EGGS // VIDEO

EGGS // The Kitchy Kitchen

Eggs are by far the most versatile, useful, delicious, and sexy ingredient to be found in my pantry.  There’s something about breaking a golden yolk – almost a visceral form of deliciousness – that elevates eating an egg to another culinary plane. Bread seems to be the best conveyance for that liquid gold, but I’m sure bacon or potatoes would work in a pinch as well.

Here is my take on three very different techniques with one very special ingredient.  Enjoy!

EGGS // The Kitchy Kitchen

SCRAMBLED EGGS

6 eggs

1/4 cup sour cream

1 teaspoon finely chopped parsley

1 teaspoon finely chopped dill

1 tablespoon finely chopped arugula

1 teaspoon finely chopped majoram

Salt and pepper to taste

2 tablespoons unsalted butter

3 tablespoons rainbow trout roe

DIRECTIONS

Using an egg cracker, remove the top shell of the eggs.  Combine the eggs with the sour cream, herbs, and a little salt and pepper. Heat the butter in a pan over medium low heat, add the egg mixture, and scramble slowly, until the eggs are set but still creamy/custardy. To serve, place the scrambled eggs in the egg shells, top with a little trout roe, and serve.

EGGS // The Kitchy Kitchen

FRIED EGGS

1 quart oil (canola or peanut work best)

6 eggs

2 heirloom tomatoes, sliced 1/4 thick

6 slices sourdough bread

6 tablespoons arugula pesto

Salt and pepper to taste

4 tablespoons butter

DIRECTIONS

Heat oil in a large pot to 350F.

Crack one egg (you need to do this one at a time) into a small bowl. Pour the egg into the center of the pot, and using two wooden spoons, roll the egg so the whites form a ball around the yolk.  Cook for about a minute for a runny yolk. The outside should be golden brown and very puffy.

To serve, toast and butter the bread, top with tomato. Add an egg to each piece of toast, top with pesto, and season with salt and pepper. Enjoy!

INGREDIENTS (ARUGULA PESTO)

For 3/4 cup of pesto

1 tablespoon almonds

1/2 garlic clove, coarsely chopped

1/4 cup finely grated parm, plus more

2 cups (loosely packed) fresh arugula

1/4 cup mild extra-virgin olive oil plus more for drizzling

DIRECTIONS

Combine the almonds and garlic in a food processor, pulsing until they form a paste. Add the parm and arugula,  pulse, adding a little olive oil at a time. Season with salt and pepper, and keep in the fridge for up to 2 weeks.

EGGS // The Kitchy Kitchen

BAKED EGGS

For 1 baked egg

Option 1:

1 egg

1 slice prosciutto

4 roasted cherry tomatoes

2 tablespoons shredded mozzarella

1 tablespoon olive oil

1 tablespoon cream

Option 2:

1 egg

1 slice of cooked bacon, split in half

2 tablespoons caramelized onion

2 tablespoons shredded cheddar

1 tablespoon cream

Option 3:

1 egg

1 small handful arugula

2 tablespoons plain yogurt

1 tablespoon thinly sliced green onion

1 teaspoon za’atar

1 tablespoon olive oil

DIRECTIONS

Preheat the oven to 375°F.

In a buttered 6-ounce ramekin, lay in ingredients, except for the egg, cheese (if using) and cream and/or olive oil. Add egg on top. Drizzle with the cream and/or olive oil. Sprinkle with salt, pepper, and the cheese.

Bake for 8 minutes in the lower third of the oven, until the white is set and the yolk is runny. Turn up the oven to broil and cook for a minute until bubbly and crisp on top.

Serve with grilled bread for dipping.