1 tbsp olive oil 1/2 onion, minced 1 garlic clove, minced 3/4 tsp dry rosemary 1 1/2 cups milk 1 cup heavy cream 4 eggs 1 tsp salt cracked pepper 3/4 cup gruyere, grated 5 cups white bread, crusts removed, cubed Heat the olive oil in a skillet on medium high. Saute the onion until… Continue reading Rosemary Bread Pudding
Category: Eggs
Smoky Deviled Eggs
1 dozen large eggs 1/4 cup plus 2 tablespoons crème fraîche 3 tablespoons mayonnaise 3 tablespoons finely chopped cornichons 2 tablespoons scallions, minced Salt and freshly ground black pepper Freshly ground white pepper 1/2 teaspoon ancho chili powder 1. In a large saucepan, cover the eggs with cold water and bring to a boil… Continue reading Smoky Deviled Eggs
Oeufs A La Russe
1 cup mayonnaise 3 tbsp sambal oelek 1 tbsp minced shallots 1 tbsp parsley, minced 2 tsp minced chives 1 tbsp minced green olives kosher salt and cracked pepper lemon juice 6 hard boiled eggs, halved lengthwise Combine all the ingredients except the eggs. Chill 3 hours before serving. Spoon the sauce over the eggs. … Continue reading Oeufs A La Russe
Tomato Crouton omelette
3 tbsp olive oil 2 cups french bread, cubed 1 garlic clove, minced 2 plum tomatoes, diced 4 eggs, lightly beaten salt and pepper Heat 2 tbsp of the oil in a non-stick skillet on medium heat. Add the bread and fry until golden. Add the garlic and the tomatoes and cook for 2 minutes. … Continue reading Tomato Crouton omelette
Eggs with Nut Butter
1 1/2 oz. toasted almonds, ground butter 4 eggs 4 slices bacon 4 slices white bread lemon juice maldon salt Combine the the almonds with 1 tbsp of butter. Fry the bacon until crisp and then drain it on paper towel. Poach the eggs for 4 minutes. Fry the bread in the bacon fat. Lay… Continue reading Eggs with Nut Butter
Eggs Poached in White Wine
4 eggs 11/2 cup dry white wine 2 scallions, minced 3 garlic cloves, crushed 1/4 tsp thyme 1/2 bay leaf sea salt and pepper butter 1 tsp flour 4 slices white bread Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper. Bring to a boil and… Continue reading Eggs Poached in White Wine
Egg and Roasted Red Pepper Salad
1 tbsp parsley, minced 1 tsp paprika 2 tbsp white wine vinegar 5 tbsp olive oil 2 clove garlic, crushed sea salt and cracked pepper 1 red pepper 4 eggs, hardboiled, peeled and quartered Roast the red pepper until the skin is very blistered. Peel and slice. Combine the parsley, paprika, vinegar, olive oil, and garlic.… Continue reading Egg and Roasted Red Pepper Salad
Herb Mozza Eggs
4 oz. buffalo mozzarella, sliced into 4 2 english muffins, sliced 2 tbsp minced parsley 1 tbsp minced fresh basil 1/2 tsp dry oregano 2 tsp olive oil maldon salt 4 eggs Poach the eggs for four minutes Toast the english muffin halves and lay the mozzarella slices on each of them. Combine the parsley, basil,… Continue reading Herb Mozza Eggs
Pesto Eggs
4 eggs, hardboiled, halved lengthwise 1/4 cup basil, minced 1/2 cup parmesan, grated 3 garlic cloves, minced salt and pepper 1/3 cup olive oil Arrange the eggs on a platter. Combine the remaining ingredients in a food proccessor. Puree until smooth. Spread the sauce over the eggs and let sit for 30 minutes. Serve.
White Asparagus a l’Oeuf
1 lb white asparagus, trimmed and peeled 2 eggs, hardboiled 1/4 cup butter, melted salt and pepper 2 tbsp parsley, minced Boil the asparagus in salted water until just tender. Cut the eggs in half, remove the yolks, and combine them with the butter. Beat the yolks and butter until it gets a creamy texture. … Continue reading White Asparagus a l’Oeuf