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Last week’s Eggs Benedict Who Cooked It Better appears destined to remain deadlocked, with Cheese ‘N Things’ Eggs Jamie and Dinner with Julie’s Crabcakes Benedict drawing 41 percent of the vote each. Because no one is happy with that result, we’re gonna go ahead and leave this poll open for another week, in the hopes of declaring a true winner. (That’s Cheese ‘N Things in the top left corner and Dinner with Julie next to it. For the full recipes, check out the original post.)
Loading …PS - Anyone make any eggs or other great creations for Mother’s Day? Do share. My mom thinks runny eggs are the nastiest thing in the world, so we went out for Iraqi instead.
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Alright, that headline ought to get us some google hits.
Editor’s Note: Before anyone accuses me of pulling a Huffington, I should confess that this is not a “real” blog post from El. Our sometimes contributor recently took a trip to Morocco, and while she has yet to write about it, she did finally do the Kodak Gallery thing, and her food pics were so amazing that I had to grab them and share.
Escargot
Moroccan Coffee
Beans
Much more after the j.
No One Puts Cupcakes in a Corner takes the cake in last week’s Who Cooked It Better, racking up 61 percent of the vote for her dark chocolate bacon cupcake.
With Mother’s Day around the corner, I thought it would be fun to explore that ultimate brunch food, Eggs Benedict. Searching around the Interwebs for creative Eggs Benedict recipes was an appetite-whetting endeavour indeed, and I am just about ready to take a bath in egg yolk right now.
Of course, you can’t get too creative with the way you prepare this dish, as there are only so many ways to poach an egg, and hollandaise sauce is complex enough that it shouldn’t be trifled with. But here are four recipes that offer cool alternatives to the traditional Eggs Benedict. Yes, I know, getting creative makes it technically not Eggs Benedict, but these four recipes sound delicious, plus they are all friggin beautiful.
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The recipe on the top left is from Jamie over at Cheese ‘N Things. Her “Eggs Jamie” has tastiness piled so high that hollandaise sauce seems unnecessary. The poached eggs are served on a bed of balsamic-upped arugula, which is mixed with crispy prosciutto and shavings of parmagiano reggiano, and the whole thing is topped with caramelized red onions. I love how instead of going for the money shot (runny yolk everywhere), she presents the egg just as it’s ready to burst. So much anticipation. Full recipe here.
The top right dish is from Julie of the Dinner with Julie blog, who, as you might gather, is chronicling a year in her kitchen. (Aside: Check out her bageleggs - how cool is that?) Julie’s Benedict uses a crabcake as a base instead of the muffin, and puts a cool spin on the hollandaise sauce with a lightened lemon-basil recipe. Complete recipe here.
The bottom-left Benedict is the traditionalist version, although it does make me think - I have never been served Eggs Benedict with a beautiful thick slice of Country Ham like Closet Cooking dishes up here. Usually you can barely taste the puny slice of Canadian bacon under the runny egg yolk and hollandaise, but this hunk of ham really completes the dish. Now this is one version that pays respect to the pig. Recipe here.
I stumbled upon this last photo over at Noshtalgia, who is noshtalgizing about “Italian Eggs Benedict” and points us to Lucahjin’s stream on flickr. Lucahjin put together this simple/genius creation - a poked poached egg swimming in a pool of tomato sauce and chickpeas. Brilliant!
So….
Loading …Photos: Cheese ‘N Things, Dinner with Julie, Closet Cooking, Flickr user Lucahjin.
Like I said in my first Passover post, I wouldn’t be getting any timely recipes to you. And as the holiday ended yesterday I’m just getting you a little something.
Now I have to say, this wasn’t the best thing I’ve ever eaten. But the below video will surely excite you.
The fairly common Matzah Brie (fried matzah) is like our answer to french toast. The matzah is torn in to pieces, soaked in water to soften, then the water is drained out as much as possible. Next, mix the matzah with eggs and milk. A lot of people make this sweet like french toast and add cinnamon and nutmeg and once fried, cover in *kosher for Passover* syrup. But I like my breakfast on the savory side: I seasoned it with salt and freshly ground black pepper and when it was fried, I topped it with cream cheese, raw onion and lox. I based it on this recipe.
The tricky part though, is flipping this creation so the top side is equally cooked and browned.
Check out DAD GANSIE as he flips the shit out of our matzah brie. This is best watched with volume.
Camera Works: gansie
Editors Note: By now, you may have noticed the comments by the former *lurker* miked. It took him a while to come around to the whole blogging thing, even though his woman, Edouble, is an ES contributer. So while miked will talk to me about recipes and now gChat about recipes, maybe one day we can get him on the blogging tip. You can spy on our virtual convo about omelets below. And, Maidelitala, don’t be mad miked stole your omelet thunder.
miked: have you every had a fluffy omelet?
i just made one and Maidelitala made them yesterday morning. i told her she should do a post.
1) separate yolks and whites
2) whip up whites till they get sort of fluffy/bubbly
3) pour fluffy whites into pan
4) pour yolks (if you like them) on top of fluffy whites.
