eggs FRESH, SIMPLE RECIPES FOR FRI TTA TTAT TAS, OMELE TS, SCRAMBLES & MORE
Jodi Liano
contents 7 11 25 43 61 79 95 98 101 102 108
introduction out of the frying pan omelets and scrambles frittatas baked egg dishes other egg dishes basic recipes fillings menu ideas basic techniqu techn iques es index
out of the frying fr ying pan pan 14 17
fried eggs egg s with w ith sweet s weet pepper pepper pipérade pipérade egg, bacon, and brie panini
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steak and eggs corned corn ed beef hash and eggs egg s toad in the t he hole hole
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fried eggs with rajas
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perfect fried eggs From sunny-side sunny-side up to over hard, fried fr ied eggs are a staple of the American A merican breakfast breakfast table. And while they might seem intimidating intimidating to some, with a few tips on technique, you’ you’ ll be able to f lip an egg without breaking breaking the yolk and cook it to perfection, just like the best short short-or -order der cooks.
setting up for success Before you get started frying an egg, you should first select the appropriate pan. The best pans for frying eggs tend to be those with a nonstick surface, whether a well-seasoned cast iron pan or a good-quality heavy nonstick pan with even heat distribution. Have on hand a wide flat spatula; make sure if you are using a nonstick pan that you use tools designed for nonstick no nstick cookware so you don’t scratch the surface. sur face. Warm the pan over medium heat, add the oil or butter, and let it warm up before adding the eggs. This will help ensure the eggs don’t stick.
cracking eggs Start with cold, fresh eggs that you’ve pulled directly from the refrigerator. When cold, the yolk stays intact and is more resilient, so you are less likely likely to break the yolk. Gently tap the center of the egg on a hard, flat surface near the stovetop, such as the kitchen counter. Cracking it on a f lat surface helps ensure that stray bits of the shell don’t get in the pan. Holding the cracked egg about an inch over over the pan, gently pull the two halves of the shell apart, letting the egg slide into the pan. To make absolutely sure you don’t break the yolk or get any stray pieces of sh ell in the pan, you can crack the egg into a small bowl before sliding sliding it into the pan. If any shell does escape, simply use another piece of shell to remove it.
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out of the frying pan
frying fryi ng and flipping flipping eggs Let the egg cook until the white begins to turn opaque, about 2–3 minutes. For a sunny-side up egg, continue cooking until the whites are set, basting gently with the cooking fat (see page 103). For over easy, over over medium, or over hard eggs, you’ll need to gently flip the egg without breaking the yolk. To flip the egg, gently slide the spatula sp atula under the egg. eg g. If you feel any resistance or the egg begins to stick, run the spatula along the edge of the egg until the egg is free of the pan. Cook just until the yolk just begins to set, about 30 seconds se conds more for over easy, 1 minute more for over medium, and 1 1/2 minutes more for over over-hard -hard eggs.
a guide to fried eggs sunny-side up
This is quite possibly the simplest method of frying
eggs because you don’t d on’t have to flip them. The Th e clear, clear, bright yellow yolk stays runny while the white is cooked through . over easy
This quick-cooked fried egg is flipped and cooked briefly
just to set the white. The yolk remains very runny. over medium
By far the most popular fried egg option, these eggs have
a firm white and a slightly runny yolk. They Th ey are ideal for perching on top of other components of a dish when you want the yolk to serve as a “sauce. “sauce.”” over hard
If you are squeamish about runny yolks, chances are this
is the style st yle of egg for you. Also called “over well,” well,” this is a good choice for a less messy fried egg sandwich. You can hasten the cooking time by “popping” the yolk with the tip of your spatula and letting it run underneath the whites.
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out of the frying pan
add a fried egg, please Beyond the classic diner-stylee breakfast diner-styl breakfa st of fried eggs, toast, and hash browns, there are all kinds of delicious ways to use a fried egg: Make a simple fried egg sandwich by tucking a fried egg between buttered slices of toast. Top your homemade pizza—especially a simple white pie with olive oil, proscuitto, and herbs—w herbs—with ith a few fried eggs. Top grilled asparagus asparag us with a fried egg, egg, then sprinkle with buttery toasted bread crumbs or drizzle with a light vinaigrette. Gild the lily by topping your burger with a fried egg. egg.
egg, bacon, and brie panini Sweet and chewy bacon, mild and creamy Brie, and peppery arugula ar ugula are perfect partners in this updated version of the time time-hono -honored red fried egg eg g sandwich. Great for breakfast, lunch, or even dinner, dinner, its savory savor y blend of textures and flavors f lavors is sure to please.
