Category Archives: egg cookery

There’s more than one way to cook an egg…

Eggs. They really are incredible aren’t they. They have so many uses in cooking, and they are of course a food itself. There is a lot of lore behind them, including that of the old fashioned chefs toque…which is said to have 100 pleats in it representing the 100 ways a chef knows how to cook eggs. Well, being a professional cook myself, I don’t know if this is true or not but there certainly are a lot of ways in which one can cook this incredible food. The repertoire of baking them alone is extensive. The most common being quiche, shirred, strata, tortilla espagnola, and of course the frittata (just to name a few). But frittata is the recipe I am focusing on for this post. I made this for my son and I this morning. It is so easy but also really delicious. As with many (most) of the recipes I post on this blog, this is just a suggestion–a guide, if you will–you can really use whatever ingredients you like (within reason) so long as you follow the basic formula.

Broccoli, Sweet Potato, and Two-Cheese Frittata

Serves 2


4 eggs

3 tablespoons grated Parmesan cheese

2 tablespoons milk

1 teaspoon crushed red pepper

1 teaspoon basil

1/2 teaspoon kosher salt

3 tablespoons olive oil

1/2 small onion, sliced

1/2 green pepper, sliced

1 small sweet potato, par-cooked, peeled, and diced

1 small head broccoli, par-cooked and cut into florets

1 clove garlic, minced

1/2 cup shredded cheddar cheese


Preheat an oven to 375F. Combine the eggs, Parmesan, milk, red pepper, basil, and salt in a small bowl; whisk together and set aside. Heat the olive oil in an oven-proof skillet. Add the onion, green pepper, sweet potato, and broccoli; sauté the vegetables for a couple minutes, or until they just begin to brown. Add the garlic and sauté another minute. Pour the egg mixture over the vegetables then top it with the shredded cheddar. Place the skillet in the preheated oven for about 20 minutes, or until the eggs are cooked and set.

Urban Simplicity.

Ezekiel French Toast with Pineapple Syrup and Caramelized Mango (recipe and pics)

Sometimes it pays off (for my son) to have a professional cook for a dad. French toast is his favorite breakfast and I make it for him every couple of weeks. I’ve posted many variations of this but this particular one is one of my favorites (to see other versions of this,  including more pics, directions, and brief histories of French toast, click here.). And like most of the recipes I post on this is just a guide…the bread, syrup, and  fruit are all interchangeable; only the method remains the same. Anyhow, here’s how to make it….
Begin by simmering a half-cup (or so) of your favorite juice with a tablespoon or two sugar (I use raw sugar, but it’s not necessary). When the juice takes on a syrup-like appearance it is done.
While the syrup is simmering mix together a couple eggs with a tablespoon or two of milk. Soak the bread for a few minutes and then cook it on both sides (in a tablespoon or two of butter and oil). Add the fruit to the pan as the taost cooks and caramelize that as well.
Transfer the toast and fruit to a plate and drizzle it with the syrup. Simple as that. The recipe, in fact, is really simple…but getting your teenage son to do the dishes; well…that’s another story. 

La Quiche…

 Mmm…Quiche Lorraine. Incredibly decadent and delicious; simple to make, too. The beauty of this is that you can have all of the ingredients ready (including the pre-baked shell) and put it together and bake it a half hour before serving. Heck, you can pre-bake and slice the entire thing–if you think you’ll be pressed for time later–and re-heat it when needed. The cheeses and other ingredients are, of course, interchangeable to your liking as well. And contrary to what some may think…real men do eat quiche. I’m jus’ sayin’…

Quiche Lorraine

Serves 8

1 par-baked tart shell

4 ounces lean ham or cooked bacon, diced

4 ounces Gruyère cheese, shredded

1 cup cream

7 large eggs

¼ teaspoon kosher salt


Preheat an oven to 325F. Layer the ham (or bacon) and cheese into the par-baked tart shell. Mix the cream, eggs and salt together in a bowl and pour it over the ham and cheese. Bake the quiche for about 30 minutes, or until the eggs are cooked and set. If it begins to brown too quickly, cover the quiche with foil or parchment as it bakes


Pâte Brisée

(Tart Dough)

Yield: 1 (10-inch) tart dough

1-1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

4 ounces cold unsalted butter, cut into pieces

1/4 cup cold water


Combine the flour, salt, sugar, and butter in a food processor and pulse for about 15-20 seconds, or until it resembles coarse cornmeal. With the motor running, add the water. Remove the dough from the machine and shape into a disk. Wrap in plastic wrap and refrigerate 1 hour. 

