Cuisine: Eggs

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

Dairy-Free Spinach Quiche

This Spinach Quiche is not only Dairy-Free, but it's also gluten-free and vegetarian. I often get requests when catering to add an option like this quiche for people with dietary restrictions. It uses oat milk, which seems to be gaining popularity, which is a plant milk derived from whole oat grains by extracting the plant material with water. I used a frozen store-bought gluten-free crust, though you could also make a crust out of hash brown potatoes. I was told this quiche was delicious.

By Leslie Blythe

Cloud Eggs

My brother David made these Cloud Eggs, which my mother used to make. Because he lives over 2,400 miles away, I didn't have these lovely eggs. Though, I do not happen to like runny yolk eggs. I remember as a kid being horrified and deeply disappointed that the egg whites didn't taste like whipped cream!

Cloud eggs got their start in 17th century France. The recipe for oeufs a la Neige, translated to “eggs in the snow,” was published in Le Cuisinier Francois in 1651.

By Leslie Blythe

Momofuku’s Soy Sauce Eggs

My daughter Grace made Chef, Christina Tosi's, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack.

By Leslie Blythe

Artichoke Heart Carbonara

Our whole family is obsessed with carbonara. When there is nothing to eat, this is our go-to meal. It's simple, fast and so good. This Artichoke Heart Carbonara is a vegetarian version (no bacon here!). Oh, and did I mention, we LOVE artichokes?! Fortunately, I always have cans of artichokes in my pantry. 

By Leslie Blythe