H lb (250 1
g) bacon
loaf ciabatta bread
1 tbsp
extra-virgin olive oil, plus extra for brushing 4 oz (110 110 g) Brie,
1
Preheat the oven to 350°F (180°C). Arrange the bacon on a rimmed baking sheet and cook until crisp, turning occasionally occasionally,, about 20 minutes. Transfer the bacon to paper towels. Slice the ends off the bread, then cut the bread crosswise into 4 pieces, each about 3–4 inches in ches (7.5–10 cm) wide. Slice Slice each piece in half through
at room temperature
the middle, then brush the inside and outside of the bread with olive oil.
cup (1 oz/30 g) firmly packed baby arugula
Spread the Brie on the inside of each top piece of bread, and divide the
4 eggs
Kosher salt and freshly ground pepper
Makes 4 servings
arugula among the bottom halves h alves of the bread. Warm the 1 tablespoon olive oil in a large nonstick frying pan over medium heat. Crack the eggs into the pan and sprinkle them with salt and pepper. Let the eggs cook until the th e white begins to turn opaque, 2– 2–33 minutes. Turn the eggs and continue cooking until the yolks are just set, about 1 minute more. Transfer Transfer 1 egg to each sandwich bottom. bot tom. Divide the bacon evenly on top of the eggs and cover with a top slice of bread. Heat a cast iron skillet over medium heat. When the pan is hot, add the sandwiches. Cover the sandwiches with a lid, slightly slightly smaller than the top of the pan, and press on the lid gently to flatten the sandwiches. Cook until the bottoms are golden brown, 2–3 minutes. Turn the sandwiches over, press again with the lid, and cook until the cheese has melted and the bread is golden brown on the other side, 2–3 minutes more. Alternatively Alternatively,, cook the sandwiches in a preheated panini press. Serve Ser ve right away. away.
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out of the frying pan
toad in the t he hole hole One of many fancifully named traditional English dishes, Toad in the Hole features sausages cooked in Yorkshire Yorkshire pudding batter, which rises to enclose the sausages. sausa ges. This T his version, also called Eggs in the Basket, marries buttery toast with a hole in the center that cradles a fried egg.
4 tbsp
(2 oz/60 g) butter, at room temperature
slices whole-wheat bread, or your favorite sliced bread
Generously butter both sides of the bread, reserving 1–2 teaspoons of butter. Using a 3-inch (7.5-cm) round cutter, cut a circle out of the center of each piece of bread and set aside.
4
4
eggs
Kosher salt and freshly ground pepper
Makes 4 servings
Heat a large nonstick frying pan or griddle over medium heat. Add the reserved butter, spreading it throughout the pan as it melts. When the pan is hot and an d the butter but ter is melted, place the bread in a single, even layer layer in the pan, including the cutout circles. Crack an egg into the hole in each slice of bread and sprinkle lightly lightly with salt and pepper. Let the egg cook until it just begins to turn opaque, about 2–33 minutes, occasionally poking the 2– th e white to let any uncooked egg fall to the bottom. Slide a spatula under each slice of bread and its egg an d carefully turn them over together. Continue to cook until the yolk is still runny but the white is cooked through, about 30 seconds more. Turn the cutout circles as well, cooking until nicely browned on b oth sides. Transfer each Toad Toad in the th e Hole to a plate with a toast round rou nd alongside it. Serve right away.
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out of the frying pan
omelets and scrambles 29
classic herb omelet
30
ham and cheddar omelet curried eggs
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cowboy eggs salami and arugula arug ula scramble scramble garden scrambl scra mblee pesto scrambled eggs chorizo and green chile scramble creamy scrambl scra mbled ed eggs with w ith smoked salmon
ham and cheddar omelet Filled with smoky ham and tang y melted Cheddar, this this hearty omelet is a classic American breakfast staple. Have fun adding more of your favorite ingredients, such as blanched asparagus or spinach, or diced and sautéed onions and bell peppers.
8
eggs
Kosher salt and freshly ground pepper 2
tbsp butter
cup (6 oz/185 g) diced country ham 1
cup (2 oz/ 60 g) coarsely grated sharp Cheddar cheese H
Makes 4 servings
In a bowl, whisk together the eggs, 1 tablespoon water, and a pinch each of salt and pepper. Continue whisking until the th e eggs are nice and frothy. Melt the butter but ter in a 12-inch (30-cm) nonstick frying pa n over medium-high heat. Pour in the egg mixture cook until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When no more raw egg is visible, stop stirring and let the eggs cook until set. Sprinkle the ham and Cheddar over the top then, using a spatula, gently fold the omelet in half. Use the spatula to slide the omelet onto a warme d serving platter, cut crosswise into 4 pieces, and serve right away.
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omelets and scrambles
cowboy eggs This hearty heart y scramble contains contains everything you crave in a rib-sticki rib-sticking ng breakfast, such as pan-fried potatoes and ham, creamy scrambled eggs, and zingy pepper jack cheese. Feel free to substitute bacon, sausage, or Mexican Mexican-style -style chorizo for the ham.
