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An egg is a complete protein and it sticks to the ribs, keeping you feeling satiated all morning.
Eggs are versatile; they can be served for an appetizer, entrée or dessert. These two recipes will come in handy this spring. Bon appétit!
2 medium tomatoes, peeled, seeded and chopped
3 scallions, sliced
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
About 3 tablespoons minced flat leaf parsley
1½ teaspoons minced tarragon
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper or more to taste
6 large eggs (preferably organic)
About 2 tablespoons unsalted butter, softened
2 tablespoons heavy cream
Sea salt and freshly ground black pepper to taste
Generously grease six ramekins or custard cups with butter.
Place in a baking pan that will hold all of the ramekins in one layer.
Add the butter, olive oil and scallions to a skillet and sauté over moderate high heat until translucent.
Raise the heat and add tomatoes.
Cook until the vegetables are soft, about 4 minutes.
Stir parsley and tarragon into the tomato mixture and season with salt and pepper.
Taste and adjust the seasonings.
Spoon an equal amount of the tomato and herb mixture into the bottom of each ramekin.
Set aside.
Preheat the oven to 350 degrees.
Bring a kettle of water to a boil or pour warm water into the baking pan (without the ramekins) and set it in the oven until the water is simmering hot.
Meanwhile, break one egg into each ramekin.
Dot the top with a bit of butter and coat each egg with 1 teaspoon of cream.
Add a pinch of salt and pepper.
Cover with buttered parchment paper and foil and set the ramekins in the pan of hot water, making sure the water does not reach inside the ramekins.
Set the entire pan of water and covered ramekins in the oven and bake until the whites are firm and the yolks are soft, about 8 minutes.
Remove the foil and place each ramekin on a small plate and serve with hot, crusty French bread.
2 tablespoons unsalted butter
4 medium shallots, minced
5 cremini mushrooms, washed and sliced thin
1 10-ounce box frozen chopped spinach, defrosted and squeezed dry
1 cup baked or boiled ham, finely diced
1 tablespoon Dijon mustard
Freshly grated nutmeg, to taste
Freshly ground black pepper, to taste
Sea salt, to taste
6 ounces cream cheese, softened with a splash of heavy cream until creamy
4 tablespoons unsalted butter
1/2 cup all purpose flour
1/2 teaspoon sea salt
2 cups milk, scalded
Few pinches white pepper to taste
Pinch cayenne pepper to taste
salt to taste
5 eggs, separated
1/4 cup freshly grated Parmesan cheese
Melt butter in a skillet over moderate high heat and sauté the shallots until tender, about 4 minutes.
Add mushrooms.
Raise the heat and cook until the mushroom juices evaporate, about 4 minutes.
Add spinach to the skillet and sauté briefly.
Stir in ham.
Continue to cook until blended.
Add mustard, then season with nutmeg, salt and pepper to taste.
Remove from the heat.
Stir in softened cream cheese and mix thoroughly.
Set aside and keep warm.
For the soufflé: Grease a jelly roll pan with butter or solid vegetable shortening.
Line the pan with waxed paper, then grease it again.
Dust the paper with flour.
Tap off the excess flour and set aside.
Preheat the oven to 400 degrees.
Melt 4 tablespoons butter in a heavy saucepan over moderate high heat.
When the foam subsides, add the 1/2 cup flour and salt, stirring constantly.
Cook for 2 to 3 minutes without browning.
Add scalded milk and whisk constantly.
Bring to a boil and cook for 1 minute.
Remove from the heat and stir in salt, pepper and cayenne pepper to taste.
In another bowl, whisk the egg yolks until they are frothy.
Slowly add approximately 1 cup of the hot sauce to the eggs, whisking all the time.
Add the egg mixture to the remaining hot sauce.
Place the sauce over moderate heat and cook for 1 minute but do not boil.
Remove the pan and cool to room temperature.
Place plastic wrap directly on top of the sauce to prevent a crust from forming.
Meanwhile, beat the egg whites until stiff but not dry.
With a whisk, fold the egg whites into the warm sauce.
Spread the soufflé into the prepared pan and bake until puffed and brown, about 25 minutes.
Meanwhile, get a large, clean linen tea towel and dust it with Parmesan cheese.
When the soufflé is done, immediately tip out, upside-down directly onto the towel.
Peel off the paper.
With a flat-sided spatula, evenly spread the warm filling over the soufflé.
Taking the lengthwise edges of the towel, roll the soufflé away from you and then directly onto a long platter.
You can actually pick up the soufflé using the towel as a cradle if need be.
Garnish the platter with parsley sprigs and cherry tomatoes and serve at once.
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