Posts tagged ‘Eggs’

February 7, 2015

Kimchi BLT

Kimchi BLT

Bloggers note – It has been longer that I like since my last post. The legislature is once again in session, which means my day job is substantially busier than normal. There may be a bit more time between posts, but I promise to keep the recipes coming!

Now, to the dish at hand.

The BLT is a classic, but that doesn’t mean it can’t be made better by importing some flavors from Korean cuisine. In this recipe, it is brightened by tangy, spicy kimchi that perfectly complements the salty bacon and ripe tomato. The addition of a creamy, runny egg not only builds on the complexity of flavor, but also makes the meal a bit more substantive.

Easy to assemble while remaining both delicious and unique, this sandwich is great for a fun lunch or weeknight dinner!

Kimchi BLT (serves 1)

Ingredients

  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • 3 slices thick-cut applewood smoked bacon
  • 1 egg
  • 3 thin slices of tomato
  • 2 leaves of bibb lettuce
  • 1/4 cup of kimchi, diced
  • 2 pieces of sourdough bread, lightly toasted

Instructions

  1. In a bowl, combine the garlic, lemon juice and mayonnaise until evenly incorporated. Let the mixture sit while you cook the remaining ingredients.
  2. Heat a skillet to medium-high and cook the bacon in a skillet until crispy, about 3-4 minutes on each side. Remove the bacon to a paper towel and set aside.
  3. Reduce the heat to medium and crack the egg into the skillet. Let it cook for about 3 minutes, until lightly browned and crispy, then flip using a spatula. Sear the egg for 1 minute on the other side before removing it from the skillet, so that they yolk is still slightly runny.
  4. To assemble the sandwich, spread the garlic aioli on each piece of bread, then layer the egg, bacon, tomato, lettuce and kimchi on top.
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October 6, 2013

Salad Lyonnaise

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I enjoy a good salad, but as a stand-alone dish I rarely find one that doesn’t leave me hungry after a couple hours. Something about the thinness of the lettuce combined with the sparse toppings just leaves me longing for something more.

But not this salad.

This one is a twist on a classic Salad Lyonnaise that uses prosciutto and mixed greens instead of bacon and frisée. The crispy, saltiness of the prosciutto pairs excellently with the more full-bodied mixed greens. Meanwhile, the rich, creamy yolk of the poached egg is the perfect compliment to the effervescent and citrusy champagne vinaigrette. Finish it with some homemade croutons and you’ve got way more than just rabbit food on your hands.

This hearty salad is perfect for a lunch or light dinner. If you want to give the meal a little extra heft, serve it alongside some ratatouille or french onion soup. Either way, you won’t be disappointed!

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August 25, 2013

Greens, Eggs and Ham

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The shift from summer to fall is one of the most beautiful times to be outside, but it can also be a tricky time if you’re cooking in the Pacific Northwest. Here’s what the weather looks like on any given day: It’s sunny! It’s hot! It’s not hot! It’s overcast! Light showers! Thunder! Lightning! Sun’s back!

What do you cook when you can’t match the mood to the warmth of summer or the cool call of autumn?

The long answer is something that walks the line between “light and refreshing” and “warms your stomach as well as your heart.” The short answer is this Dr. Seuss inspired recipe!

The flavors of crunchy, pan-seared Brussels sprouts and asparagus pair perfectly with the rich, earthy mushrooms. The ham adds notes of meat and salt, while the poached eggs provides body and creaminess to the dish. Served with a slice of fresh bread to sop up all the leftover goodness? Perfection.

To top it all off, this recipe actually rates reasonably high on the healthiness scale too. It’s the perfect between-season brunch!

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June 8, 2013

Chorizo and Yam Hash

Chorizo Yam Hash

You know what the best thing about brunch is?

Trick question, everything about brunch is amazing. It’s the perfect combination of flavor, flair, comfort and sociability. Brunch can be light and airy or decadent enough for two meals – which it just so happens to be, so you don’t even need to feel guilty when you eat that chicken fried steak or eggs benedict.

But still, brunch has a fatal flaw: it’s best served lazy.

That’s fine if you want to drag yourself out of bed and stroll over to your favorite brunch spot, but what if you want to indulge in the comfort of your own home? Many brunch dishes are as complicated as they are luxurious, making a lazy mid-morning meal almost impossible.

