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I love a perfectly fried egg. Please ignore my horrible iPhone picture below and imagine an actually perfectly fried egg. Slightly runny yolk makes the most amazing sauce. This pasta dish is so lovely in it’s simplicity; it’s rich, delicious and buttery. The below recipe is for one, but I tripled it to feed the husband and leave a little for leftovers. This is perfect for my Mondays night dinners for one while the mr. thrashes it out on the hockey rink. Next time I promise I’ll try to take a decent photo!

Pasta with Leeks, Peas, Parmesan, and a Fried Egg
recipe for one via food52

1 handful spaghetti
1 leek, thinly sliced
1 clove garlic, minced
1 cup peas
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1 egg
1 tablespoon olive oil
shaved parmesan cheese, for garnish

Cook the spaghetti in salted boiling water until tender, 7-9 minutes. Drain and reserve.
In a large saute pan, heat the oil over medium heat. Add the leek and garlic and saute until tender, about 2-3 minutes. Add the peas and pasta, and toss to combine. Continue to toss until the mixture is heated through. Season with red pepper flakes, salt, and pepper. Using a spatula or tongs, push all the pasta to one end of the pan.
Crack an egg into the empty side of the pan. Season it with salt and pepper, and reduce heat to low. Cook the egg until your desired doneness. Transfer the pasta to a large bowl and finish with parmesan cheese. Top with the egg and serve.

I love a simple dinner that tastes rich and luxurious. Ever since I bookmarked the kitchn‘s list of great date night meals, it’s been one of my favorite go-to lists for those nights when I want to feel like I’m spoiling us a bit, without going overboard. I love this open faced ravioli recipe. The egg makes a rich sauce for the greens and the lemon really brightens the dish and balances the flavor. Also, this is the recipe that taught me how to poach eggs without ruining them, or turning them into egg soup. I feel like patting myself on the back every time I poach one successfully.

Open-Faced Ravioli with Poached Egg, Wilted Greens and Brown Butter-Lemon Sauce
via the kitchn

2 lasagna noodles
2-4 eggs, depending on how hungry you feel and what else is being served
1 bunch (about 10 ounces) swiss chard, washed, stems removed, and sliced into ribbons
2 garlic cloves, minced
1 pinch red pepper flakes
1/4 cup unsalted butter
2 tablespoons lemon juice
salt and pepper

Fill a mixing bowl with hot tap water and set it next to the stove.
Bring a large pot of water to a boil. Add a tablespoon or two of salt and the lasagna noodles. Cook about 8 minutes, until the noodles are al dente. Remove the noodles with a strainer or slotted spoon and transfer them to the bowl of water.
Drain half the water from the pot, leaving about four inches in the bottom. Let it come back to a simmer. Crack the eggs into individual measuring cups and slip them into the simmering water. Poach the eggs for 4 minutes for runny yolks or 5 minutes for yolks that are barely set. Transfer them to the bowl of warm water with the lasagna noodles until ready to plate your dishes.
While the noodles and eggs are cooking, you can begin wilting the greens. Warm a teaspoon of olive oil in a large skillet over medium heat. Add the greens and a three-fingered pinch of salt, and saute until the chard wilts, turns bright green, and becomes tender to taste, about three minutes. Stir in the garlic and red pepper flakes and stir until fragrant, about 30 seconds. Transfer the chard to a separate plate.
With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.
To Plate the Ravioli: Remove the lasagna noodles from the water and pat them dry. Slice them into squares and layer half of them in the bottom of two pasta bowls. Remove the poached eggs from the water with a slotted spoon and lay them on the noodles. Top with the remaining ravioli squares. Arrange the wilted chard around and over the plates, and drizzle everything with butter-lemon sauce. Serve immediately.

Today was a bit of a lazy Saturday. I did go into work for a few hours this morning, but came home and just crashed. When Husband got home this afternoon, he mentioned egg salad and it sounded like a grand idea. I love a basic egg salad, just eggs, mayo & mustard, and I have a few favorite mix ins (shallots, fresh dill), but today I went all out and it ended up amazing! My favorite addition had to be the avocado (thanks Martha!), which is not only surprisingly delicious in this salad, but adds a little extra kick in the nutrition department too. I agree with Heidi from 101 cookbooks‘ sentiment – getting perfect hard boiled eggs is the most difficult part, but following her directions all of mine came out exactly as I wanted them. Next time I might try cutting out a few of the yolks, like dear old Martha recommends.

The Best Egg Salad Sandwich
adapted from 101 cookbooks

8 hard boiled eggs
1 stalk celery, diced
1/2 shallot, finely chopped
1 avocado, diced
2 tablespoons mayo
1 tablespoon dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped fresh dill
Salt & freshly ground pepper
Lettuce
Bread

For perfect hard boiled eggs:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. (Mine sat in the ice bath a bit longer, more like 5-6 minutes and they were still perfect).

Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, dijon, avocado and a couple generous pinches of salt and pepper, then mash with a fork. Stir in the celery, shallots, dill and chives. Taste, and adjust the seasoning – adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

You may have noticed my lack of posting last week;  I was so sick. And thankfully my loving husband picked up the slack on dinners. This little dish was posted as ‘Fuel to Ride,’ and it was the perfect way to replenish my sickly, starving self. Tasty too. Next time I make this, now that my health is on the mend, I think I’ll go for a double batch. It’s filling, but I could eat these leftovers for days. Breakfast, lunch and dinner. I love anything with a fried egg on top.

Quinoa with Edamame, Parm and Egg
via these peas are hollow

1 cup cooked quinoa
1 cup shelled, cooked edamame
1 oz shaved parmigiano reggiano
2 extra-large eggs
4 teaspoons olive oil, plus more for frying the eggs
salt and pepper to taste
1 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with teaspoons of olive oil and season to taste with salt and pepper. Heat another tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Shave the cheese with a vegetable peeler to get the big shavings. Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

One of the things I crave constantly is Chinese food, but I have not yet mastered the wok, and so that leaves out… most of my favorite dishes. Except fried rice! Seems to be the only thing I can manage so far. An Asian cooking class is first on my list of  to do’s, just after I brush up on my knife skills.
Here’s a quick simple recipe that can be altered a thousand different ways. We usually just mix up the veggies based on what’s in the fridge.

image via veggiebelly

Egg Fried Rice
adapted from stonesoup

3 cups pre-cooked rice (preferably a day or so old)
3 eggs, lightly beaten
4 tablespoons soy sauce, plus more to taste
1 small onion, diced
1 10 ounce package frozen mixed vegetables
4 tablespoons vegetable oil
1/2 cup sliced green onion

Cook the frozen vegetables according to the directions, set aside. Heat a large frying pan over medium-high heat. Heat 1 tablespoon of oil and saute the onion until soft, about 8 minutes. Set aside with the vegetable mix. Heat the remaining 3 tablespoons of oil, again over medium-high.
Add the egg and toss for about 30 seconds so it starts to cook. Then add the rice and continue to stir fry until the rice is heated through and the egg is cooked. Toss with the vegetables you’ve set aside, and any other pre-cooked additions. Stir in the soy sauce and taste. Add a little more if needed.
Top with sliced green onions.