Is the egg really the earth's most perfect food?
Nutritionists have debated its health benefits (and detriments) for centuries and chefs have used simple egg-based recipes to test students and would-be kitchen workers on their cooking talent.
You can hardly argue, though, that eggs are one of the most versatile fast foods available on the market.
- They can be enjoyed at any meal.
- They can be eaten on their own.
- They can be used to create sweet OR savoury recipes.
New varieties of eggs are always popping up in the stores.
Some are rich in omega-3 fatty acids, some are laid by cage-free hens, some are organic, some are just plain brown.
To celebrate all things EGG this Easter weekend, here are 3 of my favourite Egg-cellent recipes...
Quiche With Morels And Asparagus
8 Servings
1 Pie Crust, Blind Baked
1 oz Unsalted Butter
1 cup Asparagus,Chopped into 1" pieces
4 oz Fresh Morel Mushrooms,Halved
3/4 cup Whole Milk
1 cup Heavy Cream
1 tsp Coarse Salt
1/4 tsp Black Pepper
3 Eggs
1/2 cup Gruyere Cheese,Finely Grated
1. Preheat oven to 350F. Melt mutter in a medium sauté pan over medium heat until foamy. Add asparagus pieces; cook, stirring, for 1 minute. Add morels, and cook, stirring often, until fragrant, for 2 minutes. Stir in milk and cream, and bring to a simmer. Transfer to a medium bowl; let cool to room temperature, about 30 minutes. Stir in salt and pepper.
2. Place crust on a rimmed baking sheet. Whisk eggs in a medium bowl. Stir in mushroom mixture. Fold in Gruyere. Pour mixture into crust. Bake until puffed and gold, 25 to 30 minutes. Let cool slightly; serve warm or at room temperature.
Baked Eggs With Mushroom Sauce
4 Servings
2 tbsp Butter
4 Eggs
8 oz Mixed Mushrooms,Sliced
4 cups Baby Spinach
3/4 cup Whipping Cream
Salt And Pepper
4 drops Truffle Oil - Or To Taste
1. Preheat oven to 300F.
2. Butter four 1-cup ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter.
3. Place ramekins into a baking dish and fil dish with boiling water halfway up the sides of the ramekins. Place in the oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath.
4. While eggs are cooking, heat remaining butter in a skillet over high heat and add mushrooms. Saute for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to a boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil.
5. Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up sauce.
Polenta with Parmesan and Olive Oil Fried Eggs
4 servings
4 ½ cups low-sodium broth or water
1 ½ cups polenta (not quick-cooking), coarse corn meal or corn grits
1 teaspoon salt
2 to 4 tablespoons butter
¼ teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs
Coarse sea salt for garnish
1. In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
2. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
3. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
4. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
