by Andrew & Vanessa Johnson, Co-Owners, Beauregard Commons | photo by Janis Jean Photography –
As far as kitchen staples go, nothing surpasses the humble egg. They are one of the few ingredients that can be eaten at all mealtimes, dressed up or down, are inexpensive and have a great shelf life. Eggs are essential to fresh pasta, baked goods, classic sauces and make great snacks all by themselves. Not only are eggs versatile and delicious, they are very nutritious. While only 75 calories, they pack seven grams of protein, 1.6 grams of good fat and a host of essential vitamins and minerals. Cooking eggs can be dead simple (you can boil water right?) or require plenty of skill and patience (I’m still trying to perfect the simple French omelette). It doesn’t matter if you’re a novice or seasoned professional; eggs are always the start of a great meal. Get cracking!
Eggs in Purgatory
796 ml can San Marzano (or similar) tomatoes
1 clove garlic, crushed
pinch of chili flakes
2 tbsp olive oil
1 tsp salt
2 eggs
crusty bread
basil, parsley or other fresh herbs for garnish
grated cheese for garnish, optional
In a small cast iron pan or other small saucepan, heat olive oil at med temp. Add garlic and cook in olive oil until garlic is lightly browned. Add tomatoes to the pan and cook for 10 min. Crush tomatoes with a fork to make a chunky sauce. Add chili and salt to taste. Set sauce to simmer. Crack eggs into sauce. Cover and cook for 5-7 minutes or until eggs are cooked to your liking. Garnish with herbs and cheese and serve hot right out of the skillet. Enjoy with crusty bread.
Grilled Asparagus with Poached Egg and Butter Torn Croutons
6 stalks asparagus
1 egg
1 cup torn bread pieces
2 tbsp butter
parmigiano reggiano or other hard grating cheese
Grill (or sauté) asparagus until caramelized to your liking. Season with salt and pepper and set aside to cool. In a heavy bottom pan, heat butter at medium heat. Once hot, add bread to toast, turning often until bread is caramelized.
Poach egg while the bread is toasting. Bring water to a simmer in a saucepan. Carefully crack the egg into the water and let sit for a minute or two to set the egg. Using a slotted spoon, move the egg around the simmering water to cook evenly. Once poached to your liking, remove from water with slotted spoon and dry on a clean dish towel or paper towel.
Once bread is deeply caramelized, remove from pan and arrange over asparagus on plate. Add warm poached egg and season with salt and pepper. Top with grated hard cheese of your liking and a drizzle of olive oil. Get creative and with seasonal veg: carrots, eggplant and zucchini work great.
Lemon Curd
2 eggs
2 egg yolks
1 cup (220g) caster (superfine) sugar
1 tbsp finely grated lemon rind
1/2 cup (125ml) lemon juice
2/3 cup (150g) cold unsalted butter, chopped into 3/4-inch cubes
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine. Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted. Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon. Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled. https://www.epicurious.com/recipes/food/views/classic-lemon-curd
