Momofuku 5:10 Eggs

510 Egg

As I was initially typing this, I was getting a little proud of the fact I was finally able to take a food photo with full natural light again. Now as I’m staring a little closer I realize I chose beyond wrong on the plate color. Coconut rice and an egg – yeah, a white plate totally makes sense. Ugh.

In my defense, I was excited because I had made Loco Moco from the Love & Olive Oil cookbook, Breakfast for Dinner (minus the fried egg, obviously) and couldn’t wait to dive in.

On a side note – the Loco Moco is awesome – so get the book…so you can be classy like me and tweet things like this to the authors:

 

Anyway, the Momofuku 5:10 egg is not a recipe, but a method – and it works every single time for me. Think of a perfectly poached egg, that never leaves its shell while cooking. When it is cooled, the egg seamlessly steps out of it’s shell, like that one girl in high school after 3 bottles of  Smirnoff Ice.

Momofuku 5:10 Eggs (You can do as many eggs as you would like, as long as the water in the pan of your choice will cover all of the eggs.)

Bring a large saucepan of water to a full rolling boil and prepare a bowl of ice water. When the water is boiling, gently lower your eggs into the water and set a timer for 5 minutes and 10 seconds, exactly (one time, I counted an extra 5 seconds for fun and they were just fine).

When the 5:10 boil is over, remove the eggs and place in the bowl of ice water. After a few minutes, lightly tap all over and very gently peel under cool running water. Be very careful handling the peeled eggs.

Whether it is on Loco Moco or a simple piece of buttered toast, slice into your egg and watch in amazement:

510 Egg 2 (2)510 Egg 2 (1)

510 Egg 4 (1)

510 Egg 4 (2)

Yes.

 

Print Friendly

On Scrambled Eggs

On the internet, every recipe is ‘the best’ or ‘the most perfect’ version; from a brine for your Thanksgiving turkey to chocolate chip cookies.  There is a ‘right’ and ‘wrong’ way to do just about anything and you can tell by reading the comments on any YouTube video that people have no problem expressing how they feel about a particular method.

With my daughter’s new obsession with Chef Gordon Ramsay, there has been a lot of video watching; between Netflix and YouTube, I feel I’ve seen him make every dish in the universe. In the process we stumbled upon a video of Chef Ramsay making scrambled eggs.  Scrambled eggs? How could he possibly make eggs any different than the rest of the world makes them?

Because of course, the way I learned was best, right?

So I watched as he made a pot of eggs with a technique that seemed quite different than what I’d been taught. From method to texture, it was all very different.

Rather than the on the heat, off the heat method Ramsay uses, I have always whipped my eggs with a whisk and poured them into a buttered pan and cooked the on very low heat, pulling the cooked curds to the center. It’s what my mom did and what I’ve seen many other people do over the course of my life.

His method intrigued me so much that I cooked a batch each way, and did a side by side taste test with Mike.

Gordon Ramsay’s eggs were soft and creamy – something I’d like paired with a crispy bacon and a big hunk of  toasted bread. I was surprised at how much I liked them, and how completely un-like mine they were.

My eggs suddenly tasted meatier than usual. They were sturdy and as always, were thick enough to pick up with the end of the fork. In comparison to Ramsay’s eggs, mine were more like a fluffy and broken omelette. I liked them, and wanted to pile them onto a bagel with lots of bright vegetables and a smear of cream cheese.

Who won? If you ask me, it was Mike who got to eat more eggs that day than a body builder. Which one tasted better? To be honest it was like saying which kid you like more…they’re equally as awesome but for different reasons.They each have strengths and weakness’ that help and hinder them.

How about you? How do you make scrambled eggs?

 

Print Friendly

Tomato Bruschetta Eggs Benedict with Capocollo and Basil Hollandaise

The best part of the weekend for me is the complete contradictory energy that flows through our house, compared to the chaos of Monday through Friday. We’re many years into the routine and it is never a fluid event; quick goodbyes, always one item hidden from plain sight, and petty disagreements on time spent in the bathroom.

Weekends are about taking time to snuggle in bed for many extra minutes and delayed meals made with love. It’s the smell of coffee lofting in my bedroom when Mike lets me sleep in while he and Alora watch American Pickers together on Netflix. They are days made of ideas thrown around all week long, finally brought to fruition and spontaneous moments that happen as a family,  because…well, because we can.

Eggs Benedict encompass’ the entire mentality of weekends to me. Indulgent, a little extra special, and worthy of the time it takes. Plus, like anything that involves family, it can take the most unexpected turns – like this version that slams the traditional breakfast with the last of the summer’s tomatoes and concept of bruschetta together.