Fear not, this Chorizo and Yam Hash recipe is the solution to your brunch conundrum. It’s low on ingredients, short on instructions, but packed full of meaty chorizo, sweet and savory yams, and sharp manchego goodness – perfect for a lazy at-home brunch!

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March 25, 2013

Revisited: Eggs St. Patrick

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Two years ago I started my own St. Patrick’s Day tradition – Egg’s St. Patrick. Here’s a flashback:

The hollandaise sauce is creamy and rich. The poached eggs are tender with silky, rich yolks. The corned beef is hearty, pleasantly spiced and rich. If you haven’t caught the pattern yet, pretty much everything about this dish is rich except the English muffins, and when you get down to it their sole purpose is sop up all the hollandaise, egg yolk and corned beef juice that you can’t get with a fork.

Although it’s a play on Eggs Benedict – typically a breakfast dish – this is perfectly suited for any time of day. And in true St. Paddy’s day spirit, no matter what time of day it is, it should be accompanied by Guinness.

At the time I couldn’t think of any way it could be better. But with age comes wisdom, and this year’s version was different enough that it merited a new, revised recipe.

Adding Guinness to the sauteed corned beef builds on the stout framework (see what I did there?) of the dish. It imbues it with dark and roasty undertones that add a subtle bite to counteract the natural richness of the hollandaise. Similarly, the caramelized cabbage cuts through the heaviness with notes of sweetness and earthiness.

Seriously, make this next St. Patrick’s Day. Or, you know, this weekend.

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July 21, 2012

Yam, Mushroom and Eggs Tacos

When it 59 and rainy in the end of July, what on earth are you supposed to cook?

I don’t know about the rest of you in Seattle (for readers out of Seattle, I assume you’re subsisting on shaved ice in this heat wave) but my cooking has been having a bit of an identity crisis. Food should be light, spicy and grilled in the summer, but if it’s overcast or drizzling you want something warm, starchy and roasted.

Luckily, this dish was the perfect remedy for my culinary schizophrenia.

The answer is a dish that walks the line between comfort and The yams form the backbone of the dish with their earthy and vaguely sweet flavor, and the seared mushrooms are lightly crisped on the outside but rich in flavor. On the flip side, the eggs are light and fluffy and the taquera sauce adds that summer spice. A dash of salty cotija completes the profile of this dish.

I forgot to grab it, but a sprinkle of cilantro would be a welcomed addition as well. Either way, these tacos are perfect for our dysfunctional weather!

Yam, Mushroom and Egg Tacos

  • 3 tablespoons olive oil
  • 1/3 cup yam, diced
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 tablespoons cumin
  • 4 crimini mushrooms, cut into 1/8 inch slices
  • 1/4 cup taquera sauce (chipotle adobo can be used as a substitute)
  • 2 eggs, whisked
  • 3 small corn tortillas
  • 1/4 cup cotija cheese
  • 2-3 lime wedges (optional)

 

  1. Heat the olive oil to medium-high in a large nonstick skillet. Season the yams with the salt, pepper and cumin and add them to the skillet. Continue to cook, tossing intermittently, until crispy on all sides, approximately ten minutes.
  2. Reduce the heat to medium. Add the mushrooms and continue cooking for 4-6 minutes, or until the they begin to get tender.
  3. Reduce the heat to medium-low. Add the taquera sauce and simmer for five minutes. Empty the contents onto a spare plate, but leave the leftover sauce.
  4. Combine the eggs with the sauce remaining in the pan. Lightly scramble and set aside with the other ingredients.
  5. Heat the corn tortillas in a clean skillet until lightly pliable, about 2 minutes. To serve, divide the egg, yam and mushroom into thirds and stuff each tortilla. Top each with cotija and serve with lime wedges.
June 30, 2012

Eggs Benedict with Mushroom and Brussels Sprout

You have been mislead your entire life. Brussels sprouts are delicious.

Don’t boil them, don’t leave the ends on. Chop them up, season them with a little salt and pepper, and saute them in a little butter and you will be astonished at how delicious they are.

And they’re particularly delicious in this recipe. They develop a faint caramelization that melds hints of sweetness with the natural flavors of roughage. When paired with the umami notes of seared mushrooms, the two form an alliance of earthy flavor. Combined with rich hollandaise, a runny poached egg and an English muffin to clean your plate of all the leftover goodness, you can’t go wrong.

