Category: Egg based

Accompaniments · Baking · Egg based

Savory Dutch baby

Belinda

This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme.
You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.

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1 cup plus 2 tbsp all-purpose flour
½ tsp kosher salt
½ tsp ground black pepper
8 large eggs
¾ cup whole milk
2 tbsp finely chopped fresh thyme
2 tbsp minced chives, parsley or tarragon
6 tbsp unsalted butter
¾ cup grated Parmigiano-Reggiano or Gruyère
Flaky sea salt, for garnish
Sriracha, for serving (optional)
Lemon wedges, for serving

Heat oven to 425 degrees.
In a large bowl, whisk together flour, salt and pepper.
In a separate bowl, whisk together eggs and milk.
Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.
Melt the butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
Pour batter into pan and scatter cheese and flaky salt over the top.
Bake until puffed and golden, about 25 minutes.
Serve with sriracha and lemon wedges on the side.

Do-ahead · Egg based · Gluten Free · Vegetable-related

Greek zucchini and feta frittata

Belinda

Recipe from Delicious magazine
In this recipe, quintessential Greek ingredients – olive oil, zucchini, tomatoes and feta – make this frittata sing with delicious light, summer flavors. Enjoy warm, cold for a picnic or in a packed lunch.

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Serves 4
3 tbsp olive oil
3 medium zucchini, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 14oz/400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
4oz feta, crumbled

Heat the grill to medium.
Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the zucchini to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
In a large bowl, beat the eggs and season with salt and pepper. Add the dill, zucchini and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the zucchini and egg mixture, then crumble the feta over the top.
Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.
Tips
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some chopped scallions in step 2.

Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.

Baking · Breakfast · Egg based · Holiday Food

Ham and cheese croissant tray-bake

Belinda

The best part of Christmas is the morning, when you’re in your pj’s sitting in front of a fire, drinking champagne, opening gifts and having a wonderful breakfast!
Try this cheese-packed, no-fuss, show-off brunch idea that will feed a hungry crowd on a Holiday morning. Recipe c/o Olive Magazine.

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45 Minutes + Soaking time
Serves 8

2-3 tbsp Dijon mustard
8 croissants, split in half
8 slices thick-cut ham
9 oz (250g) gruyère cheese, grated
4 large eggs
12 fl oz (350 mls) whole milk
7 fl oz (200mls) single (whipping) cream
butter for the dish
A small bunch of chive, chopped

Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.

Whisk together the eggs, milk and cream, then season really well. Butter a 14″ (35cm) diameter ovenproof dish and arrange the croissants at the bottom.
Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.

Heat the oven to 350F/180C/fan 160C/gas 4.
Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.

Breakfast · Egg based · Fish

Baked eggs with hot-smoked salmon and herbs

Belinda

Dip generously buttered toast into the oozy yolks of these decadent hot-smoked salmon baked eggs. We’ve spiked them with horseradish to cut through the richness but feel free to leave it out if you’re not a fan. From “Delicious Magazine”

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Serves 4

A knob of 
butter (the size of your thumb)
1 finely chopped onion
2 tbsp creamed horseradish
7 fl oz (200mls) double cream

7 oz (200g) hot smoked salmon, flaked
A small handful of 
chopped fresh parsley
Juice of 1 lemon
4 medium free-range eggs
Small handful of grated parmesan cheese
Hot buttered toast, to serve

Heat the oven to 400F.
Melt the butter in a saucepan, then add the chopped onion and fry for 5-8 minutes until soft. Turn off the heat and add the creamed horseradish, double cream, hot smoked salmon, chopped parsley and lemon juice.
Season to taste, then divide the mixture evenly among 4 small ovenproof dishes. Make an indentation in each mixture with the back of a spoon, then crack 1 egg into each. Grate over parmesan, loosely cover with foil, then bake in the oven for 20 minutes.
Remove the foil and return to the oven for another 5 minutes until the egg white has set. Serve straightaway with hot buttered toast.

Breakfast · Egg based · Gluten Free

Easy green Shakshuka with cheese

Belinda

From “Recipes from the Molcho Family” from the food blog “FOOD 52”

In Haya Molcho’s family, shakshuka is always served at Sunday brunch. A large pan of it is placed in the middle of the table and everyone dips crisp bread into the sauce.