Tomato Bruschetta Eggs Benedict with Capocollo and Basil Hollandaise: (Serves 4 but easily reduced or increased)

  • 4 slices of french bread
  • Tomato Bruschetta Mixture (recipe follows)
  • 8 slices of Capocollo ham
  • 4 poached eggs (or cooked however you dig them if yolks freak you out)
  • Basil Hollandaise Sauce (recipe follows)

Place the 4 slices of bread under your broiler and toast until golden brown. For me, that’s about 3 minutes per side. Transfer to serving plates.

Divide the tomato mixture evenly among the toast and top each piece with 2 slices of capocollo.

Top the capolcollo with your egg. This is when things get scrumptious.

Take a deep breath and get ready to fall in love with breakfast. Drizzle the top of the egg with Basil Hollandaise. There is just something about hollandaise sauce that is instantly comforting.

For the Tomato Bruschetta Mixture: (note: I left  basil out of this since I used basil in the hollandaise, but if you want the extra herbage, toss some in!)

  • 4 roma (plum) tomatoes, diced
  • 2 cloves of roasted garlic, smashed to a paste
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • salt and pepper to taste

Combine all ingredients in a bowl until ready to use. Be sure to give it a quick toss before using.

For the Blender Basil Hollandaise:

  • 4 egg yolks
  • 1 Tablespoon of fresh lemon juice
  • 1/2 cup (1 stick) butter, melted and still very hot
  • pinch of cayenne pepper or a shake of hot sauce (optional)
  • pinch of salt
  • 1/2 cup chopped basil

In a small blender, pulse the egg yolks and lemon juice briefly to combine. With the blender running, add in the butter very slowly. Once all the butter is gone, sprinkle the cayenne, salt, and basil in and process until everything is blended, leaving flecks of green.

Serve immediately or keep warm until ready to serve. If the hollandaise becomes too thick, add warm water a tablespoon at a time and re-blend.

 

ENJOY!

Print Friendly

Brie and Scrambled Egg Quesadillas with Lobster Guacamole

alternate title: How Much Indulgent Nonsense Can You Fit Into Breakfast

With both Michael and I working full time, I admit that breakfast during the week isn’t much besides cereal and fruit, oatmeal and yogurt or a bagel next to a quickly fried egg. By the time Saturday rolls around, we’re all salivating for something a little more substantial to get us through our action packed days.

Please note that the term “action packed” is exceptionally relative.

Alora is usually begging for pancakes and I say no. Mike wants a simple breakfast of scrambled eggs, perhaps some sausage, and I say no.

“No, no. I’m going to make you wait over an hour for breakfast while I figure out how to incorporate this leftover lobster into the meal. Oh balls, we have an avocado too? Make that an hour and a half!”

Welcome to my home. Would you like a drink?

For the Lobster Guacamole:

  • 2 avocados, halved and seeded
  • 1 cup chopped lobster meat
  • juice of 1 small lime
  • 1/4 cup diced onion
  • 1 roma tomato, diced
  • 2 tablespoons chopped cilantro
  • sprinkling of cumin
  • salt and cayenne pepper to taste

Note: I omitted the raw garlic in the guac that I would normally use because I thought it would be a little harsh. However, I did sprinkle a little garlic powder in my scrambled eggs for these.

Empty the contents of the avocados into a bowl. Use a fork to smash the avocado and add the other ingredients. Stir to combine. Let sit for 15 minutes or more to allow all the ingredients to hold hands and sing a melodious version of Kumbaya together.

For the Brie and Scrambled Egg Quesadillas (makes 4 quesadillas):

  • 8 eggs, scrambled the way your family digs ‘em
  • 8 taco size flour tortillas
  • 1/2 cup brie cheese

Note: I didn’t use butter on the outside of the tortillas for these as I normally would. The heat of the metal on the tortilla charred and crisped the tortilla just fine without it. But go ahead and butter it up if you want. I ain’t yo mama.

Set your favorite griddle over medium heat on your stove. As it’s heating up, put 1 tablespoon of brie on one side of each tortilla.

Add four tortillas, cheese side up, to the griddle. Evenly distribute the scrambled eggs among them. The brie will start getting melty and hold on to the eggs. Top with the other four tortillas, cheese side down.

Cook until the tortilla is browned, about 3 minutes. Flip and cook for another 3 minutes.

Serve with your lobster guacamole and maybe some salsa.

