Egg Dishes – Page 3 – Rosemary and the Goat

Green Eggs and Ham

Try them! Try them! (I say)

A couple of months ago I had dinner at the Salty Sow in Austin. On their menu they have several things that are “jarred” (served in jelly jars). There was a chicken liver mousse, a fresh salmon rillette and green eggs and ham. I never saw what the green eggs and ham looked like but this is my take on Dr. Seuss’s green eggs and ham.

So……. i’m thinking ……..

Do you like
green eggs and ham!
I do not like them,
Sam-I-am.
I do not like green eggs and ham.

You do not like them.
So you say.
Try them! Try them
And you may.
Try them and you may, I say.

Sam!
If you will let me be,
I will try them.
You will see.

Say!
I like green eggs and ham!
I do! I like them, Sam-I-am!
I would eat them in a boat.
And I would eat them with a goat

I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am!

–from Dr. Seuss’s Green Eggs and Ham

So, I hope you will try my version of green eggs and ham and then say ” I do so like green eggs and ham”. Thank you! Thank You!

August 25, 2013 By Sherry

Egg Dishes/ Morning Foods

Duck Confit Hash

I’m using the last of my duck confit; time to make some more I guess.

For Father’s day this year I decided to do a special dish for my husband who has been doing more than his share of the work around here for the last year.

I have talked about duck confit in the past and have told you how to make it so I’m hoping someone out there has tried it and maybe has one leg quarter stashed away in the refrigerator. I just happened to have a leg and thigh left over in a jar, covered in duck fat and just waiting to be used. There are still two packages in my freezer I need to make some more confit because there is a pear salad with crispy duck that I want to make this summer.

All hash has potatoes in it but I decided to use the small purple fingerling, regular fingerling and tiny red new potatoes. This recipe was so easy to throw together and if you want to practice your egg poaching skills, this is the perfect recipe to try it on. My poached eggs could have been cooked less by about 15-20 seconds.

July 1, 2013 By Sherry

Egg Dishes/ Morning Foods

Egg and Pesto Stuffed Tomatoes

Colorful egg dish for your next brunch.

I saw this recipe on paleodietlifestyle.com and decided I must try it for Sunday brunch and I took some liberties with the recipe. I decided to add some meat (fried chopped pancetta) and basil pesto to the bottom of the tomato before adding the egg and also some Parmesan cheese. If you aren’t following the paleo lifestyle (I’m not) feel free to add some grated cheddar or Swiss to the top before baking.

I cringe at the thought of scrambled eggs for breakfast. Sometimes my husband will ask for them (if he doesn’t do them himself). I refuse to put butter in a skillet, melt it, and throw in a couple of eggs and call it done; those taste like the eggs you might be served in a hospital. If I am forced to do scrambled eggs, I will start by sauteing a little green onion and maybe some bell pepper and mushrooms and then throw in those beaten eggs and do a soft scramble.

February 8, 2012 By Sherry

Egg Dishes/ Morning Foods

Fried Avocado with Egg

A new brunch idea.

Sometimes I wonder if there isn’t something better I can do with my time than sit around and try to think up a new recipe. For years, I have just opened a cookbook or magazine and just prepare the first thing that looked or sounded good.

After all the kids flew the nest, I got lazy and would just throw together something from ingredients I might have in the refrigerator, freezer or pantry. How hard could it be to throw together a stir-fry, not that difficult. Over the last several years, however, I have loved trying to replicate a recipe that I have had in a restaurant or something I have seen on TV.

Sometimes it only takes a glance of food being prepared that gets me to thinking about my take on something I saw. So, I was watching Top Chef one night and vaguely saw an avocado that was cut in half lengthwise with the peeling left on it and they cracked an egg into the center and then I don’t know what they did with the avocado because I missed that part of the show. I would assume they baked it. All night, I tossed and turned thinking about this egg dish I wanted to make. Isn’t that a ridiculous thing to do over an egg; there must be more important things to toss and turn about.

After an endless night’s sleep, what I came up with was I would half the avocado, cut in 3/4″ slices, dip in flour, egg and then Panko bread crumbs, pan fry it, put on a cookie sheet and crack a small egg into the center and then proceed to bake just to the right doneness so the egg will ooze it’s goodness all over the avocado when pierced with a fork. I’m thinking of a garnish creme fraiche and maybe a little Pico de Gallo would be nice.

Things didn’t turn out exactly as I thought. For one thing small/medium size eggs are no longer available; and I knew the large egg was going to be too big. So I cracked the egg in a dish first and tried to take out some of the egg white. I did one avocado this way, then I poached the other egg. I think the poaching probably worked better because then there is no need to try and bake the egg to the perfect doneness, but it wasn’t as pretty as the first one. The taste of the fried avocado with the soft cooked egg was great. I fried a flour tortilla to use as a base for the avocado/egg and it was good for sopping up the yolk. Don’t get me started on “sopping” because my husband hates sopping of any kind. I guess he just does like experiencing those last little bites/dippings/smears of something so delectable on a plate that you just have to grab something and “sop it up). Hey, it’s better than licking your fingers.

November 29, 2011 By Sherry

Egg Dishes/ Morning Foods

Eggs Rothko

Easy, beautiful, and delicious!