Egg Strata: Layers of Textures and Flavors

Strata < Latin strātum  literally, a cover, noun use of neuter of strātus,  past participle of sternere  to spread, strew, equivalent to strā-  variant stem + -tus  past participle suffix

Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me; what it was for my dinner tonight. It was…well…a sort of look-in-the-fridge-and-make-make-something-out-of-it meal. Like much of the east coast we got hit with heavy snow today and I didn’t feel like going shopping after work. My son was out so I only had to cook for myself. So I checked my kitchen and I found some eggs, bread, onions, garlic, cheese, and a few broccoli stems (I ate the florets from them a few night ago). So this is what I made. A strata (culinarily speaking) is a cross between a frittata (or a quiche with the crust on the inside) and a sort of savory French toast. Interestingly, the French word for French toast is “pain perdu,” or lost bread, indicating the bread is stale and cooking it in that manner is a way of reclaiming it (or at least not wasting). And that’s exactly what this was tonight. This was really good and satisfying, and as far as the ingredients the sky really is the limit (but the contents of your fridge are the real limit). Anyhow, this couldn’t have been easier to make, and it hit the spot…thought I’d share the recipe.

Egg Strata with Caramelized Onion, Broccoli, and Whole Wheat Bread


Makes 1 serving


2 large eggs, mixed with a tablespoon of milk

1 slice whole wheat bread

2 tablespoons olive oil

1 small onion, sliced

1 clove garlic, minced

¼ teaspoon crushed hot pepper

¼ teaspoon sea salt
½ cup cooked broccoli

1 ounce cheddar cheese

Preheat an oven to 400F. Place the bread in a shallow bowl and pour the egg-milk mixture over it; turn the bread to coat both sides—allowing it to soak up the egg—and set aside. Heat the olive oil in a small skillet over medium-high heat. Add the onion and cook it until it just begins to caramelize. Add the garlic, hot pepper, and salt; cook another minute or two. Lift the soaked bread from the egg and lay it on the onions, then layer the broccoli on and around the bread. Pour the remaining egg mixture into the pan. Lay the cheese on top of the bread and place the skillet in the oven. Cook the strata for about 10 minutes, or until cooked throughout, slightly puffed, and golden brown.

Urban Simplicity.

Egg Strata: Layers of Textures and Flavors

Strata < Latin strātum  literally, a cover, noun use of neuter of strātus,  past participle of sternere  to spread, strew, equivalent to strā-  variant stem + -tus  past participle suffix

Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me; what it was for my dinner tonight. It was…well…a sort of look-in-the-fridge-and-make-make-something-out-of-it meal. Like much of the east coast we got hit with heavy snow today and I didn’t feel like going shopping after work. My son was out so I only had to cook for myself. So I checked my kitchen and I found some eggs, bread, onions, garlic, cheese, and a few broccoli stems (I ate the florets from them a few night ago). So this is what I made. A strata (culinarily speaking) is a cross between a frittata (or a quiche with the crust on the inside) and a sort of savory French toast. Interestingly, the French word for French toast is “pain perdu,” or lost bread, indicating the bread is stale and cooking it in that manner is a way of reclaiming it (or at least not wasting). And that’s exactly what this was tonight. This was really good and satisfying, and as far as the ingredients the sky really is the limit (but the contents of your fridge are the real limit). Anyhow, this couldn’t have been easier to make, and it hit the spot…thought I’d share the recipe.

Egg Strata with Caramelized Onion, Broccoli, and Whole Wheat Bread 

Makes 1 serving
2 large eggs, mixed with a tablespoon of milk
1 slice whole wheat bread
2 tablespoons olive oil
1 small onion, sliced
1 clove garlic, minced
¼ teaspoon crushed hot pepper
¼ teaspoon sea salt
½ cup cooked broccoli
1 ounce cheddar cheese

Preheat an oven to 400F. Place the bread in a shallow bowl and pour the egg-milk mixture over it; turn the bread to coat both sides—allowing it to soak up the egg—and set aside. Heat the olive oil in a small skillet over medium-high heat. Add the onion and cook it until it just begins to caramelize. Add the garlic, hot pepper, and salt; cook another minute or two. Lift the soaked bread from the egg and lay it on the onions, then layer the broccoli on and around the bread. Pour the remaining egg mixture into the pan. Lay the cheese on top of the bread and place the skillet in the oven. Cook the strata for about 10 minutes, or until cooked throughout, slightly puffed, and golden brown.