 


Print Friendly

Crab Cake Eggs Benedict with Goat Cheese, Arugula and Pancetta

I like cheese, which has absolutely nothing to do with this post – just thought you should know. I also enjoy deconstructing food and taking generally loved foods and pushing them over the edge.

I have a little notebook where I jot down ideas of recipes during hours that tearing my kitchen apart isn’t ideal. This version of Eggs Benedict was one of those ideas.

Sometimes I use my powers  for good.

A toasty baguette with a thin schmutz of goat cheese and sprinkled with arugula and a layer of crisp pancetta. On top of that magic a thin, crispy, no-frills  crab cake, perfectly poached egg and the glory that is hollandaise sauce. Finished with a dusting of cayenne pepper, all is right in the world – at least for a fleeting moment.

This indulgently serves 4 people, however it can be easily made for a larger or smaller group.

For the Crab Cakes:

  • 1 teaspoon mayonnaise
  • 1/2 teaspoon Dijon mustard
  • splash of  hot sauce
  • splash of Worcestershire sauce
  • 1/4 teaspoon Old Bay Seasoning
  • 5 ounces  crab meat
  • 1 heaping Tablespoon of panko bread crumbs
  • Preheat your oven to 350 degrees F and line a cookie sheet with aluminum foil. Spray with cooking spray to prevent sticking.

    In a medium bowl, combine the first 5 ingredients. Fold in the crab meat and panko crumbs.

    Divide into eight portions and roll the crab meat into balls and press the balls into thin cakes. Put in the oven for 7-12 minutes, depending on your oven, until lightly browned and crispy on the outside. Set aside until ready to use.

    For the Hollandaise (via Tyler Florence):

    • 4 egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 cup unsalted butter, melted (1 stick)
    • Pinch cayenne
    • salt

    Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

    For the Everything Else:

    • 8 slices of pancetta
    • (2) 6 inch pieces of french baguette, sliced in half to make four pieces
    • 4 teaspoons goat cheese, divided
    • 1/2 cup loosely packed arugula, divided
    • 4 poached eggs (for instructions on how to poach an egg, click here)

    In a skillet or griddle, cook the pancetta until browned and crisp.

    Drain on paper towels and set aside until read to use.

    Toast the halves of baguette in the rendered pancetta fat until lightly toasted. Set on serving plates for assembly.

    To Assemble, Top Each Baguette With (in order)

  • 1 teaspoon goat cheese
  • 1/8 cup arugula
  • 2 slices pancetta side by side
  • 2 crab cakes side by side
  • 1 poached egg
  • Cover the whole sexy animal with as much hollandaise sauce as you can handle and if desired, an extra pinch of cayenne pepper.

    Enjoy!
    Adryon




    Print Friendly

    Pumpkin-Apple Cider Pancakes

    It’s no secret I’m a fan of fall. Maybe it’s the fat-girl notion in me that I’d rather put more clothes on, than be so hot and sweaty that I may have to (gulp) take more off. But the leaves! The smells! The weather! The hoodies! And…..most of all, everything pumpkin. I love fall! Spring, summer, and winter, you can suck it. I don’t like you one bit.

    On a side note, did you know there was a pumpkin shortage? I went to 3 grocery stores to find pumpkin and every aisle was empty with notices saying it’d be ‘in soon’. I was distraught, but they kept their promise and pumpkin is back in action!

    I took a basic pumpkin pancake recipe, but instead of milk, used another Autumn favorite – Apple Cider! These pancakes were some of the fluffiest I’ve ever made and the combination of two very classic flavors made for a fine breakfast. Makes about 6 servings. Continue reading

    Print Friendly

    Greekish Eggs Benedict

    You gotta love early morning natural light, huh? Makes photos nice and blue.

    When you add spinach and feta cheese to a dish – that makes it “Greek-ish” right? Whew, I was a little worried there for a second. I have always loved Eggs Benedict, but I only attempted it once in my own home a few years ago. Some words come to mind. Traumatized. Failure. This was long before I knew the first thing about poaching an egg and had decided you could just crack an egg in hot water and magic would happen. I was horribly wrong and I’m pretty sure I need to talk to a therapist about my attempt at making hollandaise sauce that day. I’ve blocked it out and the memory is hiding somewhere in the depths of my brain.

    But I’m a big girl now! So I tried it again with some twists. I threw in a layer of spinach and feta to shake things up, and while I do know how to poach an egg (finally), I thought I’d try using scrambled eggs instead. That early in the morning, I probably concocted some sort of half-assed logic about a poached egg yolk breaking and running into a sauce made of an egg yolk. However it happened, using the scrambled eggs gave a nice creamy and yet meaty partner to the earthy spinach. Topped with a simple Hollandaise sauce made in a blender, we had the perfect weekend-breakfast. This will make 6 one-egg servings.

