Cuisine: Eggs

Meatloaf Roll

This is Nadiya Hussain’s Meatloaf Roll. We watched an episode of her show on Netflix and my husband made it the next day. I really don't like meatloaf, but I have to say it is outstanding. It is a hybrid of three British classics: beef Wellington, sausage roll, and Scotch egg. Her trick is to brush the puff pastry with watered-down marmite before wrapping it around the meat, which gives it a subtle umami flavor. You can make it ahead of time and bake later in the day.

By Leslie Blythe

Avocado Egg Salad Toast

Egg Salad is one of my favorite things to have for lunch. Whenever we go to a diner, that is always what I order. I saw this Avocado Egg Salad Toast and had to try it. You use avocado to bind it together instead of traditional mayo. It's very good!

By Leslie Blythe

Spanish Tortilla de Patatas Potato Omelette

My friend Marc made this outstanding Spanish Tortilla de Patatas (or Potato Omelette), which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas.

By Leslie Blythe

Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping

While on the east coast, one of my best friends Jessica and her husband Marc just happened to be visiting her mom for the weekend, who lives not far from me, and invited me to brunch. She made this fantastic Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping. It is a delicious and easy-to-make breakfast dish that can be prepared ahead of time. It is made with day-old bread, eggs, milk, sugar, vanilla, cinnamon, and salt. The bread is soaked in the egg mixture overnight, which makes it soft and custardy. The casserole is then baked until golden brown and topped with a caramel-hazelnut topping. You can use pecans or walnuts if you prefer.
This recipe is perfect for busy mornings or when you want to make a special breakfast for guests. It can be made up to 24 hours in advance and stored in the refrigerator. When you are ready to bake, simply remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes. Then, bake according to the instructions.

By Leslie Blythe

Coronation Quiche

I finally decided to make the controversial Coronation Quiche. I have to say, it's rather underwhelming. I had to hold back from adding shallots, and more cheese. I think it's a risky thing to make for guests due to the addition of tarragon, which you either love or hate. It's described on the King's website as A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch! I beg to differ. Give me Queen Elizabeth II's Coronation Chicken!

By Leslie Blythe

Egg Boats

I often have random leftover ingredients from various catering events. These Egg Boats are a product of that. I used goat cheese, but you can use your favorite cheese.

By Leslie Blythe

Twice-Baked Goat Cheese and Thyme Soufflés

Soufflé sounds a lot more intimidating than it actually is. These Twice-Baked Goat Cheese and Thyme Soufflés are easy and you can make them the day before and finish them in the oven. Served on a bed of dressed greens, this makes a rather elegant starter that will impress your guests.

By Leslie Blythe

Leek and Potato Soufflé With Ham and Fontina

I made this Leek and Potato Soufflé With Ham and Fontina. We have made Gruyère Cheese and Chive Soufflé for over 32 years. This leek and potato version is less of a soufflé and more of a fluffy potato dish. The leeks and ham elevated the flavor of the potatoes. If you’re afraid of making a soufflé, this is a good place to start. The potatoes make it less delicate, so it’s less likely to fall.

By Leslie Blythe

Egg Crunch Wrap

This Egg Crunch Wrap will liven up your breakfast or lunch. It uses eggs, sliced tomatoes, baby spinach, provolone cheese, and tortilla chips for the added crunch.

By Leslie Blythe

The McCarthy Salad

The McCarthy Salad is almost as famous as the Polo Lounge where it was first served. Neil McCarthy was a regular guest at The Beverly Hills Hotel and captain of a local polo team in the 1940s. One day at the Polo Lounge he requested a very specific list of ingredients for a salad and the McCarthy salad was born. The recipe has remained untouched and has been a signature dish at the hotel ever since.

Here it is on the current menu.

McCARTHY SALAD $44
Iceberg, Romaine, Grilled Chicken, Egg, Beets Tomatoes, Cheddar, Smoked Bacon, Avocado Balsamic Vinaigrette

By Leslie Blythe