Belcampo is where I get my eggs and chickens. The real "farm to table" joint - I'm going to make my "chicken on a can" this week so stayed tuned cause I'll be ah posting it!
Today is National Egg Day and let's be honest; every day should be National Egg Day! I love eggs! On this day I'm sharing one of my favorite childhood recipes, the Soft Boiled Egg. As a kid this was my favorite breakfast. I liked that my mom put my soft boiled eggs into little egg dishes and I cracked the egg open myself with the back of my spoon which she showed me how to do, and then added a little salt and pepper. To this day I eat soft boiled eggs. Once a week my neighbor Bella makes me soft boiled eggs while she tries to teach me French. Bella adds her own twist by serving the eggs with matzoh she has burnt on her gas stove with fresh sweet cream butter. I love to dip the matzoh into the egg yolk.
SOFT BOILED EGG
- 1 egg
- Potato bread or matzoh
- Use a pin or sewing needle to poke a hole in the bread end of each egg. Place each egg into a small saucepan of gently boiling water. [each egg? I thought there was only 1 egg used]
- Cook for 3 to 4 minutes and drain.
- Run the egg very briefly under cold water, crack the top part of the egg, [what do you mean by this?] and place it in egg cup.
- Toast the slices of potato bread and spread them with salted butter. Cut the toast into strips and serve warm with the soft-boiled eggs.
Happy National Egg Day! Eggs are so wonderful because they are so diverse. They can be the star of a dish or help hold it together (literally!). For this special day I'm going classic and serving brinner. For those of you who aren't familiar with the term, it means serving a traditional breakfast dish for dinner! There's something about having eggs when the sun goes down that whimsical and 2x more delicious. Bon appetit!
Egg-in-the-hole toasts with ricotta
Prep time: 5 min. Total Time: 30 min.
Baked with bread and cheese, eggs go from morning staple to delicious dinner.
4 slices rustic bread (1 inch thick)
1/4 cup extra-virgin olive oil from brushing, plus more for drizzling
8 ounces (1 cup) fresh ricotta cheese
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
2 ounces (1/4 cup) shaved parmesan cheese, for serving
- Preheat oven to 400 F. Tear out middle of each bread slice to form a 1-1/2 inch hole, reserving torn pieces. Arrange slices in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.
- Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hole in each slice, and drizzle with oil.
- Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.
This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah, the best gourmet shop Nantucket ever had. Three cheers for my dear friend Sarah Leah Chase!
Serves 10 to 12
- 1 large red onion, finely chopped
- 2 scallions, thinly sliced, white and green parts
- 4 cloves garlic, minced
- 1 yellow squash, cut lengthwise and cut into 1⁄4” slices 1 zucchini, cut lengthwise and cut into 1⁄4” slices
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 12 large eggs
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1 tablespoon Lawry’s seasoned salt
- 2 teaspoons white ground pepper
- 2 cups stale French sourdough bread, cubed into small pieces
- 1 cup thinly sliced potatoes
- 8 ounces cream cheese, cut into small pieces
- 11⁄2 cups grated Gruyere or Asiago cheese (or one 12-ounce bag grated 4-cheese blend) 1⁄2 cup crumbled goat’s cheese
- 1 cup julienned raw spinach
- 1/8 cup julienned fresh basil
- 1/8 cup fresh dill, chopped
- 1/8 cup fresh cilantro, chopped
- 1⁄2 teaspoon Tabasco
- Preheat the oven to 350oF. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
- In a large bowl combine all of the vegetables, cubed bread, and potato slices. In a medium bowl whisk together the eggs, cream, sugar, salt, pepper, cheeses, spinach and herbs and spices. Pour the egg mixture into the vegetable mixture and stir to combine.
- Pour the mixture into the pan and place the pan on a foil-covered baking sheet (this will keep the oven clean). Bake for about 1 hour. Cover the top with foil and bake for an additional 30 minutes. When done, the frittata should puff up like a cake.
- Let the frittata cool for a few minutes before slicing.
- The frittata can be served hot, at room temperature, or it is even good cold.
This truffle salt is my newest obsession. I put it on everything from eggs to popcorn. You can literally put it on whatever tickles your fancy. Recently I have been popping a bag of popcorn, drizzling olive oil on it (sometimes truffle oil) and then sprinkling it with truffle salt. I am offering an unbeatable deal on this salt through OpenSky. Follow me to receive this deal as well as other incredible ones. https://opensky.com/lulupowers