All posts tagged: eggs

Table for 1: Pepper Bacon & Egg Strata

One of the best parts of the weekend is weekend breakfast.  I don’t have to run out the door, instead, I can relax with my coffee and enjoy a cooked breakfast for a change.  Inspired by my mother-in-law’s awesome egg strata she recently served for an army of 12 men, I decided to do a version just for me.  I scaled down the ingredients to serve one, and I substituted egg whites for some of the eggs.  The result was so fluffly and savory.  It was like an entire hot breakfast of eggs, bacon, and toast rolled into one dish.  And all just for me. Pepper Bacon & Egg Strata  Ingredients 1 egg 3 egg whites 1/2 cup milk 1 slice of bread (any kind will do), torn into bite-size pieces 2 slices of pepper bacon salt & pepper  Directions 1.     Cook the bacon, drain from fat, cool, and chop into 1/2 inch wide pieces. 2.     Spray cooking oil spray over the surface of a ramekin or other individually sized baking dish.  Spread bread pieces …

Savory Ham and Gruyere Mini Muffins

Yep–that is NOT a picture of mini muffins.  It’s a cake photo–a savory ham and gruyere cake photo.  The outside looks bubbly cheesy, slightly crisp… and it hints at all of the yummy goodies inside: more cheese, sweet ham, crumbly cake dough.  What you can’t tell by this photo is the fact that the center is goo… uncooked mush.  I did the toothpick test after 50 minutes in the oven–it was clean as a whistle.  I removed the loaf from the oven when the recipe told me to, did the toothpick test, let it sit to cool, and removed from the loaf pan.  Took my photos and anxiously cut myself a slice.  That’s when I first saw the goo.  The oven was off at that point, so I fired it back up thinking “hmmm, maybe my oven temperature was off–I’ll give it another 20 minutes.”  I removed it 20 minutes later–again, clean toothpick.  And sadly again, goo in the center.  I ended up having to cook this thing almost another hour until it was completely …

Deviled Eggs with Truffle and Smoked Paprika

Everyone enjoys deviled eggs.  And virtually every family across America has their own recipe.  Some get fancy and add chopped bacon to their filling, some keep it simple with just yolks and mayo.  There are 2 restaurants in Manhattan that have wonderful deviled eggs, each deliciously fancy and simple in their own ways: The Spotted Pig and Centro Vinoteca.  What I’ve tried to do here is combine the best of the flavors from each of these while keeping an eye on fat.  I kept the amount of mayo low and used the light version.  Egg yolks already have plenty of fat going for them!  My result was so creamy, so flavorful.  I will definitely be making these again.  And the best part is that I made these with ingredients I always have on hand. To get started, I used my dad’s hard boiled eggs method.  See my post on this here. Once the eggs are rinsed under cold water and cooled in the fridge until easy to handle, I peeled them, sliced them in half …

Perfect Hard Boiled Eggs

Spring is among us.  Bulbs are sprouting, temperatures are rising, and cardinals are flying in my backyard.  The cheerful pastels of Easter eggs sing Spring to me, so in that vein, I drove to Michael’s and picked up an old stand-by from my childhood… a Paas dying kit. To get the art project started, I began by using my dad fool-proof method of hard boiling eggs. Perfect Hard Boiled Eggs from my father, David Rothschild Place eggs in a pot and cover with cold water.  The water level should be about one inch above the tops of the eggs.  Add a big pinch of salt.  Place the pot on the stove and turn the heat to high.  DO NOT COVER.  Set your kitchen timer to 16 minutes.  Let the eggs come to a boil and boil away. When the 16 minutes are up, immediately rinse the eggs under really cold water.  Place the cooled eggs into a bowl and place in the refridgerator.  Chill.  TA DA!  You will find perfect hard boiled eggs–no more green …