MAKING MEALS OUTTA EGGS BRAH

Pappardelle with Chanterelles in a Light Chardonnay Cream Sauce

Recipe Type: Main

Prep time:  30 mins

Cook time:  40 mins

Total time:  1 hour 10 mins

Serves: 6

 

Ingredients

• 500 grams (a little less than 1 lb) egg pappardelle pasta
• 300 grams guanciale, sliced thinly
• 250 grams fresh chanterelle mushrooms
• 30 grams (1/4 cup) unsalted butter, European-style preferably
• 3 cloves garlic, finely minced
• 240 ml (1 cup) Chardonnay wine
• 240 ml (1 cup) vegetable or mushroom broth
• 120 ml (1/2 cup) heavy cream
• 3 tablespoons flat-leaf parsley, finely minced
• quail eggs for garnish
• salt and pepper

Instructions

1. In a large pot, bring water to a boil over high heat and salt generously. Cook pasta to al dente, according to package instructions.
2. In a large pan, cook guanciale over medium heat, until bacon turns opaque but not burnt. Set aside to drain over paper towels. Dispose of bacon grease and wipe clean the pan.
3. In the pot you used for cooking pasta, melt the butter over medium-low heat. Sautée garlic until golden, about 1 to 2 minutes. Increase the heat to medium, add the chanterelle mushrooms and sautée until juicy (if it is dry, then you may have overcooked them), about 2 to 3 minutes. Season with salt to taste. Add half the Chardonnay wine (1/2 cup), and cook for another 1 to 2 minutes or until the wine reduces. When mushrooms are done, turn heat off but leave mushrooms in the pot, but away from heat.
4. Back to the other pan (the one used to cook bacon), heat the remaining half of the wine (1/2 cup) over mdium heat until it reaches a boil and is reduced to half, then add the vegetable broth first, followed by the cream. Stir thoroughly. If you want a thicker sauce, add more cream. If you want a thinner sauce, add more broth.
5. Bring the cooked pasta back in the pot with mushrooms and stir thoroughly. Pour the cream mixture into the pasta and stir until combined.
6. Add the cooked guanciale and mix well. Season to taste. Sprinkle with chopped parsley.
7. Over medium heat, pan fry some quail eggs in an oiled skillet until the edges start to curl and turn golden but the yolks still runny.
8. Remove from pan with a spatula and lay on top of pasta. Serve immediately.

Wordpress Recipe Plugin by EasyRecipe

Eggs Benedict Burger

Crispy bacon, a poached egg, and hollandaise sauce top this dinner-meets-breakfast burger.

Ingredients

• For the hollandaise sauce:
• 3 large egg yolks
• 1 Tbsp water
• 1 stick unsalted butter, cut into 8 pieces
• Juice from 1/2 a lemon
• Salt
• Pepper
• For the burgers
• 1 lb lean ground beef
• Salt
• Pepper
• Worcestershire
• 3 eggs, fried or poached
• 3 slices of bacon, cooked to a crisp
• English muffins or burger buns

Instructions

1. Heat grill to medium-high heat.
2. In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
3. Remove from heat, and stir in lemon juice.
4. Whisk in 1-2 pieces of butter at a time until melted.
5. Season with salt and pepper. Keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
6. Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
7. Divide ground beef into 3 equal portions and form into a patty.
8. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
9. Assemble on buns and top with crispy bacon, an egg, and a spoonful of hollandaise sauce.

