half at a time, and lightly seasoning with salt at the end. Spread this over the base of two warm dinner plates and squeeze over a little lemon. Heat another T. of oil in the pan, break in the eggs and fry for about 3 minutes until the edges are lacy and crisp, separating the whites if they touch and basting the yolk with the oil until it turns opaque (I confess to wearing rubber gloves for this to avoid any spitting fat). Slip these out of the pan on top of the spinach using a spatula, leaving the oil behind. Turn down the heat a little, stir the chilli and ginger into the oil and briefly fry before adding the pine nuts, then stir-fry until they are golden and the ginger crisp. Spoon this mixture over the egg and spinach. Serve accompanied by the flatbreads.

Jean-Georges’ Ginger Fried Rice

Jean-Georges’ Ginger Fried Rice

Jean-Georges’ Ginger Fried Rice

 

½ C. peanut oil

2 T. minced garlic

2 T. minced ginger

Salt

2 C. thinly sliced leeks, white and light green parts only, rinsed and dried

4 C. day-old cooked rice, preferably jasmine, at room temperature

4 large eggs

2 tsp. sesame oil

4 tsp. soy sauce

 

In a large skillet, heat 1/4 C. oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Reduce heat under skillet to medium-low and add 2 T. oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 tsp. sesame oil and 1 tsp. soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Spaghetti Pangrattato with Crispy Eggs

Spaghetti Pangrattato with Crispy Eggs

Pantry-Friendly Spaghetti Pangrattato with Crispy Eggs

 

Crumbs

2 T. olive oil

1 large or 2 small garlic cloves, minced

1/2 C. fresh or stale coarse plain breadcrumbs (panko worked great here)

Salt and red pepper flakes, to taste

1 tsp. fresh rosemary, minced

Few fine gratings fresh lemon zest

 

Crispy Egg

1 glug of olive oil per egg

3 eggs

Salt and pepper

 

Pasta and Assembly

8 ounces dried spaghetti

1 T. olive oil

2 tsp. small capers, drained (rinsed if salted), chopped

Handful flat-leaf parsley, chopped

1/3 C. grated Pecorino Romano cheese (optional)

 

Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside. Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 C. pasta cooking water before draining pasta. Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain. Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 T. olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately.

Breakfast Tostadas

Breakfast Tostadas

Breakfast Tostadas

 

4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

 

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

 

for 24 sandwiches

 

6 cups pancake mix

6 eggs

3 cups milk

 

3 lb breakfast sausage

 

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

 

Preheat oven to 425˚F (220˚C). In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix. Divide batter evenly onto two parchment paper-lined 17×11 inch baking sheets. Spread evenly and bake for 15 minutes. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. Line another 18×13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month. Enjoy!

 

Variation for fillings

 

Canadian Bacon, Spinach, Hollandaise

 

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

 

Chicken Sausage & Cheese

 

6 small chicken sausage breakfast patties

3 slices american cheese, halved

 

Bacon

 

6 bacon, cooked