Eggs always have a place at the table, whether the meal in question is breakfast, lunch or dinner. With Easter on Sunday, this is the perfect time to celebrate the affordable, versatile, protein-packed food that should be a staple in every kitchen. Double up on the amount you buy to dip in colorful dye and use them in the following recipes. To prove just how resourceful eggs can be, we've chosen two recipes for each meal.
Eggs Benedict Reconstructed
A classic breakfast option gets reimagined in this eggs Benedict recipe, which has you make the sumptuous egg dish in muffin tins. To get that perfect runny yolk, the muffin-sized Benedicts are best served right after they come out of the oven. But they could be cooled and then refrigerated if you want to save them for tomorrow's breakfast, albeit with a harder yolk.
4 ½ tablespoons unsalted butter, divided
3 slices home-style white bread, crusts discarded and bread cut into ¼-inch cubes
10 ounces baby spinach
Kosher salt and ground black pepper
8 thin slices ham (try to find slices with no holes in them)
8 large eggs
Hollandaise (see recipe below)
Chopped fresh parsley, chives or tarragon, to garnish
Heat the oven to 375 degrees.
In a large skillet over medium-low, melt 1 ½ tablespoons of the butter. Arrange the bread cubes on a rimmed baking sheet, then drizzle the melted butter over them. Toss well, then bake on the oven's middle shelf for 5 to 7 minutes or until golden. Set aside and reduce the oven to 350 degrees.
Return the skillet to medium-high and add the remaining 3 tablespoons butter. Heat until the butter is melted and starts to brown. Add half the spinach and cook, stirring, until it starts to wilt. Add the remaining spinach and cook, stirring, until all of the spinach is wilted. Season with salt and pepper, then transfer to a strainer set over a bowl or sink and let excess moisture drip away.
Lightly mist 8 muffin cups with cooking spray, then line each with a slice of ham, allowing the excess to flop over the edges. Divide the drained spinach among the cups, then crack 1 egg on top of each mound of spinach. Season with salt and pepper, then bake until the whites are set and the yolks remain runny, 16 to 18 minutes.
Transfer the cups immediately to serving plates (they should lift right out), then top each with hollandaise sauce, a few toasted bread cubes and a sprinkle of herbs.
Source: Associated Press
4 large egg yolks
1 to 1 ½ tablespoons fresh lemon juice
¼ teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature and cut into tablespoons
Ground black pepper
In a medium metal bowl, whisk together the egg yolks, 1 tablespoon of the lemon juice, the salt and 1 tablespoon water until the mixture is light and fluffy.
Set the bowl over a pot of barely simmering water and whisk constantly until the egg mixture is lemon colored, thick and almost hot to the touch. (If the bowl gets too hot at any time, simply lift the bowl off the pot and whisk the egg mixture off the heat.) Immediately drop in 1 chunk of butter and whisk until it is almost completely absorbed. Add another tablespoon and whisk again until it is almost absorbed, then repeat again.
Once the third piece of butter is nearly absorbed, start adding 2 butter chunks at a time, repeating the process until all of the butter has been added to the sauce. If at any time the sauce starts to get very thick, or look oily, add a tablespoon of water and then proceed adding the rest of the butter. Taste the sauce, then add the cayenne, salt and pepper and additional lemon juice to taste. Serve right away or transfer to a wide-mouth thermos to keep warm.
Makes 1 ½ cups.
Source: Associated Press
Three-Egg Omelet With Quinoa and Spinach
Make this omelet to start your day and you'll stay full until lunch.
6 large eggs (3 eggs per person)
½ onion, sliced thinly
3 cloves garlic, minced
¼ teaspoon red pepper flakes
6 ounces (roughly 3 big handfuls) fresh baby spinach
½ cup cooked quinoa
¼ cup goat cheese
Salt and pepper
Whisk the eggs together in a small bowl and set aside.