    For the Eggs Benedict (minus the Hollandaise, recipe below):

    • 6 eggs
    • 2 tablespoons milk (or cream, or water, or half and half  – whatever floats your boat)
    • 2 cups of baby spinach
    • 1/4 cup feta cheese
    • little splishy splash of olive oil
    • 6 slices of Canadian bacon, cooked
    • 6 slices of tomato (thickness is your choice)
    • salt and pepper
    • 3 English muffins split and toasted (or if you’re an awful pre-planner, like me – use mini bagels!)

    On your stove top, put the olive oil in a pan over medium heat. Place the spinach in, and stir.  The heat of the oil will wilt the spinach and shrink it down considerably. Once wilted,  put the spinach in a bowl, toss in the feta and set aside. To keep the spinach warm, cover with aluminum foil.  Then you can even use the same pan to toast your Canadian Bacon. I did. I’m a rebel.

    To make your eggs, beat the eggs with your milk, until slightly bubbly. Some people don’t know, but the secret ingredient in scrambled eggs is air. Salt and pepper as desired, and cook your eggs the way you like them. I cook them low and slow.

    Some people like them wet. Some like them slightly browned. I don’t understand those people, but we can still be friends.

    To assemble your Eggs Benedict, place your english muffin on a plate, top with the Canadian bacon, a layer of the spinach/feta mixture, a slice of tomato, and then your egg being the top layer.

    Drizzle with the Hollandaise sauce, and dig in. Leave as is, or top with more cayenne, black pepper or herbs. Or all three if you’re a little indecisive.

    For the Blender Hollandaise Sauce:

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • pinch of cayenne pepper, Sriracha sauce, or hot sauce  (omit if spice isn’t your thing)
  • 1/2 cup butter
  • Please note: If you feel like adding some herbs or anything else, please do! This is just a basic recipe. Feel free to make it your own.

    In a blender, combine the egg yolks, mustard, lemon juice and source of spice (if using). Cover, and blend for about 5 seconds, just to combine.

    On a stove top or in the microwave, heat the butter until melted and almost bubbling. With the blender on high speed, slowly pour the melted butter into the egg mixture in a slow stream. Once all the butter is in the blender and the sauce is nice and thick, give it a taste and adjust to your taste.

    Pour over everything to make the world make sense, but start with the Eggs Benedict first.

    Yum!

    Print Friendly

    A Word on Fritattas

    Mr. M: “I wonder how that singer, Nelly Fritatta feels about being named after eggs.”

    Me: “(laughs) Nelly Furtado?”

    Mr. M: “Well it should be Fritatta. It’s much cooler than Furtado.”

    Sometimes rather than a recipe, I find reading a “method” on how to make something a little more helpful. It makes me feel okay about omitting the ingredients my family doesn’t like and replacing them – or even adding to it. Methods also inspire me to be a little more creative in the kitchen, and there are certainly times when creativity does not always find me quite so easily.

    On to the Fritatta!

    A fritatta is an egg dish that’s sort of like a quiche or an omlette that got itself all mixed up. The veggies, meats, and cheeses are all up to you! The fritatta in the above picture was zucchini, cherry tomatoes, cheddar cheese and turkey bacon. Once it’s done, you cut it in slices. They’re great for any meal of the day and in Italy, fritattas tend to be very popular paired with a green salad during the lunch hour.

    So how do you make one? (This method would make a fritatta for about 4-6 people depending on the serving size and size of your skillet.)

    1. In an ovenproof skillet over medium heat, sautee your raw veggies and cheese in 2 tablespoons of butter or oil. If you’re using a non-stick pan, cut it down to 1 tablespoon.
    2. As the veg/meat is cooking, crack 6 eggs into a bowl with two tablespoons of milk, cream, half and half or water. Beat them like you would for scrambled eggs. The air from beating the eggs will make your fritatta nice and fluffy. When the veg/meat is cooked through, dump in the egg and if using, cheese.
    3. Turn on your broiler.
    4. Once the egg starts setting on the bottom, pull the sides of the eggs away from the pan so the uncooked eggs can seep to the bottom of the pan. Repeat a few more times. When eggs are almost cooked but still very wet. You want to see cooked egg scattered throughout, but loose egg in between.
    5. Put the skillet under the broiler for about 3-5 minutes or until the top of the eggs are cooked as well. Keep an eye on the skillet if you have a temperamental oven.
    6. Remove from the oven and allow to sit for about 5 minutes before cutting into wedges and serve.