This recipe is vegetarian, but if you’re feeling carnivorous it would be perfectly suited to the addition of nice, crispy bacon. Serve it up with some hash browns or country friend potatoes and bask in scrumptious glory.

Eggs Benedict with Mushroom and Brussels Sprouts

  • 7 eggs
  • 2 teaspoons lemon juice
  • 1 pinch of cayenne
  • 1/2 cup butter, melted
  • 3 tablespoons butter
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 6 crimini mushrooms, sliced
  • 7 Brussels sprouts, finely chopped
  • 2 English muffins
  • 1 tablespoon vinegar
  • pepper, to taste

 

  1. Fill a pot with water and bring to a steady simmer. Take three eggs and separate the yolks from the whites. Combine the yolks, lemon juice and cayenne in a stainless steel bowl and whisk together until thickened.
  2. Place the stainless steel bowl on top of the pot, making sure the bottom doesn’t touch the water. Slowly drizzle in the melted butter and continue to whisk until the the volume has increased by half. Remove from the heat.
  3. Heat a skillet to medium-high heat. Add the butter and allow it to cook until it just begins to brown. Sprinkle the salt and pepper over the mushrooms and add them to the skillet, tossing until evenly coated with butter. Cook until one side of the mushrooms are seared, approximately 3 minutes, then toss and repeat for the other side. Reduce the heat to medium, add the Brussels sprouts and saute for another 4-5 minutes.
  4. Add enough water to fill the pot, add the vinegar and bring it to a soft boil. Poach the four remaining eggs so the yolks are still slightly runny.
  5. Lightly toast the English muffin. To serve, dish the mushroom and Brussels sprout saute over each English muffin half followed by a poached egg. Top with a couple spoonfuls of hollandaise sauce and garnish with a sprinkle of pepper.


June 20, 2012

French Toast with Caramelized Bananas and Hazelnut

Back during my stint at the Crepe Cafe, we had one of the most delicious desserts you could imagine. Before they would teach me to how to make it I had to sign a non-disclosure agreement, a non-compete clause and several other contracts I’d never heard of, but finally I was inducted into the chosen ones and learned the secrets.

I can’t give away too much, but it involved crepes, chocolate, whipped creme, and these delicious caramelized bananas. It was such a decadent dish that I would eat it only occasionally, and only when I had nothing else to do the remainder of the day

Make no mistake – this recipe is still probably the richest I’ve ever posted to this blog. Each soft, sweet, banana-y bite will probably cut a minute or two off your lifespan. But hey, a life without caramelized banana french toast isn’t a life worth living. The french toast is chewy on the inside, crunchy on the outside with hints of vanilla, while sauce is heavenly fugue of banana, butter and sugar. It’s richer than the Kennedy family, but just as charming.

This french toast probably isn’t the best choice before a busy day at work or an action-packed Saturday. But if you have a nice Sunday morning where you don’t need to move and can bask all day in the afterglow, you can’t go wrong here.

French Toast with Caramelized Bananas and Hazelnut

  • 3 eggs
  • 1/4 cup half and half
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 4-6 slices of stale french bread, 3/4 in thick
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 banana, peeled and sliced
  • 3 tablespoons chopped hazelnuts

 

  1. In a wide bowl, combine the eggs, half and half, sugar and vanilla extract. Soak each slice of french bread in the egg batter for 1-2 minutes, then set aside.
  2. Heat a non-stick skillet to medium with a small pat of butter. Sear each side of the french for 2-3 minutes, until golden brown but not burned.
  3. Turn the skillet to medium-high. Add the butter and wait until it just begins to brown. Add the sugar evenly, then quickly add the sliced banana and toss vigorously. Continue to cook, tossing frequently, for another 2-3 minutes. Remove from heat.
  4. To serve, top the slices of french toast with caramelized bananas and sprinkle hazelnuts over the top.
April 29, 2012

Cajun Carbonara

Contrary to popular opinion, real carbonara doesn’t involve cream, milk, or flour. The silky sauce is created by slowly heating eggs so that they thicken without scrambling. The result is a relatively rich dish with a unique texture that remains nonetheless quite healthy.

