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Eggs

Dinner, Eggs, Lactose Free, Recipes, Salad

Salad Lyonnaise

December 9, 2015

Salad Lyonnaise I first met the salad of my dreams at Fringale  (a wonderful French bistro in San Francisco) many years ago. That dream salad is Salad Lyonnaise, a perfect combination of delicate bitter greens, salty, crispy bacon, tart dressing and a perfectly poached egg.  It’s a simple but stunning salad.

Frisee

Lardons  Our local Safeway now carries Hempler’s bacon; thick, meaty, and perfect for this recipe.  The toasted baguette’s purpose, besides being delicious on their own, is to ensure that every bit of runny egg yolk does not go to waste.

Salad Lyonnaise

Salad Lyonnaise
 
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Serves: 2
Ingredients
  • 3½ ounces washed frisee, dark green leaves discarded or use for a mixed green salad
  • 4 ounces extra thick bacon, cut into lardons
  • 4 - 6 baguette slices toasted, lightly drizzled with olive oil and a sprinkle of flaky sea salt (Maldon is a good choice)
  • 1 small shallot, finely chopped
  • 2 large eggs
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • salt & pepper
Preparation
  1. Place the washed frisee in a large salad bowl. Cover and chill while you fry the bacon.
  2. Cook bacon until evenly browned and crisp. Remove to a paper towel lined plate.
  3. Discard most of the fat, leaving a tablespoon in the pan. Sauté shallots for a few minutes until softened.
  4. Poach the eggs for 4 minutes. Drain and set aside.
  5. Whisk Dijon mustard, sherry vinegar and olive oil until combined. Season with a bit of salt and freshly ground pepper. Add shallots to the dressing.
  6. Add the bacon to the frisee and pour a few tablespoons of the dressing over the salad tossing so that all of the greens are well dressed. Add more dressing if needed. I usually have a bit leftover. Divide frisee into two bowls. Top with poached egg and toasted baguette. Shower with freshly ground black pepper before serving.

 

Breakfast, Dinner, Eggs, Recipes

Scrambled Eggs with Avocado & Feta

September 12, 2015

Scrambled Eggs with Avocado & FetaOur neighbor Judy has six chickens that provide her with plenty of fresh eggs.  Lucky for us, Judy shares with us and dropped off a dozen the other day.  Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe.  Well one thing led to another, and before you know it we had ourselves a wonderful meal.

Neighbor Judy's Eggs, Avocado & Feta, Sourdough BreadAll you need are a few eggs, an avocado, some feta cheese, and good bread.  There’s no way you can mess this up.

Favorite Feta CheeseMt. Vikos is my favorite feta.  It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried.  It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.

Scrambled Eggs with Avocado, Feta & Chili Flakes

Scrambled Eggs with Avocado & Feta

Scrambled Eggs with Avocado & Feta
 
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Breakfast, Lunch or Dinner!
Author:
Serves: 2
Ingredients
  • 5 large eggs
  • splash of milk or cream
  • 1 medium-sized avocado
  • 2 tablespoons crumbled feta
  • salt and pepper
  • lemon juice
  • 4 pieces good sourdough bread
Preparation
  1. In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
  2. Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
  3. Toast and butter the bread, keep warm.
  4. Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
  5. Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.

 

 

Breakfast, Eggs, Lactose Free, Recipes

Cream Cheese & Chive Scrambled Eggs

August 4, 2015

Cream Cheese & Chive Scrambled Eggs with Fried Potatoes, Bacon & ToastCream cheese adds richness to these scrambled eggs without altering the flavor of the  eggs.  Luckily for us, our neighbors Judy and John who have three chickens, deliver beautiful, fresh, eggs to our front door.

Neighbor Judy's Fresh EggsJudy writes the date on each egg so that you use them in the correct order.  Brilliant!

Neighbor Judy's Fresh Eggs

Lactose Free Cream CheeseThese days there are more and more lactose free products available, such as this delicious cream cheese.  Green Valley Organics also makes lactose free sour cream and yogurt.  All of their products are superb.

Chopped Chives

Soft Scrambled EggsKeep the heat low throughout the cooking time of your scrambled eggs.  Stir occasionally with a soft spatula.