Urban Simplicity.

Quiche Lorraine

I made this today at my job (for 120 people actually) and it looked so beautiful and was so delicious I thought I’d post a few pictures and share a very simple recipe for it. The classic recipe calls for bacon, but in this version I use ham (both are equally delicious). I also included a simple recipe for tart dough below, it’s the one I used today and if you have a food processor it literally takes 30 seconds to make. You can, of course, also use a store-purchased shell (but it’s not quite as satisfying). When you par-bake the shell remember that it is baked-blind so you will have to weight it down while it bakes. And yes, Bruce Feirstein, contrary to what you may have written, real men do eat quiche.


QuicheLorraine
Serves 8
1 par-baked tart shell, store bought or use the recipe below
4 ounces lean ham or cooked bacon, diced
4 ounces Gruyère cheese, shredded
1 cup cream
7 large eggs
¼ teaspoon kosher salt

Preheat an oven to 325F. Layer the ham (or bacon) and cheese into the par-baked tart shell. Mix the cream, eggs and salt together in a bowl and pour it over the ham and cheese. Bake the quiche for about 30 minutes, or until the eggs are cooked and set. If it begins to brown too quickly, cover the quiche with foil or parchment as it bakes

Pâte Brisée
(Tart Dough)
Yield: 1 (10-inch) tart dough
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
4 ounces cold unsalted butter, cut into pieces
1/4 cup cold water

Combine the flour, salt, sugar, and butter in a food processor and pulse for approximately 15-20 seconds, or until it resembles coarse cornmeal. With the motor running, add the water. Remove the dough from the machine and shape into a disk. Wrap in plastic wrap and refrigerate 1 hour.

Stuffed French Toast is Anything but "Lost"

Pictured on this post is a breakfast I made for my son (and a friend) and it’s his favorite…French Toast. I’ve posted numerous pictures and versions of this simple but delicious recipe in the past (click here), but what sets this one apart is that the toast is stuffed. As usual, I used homemade whole wheat bread (click here for a recipe) and made the syrup using a pineapple juice/sugar reduction into which I dropped a few blueberries just before serving (this adds not just flavor but also a bit of color to the syrup). I “stuffed” the bread with thin slices of ripe banana, and I use the word stuffed loosely because it it really more like an egg-dipped sandwich…slice the bread thinner than usual and dip it in an egg-mil mixture before making a sandwich with the fruit. And an important thing when cooking this is to do so over a very slow flame…you want the sandwich (toast) to heat through thoroughly not only to cook the raw egg but also this is what will hold it together. Lastly, what I meant by the title of this post–that this is anything but lost–is that it is really extravagant, and unlike it’s humble origins. The original French toast in New Orleans/Creole patois was called Pain Purdue, or “lost bread”…implying that it was made with old or stale bread (as not to waste it). Well, this bread was neither old or stale–nor were any of the other ingredients–hence, it was anything but lost. Urban Simplicity.

A Quick and Simple, Yet Delicious and Nutritious, Way to Prepare Eggs

If you’ve been to this blog before you know that I am somewhat of a creature of habit when it comes to preparing my own food. I like food that is not only relatively quick to make, but also full flavored and nutritious (and interesting to make, too); this is a perfect example. It’s a cross between a Spanish tortilla de huevos and an Italian fritatta (but closer to the Spanish version, I think). But as fancy as it sounds in romance languages this really is nothing more than a baked omelet. And what makes this so healthy is that it is chock full of vegetables…just enough egg to hold it all together. The real beauty of this dish is that there are no rules when it comes to its ingredients…anything goes (literally); it’s a great way to use whatever you have on hand (my favorite way to cook). This is a variation on many versions of this recipe I’ve posted previously, but tonight I included–besides the eggs, of course–sweet potato, carrot, broccoli, cheddar, and a sort of sofrito made with onion, garlic, and hot pepper. Here’s how to do it. Preheat your oven to 400F/204C; do this first so that it heats while you prepare your ingredients. Cook the vegetables; I steamed the carrots and broccoli and sauteed the onion mixture (the sweet potato was cooked from a previous meal). Mix everything together with the eggs, including the cheese. Heat a skillet on the stove top with a little olive oil. When it’s hot add the vegetable-egg mixture, smooth it out with a spoon or spatula, and place the pan in the oven. By the time you pour a beverage and slice some bread it will be ready; if the oven was preheated it will cook in 5 or ten minutes. For more recipes like this, click here.

