cheddar egg nests

January 10th, 2020 · 24 Comments

I love eggs.  I love that they are comfort food, that they are a food that almost everyone eats, and I love that they can go from as simple as a hard boiled egg to this gorgeous, elegant egg nest.  These look like souffles gone crazy, and I love it.  You can’t prepare them ahead because the eggs need to be freshly whipped, but unlike souffles, these won’t deflate so quickly.  While it’s always a race to get a good photo of a souffle before it collapses, the photos of these were more of a brisk, efficient process.  But not a race, whew.

A few months ago, I posted a recipe for truffled eggs en cocotte — these are basically the exact opposite.  While those eggs were cramped tightly into ramekins, these explode outwards, forming clouds of stiff egg foam above them.  Leave plenty of room in your oven when you’re cooking them.  But aren’t they cool?

And they’re healthy, and they’re delicious, and they look good.  What more do you really need?

Souffled Cheddar Egg Nests
Adapted from eating/sf (who also has lovely photos of them)

INGREDIENTS
2 large eggs
pinch or two of salt
pinch or two of freshly-grated black pepper
1/3 cup of coarsely grated white cheddar cheese

DIRECTIONS

Preheat the oven to 350 degrees F.  Fill a small bowl with cold water and set aside. Separate the eggs, putting the eggs whites in a large bowl and gently slipping the egg yolks into the small bowl of cold water.

Season the egg whites with the salt, and pepper and whisk at high speed using an electric mixer until the whites hold stiff peaks. Gently fold in the cheese (reserving some as a garnish) and evenly divide the mixture between the two ramekins.  Make a small little hole/nest in the middle of each of the ramekins. Use a spoon to gently remove the yolks from the water and slip one into each of the nests.  Add some additional cheese onto the tops.

Place the ramekins on a baking sheet and bake for 10-14 minutes, until the whites are puffed and lightly golden and the yolks resemble sunny-side up eggs.

Serves two.

Tags: Breakfast and Brunch

baked quinoa and eggs

January 1st, 2020 · 1 Comment

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I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day. 

Let’s be clear: I’ve always loved eating breakfast foods.  I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing. 

That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast.  And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.

And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish.  It’s a yummy, nutritious way to start your day! 

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Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

Preheat oven to 375.  In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes).  In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture.  Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact. 

Bake until the egg whites are set, about 15 minutes.  Remove from the oven and sprinkle with chives and additional ground pepper.  Serve warm.

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Tags: Breakfast and Brunch · food

mini asparagus frittatas

December 16th, 2019 · 8 Comments

Remember last week, when I told you that my recipe for roasted asparagus was actually the first half of an even better recipe?  Well, it was.  Despite my extreme love of gelato and animal crackers for breakfast (sometimes the first thing you grab is actually… totally unhealthy on purpose), I like to throw in something healthy every now and then!

I’ve posted a few recipes for mini frittatas on Sugarlaws, and one of the great things about them is that they’re an easy weekend recipe that’ll stay delicious in your fridge for several days — so if you want to make these on Sunday, your batch will last to mid-week!  Way more delicious than boring old toast, and way healthier than ice cream, for a quick and easy breakfast. 

Mini Asparagus Frittatas

INGREDIENTS
4 whole eggs
2 egg whites
1 batch Roasted Asparagus
1 cup grated Gruyere cheese
1/2 tsp fleur de sel

DIRECTIONS

Preheat oven to 375 degrees.  Cut the roasted asparagus into 1 inch sections.  Fill about 1/3 of each muffin tin with asparagus, reserving some of the tips.  Ten add the gruyere cheese. 

In a large bowl, beat eggs with salt and pepper until foamy and approximately doubled in size.  Fill the muffin cups to about 3/4 full with the egg mixture, and then top with the reserved asparagus tips. 

Bake for 25 minutes, or until eggs are set and slightly browned on the tops.

Makes six mini frittatas.

Tags: Breakfast and Brunch · food