Quantcast

Posts Tagged ‘Eggs’

Easy Sunday Brunch: California Scramble

A little refrigerator-diving yesterday morning resulted in this pretty thing. I call it a “California Scramble” because it reminds me of a dish that was served at an LA haunt of mine, The Griddle, and because…I don’t know, it seems fresh and light and at least respectably healthy, what with the avocado and tomato and all.

CALIFORNIA SCRAMBLE (serves 2)

What you need:

1/2 onion, finely diced

5 large eggs

Splash of milk

2 tbsp butter

1 tomato, diced

1/2 ball fresh mozzarella, diced

1/4 avocado, diced

Olive oil

Salt & pepper

What you do: 

1. Heat a little olive oil and saute the onions until just translucent. Set aside.

2. Whisk together the eggs and milk in a small bowl.

3. Heat the butter in a frying pan until foaming (be generous with your butter; this is a more-is-better situation) and then add the eggs and scramble while they cook so they’re nice and fluffy.

4. Toss in the onion, tomato, mozzarella, and avocado, season to taste, and serve.



You Might Also Like:


April 1st, 2012 | Eat | No Comments »

Hangover Helper / New Year’s Breakfast

Every year, we spend New Year’s Day on the couch, wrapped up in blankets and watching extremely bad movies while eating things like oeufs en cocotte (eggs baked in cream). Why baked eggs? Two of those and a little hair of the dog in screwdriver form (it’s a holiday, shush) make for an excellent hangover cure.

And this year…oh, this year we’re adding avocado to the mix.

I spotted this “recipe” (if you can call it that; it’s so easy) a couple of days ago on Tumblr, and immediately picked up some enormous avocados so that I could make it for lunch. All it really is is a very thick slice of avocado with a fried egg in the middle, but for New Year’s breakfast, I’m going to try adding a little cream and putting these in the oven (basically, making oeufs en cocotte with avocado slices taking the place of ramekins). Or maybe baking the eggs in ramekins and then transferring them into the hollowed-out avocados to serve. Not sure yet, but stay tuned. I think it’ll be a good one.

But in the meantime, here’s what I made yesterday:

AVOCADO & EGGS

1. Take a thick slice of avocado (leave the skin on) and remove the nut, hollowing a little extra room into the space left in the middle (I used a shot glass as a kind of cookie cutter).

2. Place the avocado slice in a lightly oiled pan over medium-low heat.

3. Crack in an egg, cover, and let cook for a couple of minutes. I found that the egg was still a bit too runny for my taste at this point, so I flipped the avocado slice using a spatula and let it cook another minute on the other side. And because my avocado was truly enormous, I added a second egg that I fried up separately to the top.

4. Finish by seasoning as you like – I just used salt, but pepper and hot sauce would probably be popular, as well.

Growl.



You Might Also Like:


December 16th, 2011 | Eat | 4 Comments »

Deviled Egg Tips

A couple of little tips to help your deviled eggs turn out perfectly:

1. The night before you’re planning on getting started, flip your egg cartons onto their side in your refrigerator (prop them up with something so they don’t open up and create an enormous mess). This will help the yolks migrate towards the center of the eggs.

2. Bring the eggs to room temperature before boiling to minimize the chances of cracking.

3. For the most basic deviled eggs, just combine the yolks of a dozen hard-boiled eggs with about half a cup of mayo, salt, and pepper. I also like to add a squeeze of lemon to the mix.

4. For easy filling, put the yolk mixture into a Ziploc bag and cut off the corner to create a pipette. Wayyy easier – and less messy – than all that scooping and shaping.

5. Deviled eggs are typically topped with a sprinkling of paprika, but you can also garnish them with sprouts, crumbled bacon, chopped chives, a tiny piece of lemon rind, or even a thin slice of olive – whatever you think sounds delicious.

P.S. This image is via Real Simple, but going forward I’ll be crediting image sources by setting the link URL to the image source. Just FYI.



You Might Also Like:


May 17th, 2011 | Eat | 3 Comments »