Cream Cheese & Chives Scrambled EggsOnce the eggs have set a bit, fold in dollops of cream cheese and most of the chives to the eggs.  Keep stirring.

Cream Cheese & Chives Scrambled EggsThe eggs are almost ready to serve.  It’s your decision when to remove the eggs from the pan.  Some prefer very soft, runny, eggs, others like me prefer them to be just a bit more firm.  By the way, these scrambled eggs are delicious piled on buttered toast.

Cream Cheese & Chives Scrambled Eggs on Toast

Cream Cheese & Chive Scrambled Eggs
 
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Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 4 - 5 eggs (Mine varied in size so I used 5. If using large or extra-large eggs use 4)
  • 1 tablespoon Earth Balance Buttery Spread (or butter)
  • 2 tablespoons Green Valley Organics lactose free cream cheese (or regular cream cheese)
  • 1 tablespoon finely chopped chives
  • ¼ teaspoon salt
  • freshly ground black pepper
Preparation
  1. Place a medium-sized skillet over medium-low heat. Add 1 tablespoon Earth Balance Buttery Spread (or butter).
  2. Crack eggs into a medium bowl and whisk well. Add salt and a few grinds of pepper to the eggs. Pour eggs into skillet, stirring occasionally. Keep stirring until the eggs have set just a bit. Add dollops of cream cheese and most of the chives and fold into the eggs gently. Continue cooking until the eggs are as soft or firm as you like them. Transfer to a plate and sprinkle with reserved chives.

 

Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

Potato Salad with 7-Minute Eggs & Mustard VinaigretteThere must be a million different potato salads out there in recipe land.  This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Upland CressOur local Whole Foods market carries this delicious Upland Cress.  You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator.  Because it is sold with its roots still attached, it stays nice and fresh for up to a week.  The tender leaves are delicious in any type of salad.  I especially love tossing them into vinegar based potato salads just before I serve them.

Whole Grain MustardMy sister Mie gave us this crock of whole grain mustard from France.  Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives

Preparation

Place potatoes in a large pot and cover with water.  Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes.  Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat.  As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer).  Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl.  Whisking constantly, gradually add oil and whisk until emulsified.  Season with salt and pepper.

Halve potatoes and place in a large bowl.  Season with kosher salt and pepper.  Add parsley and a generous amount of dressing. Toss to coat potatoes well.  Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter.  Halve reserved eggs and tuck in between the potatoes.  Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette.  Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad.  You will have extra dressing.  I use it over salad greens or bean salads.

 

 

 

Appetizers, Bread, Eggs, Recipes, Sandwiches

Pickled Egg Salad Crostini with Prosciutto

June 1, 2015

pickled egg sandwich - 1 (2)Bon Appetit’s February 2015 issue shared a story about SHED, part market, part café, part events center in Healdsburg.  I love wine country and visited Healdsburg some years back, but unfortunately it was an overnighter and we had little time to explore the town and look for interesting places to dine.  Next time, however, I’ll be sure to visit SHED.  The article featured a brief story about this lovely place as well as several recipes.  As one who loves eggs, this one caught my attention immediately.  It’s delicious.

eggs for pickling - 1 (1)Hard boiled eggs are pickled for 12 hours then chopped up with herbs and mayonnaise added to it. Good country-style bread or ciabatta is toasted until golden brown then topped with the egg salad and a paper-thin slice of prosciutto (or Serrano ham).  It’s really perfect for lunch.  I’m planning to make it using small pieces of bread, and serve it at my next dinner party as an appetizer.

eggs pickling - 1

pickled egg sandwich - 1 (8)

Pickled Egg Salad Crostini with Prosciutto

Adapted from Bon Appetit February 2015 Issue

Serves 2

Ingredients

1/3 cup apple cider vinegar

1/3 cup distilled white vinegar

3/4 teaspoon sugar

1 teaspoon kosher salt, plus more

4 extra-large eggs

1/4 cup or more mayonnaise

1 heaping tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

4 1/4″- thick slices country-style bread or ciabatta

1 1/2 tablespoons olive oil

1 garlic clove

chervil or parsley leaves with tender stems (for serving)

4 slices prosciutto or Serrano ham

Preparation

Bring vinegars, sugar, 1 teaspoon salt, and 1/3 cup water to a simmer in a medium saucepan. Let cool.

