Posts Tagged ‘egg’

Poached Egg & Prosciutto Tartine

September 15, 2010

Poached Egg and Prosciutto Tartine

I recently discovered the tartine while reading Dorie Greenspan’s new book, Around My French Table. After reading that it’s a nicely toasted slice of country bread topped with essentially whatever you’d like, I’ve become completely hooked on trying new variations!

My first tartine was this one I posted a few days ago. That same evening I made another tartine for dinner. This time featuring peppery arugula, salty prosciutto and a creamy poached egg. I’d eaten poached eggs, but never have I attempted to make one at home. I’ll admit. I was pretty intimidated.While I don’t know if this is a perfect poached egg, I do know that it was fantastic and creamy and worked beautifully when paired with the prosciutto and arugula.

Poached Egg and Prosciutto Tartine

If you want to make this at home, simply toast one side of a 1/4 inch slice of country bread. Top with 1/2 an ounce of prosciutto, a handful of arugula. I tossed mine in a little extra virgin olive oil and a dash of black truffle oil in a bowl prior to plating. I would prep all of this before you start poaching your egg. It will be a lovely little bed of goodness waiting for your perfectly (or near perfectly) poached egg!

Poached Egg and Prosciutto Tartine

Want to poach an egg? Try these resources.

How to Poach an Egg from Serious Eats.
Poach an Egg from CHOW.
Easy Poached Eggs from Simply Recipes.

Be brave!!. Worst case, it will not cook properly and you can simple fry up an egg instead. It would still be a lovely combination.

Advertisements

Mexi-Style Open Faced Breakfast Sandwich

August 6, 2010

Open Faced Mexi-Breakfast Sandwich

Here’s a quick and easy healthy breakfast option with Mexican flair. The only thing missing, in my opinion, is mashed avocado. It would add a nice creaminess to the sandwich, and it would make it even more filling. As a matter of fact, I added a few slices of avocado while I was eating this!

Open Faced Mexi-Breakfast Sandwich

Here’s what you’ll need:

1 high fiber 100 calorie english muffin, halved and toasted
1 organic, cage-free egg, scrambled
2-3 tbsp homemade salsa (or whatever you have on hand)
2 tbsp light sour cream
cilantro
Coarse salt & pepper

Optional:
1/2 avocado, mashed on top your toasted muffin.

And the calorie count for this breakfast is… drumroll please… 220 calories! You’re looking at about 360 calories if you add the mashed avocado. Either way, you’ve got a low calorie, high fiber, high protein start to your day! If you serve without avocado, add some fresh seasonal fruit. You’ll have the energy to tackle your day full-force!

Enjoy your weekend! Summer is quickly coming to a close.

Open Faced Mexi-Breakfast Sandwich

Asparagus & Zucchini Omelette

August 5, 2010

Asparagus & Zucchini Omelette

I really love eggs. They are so satisfying and a great thing to eat first thing in the morning if you know you’ll be eating a late lunch. Generally, I only eat one egg for breakfast, but I’ll beef it up with veggies and maybe some nice goat cheese. It’s amazing how full I stay from one little egg.

Asparagus & Zucchini Omelette

Here’s a simple, but very tasty little omelette. Simply chop asparagus in small pieces and saute over medium high heat in a little olive oil. When asparagus is almost done, grate in some zucchini. After a minute or two, pour in your scrambled, seasoned egg. Gently push edges of the egg up all around the pan allowing the runny egg to flow underneath. Continue to cook until almost set. Flip once. Fold it. Plate it. Top with a dollop of light sour cream, halved baby heirloom tomatoes and a little kosher salt and pepper. Voila! Quick and easy breakfast.

Zucchini Muffin

Serve with a yummy zucchini muffin from SimplyRecipes.com and you’ve successfully made two dishes with one of summer’s most bountiful crops! Those zucchini muffins are so very tasty.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

July 31, 2010

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Recently, The Kitchn posted this egg scramble, and I was inspired! Instead of making my breakfast as a scramble, I made an omelet. This was so yummy! What a great idea to add corn to your eggs. The oven roasted tomatoes added such nice contrast to the corn and goat cheese, too.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes
Serves one.

1 egg
1/4 cup fresh sweet corn kernels
1 oz soft goat cheese
2 tomato slices
Drizzle of olive oil
Pinch fresh thyme leaves
Kosher salt
Pepper

1. Turn on your oven’s broiler. Place tomato slices on a pan and salt & pepper them. Place in oven to begin roasting. This will take 10 minutes.

2. Crack egg into a small bowl and mix with a fork. Season with kosher salt and pepper. Set aside.

3. Heat the oil in a small pan over medium high heat. Add your corn and allow to cook for a few minutes. Once your kernels start to brown slightly, add your egg and reduce heat to medium. Make sure it’s not too hot! As the egg cooks, lift the edges with a spatula tilt you pan so the runny egg fills in underneath. Repeat all around your pan.

4. Once your egg is almost done cooking, shake your pan a bit to loosen the omelet before flipping it over. You don’t have to flip it, but I like to because I immediately add the goat cheese to the hot side and fold over. This allows it to melt nicely. Plate it immediately. Top with tomato slices and fresh thyme.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

This is quite an elegant little breakfast dish. Great for guests. I bet this would be a lovely quiche as well. You could roast the tomatoes and layer them on the top of the quiche. Might have to try that.

Balsamic Fried Egg

January 6, 2010

One of my absolute favorite ways to prepare eggs is to fry it up in balsamic vinegar. It’s not only a super fast way get breakfast (even lunch or dinner!) on a plate, but it’s incredibly flavorful and satisfying. I enjoy it alone as a snack, but you can also add some wonderful additions like the Balsamic Wilted Spinach I’ve included here. Any veggies would be wonderful. You could even add this to a simple salad for some amazing flavor and healthy protein.

I’ve included the steps in photo form. I could not resist the lovely simplicity of these ingredients. Enjoy!

Egg

Start with one large egg. I used organic, cage-free eggs.

Balsamic Fried Egg

Heat olive oil over medium high heat. Place egg pan.

Balsamic Fried Egg

Only takes a few minutes. Grab your balsamic vinegar.

Balsamic Fried Egg

Add a few tablespoons of balsamic vinegar. I love it, so the more the better! Also, add a little salt and pepper. I like to flip mine over to let the yolk cook a bit, but if you like it runny, remove it from the pan and place on a clean plate.

Wilting Spinach

Add a tad more olive oil to your pan if it needs it. Place your baby spinach in the pan. Drizzle with balsamic vinegar. Remember to salt and pepper! Toss in pan. Cook until wilted. Remove from heat and plate with your egg.

Balsamic Fried Egg

Now eat and enjoy.