Notes

Yields: 3 servings

Hollandaise sauce adapted from Gourmet

Estimated time: 30 minutes

Broiled Asparagus, a Poached Egg, and Charred Spring Onion and Garlic over Grits

• 1 cup coarse grits (polenta)
• 1 bundle (about a pound) asparagus
• 3 spring onions
• 2 stalks spring garlic
• Lemon juice, lemon zest
• 2 eggs
• olive oil / butter
• salt

Combine 1 cup grits with 5 cups cold water in a heavy, deep pot. Bring to a boil, toss in a bit of salt and reduce to simmer for 45 minutes, stirring very frequently and adding water and oil/butter to your liking. Meanwhile, prep asparagus on baking sheet. Coat with olive oil, salt, pepper and zest of 1 lemon. Broil on the top rack for no more than 5 minutes. Remove asparagus from pan and set aside. Slice the white and light green portion of both garlic and onions and toss in leftover olive oil from the asparagus on the baking sheet. Squeeze the juice of the fully zested lemon over the garlic and onions. Add a bit more oil if you feel necessary. Return to the broiler, and check every 2 minutes to make sure they don’t burn. Pull them out when they have a nice brown char on the edges. Set aside.

Prepare the water for poaching the eggs in a deep pan. Once things come to a boil, it’s time to start prepping the serving bowls with the warm grits and asparagus. 1-ish cup of the grits, followed by half of the asparagus… bring bowls/plates over to the stove for easy transfer of the eggs.

I have recently adopted this bangin’ poaching technique, thanks to Bon Appetit: when the water has just come to a boil, create a vortex in the center by whisking a fork in a counter-clockwise direction. Once you’ve gotten up enough speed, set down the fork and quickly crack the egg into the middle of the whirlpool you’ve created. Now just watch. Seriously. Magic is happening. Cook for 4 minutes.

Place finished egg on top of the asparagus, and pile on a generous handful of charred onions/garlic.

Quick and Easy Spinach Egg Drop Soup

YIELD: 4 servings

 

PREP TIME: 5 minutes

 

COOK TIME: 5 minutes

 

TOTAL TIME: 10 minutes

INGREDIENTS:

* 5 cups chicken broth
* 3 cups packed baby spinach leaves
* 3/4 teaspoon Asian sesame oil
* 3/4 teaspoon Vietnamese fish sauce
* 3 well beaten eggs
* salt
* 1/4 cup thinly sliced green onion

DIRECTIONS:

Bring the chicken to a boil in a medium saucepan over medium-high heat. Stir in the spinach leaves, sesame oil, and fish sauce and cook until the spinach begins to wilt.

Stir the mixture until the broth is quickly swirling around the saucepan. Slowly and carefully pour in the eggs, continuing to stir the broth with your other hand. The eggs should cook upon contact with the broth and create ribbons. Taste and add salt, if necessary.

Ladle into individual bowls and top with green onion.

Adapted from Quick and Easy Chinese

Bacon, Egg and Leek Risotto

I mentioned that the recipe was inspired by an article but I’d prefer not link to it because, while I’m sure the restaurant that serves it does so splendidly, the recipe as written was a mess of bad cooking times and impossible ingredient levels. Essentially, I’d rather talk about it only behind it’s back. I rewrote it and tweaked the ingredients a little too. The idea was wonderful; this execution should work for everyone.

Yield: Six small or four large servings

6 cups low-sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth (read why here)
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving

Place stock or broth in a small-medium saucepan over very low heat on a back burner. You want to have it heated until steamy when you add it in a bit, but not so much that it simmers and loses volume.

Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add bacon or pancetta and cook until it renders its fat, and is tender and just barely crisp. Remove with a slotted spoon to a bowl and set aside, leaving whatever dripping you can in the pan. Add a tablespoon of oil to the bacon fat if needed, then add the leeks. Cook leeks on medium-low for 10 to 12 minutes, until softened and mostly tender. Transfer to bowl with bacon and set aside, leaving stove on.

Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls.

Then, quickly, in a small skillet, heat a pat of butter over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Transfer to your first bowl of risotto and repeat with remaining eggs. Garnish each with an extra bit of grated parmesan and eat immediately.

Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free)

For eggs and hash brown lovers, this is a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata a cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch.