Meanwhile, place eggs in a small saucepan and add water to cover by 2″.  Bring to a boil, immediately turn down heat to medium and let eggs simmer for 10 minutes (set your timer!). Transfer eggs to a bowl of ice water to cool.  Drain, peel, and return to a small bowl.  Add cooled pickling liquid; cover and chill at least 12 hours.  Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl.  Season with pepper.  I found the eggs to be perfectly seasoned from the pickling liquid so I didn’t add any additional salt.

Preheat oven (I used my toaster oven) to 425°. Place bread on a baking sheet and drizzle with olive oil.  Toast until golden brown, 6 – 8 minutes.  Rub with garlic.  Top each toast with pickled egg salad, some chervil or parsley, and a slice of prosciutto.

 

 

Breakfast, Eggs, Recipes, Vegetarian

Open -Face Omelets with Spicy Feta and Escarole

April 28, 2015

Open-Face Omelet with Spicy Feta & EscaroleI always return to my eternally favorite food: eggs. I rarely make omelets, however I now have a new favorite weekend breakfast.  This open-face omelet is so easy to prepare and very delicious.  I had never tried escarole before and initially thought I might not be able to find it for this recipe.  Mana Foods, my favorite market in Paia, has almost every type of vegetable and fruit you can imagine, but they didn’t have any. I tried Whole Foods as well, but our store on Maui is quite small with a limited selection.  I was quite surprised to find it at Safeway.  Recently Safeway in Kihei upgraded their produce section and it’s a considerable improvement from what they offered a year ago.

Escarole Escarole is a gorgeous green, belonging to the endive family.  It’s definitely not as bitter, and is very good tossed with other salad greens. Each head of escarole has a pretty mix of bright and pale colored leaves.

Extra Large Eggs

Feta, Jalapeno, ScallionA bit of feta and spicy jalapeños make this dish stand out.  The recipe calls for za’atar, a Middle Eastern spice blend typically consisting of sesame seeds, sumac, thyme, oregano, marjoram and salt.  I had purchased a jar in Napa at the Whole Spice shop (they spell it zahtar) and it sat in my refrigerator waiting to be used.  If you can’t find za’atar at your local market, the recipe says to combine 1 teaspoon of sesame seeds with 1 teaspoon of dried oregano.

Open-Face Omelet with Spicy Feta & Escarole

Open-Face Omelet with Spicy Feta & Escarole

Open-Face Omelets with Spicy Feta and Escarole

Adapted from Food & Wine Magazine

Serves 2

Ingredients

1 1/2 tablespoons za’atar (or 1 teaspoon sesame seeds and 1 teaspoon dried oregano)

2 tablespoons plus 2 teaspoons extra virgin olive oil

1 1/2 ounces feta cheese, crumbled (I love Mt. Vikos sheep and goat’s milk feta.  It’s mild and creamy and not too salty)

1 scallion, white part only, finely chopped

2 jalapeño nacho rings (you may use more if you prefer, or fresh jalapeño to taste)

3 extra-large eggs

2 teaspoons all-purpose flour

1/4 teaspoon kosher salt

3 cups shredded escarole

pepper

Preparation

In a small bowl, mix the za’atar with 2 tablespoons olive oil. Set aside.

In another bowl, mash the feta, scallion and jalapeño with 2 – 3 teaspoons of water until smooth.

In a small non-stick skillet (9 – 10-inch works well) heat 1 teaspoon of olive oil.  In a 2-cup measuring cup, beat the eggs with the flour, salt and 1 tablespoon of water (it’s OK if a few lumps remain). Pour half the mixture into the skillet and swirl the pan to form a thin omelet.  Sprinkle half the escarole and half the feta mixture evenly over the eggs; cook over moderately low heat until the escarole starts to wilt, the feta melts and the omelet is just cooked through, about 3 minutes.  Slide onto a plate and season with pepper.  Repeat with the remaining oil, eggs, escarole and feta mixture.

Drizzle za’atar oil over the omelet and serve.  Side of bacon please!

 

 

 

 

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