Currently viewing the tag: "eggs"
An elegant presentation of spinach that can be made a day ahead and reheated in the oven in a bain-marie just before they are needed. Serve it with rings of roasted Delicata squash and drizzle with a light simple syrup spiked with Meyer lemon juice.
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This salad takes a little planning and has a few steps to it, but with a little bit of strategics it is easy enough. And the work that goes into this is rewarded with lots of clean flavor and crunch. Although substantial on its own, if you need more protein, it will take easily to some chicken or bacon.
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This is a great way to get more vegetables into your life, and this dish is great for breakfast or for dinner. Cooking the eggs so the yolk is still runny provides a silky sauce for the earthy kale, and runny yolks contain lecithin, which helps counter the effects of cholesterol in the body. If you wish, you could add bits of prosciutto or mushrooms to the kale, or scatter the ramekins with some cheese a few minutes before they come out of the oven.
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This is a dish I eat for breakfast from left-overs, or as dinner if I am alone and want something simple and satisfying as a “comfort food”. The main parts are the winter squash, onions, and greens, but feel free to add mushrooms, tomatoes, beets, or apple. Eggs poached or fried either way, as long as the yolks is soft and can run into the ingredients as a sauce. I douse them with plenty of something spicy and vinegary.
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Light supper, vegetable centric breakfast, call it what you will. This is a flavorful dish that is good for you, and it is easy if you are using peppers that were grilled the day before. For the eggs, it is best if the yolks are runny, as they make a “sauce” for the vegetables when you poke the yolk and it runs out over everything.
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Tagged with: bell peppers • Corno di Toro peppers • eggs • fushimi peppers • Hungarian hot wax peppers • kale • oregano • peppers • tomatoes
Eggs in Hell, or Purgatory sometimes, are eggs poached in tomato sauce that can be mild of flaming hot. I think the name comes from the look-little islands of sunny yellow and white in a sea of lava-like tomato. The smell will be anything but brimstone-like as long as the eggs are fresh. This makes a great breakfast (some say the name is derived because it is thought to be a hangover curative) or light dinner. Use a spoon to scoop the eggs and sauce onto thick slices of grilled rustic bread. The “Spanish Style” comes from the use of pimenton and padrons.
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A favorite breakfast of mine is sautéed greens served on thick toast with poached or fried eggs on top. The yolk coating the greens and the crisp chewy toast makes for a great combination. There is a myriad variations on this theme, but the eggs and greens are the baseline. This is often made with leftover greens or potatoes. If you are not a fan of poached eggs, you could skip the potatoes, or simply cut the potatoes into small enough cubes that they will cook through while you fry them. Although it looks like a long recipe, it goes quickly.
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This dish can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect. If you do not have leeks, use onion. Garlic cloves can substitute for green garlic. The scamorza is a type of smoked mozzarella. If you do not have it, just use regular mozzarella and add Pimenton de la Vera, or smoked paprika from Spain.
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Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
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Tagged with: cheese • eggs • herbs • Italian parsley • lettuce • little gem lettuce • nuts • onions • oregano • parsley • quickles • salad • vinaigrette
This is based on something we used at India Joze long ago, and has its roots in South East Asian cuisine. It is quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing/stir-frying for flavor and to lubricate the pan.
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Here is my take on the bistro classic of frisee salad scattered with lardons (thick batons of crispy chewy bacon) and topped with a poached egg. There are not a lot of components to this dish, so use the freshest eggs and good quality thick cut or slab bacon. Note that this recipe serves two rather than the usual 4 due to the fact that unless there are two heads of frisee per box, or they are really large heads, that is how much the average frisee will serve.
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This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usually with corned beef. This version uses some cooked veg, some raw, and does not call for any meat, although there is an option for that. Also, this version calls for a smaller dice than most recipes, but this yields more crunchy surface while allowing the vegetables to cook all the way through without burning the surface. If you wish to use eggs, you can either cook them separately or add them to the mix and bake the lot until the eggs are done.
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This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect.
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Tagged with: arugula • chard • cheese • eggs • kale • mustard greens • onions • spinach • tomatoes • turnip greens
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