Cuisine: Eggs
Pickled Beets and Eggs
I grew up eating Pickled Beets and Eggs. I LOVE them and even eat them for breakfast. It is a traditional Pennsylvania Dutch dish. I know you either love them or hate them!
By - Prep: 10 mins
- Yields: 6 Servings
Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula
I love making Dutch Baby pancakes for lunch or dinner. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding.
I made this Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula because they were the ingredients I had on hand. It's very versatile, you can change the type of cheese, you could use bacon instead of pancetta, etc.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 Servings
Scrambled Eggs with Tomato & Cheese in the Microwave
My brother David called me and said he couldn't find his recipe for Scrambled Eggs with Tomato & Cheese in the Microwave. To be honest, I had never heard of it but, with one eyebrow raised, I managed to find the recipe he likes. It's from Martha Stewart. Who knew she would ever stoop to so low to use a microwave! Here is the beauty of this, you make it, cook it and eat it all in the same little bowl or cup. I think this would be a great way for all the frazzled parents to make breakfast for their kids in the morning before online school. I realize you might have to replace the tomatoes for some cooked bacon or sausage!
- Prep: 5 mins
- Cook: 5 mins
- Yields: 1 Serving
Caprese Egg-in-a-Hole
My brother David loves making Rocky Mountain Toast, which is basically a piece of bread with a hole in it with an egg in the middle and fried up in a pan. This Caprese Egg-in-a-Hole takes it to a whole other level and country, for that matter. I was inspired by the very talented Diane Morrisey on Instagram.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 1 Serving
Butternut Squash & Leek Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. This dessert originated in the Limousin area of France, where batters play an important role. This Butternut Squash and Leek Clafoutis is a savory version. It's simple to make and my husband absolutely loved it and wants me to keep the recipe handy. The problem with me, (and I have many problems!) is that I make so many new things that I forget to make some of our old favorites.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Deviled Eggs with Cornichon Tapenade
My friend Nick made these outstanding Deviled Eggs with Cornichon Tapenade from David Lebovitz's Drinking French. The tapenade, which is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies, gives these eggs incredible flavor. If you close your eyes, maybe you could envision yourself on the French riviera! It's worth a try anyway!
- Prep: 25 mins
- Cook: 10 mins
- Yields: Makes 6 appetizer-size servings
Freezer-Friendly Egg Cups
I've been making a lot of different things for the freezer. I cook all the time, but sometimes I just don't feel like it. These Freezer-Friendly Egg Cups are basically like the Sous-Vide eggs you get at Starbucks. This recipe is very versatile and can be made with many different ingredients. For instance, I used bacon and Gruyère cheese, but you could easily make this vegetarian by using chopped up cherry tomatoes, cheddar (or pepper jack) and fresh basil, etc. Look through you fridge and come up with your favorite combination. I made mine in the Instant Pot with a silicone mold, but I have also included the instructions for your oven. You just take them out of the freezer and microwave for 1½ minutes and voilà, you have breakfast!
- Prep: 15 mins
- Yields: 7 Servings
Omelette Molière
I was staring at the bookcase and saw one of my favorite books by Elizabeth David called An Omelette and a Glass of Wine, which was her last published work that came out in 1984. She was the doyenne of English Cookery writers. Her standards were very high and she was highly critical. Her main theme was simplicity. She thought most simple dishes were ruined because we can never quite leave things alone. There was a restaurant in Avignon that she used to go to about twice a week called Le Molière. Their speciality was this delicious cheese omelette. David preferred to have white wine with eggs and described it as “a soft bright golden roll, plump and spilling out a little at the edges”. She passed away in May of 1992 at the age of 78.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 1 Serving
Dutch Baby with Mushrooms, Leeks & Arugula
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover and is similar to a large Yorkshire pudding. I love making them because they have minimal ingredients and you can either make them sweet or savory. This Dutch Baby with Mushrooms, Leeks & Arugula is a great combination and makes an easy weeknight meal.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 Servings
Eggs in Purgatory
My daughter Grace made Eggs in Purgatory. It's a quick and spicy way to enjoy your eggs in the morning or any time of day! Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and spices. In Naples Italy, a variation of this dish is known as Uova in Purgatorio or "Eggs in Purgatory". "Taking its inspiration from Il culto delle anime del Purgatorio, the cult of the Souls of Purgatory...the eggs play the role of souls seeking purification, the sauce, that of the flames of purgatory."
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
