Monday, December 12, 2011

Scrambled Eggs With Creamed Corn

Found this on

If you’re not into corn, you could always serve the eggs without or take it to a new level with some crab meat or cooked prawns.

The best thing about scrambled eggs is that you can cook for as few or as many people as you like and they’ll be fine.

Apart from adding some lovely creamy cheesiness, the ricotta makes a massive difference to the texture of your eggs. So even if you overcook them a little they’ll still be moist and soft.

Tets also uses cream in his eggs which does add to the richness. And he uses a combination of butter and olive oil in the pan at the beginning. My version is a bit more simple and waistline-friendly but no less delicious.

2T Butter
4 Free Range Eggs (regular eggs are fine)
4T canned creamed corn - lightly wisked with a fork
Large handful of grated parmesan cheese
4T Ricotta Cheese

Melt butter in a small saucepan over a medium heat.

Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.

Stir through ricotta and serve with toast and a green salad.

Wednesday, November 23, 2011

Egg Nests

Found on

A fairly simple and intriguing recipe for "egg nest" or "nid d'oeuf". Unlike most egg nest recipes with which you may be familiar, the ones with the egg filling the hole in a slice of bread, this recipe doesn't use bread, but has you separate the egg, whip up the egg white, form a nest with the whipped egg white, and bake it with the yolk in the middle. Oh yes, and some grated Gruyere cheese is folded into the whipped egg whites. More cheesy structure for the nest.

3 ingredients—egg, salt, and Gruyere. The hardest part is whipping the egg white. And the result? We loved it. Now we only tried it with Gruyere, but I suspect that it would be just as good with freshly grated Parmesan.

Egg Nests Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes


  • 2 eggs
  • 1/4 teaspoon Kosher salt
  • 1/4 cup grated Gruyere cheese


1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.


3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.


4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.


5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Yield: Serves 2.

Monday, November 7, 2011

Herb Cream Cheese Scrambled Eggs

Herb Cream Cheese Scrambled Eggs

As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable.

Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Prep time: 5 min - Cook time: 5 min

Friday, October 28, 2011

Pesto, Bacon and Egg Breakfast Tart

Recipe found on

Pesto Breakfast Tart

1 sheet puff pastry, thawed

3 strips of bacon

2 tbs butter

2 tsp pesto

1 roasted red pepper, chopped (jarred is fine)

3 asparagus spears

4 basil leaves, chopped

4 eggs

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350.

Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet. poke several dozen holes in the puff pastry to avoid large air pockets from forming.

Bake at 350 for 15 minutes or until a light golden brown.

Allow to cool a bit.

While the pastry is baking, cook the bacon in a skillet until mostly cooked, but not crispy. Chop into pieces. (Don’t forget to save your bacon grease so you can make my Bacon Fat Tortillas)

In a microwave safe bowl, add the butter and pesto. Microwave for 20 seconds, stir and repeat until melted. Brush all over the pastry with a pastry brush.

Top with chopped basil, chopped bacon and chopped red pepper.

Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.

Crack 4 eggs directly onto the puff pastry, one in each corner, avoiding the edges. Leave at least a once inch gap on all sides.

Sprinkle with the shaved asparagus, then with the salt and pepper.

Bake at 350 for an additional 15 minutes, or until the whites of the eggs have set and turned white. Cut the tart into four squares.

Sunday, October 23, 2011

Vietnamese Fried Egg Banh Mi. Mi so hungry.

Found on

Vietnamese Fried Egg Banh Mi Recipe (Banh Mi Trung Op La)- “The Bang Me”
Banh mi is all about the assembly and gathering all the components. Sometimes the cold cuts can be found at Vietnamese markets or you can make the meat fillings fresh. The bread is the most important factor, making sure it’s a light, crusty baguette to remain as close to a traditional Vietnamese Banh Mi as possible.

For the Banh Mi assembly (not all required):

  • 1 french baguette (soft centered crumb, crispy crust)
  • Vietnamese cold cuts or head cheese
  • Or other meat filling such as Braised Pork Belly
  • Fried Egg
  • pickled carrots and daikon. Recipe for carrot/daikon pickles here.
  • fresh cilantro
  • soy sauce
  • pork liver pate
  • mayonnaise
  • thin slices of chili pepper
  • thin slices of cucumber

1. Slice baguettes lengthwise. Add the ingredients that you want (or like) to the banh mi.

2. Enjoy!

Eggs in Purgatory

Recipe courtesy Giada De Laurentiis

Prep time: 15min

Cook time: 20 min
Serves 4



Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakeswarm on a baking sheet in the oven. Pour off the excess oil from the pan.

Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Tuesday, October 18, 2011

Scrambled Eggs with Tomatillos

Found on

Scrambled Eggs with Tomatillos Recipe

If you don't have access to tomatillos you can use prepared salsa verde, about a half cup for this recipe.


  • Olive oil
  • 1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
  • 1/3 cup chopped onion
  • 1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
  • Splash of lemon or lime juice
  • 4 to 6 eggs
  • Salt and pepper
  • Some chopped fresh cilantro for garnish


scrambled-eggs-tomatillo-1.jpg scrambled-eggs-tomatillo-2.jpg

1 Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeƱo chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.

scrambled-eggs-tomatillo-3.jpg scrambled-eggs-tomatillo-4.jpg
scrambled-eggs-tomatillo-5.jpg scrambled-eggs-tomatillo-6.jpg

2 Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish.

Serves 2 to 3.

Monday, October 17, 2011

Gooey Yolk Filled Raviolo At Chicago's Bristol

If you haven't been to Bristol restaurant in Chicago yet, I highly recommend you give it a try. Charming informal atmosphere, locally sourced menu that changes daily, vast array of cocktails wine and beer, great service and most importantly outstanding food. A homemade egg and ricotta filled Raviolo in brown butter sauce (pictured above) is one of their stand outs. Though the menu changes often, it's a mainstay. Cut open the hockey puck sized pasta pouch and out flows a delicious gooey yellow stream of egg yolk. This, combined with the ricotta, herbs and brown butter sauce is one rich, delicious raviolo.

2152 N. Damen Ave.
Chicago, IL 60647

reservations at

Sunday, October 16, 2011

Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang

Found on one of my favorite food sites

  • Serves 2
    • For the slow-baked eggs:
    • 2 tablespoons butter
    • 2 tablespoons gochuchang (or other chili sauce)
    • 1/2 cup soy beans, blanched
    • 1/4 cup shimeji mushrooms, sauteed
    • a few ginko nuts
    • 2 lobster claws or tails
    • 4 large eggs, preferably farm-fresh
    • 4 tablespoons heavy cream
    • salt and pepper to taste
    • shaved bonito flakes
    • For slow-baked eggs:
    • Preheat oven to 325′F.
    • Butter 2 ramequins and spread the gochuchang on the bottom. Top with soy beans, shimeji mushrooms, a few ginko nuts and the lobster meat.
    • Break 2 eggs in each ramequins over the filling and pour the heavy cream over them. Season with salt and pepper.
    • Bake in a water bath for about 12 minutes or until set and creamy (it may require more or less time depending on oven)
    • Top with shaved bonito flakes and enjoy immediately.

Saturday, October 15, 2011

Uitsmijter or Dutch Fried Egg and Ham Breakfast

'Uitsmijter' means 'bouncer' in Dutch. The story goes that this dish used to be served to cafe patrons late at night just before they were kicked out at closing time. It is still a popular breakfast- and lunch dish in the Netherlands. There are plenty of variations, but the most standard version is white bread, ham and eggs, with optional cheese.


2 eggs


2 slices (lightly toasted) white bread

2 thin slices boiled ham

2 large slices cheese, preferably 'oude kaas' (aged Gouda)

Salt & pepper


Melt some butter in a frying pan and fry the eggs, sunny side up. Once the bottom of the eggs are set, I usually take the pan off the heat, put a lid on it and allow the eggs to steam until the top has firmed up. Meanwhile feel free to lightly toast the bread. This is optional. Place the slices of bread on a plate (open faced). Top with the cheese, the ham and the fried eggs. Season to taste.

Serves 1.

Friday, October 14, 2011

Scrambled Eggs Masala ( or Egg Bhurji )


6 Eggs

¼ cup Frozen Green Peas (Mattar)

1 medium Onion (chopped)

2 Green Chillies (Hari Mirch) (de-seeded for a milder taste) (chopped)

1 Tomato (chopped)

½ tsp. garam masala powder

½ tsp. Ginger Paste (Pisi Adrak)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)

Salt (to taste)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

3 tbsp. Vegetable Oil


Beat eggs in a medium bowl, add salt and red chilli powder, and beat well.

Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions and saute over medium heat until onions turn golden brown. Then add tomatoes and cook until tomatoes are tender and soft.

Add green peas and cook for another 3 minutes. Then add beaten egg and mix well. Turn the eggs upside down to cook the other side well.

• Sprinkle garam masala powder and garnish with chopped coriander/cilantro leaves.