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PREP TIME 15 minutes
COOK TIME 35 minutes
SERVES 4 to 6

4 oz leeks
1 oz butter
9 oz spinach
1 oz flat-leaf parsley
3/4 fl oz cream
Sea salt
1 small fennel bulb
2 scallions (spring onions)
1 tbsp olive oil, plus extra for drizzling
2 oz Kashhaval, or another kind of mild, full-fat cheese
1 oz Parmesan, plus extra to garnish
6 eggs
Sourdough bread, to serve

Halve the leek lengthways, trim and cut into strips 1/2 inch wide.Wash any soil from it and drain of excess water.
Melt the butter in a saucepan, add the leek and cook over medium heat until soft, about 15 minutes. Remove from the heat and let cool.


Wash the spinach and remove the thick stems. Set aside about 1 3/4 oz of the leaves. Blanch the remaining spinach along with the parsley (with stems) for 10 seconds in boiling, salted water.
 Strain and immediately submerge in ice water. Firmly press to remove all liquid.


Purée the leek, spinach-parsley mixture, cream and 2 1/2 fl oz of water with a stick blender or in a blender until creamy. Season to taste with salt.


Halve the fennel, remove the stalk and cut the bulb into thin slices.
Trim the spring onions and cut in half width-ways.

Warm the olive oil in a large frying pan over medium heat, add the scallions and fennel and sauté very lightly for 3 minutes.
Season with salt, transfer to a plate and set aside.

Add the remaining spinach and 1-2 tablespoons of water to the same pan.
Sprinkle with salt and distribute first the spinach-parsley mixture and then the fennel and spring onions evenly over the spinach.
Coarsely grate the Kashkaval cheese and 3/4 oz Parmesan and scatter over the vegetables.

Using a spoon, make 6 small wells and break 1 egg into each. Salt well, especially the egg yolk, cover and cook for 4-5 minutes. The egg whites should be firm but the yolks still runny (like a poached egg).

Grate extra parmesan over the eggs.
Drizzle with olive oil and serve with fresh sourdough bread.

Breakfast · Egg based

“Sabich” The Iraqi-Jewish breakfast sandwich

Belinda

This Iraqi-Jewish breakfast sandwich is a savory combination of fried eggplant, hard-boiled egg, hummus, Israeli salad and assorted condiments, stuffed into a pita and drizzled with tahini sauce and amba, a mango pickle similar to the chutneys found in Indian cuisine. The dish is now a favorite all over Israel

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1 cup hummus
4 whole pita breads
fresh ground pepper to taste
1/2 small onion, chopped (about 1/2 cup) (optional)
1/4 cup chopped flat-leaf parsley
3/4 lb tomatoes, seeded and chopped (about 1 1/4 cups)
3/4 lb cucumbers, peeled, seeded and chopped (about 1 1/2 cups)
vegetable oil for frying
3/4 tsp kosher salt, plus more to taste for seasoning
1 1lb eggplant, sliced into 1/2-inch rounds
4 hard-boiled eggs, sliced
1/2 cup prepared tahini sauce
schug (hot sauce) to taste
amba (mango pickle) to taste

Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes.

Press eggplant slices firmly between paper towels to remove excess salt and moisture. Heat 1 inch of oil in a large frying pan until very hot but not smoking, about 375F.
Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, remove eggplant and drain and cool on paper towels.

In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.

To assemble sandwiches, warm pitas in a 300F oven for 5 minutes, or in the microwave on high for 30 seconds.
Spread 1/4 cup hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about 1/2 cup salad.
Drizzle with 2 tablespoons tahini and hot sauce to taste.

Appetizer Vegetarian · Breakfast · Egg based · Holiday Food

“Bacon and eggs” truffle custards with crispy prosciutto

Belinda

Most of Thomas Keller’s recipes (of French Laundry fame) are too complicated for my short attention span but this one is not too hard and is absolutely life changing.

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8 large eggs (the fresher the better)
2/3 cup heavy cream
2/3 cup milk
1& 1/2 tbsp truffle oil
sea salt & fresh cracked pepper to taste

Finishing Touches
1 tbsp chives (finely diced)
1 oz (2-3 slices) prosciutto

Ragout
1/3 c veal or chicken Stock
dash of fish Sauce (or dash of white wine vinegar)
1 tsp unsalted Butter
1/2 tsp truffle oil

A used egg carton

Custards
Prepare the egg shells
With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg.
Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.
Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.

