Farmer’s Market Baked Eggs in Zucchini Recipe

August 7, 2013 in Breakfast, Vegetarian Entrees

Zucchini Shirred Eggs Square

Baked Eggs. Eggs in Cocotte. Shirred Eggs. An egg by any other name would be as yummy.

And what did we ever do before farmer’s markets? This week is Farmer’s Market Week, and I’m a believer!

In honor of Sneak Some Zucchini on to Your Neighbor’s Porch Day tomorrow I am sneaking some zucchini into a breakfast dish. Whaaaa??? Zucchini for breakfast??? Trust me on this one – yummy and easy and garden fresh! Baked eggs are yummy and easy to make, and I love this pretty presentation with the zucchini wrapping around the eggs.

I did a spinach and ricotta base for the eggs, then placed a long zucchini slice around the edge of the ramekin and cracked an egg into the middle. Simple. Pretty. Delicious. And a bonus: helps get rid of zucchini!

If you have a ton of the green squash lurking in your garden, or if your neighbor sneaks some on to your porch, I highly recommend 
50 Amazing Zucchini Recipes
 over at Kalyn’s Kitchen. She always inspires me – especially this time of year with my garden overflowing!

- posted by Donna

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Eggelskivers: Easy Fried Eggs in a Whole New Form

February 14, 2013 in Entrees

Eggelskivers (On a bed of Sauteed Chard.)

Eggelskivers (On a bed of Sauteed Chard.)

Getting a Williams Sonoma box from Donna is always a good thing, and this past Christmas was no exception. This piece of fanciness was her gift to all the siblings, having recently become enamored with the little filled Danish pancakes.

Naturally, we proceeded to try out many variations, including the Sticky Toffee ebelskivers we made for our Downton Abbey Boxing Day Feast, but I had other ideas as well. First and foremost of these ideas: Not pancakes at all, but eggs.

Ebelskiver pan

Ebelskiver pan in action.

So simple, I’m sure all I need to do is show you the picture, but in a nut/eggshell:

1. Heat about half a teaspoon of butter or oil into each well you plan to use in your schmancy specialty pan over medium heat. Give it a little swirl. Yes, the pan is nonstick, but in order to smoothly flip them over, you need just a teeny bit more glide.

2. Carefully crack your eggs into the wells. If they’re extra-large eggs, you may overflow just a bit, but you can either cut the excess away or fold it under itself when you go to flip (step 4). Season with salt and pepper while they cook.

3. Cook eggs until about 3/4 of the whites have become opaque.

4. Carefully flip using a pair of skewers or chopsticks, using one skewer on each side. A good video of the flip in action can be found here; actual flip at 1:45.

5. Cook for another 2 to 3 minutes, depending on how hard you like your eggs cooked.

6. Pop them out of their wells and voila, adorable little fried egg balls.

Serve alongside whatever you like! I was in the mood for greens that day and sauteed up some chard with a touch of red onion and garlic, but whatever floats your breakfast boat!

During picture time, Lily insisted on including her Gak pancake too, so here’s her contribution:

DSCN2562

DSCN2563

Other ebelskiver innovations:

Ebelskivers with Streusel Banana Pecan Topping from Teenie Cakes
Cinnamon Bun Ebelskivers from Erin Cooks
Ebelskivers Stuffed with Nutella from Citron et Vanille
Blueberry Ebelskivers from Baking Bites

 — posted by Anne

Sunny Side Up Egg in Shaved Asparagus Ribbon Nests – Springtime on Your Breakfast Table!

March 30, 2012 in Vegetarian Entrees

 

It’s springtime, and you know what that means, food fans. Asparagus is here!

I can hardly wait until asparagus shows up in produce sections each year. It is one of my very favorite foods, and so I think of as many ways as I can to eat the “little green trees,” as one of my kiddos once called this veg.

I have made asparagus the star in all kinds of dishes. I am no stranger to turning asparagus stalks into pasta-like ribbons and slathering them with marinara. Yum.

 

We are no strangers here to cracking eggs into all kinds of veggies. First there was our Flower Power Eggs in bell pepper rings. Then I cracked eggs into avocado slices. Next up: onion ring eggs. A fabulous food blogging friend – Dara of Cookin Canuck – one day asked the question: “What will you think of next?” So Dara, this post is for YOU.

These little asparagus “nests” are dreamy. Simple. Flavorful. Spring time in your mouth! And, they would look so pretty on a platter fro your Easter Brunch!

First, you need to buy medium or large sized stalks. Those little skinny pencil sized stalks just can’t be “shaved” easily. Blanch your stalks in boiling water for 1 or 2 minutes, until just fork tender, but not mushy. Immediately plunge stalks into very cold water to stop the cooking. Use a vegetable peeler and carefully shave off thin ribbons.

Heat a small skillet to medium heat. Put a little oil in the skillet and then place a handful of asparagus ribbons in the center of the pan, forming a nest with a hole in the center. Crack an egg into the center and dab the top of the yolk gently with a paper towel to remove the white from the top of the yolk. Cover skillet and cook until the egg is done to your liking. Sprinkle with some S & P.

That’s it. Really.

Happy Asparagus Season, Everyone!

– posted by Donna

 

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