Category: Egg based

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Cheese-baked egg-stuffed tomatoes

Belinda
This Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of years gone by, but with a hint of the exotic propelling you into the week ahead.

Serves 4

The eggs are settled onto bread for two reasons: it stops them falling over, and it also serves to absorb some of the tomato-y goodness. Dishes served this way are known as tashreeb (which kind of means “drinking bread”), and it is a great way to cook – the bread somehow feels quite sinful, oozing with vegetable “dripping”, and what may be a simple vegetable concoction is rendered something more substantial and filling. It’s also a good way to use up not-quite-freshly-baked bread.
8 big tomatoes
olive oil
2 onions, chopped
4 garlic cloves, minced (optional)
1 teaspoon marjoram
½ teaspoon turmeric
salt and pepper
1 sheet khobez (or 3 pitta)
8 eggs
100g / 3½oz grated cheese
1 teaspoon za’atar
Cut the tops from the tomatoes, and scoop out the flesh inside using a pointy teaspoon (or a melon-baller, if anyone has such a thing any more). Put the tomato shells to one side, and chop the inside bits, retaining as much of the juice as possible. Heat a little oil in a pan and cook off the onion; when it becomes translucent add the garlic, marjoram and turmeric. After a few minutes, add the chopped tomato.
Toast the bread and lay it in the bottom of a greased oven dish. Preheat the oven to 180C / 350F / Gas mark 4.
Spoon a little of the oniony mix into each of the tomato shells, and smear the rest across the bread. Nestle the tomatoes into the dish, and then crack an egg inside each one. Top with cheese and a sprinkling of za’atar.
Bake in the oven for 15 minutes, or until the eggs have set. Serve with additional warm bread.
Baking · Chocolate · Do-ahead · Egg based

The New York Times Chocolate Chip Cookies!!

Belinda1 Comment
I am posting this direct from another blog called Red Spoon, as they are so outrageously good.
Adapted to use milk chocolate instead of bittersweet, as it’s more gooey!
Makes 1 1/2 dozen 5 inch cookies
2 cups minus 2 tbsp (8 1/2 oz) cake flour
1 2/3 cups (8 1/2 oz) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 tbsp (8 oz) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 lbs milk chocolate disks or feves
sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract. Reduce the speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and fold them in without breaking them. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 3x 1/2oz mounds of dough (the size of generous golf balls!) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer the baking sheet to a wire rack for 0 minutes then slip the cookies onto another rack to cool a bit more.
Repeat with remaining dough,  or reserve dough, refrigerated, for baking remaining batches the next day.
Eat warm with a big napkin and a very tall glass of milk
Breakfast · Do-ahead · Egg based · Meat

Breakfast casserole with pancetta and cinnamon ricotta

Belinda

Absolutely delicious and indulgent!
Serves 4 -6 people

1/4 lb pancetta, diced
1 small ciabatta loaf, thinly sliced
1/2 lb ricotta cheese
1 tbsp plus 1/2 tsp ground cinnamon, divided
1 1/2 tsp vanilla essence,
1/4 cup dark brown sugar
5 extra large eggs
1/2 cup half and half
2 tbsp turbinado sugar

Butter an 8 by 8 casserole dish and set aside.
Heat a saute pan over medium heat and cook pancetta 5 – 6 minutes until cooked through. Remove from the heat and set aside to cool.
Fold together the ricotta, 1 1/2 tsp ground cinnamon, vanilla essence and dark brown sugar. In a separate bowl whisk together the 5 eggs, half and half and t tsp cinnamon.
Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread.
Sprinkle cooled pancetta over the top.
Layer the remaining bread slices over the top. Pour the egg mixture evenly over the remaining bread, cover with plastic wrap and refrigerate overnight.
Remove the casserole from the fridge and allow to sit at room temperature for 20 minutes. Sprinkle with turbinado sugar. Preheat the oven to 350 F and bake for 40 minutes or until the custard is set.
Serve warm!

Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin Bread Pudding with Bourbon Vanilla Sauce

Belinda
I’m afraid I can’t do without my bread pudding recipes, whether they’re sweet or savory. This one is ideal for this time of year with Thanksgiving around the corner.

Ingredients
1 cup of heavy cream
1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs, preferably organic
1 large egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsp Bourbon (or a bit more for luck!)
5 cups day-old baguette or Challah, cubed about 1 inch
6 tbsp (3 oz) melted butter

Preheat oven to 350 degrees with rack in the middle. Toss the bread together with the melted butter in a large bowl. Set aside.
Whisk the pumpkin, milk, cream, sugar, egg yolk, eggs, salt , spices and Bourbon in another large bowl.
Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8 inch square baking dish and bake 25 to 30 mins until the custard sets.
Serve the pumpkin bread pudding with bourbon vanilla custard sauce.
Serves 6 – 8

Bourbon vanilla custard sauce

1 cup whole milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsp sugar
6 egg yolks
2 tbsp Bourbon (or more)

heat the milk and cream in a medium saucepan until boiling. Remove from the heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour.
Remove the vanilla pod and reheat the cream until just boiling. Remove from the heat. Whisk the sugar and egg yolks together in a medium bowl.
Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream.
Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. remove from the heat. Let cool.  Stir in the Bourbon
Makes about 2 cups.