1 tbsp
extra-virgin olive oil
Heat the olive oil and butter in a nonstick frying pan over medium heat.
2 tbsp
pepper. Cook, stirring a few times, until the potato is tender and lightly
butter
1 medium russet
potato, potato, peeled and finely diced Kosher salt and freshly ground pepper I cup (4H oz/140 g)
diced country ham 8 eggs 2 tbsp
milk
H cup (2 oz/60 g)
coarsely grated pepper jack cheese 2 tbsp minced
fresh chives
When the butter has melted, add the potato with a pinch each of salt and browned, 7–9 minutes. Add the ham and cook, stirring occasionally, occasionally, until lightly browned, 1–2 minutes more. Meanwhile, in a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy. When the potato and ham are cooked, reduce the heat to medium-low. Add the eggs and let cook until they just begin to set, about 1 minute. Using a heatproof rubber spatula, gently push the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. Stir in the pepper jack cheese and chives. Continue cooking, stirring o ccasionally ccasionally,, until the eggs have set and the th e cheese has melted, 2–3 2–3 minutes more. Transfer to a warmed serving platter and serve right away away..
Makes 4 servings
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omelets and scrambles
frittatas 46
cherry ch erryto toma mato to, ,m mozz ozzare arella lla, ,an and dbas basil ilfri fritta ttata ta
49
bacon, baco n,m mushro ushroo om, m,an and dswee sweet to onio nion nfrit frittata tata zucchini zu cchini, ,to toma mato to, ,an and dch ched eddar darf frit ritta tata ta
50 51 52 55 56 57 58
potato potat o, ,go goat atch chee eese se, ,an and ddill dillfri fritta ttata ta roast ro asted edr red edp pep eppe per ran and dpo pota tato tof fri ritta ttata ta spina sp inach, ch,t to oma mato to, ,an and dffeta etaf frit ritta tata ta articho artich oke ke, ,re red dpe pepp pper er, ,and andsa sausage usagefri fritta ttata ta pance pan cetta tta, ,char chard, d,an and dpar parm mesa esan nfri fritta ttata ta craab, cr ,pe pea, a,a an ndr riico cott ttaaf fri ritt ttaata
bacon,mushroom,andsweetonionfrittata W hen you’re you’re looking looking for comfort food for breakfast, this frittata will satisf y even the most voracious appetite. Even better better,, the mouth mouth-wate -watering ring combination of salty bacon, sweet onions, and earthy mushrooms are items you are likely likely to have on hand. Serve it with warm w arm biscuits.
Hlb( 250 g)bacon,
cutcrosswiseinto H-inchstrips 1tbspextra-virgin
oliveoil
Preheat the oven to 425°F (220°C). In a 10-inch (25-cm) ovenproof nonstick frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but 1 teaspoon of the bacon fat.
Hsweetonion,diced
Add the olive oil to the pan and return it to medium heat. Stir in the t he onion
Koshersaltand freshlygroundpepper
with a pinch each of salt and pepper and cook until it just begins to soften,
Hlb(250 g)
Continue cooking until the onion is soft and translucent and the mushrooms
creminiorbutton mushrooms,brushed cleanandsliced 10eggs 1tbspcreamormilk 1tspminced
freshthyme
about 5 minutes. Stir in the mushrooms with a pinch each of salt and pepper. are tender, 4–6 minutes more, stirring s tirring occasionally. occasionally. Meanwhile, in a bowl, whisk together the eggs, cream, thyme, and a pinch each of salt and pepper. When the onion and mushrooms are done, reduce the heat to mediumlow.. Add the egg mixture and the bacon and cook, stirring gently, until the low eggs begin to set but do not begin to scramble. Cook the eggs, undisturbed,
Makes 4–6 servings
until they begin to set around the t he edges, 2–3 minutes more. Transfer Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, center, about 5 minutes more. Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges and serve warm or at room temper ature.
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frittatas
baked egg dishe dishess 64
quiche lorraine
67
asparagus and leek quiche broccoli and cheddar quiche
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sausage and mushroom strata herbed tomato strata savory savo ry egg tarts ta rts baked eggs with tarragon t arragon and cream cream eggs baked ba ked in tomatoes tomatoes eggs baked ba ked in prosciutto prosciutto nests
herbed tomato strata Bright with fresh herbs and tang y ripe tomatoes, this savory strata is wonderful on its own for break breakfast. fast. With With crisp crisp roasted roasted chic chicken, ken, itit can be transfo transformed rmed into into the the perfect perfect summer summer side side dish. For a simple yet stylish summer lunch, top each serving with lightly dressed arugula.