Urban Simplicity.

Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their season…now, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It’s an exceedingly recipe to prepare and the ingredients–like most recipes–can be changed or altered to suit your taste. Smoked cheddar or Gouda would make an interesting addition to this, as would a couple hot chilies, or a combination of fresh herbs. To read the complete article–which includes more recipes and the history and story about tomatoes–click here.

Tomato Quiche with Parmesan and Basil

Makes 8 pieces

1 10” quiche shell, par-baked and still in its pan
3-4 large ripe tomatoes, sliced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped basil
1 cup heavy cream
8 eggs
1 teaspoon sea salt

Preheat an oven to 325F. Layer the tomatoes in the quiche shell in a circular shingle pattern. Distribute the garlic, cheese, and basil across the tomatoes. Mix together the cream eggs and salt, then pour it over the tomato-cheese mixture, allowing a minute or two for the liquid to settle into the tomatoes and cheese. Bake the quiche for about 30 minutes, or until the eggs are fully cooked and the quiche is firm. If the quiche begins to brown too quickly cover it with foil. Allow it to cool for five minutes before removing it from its pan and slicing.

Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their season…now, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It’s an exceedingly recipe to prepare and the ingredients–like most recipes–can be changed or altered to suit your taste. Smoked cheddar or Gouda would make an interesting addition to this, as would a couple hot chilies, or a combination of fresh herbs. To read the complete article–which includes more recipes and the history and story about tomatoes–click here.

Tomato Quiche with Parmesan and Basil

Makes 8 pieces

1 10” quiche shell, par-baked and still in its pan
3-4 large ripe tomatoes, sliced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped basil
1 cup heavy cream
8 eggs
1 teaspoon sea salt

Preheat an oven to 325F. Layer the tomatoes in the quiche shell in a circular shingle pattern. Distribute the garlic, cheese, and basil across the tomatoes. Mix together the cream eggs and salt, then pour it over the tomato-cheese mixture, allowing a minute or two for the liquid to settle into the tomatoes and cheese. Bake the quiche for about 30 minutes, or until the eggs are fully cooked and the quiche is firm. If the quiche begins to brown too quickly cover it with foil. Allow it to cool for five minutes before removing it from its pan and slicing.

Frittata di Verdure Primavera

This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primavera (springtime) because all of the vegetables–except the green beans–are in season now (click here to read an article with recipes on the pasta dish with the same name). In this recipe, besides the eggs, there is onion, potato, carrot, garlic, crushed hot pepper, and Parmesan cheese. The recipe is basic and varies a little depending one what ingredients you use, but it goes something like this: Heat olive oil in a skillet and add the vegetables in logical succession. When they begin to caramelize add garlic and hot pepper (if you like). Then add the eggs, lower the heat and cover the pan. After a few minutes flip the frittata  (in the air or with the aid of a spatula…it’s difficult for me to show this in pictures). Sprinkle it with cheese and cover the pan again and shut off the heat. Leave the eggs to rest for just a couple minutes, while you slice some bread, pour a glass of wine, or ponder the origin of your ingredients. Gently slide it onto a plate and eat it hot or at room temperature. It is as simple and delicious as it looks….and you can use whatever vegetables or cheese your have in your fridge.

>Frittata di Verdure Primavera

>

This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primavera (springtime) because all of the vegetables–except the green beans–are in season now (click here to read an article with recipes on the pasta dish with the same name). In this recipe, besides the eggs, there is onion, potato, carrot, garlic, crushed hot pepper, and Parmesan cheese. The recipe is basic and varies a little depending one what ingredients you use, but it goes something like this: Heat olive oil in a skillet and add the vegetables in logical succession. When they begin to caramelize add garlic and hot pepper (if you like). Then add the eggs, lower the heat and cover the pan. After a few minutes flip the frittata  (in the air or with the aid of a spatula…it’s difficult for me to show this in pictures). Sprinkle it with cheese and cover the pan again and shut off the heat. Leave the eggs to rest for just a couple minutes, while you slice some bread, pour a glass of wine, or ponder the origin of your ingredients. Gently slide it onto a plate and eat it hot or at room temperature. It is as simple and delicious as it looks….and you can use whatever vegetables or cheese your have in your fridge.