Prepare the Custards
Preheat oven to 275°F
In a saucepan, heat the heavy cream and milk. As soon as it reaches a boil, transfer to a blender. Carefully pulsing, slowly build speed of blender to prevent extreme splattering. While blending, add the 2 reserved eggs, truffle oil, salt and pepper to taste.
Strain the custard through a fine mesh strainer into a pitcher that pours well. Allow to sit for a few minutes, then skim foam from top of custard.
Place the shell bodies upright into a reserved egg carton (cut away extra spaces to make carton smaller.) Carefully pour custards into shells, filling about 85% full. (If pitcher is pouring like a bitch, use a funnel to help aim the pours.)
Using a pan that is a least 3 1/2 – 4″ deep, fill about 1″ of hot water into the pan. Place custards (carton and all) into the water, and top off with more water (if necessary) to have water level reach 3/4 ths up the sides of the eggs. Place pan into oven, cover with a lid or baking sheet, and bake for 40-45 minutes, or until custards are set. Remove from oven and set aside (They can stay in the warm water for about 2 hours if needed.)

Prepare the Finishing Touches and Ragout
Heat a saute pan over med-high heat, add a touch of oil, and crisp up prosciutto (just like cooking bacon.) Dab on paper towels to remove excess oils, then cut into 1/2″x 2″ pieces (there will be spare tidbits you’ll get to snack on.)
Dice the chives.
Put the stock and fish sauce into a small saucepan and bring to a boil. Simmer for about 3-4 minutes, or until it coats the back of a spoon. There should be about 3 tbsp of sauce.

Finishing
Swirl the butter and truffle oil into the reduced stock. Season to taste. Place each egg in a cup, and spoon about 1 tsp of ragout on top of the custards. Add a sprinkling of diced chives, then place a prosciutto crisp in each egg.

Breakfast · Egg based · Vegetable-related

15-minute Turkish eggs

Belinda

Try these quick and easy Turkish eggs with crunchy sourdough for your next brunch. The smoked paprika gives a smoky kick and a beautiful red color.

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Serves 2

5 oz Greek plain yogurt
1/2 clove garlic, crushed
1 tbsp finely chopped fresh dill
1 tbsp olive oil
3 tbsp salted butter
1/2 tsp hot smoked paprika
2 large organic eggs
a small handful of chopped flat-leaf parsley
2 thick slices of grilled sourdough

Put the Greek yogurt into a large bowl and whisk in the garlic, dill, olive oil and some seasoning. Leave on the side while you prep the rest of the ingredients so the yogurt can lose the chill of the fridge.

Heat the butter in a small pan until melted, stir in the paprika and leave over a low heat.

Poach the eggs by gently cracking into a pan of just-simmering water. Leave for 2-3 minutes then scoop out with a slotted spoon and gently poke the yolk to see if it is done to your liking. Drain on kitchen paper.

Divide the yogurt between 2 bowls. Add an egg to each then drizzle over the paprika butter and sprinkle with a little parsley.
Serve with the sourdough for dunking.

Breakfast · Egg based

Huevos rancheros with black beans and chipotle salsa

Belinda

Here’s a really super-tasty breakfast to make on a Sunday when you have time to indulge the senses! From the food blog, Spoonforkbacon.

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Makes 3

Chipotle salsa:
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1 (15 oz) can finely diced tomatoes, drained
3 chipotle chiles in adobe, minced
2 tbsp minced cilantro
1 lime, juiced
salt and pepper to taste
3 corn tortillas, lightly charred and warmed
1 1/2 cups canned black beans, drained and warmed
3 fried eggs

garnish/toppings:
crumbled queso fresco
very thinly sliced iceberg lettuce
cilantro
hot sauce
lime wedges

For the salsa: Pour the oil into a skillet and place over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes.
Season with salt and pepper and remove from heat.
Stir in the cilantro and lime juice and set aside to cool.

To assemble: Place the corn tortillas onto a platter and top with a little bit of salsa. Top the salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper.
Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges.
Serve immediately.