5) put other omelet stuff there
gansie: yum! interesting…i never get that complicated w/ my omelets
miked: it doesn’t really take much longer—as long as you have the yolk-separating skills—you just do it while veggies, etc. are sautéeing.
gansie: and then for the omelet part
do you flip it to cook the other side or just put the filling in the runny-ish center?
Why are eggs only offered as breakfast? Do you know how many times I’ve been hung over at work and walked to about six different “cafeteria” type places asking if they could make me a fried egg and cheese sandwich for lunch?!?! (For the record, Au Bon Pain will serve a fake egg sandwich during lunch time).
I just don’t get it. Eggs are delicious. Eggs are nutritious. Eggs are malicious. Fine, they’re not malicious, but I have this weird thing that I have to write in threes so that was the first word that came to mind that rhymed.
Anyway, the reason this nomination came up was that I worked from home today. And besides the embarrassment of watching TRL for a half sec and seeing Heidi Montag or whatever try to freestyle while Nelly provided background beats, I loved emailing in bed. But of course my favorite part of working from home is that I get to cook my own lunch. Now sure, most days of the week I bring in something that I had previously cooked, but it’s not the same. I love leftovers. But it’s not the same.
So although the above isn’t some culinary masterpiece, I was thrilled to eat some homemade eggs for my noon meal. I got to think about what I was craving (always eggs) and make it on the spot. Not just the usual of having to psych myself up for whatever leftovers are sitting in the fridge.
I therefore officially nominate eggs to be a required dish for lunch or, alternatively, to import breakfast-all-the-time Jersey diners to every corner in every city in every country.
Egg Scramble Pita Pocket
Place whole wheat pita in a 200 degree oven to warm through. Sautee mushrooms in some extra virgin, then add diced roasted red peppers and keep on low heat until sufficiently hot. On a plate, crumble feta cheese. Push the mushrooms and peppers to one side and crank up the heat. Add butter to the empty side and crack two eggs. Scramble just the eggs and when 75% done incorporate the veggies and then crumble on the cheese and sprinkle with salt and pepper. Pull the pita out of the oven and cut down the middle, creating pockets. Pry open the pita and pour in the scramble. If you’re me, take pictures before eating.
Editors Note: ES first heard of Evo Diva through my journey to another world, but I’ve known she’s been a food enthusiast for much longer. Enjoy her peer-reviewed rant.
As a non-evangelical tree hugger, I feel a quiet sense of responsibility to convert to vegetarianism. After all, over half of the water and over 70% of the agricultural production in the U.S. is put toward raising livestock. As with most things, America’s consumption has gotten out of control. Besides, cows are just so damn cute – what did they ever do to deserve the slaughterhouse?
However, as an evolutionary biologist, I know that our species is not at its supreme fitness when sustained on a diet lacking in animals. If veggies don’t do their homework, they might not be getting essential B12 and D vitamins that are easily obtained from meat. Vitamin D is important for calcium absorption and strong bones. B12 is important in proper brain function. Other studies have shown that infants nursing from vegan mothers will not develop properly. Our ancestors might have subsisted on fruits and nuts, but our species evolved on the motto: “Variety is the spice of life.” While our teeth structure still is best suited for fruits, our most striking difference from other animals is our brain size. Along with B12, protein is essential for neurological development. A likely scenario is that our ancestors were obtaining new sources of protein in animal food options and were able to grow larger brains.
So what’s a hippie like me supposed to do? While true vegetarians agree that going halfway doesn’t count, I would argue that it is my only option. Choosing cage-free eggs, free range meat, and eating vegetarian 4-5 days of the week is my way of reconciling this inner conflict and pissing off people on both sides of the fence.
(in case you’re wondering what design is hiding underneath the sandwich)
It’s rare that I keep bread in the house. Not that I have anything against carbs or whatever, I just normally don’t make sandwiches. I’ll either throw something over a salad, in a pita or under eggs. And toast, please - we all know I take my grains in the form of begals.
On a whim I convinced 80 to pick up some turkey deli meat on his trip to Whole Foods. (And bread, for turkey sandwiches.) Clearly I should have known that WF doesn’t just sell regular, plain old sliced turkey. No, 80 had to buy 10 dollars worth of real smoked turkey breast that we had to slice ourselves. (It was delicious, look for details on my kick-ass turkey sandwich in a later post.)
But now to the sandwich at hand. It’s a really simple egg sandwich enhanced with some fridge staples. Recipe and *bonus* trick post jump.
The calm before the storm. New Years is almost here and this time people are coming to DC. In just a few short hours, several friends from college will storm into town, and the partying will begin. So with about 4 hours worth of cleaning to do, Gansie and I decided we needed some food fuel. I whipped up some scrambled eggs with sauteed red onion, garlic, and roasted red and yellow peppers. We toped that off with some amazing bagels from York, PA and a fresh cut apple.
But mainly, this post is an excuse to post some more photos with my new camera.
As for the recipe, I sauteed the onion and garlic first in some olive oil, adding the jarred roasted peppers when the garlic and onion is almost finished. Remove the veggies and scramble the eggs in the same pan. When the eggs are about a minute short of done, add back in the cooked veggies and mix. Easy as pie.
Oh, and here is another picture, EXTREME CLOSE-UP:
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