Pain Perdue et Haute Cuisine (un oxymoron ou non?)

I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And while the bread cooked I caramelized fresh pear and at the last minute added blueberries to the pan for just a few seconds…the outcome was delicious (as confirmed by the smile on my son’s face as I handed him the heaping plate and the cleaned plate that he handed back 5 minutes later).

Anyhow, a bit of explanation of the title of the post. French Toast, as many may know, is called pain perdue (or perdu), which translates as lost bread in French Louisiana dialect and some other French speaking areas of the world. It makes reference to the bread being stale, or “lost;” something someone would cook if they were low on cash or being frugal (of which I am both). But as I cooked my son’s breakfast I couldn’t help but think that if I were serving this in a restaurant this would get top dollar…freshly made bread (anything but lost) topped with fresh fruit and a fruit puree; it should be called pain trouvé, or “found bread” in my opinion. This, I thought, belongs more to Haute Cuisine (high cooking) than it does Cuisine Paysan (or peasant cooking).

Anyhow, sorry for the somewhat self-centered tangent (more of a stream of thought, really), here’s how to make it (and the variations are up to you…use whatever fruit or bread that you have on hand or really like).

Make a basic custard by mixing together a few eggs and a bit of milk; lay a few slices of bread in a bowl and pour the egg mixture over them. While the bread soaks, make a fruit syrup/puree. Do this by first combining a small amount of sugar, water, and honey in a small pan and bringing it to a simmer (I also added a pinch of cinnamon); then add whatever sliced or diced fruit that you like. Cook the fruit for a few minutes, transfer it to a blender; then after pureeing it, transfer it back to the pan. Simmer the puree while you cook the bread; it will become thick and syrupy (but at the same time be careful not to burn it).

While the syrup cooks, cook the bread that has been soaking in the custard. Turn it a couple of times so it browns without burning and cooks the eggs that have soaked into the center of the bread. And as the bread cooks add whatever fruit you like to the pan and caramelize it to bring out it’s natural sweetness. If you are using delicate fruit, such as berries, give them just a few seconds in the hot fat to bring out their flavor and break their skins a bit.

Arrange everything on a plate (or plates) and pour the syrup over. The best part is the next…seeing the look on the person’s face as they eat it. Yum!

>Pain Perdue et Haute Cuisine (un oxymoron ou non?)

>

I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And while the bread cooked I caramelized fresh pear and at the last minute added blueberries to the pan for just a few seconds…the outcome was delicious (as confirmed by the smile on my son’s face as I handed him the heaping plate and the cleaned plate that he handed back 5 minutes later).

Anyhow, a bit of explanation of the title of the post. French Toast, as many may know, is called pain perdue (or perdu), which translates as lost bread in French Louisiana dialect and some other French speaking areas of the world. It makes reference to the bread being stale, or “lost;” something someone would cook if they were low on cash or being frugal (of which I am both). But as I cooked my son’s breakfast I couldn’t help but think that if I were serving this in a restaurant this would get top dollar…freshly made bread (anything but lost) topped with fresh fruit and a fruit puree; it should be called pain trouvé, or “found bread” in my opinion. This, I thought, belongs more to Haute Cuisine (high cooking) than it does Cuisine Paysan (or peasant cooking).

Anyhow, sorry for the somewhat self-centered tangent (more of a stream of thought, really), here’s how to make it (and the variations are up to you…use whatever fruit or bread that you have on hand or really like).

Make a basic custard by mixing together a few eggs and a bit of milk; lay a few slices of bread in a bowl and pour the egg mixture over them. While the bread soaks, make a fruit syrup/puree. Do this by first combining a small amount of sugar, water, and honey in a small pan and bringing it to a simmer (I also added a pinch of cinnamon); then add whatever sliced or diced fruit that you like. Cook the fruit for a few minutes, transfer it to a blender; then after pureeing it, transfer it back to the pan. Simmer the puree while you cook the bread; it will become thick and syrupy (but at the same time be careful not to burn it).