6 2
eggs
cups (16 fl oz/50 0 ml) wholee milk whol 1
cup (8 fl oz/ 250 ml) heavy cream 2
tbsp freshly grated Parmesan cheese 1
tbsp chopped fresh thyme
tsp chopped fresh flat-leaf (Italian) parsley
Butter a 13-by-9-inch (33-by-23-cm) glass baking dish. In a bowl, whisk together the eggs, milk, cream, Parmesan, thyme, parsley, sage, and a pinch each of salt and pepper. Arrange half of the sliced bread on the bottom bot tom of the baking dish. dish . Top with half of the egg mixture, mixt ure, half of the mozzarella cheese, and half of the chopped tomatoes. Repeat the th e layering, using all the remaining ingredients. Let the strata stand st and for 30 minutes at room temperature, temp erature, occasionally pressing on the ingredients with a spatula to keep the bread well coated.
2
1
tsp minced fresh sage
Kosher salt and freshly ground pepper loaf country-style bread, cut into H-inch (12-mm) thick slices 1
Preheat the oven to 350°F (180°C). Bake the strata until golden brown, puffed, and set, about 1 hour. ho ur. Halfway through the cooking time, remove the strata from the th e oven and press on the th e top layer of bread, keeping it submerged in the custard. Let the strata rest for about 10 minutes. Cut into squares and serve right away.
cups (8 oz/ 250 g) grated whole-milk mozzarella cheese
2
3 medium multicolored tomatoes, diced
Makes 6 servings
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baked egg dishes
eggs baked ba ked in prosciutto prosciutto nests Thin slices of prosciutto baked in individual ramekins crisp up to form delicate cups for creamy baked eggs. Lined with buttery brioche toast and dotted with lemon zest and chives, this is an inspiring and fun way to serve your eggs that tastes as good as it looks.
12 very
thin slices prosciutto prosciutt o di Parma Par ma small slices brioche bread, each H-inch (12-mm) thick
Preheat the oven to 400°F (200°C). Lightly oil six 1/2 -cup (4–fl oz/125-ml) ramekins or custard cups and place on a rimmed baking sheet.
6
tbsp butter, at room temperature 1
Kosher salt and freshly ground pepper 6
eggs
Finely grated zest of lemon n 1 small lemo 1
tbsp minced fresh chives
Makes 6 servings
Line each ramekin with 2 slices of prosciutto, letting the prosciutto hang over a bit, pressing it gently into the bottom. Using a rou nd cutter about the diameter of the ramekin bottoms, cut 6 rounds out of the brioche. Butter each side of the bread rounds and place a bread round into each prosciutto-lined ramekin. Bake until the th e bread is golden brown, about 5 minutes, then remove the baking sheet from the oven and increase the heat to 450°F (230°C). Crack 1 egg into each ramekin. Sprinkle evenly with lemon zest, chives, and a pinch each of salt and pepper. p epper. Continue baking until the egg whites are opaque and the th e yolks are still a bit runny, 8–10 minutes more. Let rest for about 2 minutes. Serve right away.
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baked egg dishes
other egg dishes 82
croque madame
84
chilaquiles breakfast burrito
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huevos rancheros easy eggs benedict eggs benedict variations deviled eggs egg salad sandwiches
huevos rancheros The hearty and healthful south-of-the-border ingredients in this dish—tomato, onion, black beans, queso fresco, avocado, tortillas, and of course eggs—offer something for everyone. If you are short on time, use your favorite store-bought store-bought salsa instead of making your own.
Fresh Tomato Salsa (page 97 )
Prepare the tomato salsa as directed and set aside. In a small saucepan,
1 can (14 oz/440 g)
crushing the beans slightly, and heat over medium heat until warmed through.
black beans, drained and rinsed
combine the black beans with the chipotle chile and adobo sauce. Stir well,
Warm the canola oil in a large nonstick frying pan over medium h eat. Add
1 chipotle chile, seeded
the tortillas, 1–2 at a time, just to warm through, about 30 seconds for each
and chopped, plus 1 tsp of the adobo sauce
side. Place each tortilla on a plate.
canola oil
Wipe out any excess oil from the pan and an d reduce the heat to medium-low.
4 good-quality
Melt the butter in the pan, then add the eggs and sprinkle them with a pinch
corn tortilla tortillass
each of salt and pepper. Let the eggs cook until th e white begins to turn
1 tbsp
2 tbsp
butter 4 eggs
Kosher salt and freshly ground pepper 1 avocado, pitted,
peeled, and sliced G cup (1G oz/40 g)
opaque, 2–3 minutes. Turn the eggs over and continue cooking until the yolks just begin to set, about 30 seconds more. Spoon one-quarter of the beans over the tortillas on each plate, spreading them to cover most of the tortilla. Top each plate with an egg, a large spoonful of the salsa, a few avocado slices, and sprinkle with some of the queso fresco. Serve right away.
crumbled queso fresco
Makes 4 servings
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other egg dishes