 
Egg based

Spiced lentil and tomato baked eggs

Belinda
 
Serves 2


The ingredient amounts are pretty flexible and you can sub things in and out as you wish – remember this is a casual, easy dish.

Extra virgin olive oil and optional butter
1 onion, finely chopped
5 cloves garlic, crushed or sliced and roughly chopped
1 1/2 tsp cumin seeds. or ground cumin (I roast mine)
1/2 tsp chipotle flakes (substitute; 1/4 tsp paprika + 1/4 tsp chilli powder or cayenne
1 tsp paprika
350 mls tomato passata
salt and ground pepper to taste
1 cup cooked puy lentils (You can get these already cooked in vacuum packs in most supermarkets)
4 to 5 eggs
Juice of half a lemon
Fresh chopped parsley
Sliced crusty bread (more white than grainy for this) brushed with extra virgin olive oil or butter and grilled until the tops are crispy.Preheat you grill for the bread.
Heat the 1 tbsp olive oil and butter in a medium/large heavy-ish frypan on medium heat.
Stir in onions, cook until softened and start to brown on the edges.
Stir in the garlic, cook until softened. meanwhile, bash the cumin, salt, chipotle and pepper in a mortar and pestle.
Sprinkle half over the onions and garlic, breathe deeply, and reduce heat to medium low. let sizzle a little for a minute, then stir in tomatoes, lentils and lemon juice. Let this mixture reduce on low heat for about 10 minutes (or until your desired consistency)
taste, add more salt if necessary.
Crack over eggs, and sprinkle everything with the other half of your salt/spice mix.
Cover and let simmer for 5- 7 minutes, depending on how cooked you want your egg yolks. While the eggs are cooking, grill your bread.
Uncover, and sprinkle over the parsley and an extra drizzle of extra virgin olive oil. Serve hot with your
just toasted bread.

 
Egg based · Gluten Free · Grains · Meat

Bacon and leek risotto with poached egg

Belinda1 Comment
Serves 6
PREP TIME: 50 minutes
TOTAL TIME: 50 minutes
Recipe c/o Jill Duplex
 
So tasty and comforting!
 
Ingredients
6 large eggs
5 cups chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)
Preparation
Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. 
Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. 
Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. 
Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.
 
 DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water
 
Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. 
Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. 
Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes.
Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total.
 Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. 
Sprinkle egg with salt and pepper. 
Sprinkle with parsley leaves, additional cheese, and reserved leeks.
Do-ahead · Egg based · Vegetable sides · Vegetable-related

Roasted cherry tomato clafouti

Belinda

Printed with permission from Rose Murray.

2 cups cherry tomatoes (about 1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme (or 1 tsp of dried thyme)
2 cloves garlic, crushed
2 tsp granulated sugar
salt and pepper
1 cup cream
3 extra large eggs
2 tbsp all-purpose flour
1/2 to 3/4 lb shredded mozzarella cheese (about 2 cups)

Preheat the oven to 400 degrees
Remove the stems from the tomatoes. Arrange in a single layer in a shallow 6-cup baking dish.
Drizzle with the olive oil, sprinkle with the thyme,garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in oven for 10 -15 minutes or until the skin shrivels slightly.

In a blender, blend the cream, eggs and flour until smooth. Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 degrees and bake for about 30 minutes or until puffed and golden.
Serve immediately with a salad and crusty bread.

Do-ahead · Egg based · Gluten Free · Grains

Provencal gratin of spinach and zucchini

Belinda

Provence (my most favorite part of the world) is known for it’s terracotta (baked earth) flower pots, urns, tiles and even cooking dishes. A “Tian”is a type of earthenware gratin dish which also gives it’s name to the food cooked in it.
They are generally vegetable oriented; and often rice grown in the Camargue (the marsh land of Provence) is added to the dish to make it more substantial.
This is an easy dish to double.

Serves 6 – 8

Ingredients
1 1/2lbs fresh spinach, washed
3 good sized zucchini, grated
4 oz short or medium grained rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 extra large whole eggs
1 cup whole milk
3/4 cup grated Parmigiano Reggiano cheese
2 tsps salt
freshly ground black  pepper
good pinch grated nutmeg

Assembly and Presentation
Preheat the oven to 375 degrees.

Oil a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan cook the chopped onions and garlic until soft. Season with salt and pepper and add the grated zucchini and cook for an additional 10 minutes until the zucchini is wilted.

Blanch the spinach in boiling salted water for 2 minutes. Drain and refresh under cold water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for 12 minutes. Drain.
Beat the eggs and gradually stir in the milk. Season with salt, pepper and nutmeg. Add the zucchini, spinach. rice and parmesan.

Pour into the gratin dish and bake for 30 minutes. Serve hot .