From Mark Bittman/NYTimes and Jean-George Vongerichten
Serves 4
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.
Serves 4
From Seven Fires: Grilling the Argentine Way by Francis Mallman
2 c. shelled and peeled very young fava beans
6 oz. slab bacon or pancetta, cut into 1/2-inch dice
1 tsp. red wine vinegar
4 large eggs
Four 1/2-inch-thick slices country bread
1 1/2 Tbsp. extra-virgin olive oil
8 oz. cherry tomatoes
2 Tbsp. butter
2 c. very fresh sweet green peas
1/4 c. tiny fresh mint leaves
1/4 c. tiny fresh basil leaves
Coarse salt and freshly ground black pepper
Blanch the fava beans in boiling water for 2-4 minutes, depending on their size; they should be firm but not hard. Drain and set aside.
Saute the bacon in a chapa or large cast-iron skillet over low heat until the fat renders and the bacon is brown and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Set the skillet aside.
Meanwhile, bring a saucepan of water to a gentle boil and add the vinegar. Stir the water to form a gentle whirlpool, crack open an egg, and add to the water. Cook for about 3 minutes, until the white holds together but the yolk is still runny Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs. Keep the water at a very low simmer.
Reheat the bacon fat remaining in the skillet over medium heat. Add the bread and fry until lightly toasted on both sides. Transfer to four serving plates.
Wipe out the skillet with paper towels, brush with 1 1/2 tsp. of the olive oil, and return to medium heat. Add the fava beans and brown for 1-2 minutes on one side. With a slotted spoon, transfer to a large bowl.
Add the cherry tomatoes to the skillet, along with the remaining Tbsp. of olive oil and cook for 1-2 minutes, until softened. Transfer to the bowl with the favas.
Add the butter to the skillet and, once it melts, add the peas and sauté for 1-2 minutes, until just cooked through. Add to the favas and tomatoes. Add the mint and basil leaves and toss well. Season with salt and pepper to taste.
Just before serving, carefully add the poached eggs to the saucepan of gently simmering water to rewarm. Drain on paper towels again.
Place an egg on each slice of toast and place on dinner plates. Divide the fava beans, peas, pancetta, and tomatoes among the plates, and serve immediately.
Stephanie’s adaptation:
I skipped the fava beans and used one bunch of swiss chard, rinsed, central rib sliced away, leaves chopped. I didn’t use any extra olive oil or butter, and I didn’t use the bread. I did as follows:
Saute pancetta until crisp. Remove with a slotted spoon to a paper towel. Drain all but a tsp. or so of pancetta drippings into a small dish. Return pan to heat, add chard, a sprinkle of salt, and sauté until chard is wilted and tender, about 5-7 minutes. Scrape chard into a large bowl. Add 1 tsp. pancetta drippings to pan, return pan to heat, then add peas and sauté for a 1-2 minutes until warmed through. Transfer peas to bowl with chard. Add 1 more tsp. pancetta drippings to pan, then add whole cherry tomatoes. Return pan to heat, sprinkle tomatoes with salt, and sauté until tomatoes are starting to pop and skins are scorched. Transfer tomatoes to bowl with chard and peas. Add reserved pancetta to vegetables, as well as the mint and basil (I used chopped leaves), and a few grinds of freshly ground black pepper - toss to combine. Divide vegetables among four plates. To finish, add 2 more tsp. pancetta drippings to pan and carefully break two eggs into pan (unless using a pan large enough for all four eggs). Sprinkle eggs with salt and pepper and cook until whites are set. Carefully turn eggs and cook for 1-2 minutes (for over-easy-to-medium. Cook remaining eggs as needed). Serve eggs alongside vegetables.
Cooking Light, JUNE 2008
Yield: 8 servings (serving size: 1 wedge)
Cooking spray
3/4 cup (4 ounces) cubed smoked turkey ham (I used Nueske’s Canadian bacon)
1/2 cup chopped onion
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Swiss cheese, divided
1 cup fresh baby spinach leaves
1 cup fat-free cottage cheese
1/2 cup evaporated fat-free milk
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 large eggs
2 large egg whites
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; sauté 4 minutes or until ham is lightly browned.
