Egg in a Hole
- Start with a nice fat piece of garlic bread, brioche, etc.
- Use a 2 1/2 in biscuit cutter to cut a hole into the egg
- Butter the bread – both the hole and the bread – on both sides
- Cook one side over medium heat
- – Sprinkle with garlic, onion or GTP
- Optional: add sauteed onion or chorizo
- Flip, add an egg into the hole
- Top with shredded cheese
- Cook another 2 minutes
Poached Eggs
- Break egg into a strainer – discard water
- Transfer to bowl – yolk intact
- Add 2 TBL vinegar
- Bring up to boil, then reduce to a simmer
- Swirl hot water to create vortex
- Put egg into water
- 2 min soft – 3 min hard
- Remove and tap strainer on paper towel
- HINT: If many of them, put into ice water
- 30 seconds to warm it up
Poached Egg Brunch
- In skillet add 1 TBL EVOO and a few cloves of garlic
- Add asparagus and cook 3-5 minutes
- Plate proscuitto
- Top with asparagus
- Add poached egg
- Spritz with lemon
- Add some shaved Parmesan
Hard Boiled Eggs
- Use old eggs
- Bring water up to boiling, then reduce to simmer
- Slide eggs into water
- 6, 8 or 10 minutes depending on how well cooked you like them
- Transfer to ice bath, and peel – dipping frequently
Egg Florentine
- Slice of fresh tomato on plate
- Bring water to boil
- Blanche spinach for about 60 seconds
- Place on tomato
- Poach egg 2 minutes – place on spinach
- Top with grated Parmesan cheese
Egg on Toast
- Prepare and butter your toast
- Prepare your egg – poached or fried
- Serve on the toast
Steamed Egg
- Put egg into small oiled glass bowl
- Put into shallow water bath – nearly boiling
- Cover
- Let steam for 3-6 minutes
Egg Nests aka Cloud Eggs
- Separate 2 eggs – yolk from whites
- Beat whites to stiff peaks w/ dash of cream of tartar
- Form into nests on parchment paper
- Option: Put mushroom cap into nest
- Bake 450º for 8-10 minutes
- Put yolk into nest (or mushroom cap)
- Bake another 3 minutes
- Serve on ekmek
Seared Scrambled Eggs
- Cook sliced Portobello (or brown crimini ) mushrooms in butter
- Add diced tomatoes
- Meanwhile, toast a slice of French bread
- Scramble 3 eggs in 1-2 TBL COLD butter
- Whisk/mix in hot skillet
- Take off the heat just when it starts to congeal
- Add 1/2 tsp cream or creme fresh
- Season with salt and pepper at the last minute
- Top with chives and drizzle with EVOO
Hash Browns with Egg
- Grate or dice finely one russet potato
- Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet
- Optional: Add pieces of corned beef or cut up pieces of bacon
- Add diced onion when potato starts to brown
- Add diced tomato when onion becomes translucent
- Optional: Add 1 tsp tomato paste when most liquid is gone
- Create one or two nests in the potatoes
- Add egg(s)
- Optional: Sprinkle lightly with shredded cheese
- Cover skillet
- Turn off heat and let egg cook on residual heat 1 minute
2 minutes if you don’t like runny yolks
Hamburger Eggs and Cheese
- Oil a cupcake pan
- Press hamburger into the cups
- Bake at 400º for 15 minutes
- Remove and add grated cheese
- Bake another 5 minutes
- Put egg into the cup and put back into oven
- Close door and turn off the oven
- Egg is finished in 10-15 minutes
Egg Basket
- Cut puff pastry into slices
- Weave a pattern and place over top of a small bowl
- Bake 375º for 25 minutes
- Remove and take from bowl
- Invert and add chopped ham, cheese and a whole egg
- Bake another 10 minutes
Hollandaise Wanna-be
- Separate 4 eggs (set whites aside for another day)
- In double boiler, add 4 tabs of COLD butter and yolks
- Add 1/2 tsp vinegar, lemon zest, a bit of black pepper
- Stir until egg starts to thicken, but not congeal
- Pour over English muffin topped with ham or spinach
and then topped with a poached egg