While the syrup cooks, cook the bread that has been soaking in the custard. Turn it a couple of times so it browns without burning and cooks the eggs that have soaked into the center of the bread. And as the bread cooks add whatever fruit you like to the pan and caramelize it to bring out it’s natural sweetness. If you are using delicate fruit, such as berries, give them just a few seconds in the hot fat to bring out their flavor and break their skins a bit.

Arrange everything on a plate (or plates) and pour the syrup over. The best part is the next…seeing the look on the person’s face as they eat it. Yum!

Employee Meal, 25 January 2011 (Scotch Eggs)

As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.

Baked Scotch Eggs
Makes 8 servings
1 pound pork sausage, raw
1/2 cup fine cornmeal
8 hard-cooked eggs, shells removed
Preheat an oven to 375 degrees Fahrenheit. If the sausage is in its casing, split the casing and remove the sausage. Divide the sausage into 8 portions. Lightly dust a work surface with some of the cornmeal, and place the sausage portions on the cornmeal. Flatten the sausage pieces until they are large enough in diameter to encompass the eggs. Wrap the sausages around each of the eggs, pressing the edges together to seal completely. Roll the sausage-coated eggs in the remainder of the cornmeal, and place them on a baking sheet. Bake the eggs in the preheated oven for about 20 minutes, or until the sausage is cooked and lightly browned.

>Employee Meal, 25 January 2011 (Scotch Eggs)

>

As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.

Baked Scotch Eggs
Makes 8 servings
1 pound pork sausage, raw
1/2 cup fine cornmeal
8 hard-cooked eggs, shells removed
Preheat an oven to 375 degrees Fahrenheit. If the sausage is in its casing, split the casing and remove the sausage. Divide the sausage into 8 portions. Lightly dust a work surface with some of the cornmeal, and place the sausage portions on the cornmeal. Flatten the sausage pieces until they are large enough in diameter to encompass the eggs. Wrap the sausages around each of the eggs, pressing the edges together to seal completely. Roll the sausage-coated eggs in the remainder of the cornmeal, and place them on a baking sheet. Bake the eggs in the preheated oven for about 20 minutes, or until the sausage is cooked and lightly browned.

>Caramelized Cauliflower Frittata…with other good stuff

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I like  eggs, simple as that. They are versatile, can be adapted to almost any flavor–from breakfast to dessert–and they are easy to prepare. When my son is not home, as was the case this evening, I tend to cook very simple things. Tonight was no exception. After looking in my fridge I came up with a fresh cauliflower, onions, and eggs. So I made one of my favorite egg preparations: frittata (with a Near East flare). After caramelizing the cauliflower and onions with a good pinch of crushed dried chilies and cumin seed, I added minced garlic and the eggs. Just before I took the pan away from the flame I laid a few slices of sharp cheddar on the eggs, lowered the heat, and put a lid on the it while I sliced an apple and a couple pieces of bread, and poured a glass of wine. By the time the toast was ready the frittata had finished cooking. Simple and delicious…worthy to be sold in a restaurant.

To see other photos and recipes for variations on this one, click here, here, here, here, or here.

To read an article I wrote about eggs some years ago (recipes, history, uses), click here.

Caramelized Cauliflower Frittata…with other good stuff

I like  eggs, simple as that. They are versatile, can be adapted to almost any flavor–from breakfast to dessert–and they are easy to prepare. When my son is not home, as was the case this evening, I tend to cook very simple things. Tonight was no exception. After looking in my fridge I came up with a fresh cauliflower, onions, and eggs. So I made one of my favorite egg preparations: frittata (with a Near East flare). After caramelizing the cauliflower and onions with a good pinch of crushed dried chilies and cumin seed, I added minced garlic and the eggs. Just before I took the pan away from the flame I laid a few slices of sharp cheddar on the eggs, lowered the heat, and put a lid on the it while I sliced an apple and a couple pieces of bread, and poured a glass of wine. By the time the toast was ready the frittata had finished cooking. Simple and delicious…worthy to be sold in a restaurant.

To see other photos and recipes for variations on this one, click here, here, here, here, or here.

To read an article I wrote about eggs some years ago (recipes, history, uses), click here.