Have you ever been to a Rothko exhibit or maybe the Rothko Chapel in Houston? Well the first time I saw a group of Rothko paintings was when my oldest son and I went to Houston for the day to visit a few museums. He wanted to show me the Rothko Chapel and I remember my first impression when I walked into the chapel and what I said, “they are all black”. I mean black on black, black floor, black painted walls. You really needed a flashlight to find your way around the room.

Now, what fun is that. Then when we were in Spain last fall, we went to so many museums and saw just about every famous painting in the world. I remember meandering in and out of rooms and suddenly I’m standing in front of a Rothko painting and thinking to myself – “I know this artist”. Sure enough it was a Rothko. But this painting was not black but all shades of orange to yellow. Even though I love wearing black because I think it’s going to take away a few pounds, I love color and this painting of Rothko was so much more exciting than a whole room of black art.

So what could a black or even an orange painting have to do with this Eggs Rothko recipe. I don’t know, but, a couple of years ago while in NYC we took the subway over to Brooklyn to have breakfast at this tiny little restaurant called The Pig and Egg and had this wonderful egg dish called Eggs Rothko. I wrote down all the ingredients and intended to make it some day and until last week, I totally forgot about wanting to make this.

April 30, 2011 By Sherry

Egg Dishes/ Morning Foods/ Sauces

Eggs Benedict with a Twist

Eggs Benedict revisted.

Don’t you just love finding an updated recipes; recipes that have been around for years and have been given a new twist to make it a little more exciting. I think it is time that a dish like Eggs Benedict get that make over. Is it possible to improve on an English muffin, topped with Canadian bacon, poached egg and hollandaise — of course it is and what an improvement.

Last year on a trip to New Orleans we had breakfast at Dantes Kitchen. The Shrimp and Grits were great, the steak and eggs made with tenderloin, Bearnaise sauce and poached eggs were fantastic and the twist on their Dante’s Eggs Benedict was tasty and interesting. I also had my first milk punch which I can’t wait to make for brunch sometime.

If I had to scrimp on anything on a trip, it would not be on the restaurant or the food. Give me a room with a bed and I’m happy. But, please, don’t make me eat at some fast food, chain restaurant. To me, the best part of traveling is trying new restaurants and food that I haven’t made or eaten before.

So, this Eggs Benedict started with a homemade buttermilk biscuit with a little honey, topped with a slice of rosemary rubbed pork loin, and a poached egg and hollandaise. Like always, I’m thinking, hey, I can make that and here’s my version.

I had some thick cut boneless pork loin roast in my freezer so I sliced it thin, rubbed it with rosemary and olive oil and grilled it quickly on both sides. A little honey, egg and hollandaise and you have the newly dressed Eggs Benedict.

April 21, 2011 By Sherry

Egg Dishes/ Morning Foods

Souffled Cheddar Egg Nest

Great way to start the day. So elegant looking but easy to make.

This souffled egg cup was topped with a jalapeno creme fraiche.

I have said before that breakfast has always been my least favorite meal of the day. If I have to scramble eggs, I will turn them into migas (scrambled eggs with onion, jalapeno, tomato, cheese and at the end you throw in a handful of crunched up tortilla chips.). If my husband wants a fried egg I usually talk him into Toad In A Hole (bread with hole cut out, buttered, grilled and you drop a cracked egg in the hole and continue cooking). If I want a extra special boiled egg, I will make Scotch Eggs (peeled boiled egg, surround in pork sausage, brushed with egg and dipped in bread crumbs and fried). Well this egg dish is no ordinary egg either. It looks hard to make but very easy and will delight your weekend guests or do it just for your family.

I first saw this recipe at Sugarlaws blog and I think she got the idea from Eating-SF. Who ever made it first, thank you. I love this recipe. I have added a few extra things. For a garnish I did use some jalapeno lime cream fraiche that I had made the night before to go with some fish tacos. On some of the cups I added fried bacon to the bottom of the cups before adding the whites. I like the surprise at the bottom of the dish. I also sprinkled a little bacon on top of some when they came out of the oven. A side of toast would be great to dip in the egg yolks that are still runny when you take them out of the oven.

September 4, 2010 By Sherry

Egg Dishes/ Morning Foods

Ham and Egg Brunch Cups

Who doesn’t like ham and eggs!

Every time we make a trip to Austin to see the kids I try and catch up on the Dexter series. We don’t subscribe to Showtime and I have already rented the first two seasons but the third season is not out on DVD yet. On this last trip to Austin, I finally made it through the last show of the fourth season. So, lately when I think of ham and eggs, I think of the intro to Dexter where he is cutting through a thick slice of ham and a big shake of hot sauce splashes across his eggs. Yum!

I first tasted this recipe at a Williams Sonoma technique class that I helped with. They were so easy and the girl teaching the class told the attendees, “I don’t cook, and if I can make these, so can you”. Well, they are super fast, easy and delicious. Working at Williams Sonoma gives me the opportunity (occasionally) to look through some of our wonderful cookbooks. This recipe happens to come from Gail Gand’s “Brunch” book. Although I hardly ever follow a recipe exactly, I did on this one because it is perfect the way it is.

I could not get two eggs in my muffin pans so I don’t know if Gail uses a jumbo muffin pan or had double yolk eggs. Recently I purchased a dozen eggs at a local “gourmet” store and every egg in the carton was a double yolk. Now these would be perfect for this dish. I’m going back to this store soon to see if they are labeled “double yolk” eggs. I always feel like I am getting a bonus when I find a double yolk.

May 5, 2010 By Sherry

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