Warm a teaspoon of olive oil in a skillet over medium-high heat. Cook the onions with a pinch of salt until they turn soft and start to turn golden, about 5 minutes. Add the garlic and red pepper flakes and continue stirring until fragrant, 30 seconds. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Taste the filling and add salt and pepper as needed. Transfer the filling to a bowl.
Melt a teaspoon of butter in a nonstick skillet over medium-high heat. Whisk the eggs again until they are very frothy. This will help give you soft, fluffy omelets. Pour half of the eggs into the pan. When the bottom has set, use a rubber spatula to lift the edges and allow the liquid eggs on top of the omelet to flow underneath. Continue cooking until the top is as set as you like them and the bottom is golden-brown.
Add ½ cup of the filling to the side of the omelet opposite the handle. (This makes it easier to transfer the omelet to the serving plate later.) Layer 1/4 cup quinoa on of the filling and dot the top with crumbles of goat cheese.
Fold the omelet onto the filling and slide the finished omelet onto a dinner plate. Make the second omelet with the remaining eggs and filling.
Leftover filling will keep refrigerated for up to 1 week. Reheat before making omelets.
Polenta With Parmesan and Olive Oil Fried Eggs
This bright, sunny dish couldn't be easier, or more richly delicious.
4 ½ cups low-sodium broth or water
1 ½ cups polenta (not quick-cooking), coarse cornmeal or corn grits
1 teaspoon salt
2 to 4 tablespoons butter
¼ teaspoon freshly ground black pepper, more to taste
1 (1-ounce) chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish
In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and pepper and serve.
Source: New York Times
Roasted Tomato and Egg Grilled Cheese Sandwich
½ pound Roma tomatoes
1 tablespoon olive oil
¼ teaspoon salt
1 clove garlic
5 basil leaves
3 or 4 ounces mozzarella
4 pieces of bread, like sourdough
Olive oil for brushing
Preheat oven to 400 degrees.
Slice Roma tomatoes in half and toss with olive oil and salt. Place on a covered baking tray and roast for 40 to 50 minutes. Tomatoes should be soft and beginning to brown.
In a food processor, add clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
In a skillet, cook eggs. For a sandwich I usually prefer a fried egg with the yolk broken, but scrambled would work just as well (or for an even messier sandwich, over-easy).
Lightly brush olive oil on outside parts of bread and assemble sandwich with cheese, spread and egg (I usually do cheese on the outside edge and spread/eggs on the inside. Cook over medium-low in a skillet until cheese is melted and outsides are toasted, 10 to 15 minutes.
Sweet Potato and Mozzarella Egg Skillet
For dinner, we're ramping it up a bit with hearty dishes that are still simple to put together. In this first recipe, sweet potatoes and eggs — a delightful yet under appreciated combination — are cooked together in a skillet. The recipe is naturally vegetarian, but cooked pulled pork would be the ideal meat topping.
1 medium/large sweet potato
4 large eggs
½ cup mozzarella cheese
½ teaspoon smoked paprika, optional
A pinch salt and pepper, to taste
Pierce sweet potato with a fork a few times and cook in the microwave on high power for about 8 minutes, or until sweet potato is soft and done.
While potato cooks, preheat broiler to high and place oven rack on highest or second highest level.
Slice potato horizontally into thin rounds, about 1/4 inch thick. I keep the skin on. Remove it if preferred.
Spray a nonstick skillet or enameled cast iron skillet with cooking spray and place potato rounds in the skillet in an even flat layer; some gaps are okay.
Evenly crack the eggs over the potatoes. Evenly sprinkle with cheese. Evenly sprinkle with paprika, salt and pepper.
Place skillet under broiler and broil for about 3 minutes, or until eggs are set and cheese is as browned as desired. I keep the door closed the first 2 minutes, and in the final minute, I keep the door open and am constantly readjusting the position of the skillet so that I can control what parts are getting the most intense heat from the broiler. Make sure to use a very trusty hot mitt.
Remove from oven and serve immediately. Eggs are best warm and fresh. I serve with ketchup.
Serves 2 to 3.
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Serves 4 to 6.
Source: New York Times