3. Sprinkle 1/4 cup shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture.
4. Combine remaining 1/2 cup Swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.
CALORIES 152 (30% from fat); FAT 5.1g (sat 2.8g,mono 1.3g,poly 0.5g); IRON 1mg; CHOLESTEROL 68mg; CALCIUM 225mg; CARBOHYDRATE 11.2g; SODIUM 427mg; PROTEIN 14.2g; FIBER 0.5g
Adapted from How to Eat Supper by Lynne Rosetto Kasper and Sally Swift
Serves 2
4 hard-cooked eggs, peeled and halved
2 cloves garlic, minced, divided
1 thick slice of bread, whirred into coarse bread crumbs in a food processor
Four large handfuls of washed and dried spinach leaves
Olive oil
2 Tbsp. red wine vinegar
Salt and freshly ground pepper
Set out two plates. In a non-stick sauté pan, heat a few teaspoons of olive oil over medium heat. Add half the garlic and sauté for a minute or two (do not brown). Stir in the breadcrumbs and a pinch of salt and continue stirring until they are evenly golden brown. Transfer to a small bowl.
Wipe out the sauté pan and add a few more teaspoons of olive oil. Add the second half of the garlic and sauté for a minute or two (again, do not brown). Stir in the spinach leaves and a pinch of salt and continue stirring until they are wilted. Transfer to two plates.
Add another tablespoon of olive oil to the pan, along with two tablespoons of vinegar. When vinegar is bubbling, add the eggs, cut side down. Sprinkle the eggs with salt and and cook the eggs, over medium heat, turning them gently a few times, until the vinegar has evaporated and they are golden.
Place the eggs atop the spinach. Top with toasted breadcrumbs and a few grinds of pepper and serve immediately.
From How to Cook Supper by Lynne Rosetto Kasper and Sally Swift
Serves 4 as a main dish; 6 as a first course
Eggs can be stuffed a day ahead and refrigerated until you are ready to sauté them.
Eggs:
* 8 large eggs, hard-cooked and peeled
* 1 scant teaspoon Dijon mustard
* 2 medium garlic cloves, minced
* 2-1/2 teaspoons minced onion
* 2-1/2 tight-packed tablespoons fresh flat-leaf parsley leaves, coarse chopped
* 2 to 3 tablespoons milk
* 2-1/2 teaspoons mayonnaise
* 1-1/2 teaspoons white wine vinegar
* Salt and fresh-ground black pepper
* 2 to 3 tablespoons good-tasting extra-virgin olive oil
Dressing:
* The leftover egg stuffing
* 3 tablespoons good-tasting extra-virgin olive oil
* 1 generous teaspoon Dijon mustard
* 2-1/2 tablespoons milk
* 2-1/2 teaspoons white wine vinegar
* Salt and fresh-ground black pepper
Salad:
* 4 generous handfuls mixed greens, such as Bibb lettuce, mâche, and dandelion greens or frisée, washed and dried
1. Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.
2. Add the mustard, garlic, onion, parsley, milk, mayonnaise, and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
3. Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).
4. In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
5. As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.
I'm a bit obsessed these days with oeufs (eggs) mollets (pronounced mo-LAY), otherwise known as peeled, soft-to-medium boiled eggs - fully cooked white with soft (but not runny, at least not in my version) yolk, served warm with salt and pepper. I've been messing around with a couple of different preparations, trying to nail down my fav. The classic recipe is to bring a pot of water to boil, lower the eggs into the water, lower the heat so the water barely bubbles (less than a simmer), and cook for six minutes. Immediately remove the eggs to a bowl of cold water to halt cooking, then lift the eggs from the water, gently crack and peel, and serve in a small bowl with salt and pepper. The recipe produces a yolk a bit on the runny side for my taste, although delicious.
Today, however, I improvised with the cold water method and liked the result even better. I put eggs in a saucepan, covered them by one inch with cold water, brought the uncovered pan just to a boil over high heat, then quickly shut the heat off and covered the pan for 4 minutes (for perfect hard-boiled eggs, btw, cover for 10 minutes). Finish the same as for the recipe above (cold water plunge, peel and eat). Delicious!
