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:

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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

Green Eggs, No Ham – Recipe for Eggs in a Basket

March 15, 2010 in Entrees, Healthy Fare, Vegetarian Entrees

Will you eat them on St Pat’s? Will you eat them wearing hats?
I do so like them, Sam-I-Am, I do like green eggs with no ham!

– Modified from the Dr Seuss classic “Green Eggs and Ham”

The pesto takes this breakfast classic – Eggs in a Basket* – to a whole new level for Meatless Monday. It can turn your St Patrick’s Day breakfast into Top ‘O The Mornin’. And the basket shape of the bread makes this a perfect Easter basket breakfast or brunch!

I loved the spinach pesto created by Andrea Meyers of Andrea’s Recipes. She steamed the spinach before blending it – Genius, Andrea! This makes the pesto smoother and darker green. I used mostly spinach with just a few basil leaves to make this sauce more budget friendly. And I love a little lemon zest to brighten the taste! I blended the pesto in my blender for a smoother sauce, but you can use your food processor for a more traditional rustic texture. And, many times we advocate for a cheaper oil, but use the good stuff here because the fruity taste of extra virgin olive oil really comes through!

** FOR 50 QUIRKY NAMES FOR THIS TRADITIONAL EGG AND TOAST DISH, SEE THE END OF THIS POST!

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