So how can you make it better? Infuse it with Cajun flavor!

The onions and peppers add sweetness and crunch, while the lineup of Cajun spices add heat, zest and a depth of flavor to the sauce. The intermittent hints of parsley break up the richness and spice with cool, refreshing notes. Add that to the chicken, pasta and carbonara base and you have a filling, vibrant dish.

This recipe tastes great, but to be honest one of my favorite things about it isthe color. The red, yellow and green of the peppers and parsley pop against the pasta to make a bright, vivid plate. A great meal for your eyes as well as your stomach!

Cajun Carbonara

  • 3 tablespoons butter
  • 1 chicken breast, diced
  • 2 bell peppers, julienned (I recommend one red, one yellow)
  • 1 small red onion, halved and cut into ribbons
  • 3 tablespoons salt
  • 3 tablespoons pepper
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 3 tablespoons cayenne pepper
  • 2 tomatoes, cut into eighths
  • 1/3 cup wine
  • 3 ounces pasta
  • 3 eggs, whisked
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons parsley, finely chopped

 

  1. In a large skillet, heat the butter to high. Season the chicken breast, bell pepper and red onion with the spices. In a large pot, begin boiling water to cook the pasta.
  2. Add the chicken breast to the skill and saute until crispy and blacked, approximately 6-8 minutes. Set the chicken aside.
  3. Reduce the heat to medium-high. Add the bell pepper and red onion and saute until both begin to get tender, approximately 6-8 minutes. Add the tomatoes and saute for another three minutes. Set the vegetables aside with the chicken.
  4. Cook the pasta according to instructions. Reduce the heat of the skillet to medium-low. Use the wine to deglaze the pan, being sure to loosen any stuck on spices, chicken, or veggie bits.
  5. Add the eggs and Parmesan cheese to the deglazing liquid and whisk until combined. Add the cooked pasta and toss vigorously. The egg mixture should thicken, but not scramble.
  6. Toss the pasta with the chicken and vegetables. To serve, sprinkle with a little extra Parmesan cheese and top with parsley.
March 16, 2012

Eggs St. Patrick

I like to talk a lot about balance when I discuss the food that I cook, because I generally believe the best dishes are those that marry disparate flavors together in a harmonious fashion. This is not one of those dishes.

This is a rich, decadent recipe. You will feel lethargic after you eat it. You will also feel glorious, but the lethargy is pretty much unavoidable.

The hollandaise sauce is creamy and rich. The poached eggs are tender with silky, rich yolks. The corned beef is hearty, pleasantly spiced and rich. If you haven’t caught the pattern yet, pretty much everything about this dish is rich except the English muffins, and when you get down to it their sole purpose is sop up all the hollandaise, egg yolk and corned beef jus that you can’t get with a fork.

Although it’s a play on Eggs Benedict – typically a breakfast dish – this is perfectly suited for any time of day. And in true St. Paddy’s day spirit, no matter what time of day it is, it should be accompanied by Guinness.

Eggs St. Patrick

  • 5 eggs
  • 5/8 cup butter, melted
  • 1 teaspoon lemon juice
  • 1 pinch of cayenne
  • 1 tablespoon vinegar
  • 1/3 cup of corned beef, cooked and shredded
  • 1 English muffin
  • 1 pinch of paprika

 

  1. Fill two pots with water and bring to a steady simmer. Take three eggs and separate the yolks from the whites.  Reserve one white, combine the yolks and melted butter in a stainless steel bowl and whisk together until thickened.
  2. Add the lemon juice and cayenne to the egg mixture.  Place the stainless steel bowl on top of the first pot, making sure the bottom doesn’t touch the water, and continue to whisk vigorously until the volume has increased by half. Remove from the heat.
  3. To the second pot add the vinegar and bring to a very light boil. Poach the two remaining eggs so the yolks are still slightly runny (see Smitten Kitchen’s how-to if you need instruction on how).
  4. Combine the reserved egg white with the corned beef and form into two patties. Sear quickly on each side, approximately 2 minutes, and remove from heat.
  5. Lightly toast the English muffin. To serve, place a corned beef patty atop each English muffin half followed by a poached egg. Top with a couple spoonfuls of hollandaise sauce and garnish with the pinch of paprika.
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