    The most important step is to have fun! Play around with flavor combination. Fritattas: simple and creative.

    Enjoy!

    Print Friendly

    Quick and Easy Udon Noodle Soup

    This is not a soup you slave away over. It takes about 15 minutes or so and is full of flavor, color and nutrition. Not to mention it’s low in fat and high in vitamins. The vegetables you use are interchangeable to whatever you and/or your family likes. Sometimes, like above, I like to top it with an over-easy egg. When it breaks open and the runny yolk hits the broth, it adds a fantastic richness and a little traditional fare. But feel free to keep it simple! This will serve about 6 people, but can be easily halved or doubled for the people in your life.

    Ingredients:

    • 6 cups vegetable or chicken stock
    • 1/4 cup snow peas
    • 1/4 cup thinly sliced carrots
    • 1/4 cup thinly sliced red bell pepper
    • 1/4 cup thinly sliced mushrooms
    • a hearty fistful of baby spinach
    • 1 tablespoon of white miso paste
    • pinch of black pepper
    • 1 tablespoon chopped flat leaf parsley
    • 2 scallions, sliced thin
    • 12 oz of dry udon noodles (If you can’t find them, some thick speghetti noodles will do the trick!)
    • 6 eggs, if using (otherwise, forget I ever said anything)

    In a pot heat water until it is boiling, and add  your noodles to cook according to the package’s directions. Once cooked, set aside.

    If you are using the egg method, cook your six eggs until they are over easy. Put them on a plate and cover with foil to keep warm.

    In a separate pot, heat your broth until boiling and add your carrots and red pepper, cooking for about 3 minutes. They should cook first since they are the denser of the vegetables used. Add your mushrooms and snowpeas. Allow to cook for another minute. Stir in the baby spinach and allow to wilt. This will take about 10 seconds. Turn the heat off and add the miso paste in. You never want to boil miso, as it gets really funky. I don’t like funky soup. Stir in your scallions, pepper and parsley.

    In each soup bowl, drop some noodles and cover with your vegetables and broth. If you are using the eggs, top each bowl with an egg.

    Enjoy your soup!

    Some other fun things to try:

    • Broccoli
    • Tofu
    • Bean sprouts
    • Baby Corn
    • Water Chestnuts

    Screw Campbell’s – This is mmm mmm good. (Can I get in trouble for saying that?!?)

    Print Friendly

    Maryland Morning Potatoes

    No, there’s no crab in these potatoes. However there is another ingredient which makes these potatoes special. If you’re from Maryland, it gets lodged in your fingernails after a day of picking crabs. The smell of it alone screams summertime. It’s Old Bay, and I’m bringing it to breakfast. Yeah, you heard me. I’m not scared, and you shouldn’t be either because these potatoes are flavorful and delicious, and pair really nicely to creamy scrambled eggs.

    Most breakfast potato recipes are labor intensive, and that is just not synonymous with my name. For my breakfast taters, I cut them small and roast them high so the insides are nice and soft and the outsides are crunchy and full of flavor. This allows me time for other things like chugging coffee. This makes enough for 4 side portions.

    Let’s give it a go!

    Ingredients:

    • 4 medium russet potatoes, diced into 1/4 inch cubes
    • 1-2 teaspoons Old Bay  (If you’re unsure, start on the low end. You can always add more when they’re done. I however, go all in. I’m a risky beotch)
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon paprika
    • 1/4 teaspoon of onion powder
    • 1 clove of garlic, minced
    • salt to taste
    • olive or vegetable oil

    Make sure one of your racks is low in your oven. Preheat to 450 degrees.

    Line a cookie sheet with aluminum foil (or don’t if you’re feeling rebelious and have the desire to do more dishes). Drizzle with your oil to prevent sticking. Evenly spread the potatoes into a single layer and toss with all of you seasonings except the garlic. Toss the pile with your hands and more oil to coat each potato with all of the love. Remember, potatoes are bland sons of bitches, and they need lots of flavor to make them tolerable.

    Place the pan in your oven for 12-15 minutes or until you can really seem them getting browned on one side. Take them out of the oven and throw the minced garlic on top of the potatoes. Toss the potatoes around but ensure they’re back in one even layer. Roast for another 10 minutes or until cooked through on the inside and crispy on the outside. When you remove them from the oven, pop a few little bits in your mouth to determine how much salt you’ll need. Adjust seasoning as needed.

    Feel free to add more of anything that feels right.

    Serve with your breakfast favorites and enjoy! From the East Coast to wherever you may be, with love.

    Print Friendly