YumSugar

Fast & Easy Dinner: Poached Eggs With Baked Feta

partysugar — Thu, 20 Aug 2009 07:50:26 -0700

As a little girl, I used to love it when my mom declared that we were having "breakfast for dinner." This meal usually involved pancakes, bacon, and scrambled eggs. Nowadays when I enjoy breakfast for dinner, the menu is a little more sophisticated and always includes poached eggs. The next time I am craving eggs for dinner, I'll be making this vegetarian recipe. With its slab of broiled feta cheese and dusting of spicy ancho chili powder, it's a masterpiece of simple, elegant cooking. Briny olives, crispy focaccia, and fresh sage finish off the dish while providing a Mediterranean feel to the meal. To serve with a glass of chilled fruity Rosé, get the recipe and read more.

Poached Eggs With Baked Feta
From Food & Wine

Ingredients

Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Directions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.

Serves 6.

Print recipe with images | without images

'Wich of the Week: Poached Egg and Prosciutto Muffinwich

YumSugar — Wed, 24 Jun 2009 14:00:31 -0700

A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.

Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.

Yummy Links: From Poached Eggs to Merken

partysugar — Tue, 26 May 2009 10:30:46 -0700

Learn how to perfectly poach eggs. - Serious Eats
Get your grill on with these healthy recipes. - Epicurious
Check out Wendy Ding's Food Girl series, a fun depiction of females and food. - Eat me daily
Find out the best way to wash fresh fruit. - Chow
Dabney Lee allows you to create your own customized serving tray. - Hostess with the Mostess
Meet merken, a versatile Chilean spice that's delicious on everything from lamb to pasta. - The Atlantic

Source

Fast & Easy Dinner: Roasted Asparagus and Eggs

partysugar — Thu, 14 May 2009 07:50:45 -0700

A couple of weeks ago, my sister came over with her CSA box. Among the romaine and rhubarb was a bunch of perfectly tender asparagus. When she asked how we should cook the thin spears, I replied, "like Martha Stewart prepares hers: roasted and topped with a poached egg." Since that day, we've both enjoyed this simple yet sophisticated vegetarian meal many times. It's quite versatile - if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.

Roasted Asparagus and Eggs
From Whole Living

Ingredients

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions

Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes.
With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Poached Egg Salad

partysugar — Fri, 26 Dec 2008 07:00:28 -0800

After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.

Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more.

Poached Egg Salad
From Better Homes and Gardens

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

Print recipe with images | without images

Yummy Link: Simple Way to Poach Eggs

YumSugar — Fri, 21 Mar 2008 15:01:41 -0700

Learn a different way to poach an egg. I've heard of this simple method before and think it's about time I tried it. - Delicious Days

Yummy Link: Breakfast Crostini

partysugar — Tue, 04 Mar 2008 06:28:31 -0800

I have a weakness for runny poached eggs. Especially when they're on top toasted bread and crispy bacon. Throw in some fresh shaved parmesan and I am in heaven. This breakfast crostini is a gourmet version of the classic egg sandwich. - Eggs On Sunday

Would You Rather Eat Poached Or Fried Eggs?

partysugar — Sun, 02 Sep 2007 05:03:18 -0700

Image Source

Today's Special: Poached Eggs with Pancetta and Tossed Mesclun

partysugar — Fri, 27 Apr 2007 07:58:32 -0700

The last time I was in Buenos Aries I had the most amazing salad at Bar Uriarte. I hastily wrote down the ingredients on a scrap of paper and was determined to recreate the salad once I arrived back stateside. Even though I lost the piece of paper, the memory of this salad still lives on in my brain. I even begged my sister to go back to Uriarte and steal a menu, but she refused to support my crazed cooking antics. When I saw this recipe for poached eggs with pancetta on top of a bed of crispy greens, I immediately thought of the deliciousness that was had that sunny summer afternoon in Argentina. Although the Uriarte salad was a little different, I'm going to give this recipe a few tries, tweaking it until I come up with the salad that I so clearly envision in my mind. It's simple, easy, and makes for a wonderful weeknight dinner, so read more

Poached Eggs with Pancetta and Tossed Mesclun
from Food & Wine magazine

8 large eggs
1 tablespoon extra-virgin olive oil
4 ounces thickly sliced pancetta, cut into 1/4-inch dice
1 large shallot, minced
2 tablespoons white wine vinegar
2 tablespoons chopped tarragon
2 scallions, thinly sliced
10 cups mesclun (about 6 ounces)
Salt and freshly ground pepper
Toast points or steamed, sliced new potatoes, for serving

Bring a large, deep skillet filled with 2 inches of water to a simmer.
Crack each egg into a cup and gently slide it into the water. Cook until the whites are solid but the yolks are still soft, 5 minutes. Using a slotted spoon, transfer the eggs to a paper towellined plate to drain.
Meanwhile, in a large skillet, heat the olive oil until shimmering.
Add the pancetta and cook over moderately high heat until crisp, about 3 minutes. Add the shallot and cook until softened, 2 minutes. Remove from the heat and add the vinegar, tarragon and scallions.
In a bowl, toss the mesclun with the dressing; season with salt and pepper. Transfer the salad to plates, top with the eggs and serve with toast points.

Serves 4.

Print recipe with images | without images

Come Party With Me: Easter - Menu (Brunch, Part 1)

partysugar — Tue, 03 Apr 2007 05:58:32 -0700

Easter is this Sunday and you know what that means, everyone is scrambling around prepping for family brunches, lunches, and dinners. This week I'm helping you (check out the Easter egg invitations I made yesterday) plan the perfect springtime celebration with not one, but two fabulous menus! If you're like me and can't decide wether you want to host a brunch or a dinner (both are quintessentially Easter) take a look at each of my menus and choose the one you like better. Let's start this morning with the brunch menu. Don't go crazy with too many hard-to-make breakfast foods like personalized omelets. Keep it simple with make-the-night-before dishes such as poached egg brioche and maple glazed bacon (the bacon can cook in the oven while you shower). For the recipes, read more

Poached Egg Brioche
From Bon Appetit magazine

12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.
Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.
Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately.
Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

Print recipe with images | without images

Maple-Glazed Bacon
From Ina Garten

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels and serve warm.

Serve 4-8.

Print recipe with images | without images

Think I forgot about your sweet tooth? Think again, check back later for the sweet, fruity recipes to round out my Easter brunch menu. Hosting your own Easter Sunday brunch, share your menu with me below!