YIELD: one 10 1/4-inch fritatta

 

PREP TIME: 5 minutes

COOK TIME: about 50 minutes

 

TOTAL TIME: about 55 minutes

INGREDIENTS:

4 cups refrigerated hash browns, divided (or coarsely grated potatoes; I used about three-quarters of a 1 pound 4 ounce package of Simply Potatoes Shredded Hash Browns)

one 10.5-ounce can cream of potato soup (cream of mushroom, chicken, or other cream-style soup may be substituted)

1 to 2 cups shredded cheese, optional

1 cup vegetables or pre-cooked beans, optional (diced onions, garlic, mushrooms, grated carrots, zucchini, corn, beans)

3 large eggs, lightly beaten

2 tablespoons olive or vegetable oil

1 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)

salt and pepper, optional and to taste (noting that the soup is already quite salty)

DIRECTIONS:

1. Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).
2. Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.
3. Add the soup over the top of the potatoes and spread it evenly using a spatula. Optionally, sprinkle with cheese and/or vegetables or beans.
4. Pour eggs evenly over the top.
5. Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.
6. Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.
7. Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it may become over-done. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover fritatta may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.
   Fritatta is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.

Rösti with Fried Eggs

SERVINGS: 4

• Ingredients & Preparation
• Your Comments & Suggestions (0)

• 65

Tell us how
you made it

Comment

INGREDIENTS

• 3 russet potatoes (about 1 1/2 pounds)
• Kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, divided
• Freshly ground black pepper
• 4 ounces raclette or Gruyère cheese, sliced
• 4 large eggs
• Chopped flat-leaf parsley

NUTRITIONAL INFORMATION

4 servings, 1 serving contains:

• Calories (kcal) 470
• Fat (g) 30
• Saturated Fat (g) 17
• Cholesterol (mg) 290
• Carbohydrates (g) 32
• Dietary Fiber (g) 2
• Total Sugars (g) 1
• Protein (g) 18
• Sodium (mg) 290

PREPARATION

View Step-by-Step Directions

• Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2-inch into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
• Preheat oven to 300°. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12-inch ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
• Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
• Top rösti with cheese and bake until cheese melts, 5-8 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
• Cut rösti into quarters, top with eggs, and garnish with parsley.

KEYWORDS

Egg Recipes, Gruyere Recipes, Lunch, Parsley Recipes, Potato Recipes, Swiss Food, Winter Food

RECIPE BY Fluhalp in Zermatt Switzerland

Kefta, Tomato And Egg Tagine Recipe

Servings:

4

Ingredients

Kefta

1 pound minced beef or lamb

1 small red onion, finely grated

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1 tablespoon fresh cilantro, finely chopped

sea salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 eggs

Tomato Sauce

1 large onion, chopped

3 cloves garlic, finely chopped

1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling

2 pounds tomatoes, peeled, deseeded, and chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

sea salt

freshly ground black pepper

cold water

Directions: 

1. For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl.
2. Season generously with salt and pepper, then mix well and shape into 1-inch balls.
3. Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.
4. To make the tomato sauce, add the onion, garlic and parsley to the frying pan over  medium heat and saute for 5 minutes until softened.
5. Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.
6. Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.
7. Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.
8. Serve immediately with some parsley sprinkled over the top.

Level of Difficulty: 

Moderate

Prep Time: 

30 minutes

Cooking Time: 

1 hour

sweet potato & brussels skillet

Serving Size: 2

Ingredients

• about 8 brussels sprouts, thinly sliced
• olive oil
• butter or olive oil
• 1/2 a medium sweet potato, diced small
• balsamic vinegar
• 1 cup chopped mushrooms, optional
• 1 clove garlic, minced
• 2-3 chopped scallions, white and green parts
• 2-4 eggs (depends on how many you want per person)
• pinch of red pepper flakes, optional
• salt & pepper
• optional on the side: toast, dollop of greek yogurt with lemon

Instructions

1. Preheat oven to 400 degrees.
2. Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter. Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it's ok if a few of the loose pieces char a little). Remove them from the pan and just set them aside on a plate.
3. Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes). Stir them and splash with balsamic vinegar. Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they're burning turn the heat down). Add approx. 1/4 cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
4. Remove from oven, toss the brussels sprouts on top. Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
5. In a separate pan, cook your sunny side up eggs.
6. Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.