Displaying items by tag: eggs


Looking for a brunch recipe to feed hungry holiday visitors? This decadent dish will garner raves. It can also be made ahead of time; do the final frying just before you are ready to serve. Confit duck legs are slowly cooked in duck fat for many hours until they are sensuously soft. It is an old way of preserving meat through the winter. You will find them at most upmarket butcher shops and some supermarkets during the holiday season. I like this dish with some spice, so I serve hot pepper sauce on the side. Complement with a bitter lettuce salad.

Prep time: 15 minutes

Ready in: 45 minutes

Serves: 4



5 tablespoons vegetable oil

3 confit duck legs, 175 grams (6 ounces) each

4 cups peeled and diced Yukon gold potatoes (740 grams or 1 pound and 10 ounces)

2 cups diced onions

Salt and freshly ground pepper

2 teaspoons chopped fresh thyme

1/4 cup chopped parsley

4 eggs



Heat 1 tablespoon oil in a non-stick skillet over medium heat. Place duck legs, skin side down, in skillet for 5 minutes or until skin is slightly crispy. Turn over and cook second side for 2 minutes or until warmed through. Transfer duck to a plate and pour any duck fat from skillet into a bowl and reserve. Remove skin from duck legs and place skin in skillet over medium-low heat until crisp and any fat has melted, turning once (about 20 minutes). Transfer crispy skin to a plate lined with paper towels. Crumble and reserve. Add additional rendered fat from skillet to bowl.

Strip duck meat from bones and discard bones. Chop meat and reserve.

Place diced potatoes in cold, salted water and bring to boil. Boil for about 3 minutes or until crisp-tender (still slightly hard in the centre). Drain, then return to pot to dry over burner that is off but still warm. This will help them crisp later.

Top up duck fat with enough vegetable oil to reach 1/4 cup. Heat fat and oil in a large nonstick skillet over medium-high heat. Add potatoes and sauté until they begin to turn golden (about 5 minutes). Add onions and season with salt and freshly ground pepper. Cook until onions are soft and potatoes are golden all over (about 6 to 8 more minutes). Stir in thyme. Add chopped duck meat and stir in 2 tbsp parsley.

Pour hash mixture into a large bowl. Wipe out skillet and heat 1 tbsp vegetable oil over medium heat. Add hash mixture and use wooden spoon to compress into one large, round patty. Fry for 2 minutes, cover with a plate and carefully flip over onto plate. Slide hash back into pan to fry the other side for 2 minutes or until browned. Cut into 4 pieces.

Alternatively, make hamburger-size cakes: Press hash into a 3 1/2-inch ring, and fry each side for 2 minutes. The mixture will make 4 to 6 patties depending on the size of the ring.

Poach 4 eggs separately, divide hash into 4 portions and top each portion with an egg and some crispy duck skin. Sprinkle with remaining parsley and serve.

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Andy Ricker’s dish is extraordinarily tasty. I could not stop eating it. The eggs are cooked until they are puffed and crispy, the yolk still soft, and then they’re cut and mixed with vegetables. Instead of using palm sugar, I made a simple syrup of 1/4 cup water and 1/4 cup sugar and then used the amount called for in the recipe.

Prep time: 20 minutes
Ready in: 30 minutes
Serves: 2


1 cup vegetable oil

4 eggs

1 tablespoon fish sauce

5 teaspoons lime juice

5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)

1/2 teaspoon sliced Thai chili

1 teaspoon thinly sliced garlic

1/2 cup julienned celery

1/2 cup julienned onions

1/2 cup julienned carrot

1 cup chopped romaine lettuce

1/4 cup cilantro sprigs



Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.

Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.

Scatter cilantro over top. Spoon on platter and serve.

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Use spicy pancetta if you like heat. Make sure it is thinly sliced.

Servings: Six

Prep Time: 10 minutes

Ready In: 20 minutes


12 thin slices pancetta

¼ cup butter, room temperature

12 eggs

Salt and freshly ground pepper

½ cup kale sprouts or other sprouts


Preheat oven to 425 F.

Place a round of pancetta into a mini muffin cup. Repeat to make 12 cups. Bake until pancetta is crisp, about 5 to 10 minutes. Drain and dry off on paper towels.

Heat 2 tablespoons of the butter in skillet over medium-low heat. Whisk eggs in a bowl and season with salt and pepper.

Add eggs to skillet reserving about ¼ cup. Slowly whisk eggs until softly scrambled, about 4 minutes. They should be quite smooth with some eggy curds in them. Add in the remaining egg mixture and butter and whisk together. Cook until just incorporated.

Place eggs in pancetta cups on a bed of lentils and garnish with sprouts.


Dry bubbly has a way of waltzing gracefully with eggs where most other wines would trip and stumble with bitter consequences. Prosecco from Italy is a fashionable choice, and it’s a lot cheaper than champagne. Beppi Crosariol

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This recipe was an instant hit to the taste buds – we all begged for more. Dan Perlman of Casa SaltShaker suggests serving this as an appetizer. One egg per person is sufficient but use two eggs per person if you want to make it a main course. The bottled tomato purée called passata works best.

Servings: Four

Prep Time: 15 minutes

Ready In: 1 hour




1 tablespoon butter

3 tablespoons extra virgin olive oil

4 ounces (100 grams) pancetta

1 cup chopped onion

½ cup chopped celery stalk

1½ cups green lentils

¾ cup tomato purée

4 cups vegetable stock

1 tablespoon balsamic vinegar

6 cups baby arugula

4 large eggs

Salt and pepper to taste

Maldon salt

2 tablespoons chopped chives



Heat butter and 1 tablespoon of oil in a medium pot over medium heat. Add pancetta and sauté for three minutes or until it begins to brown. Add the onion and celery and cook for two minutes or until softened. Add the lentils, the tomato purée, stock and balsamic vinegar. Bring to a boil then turn heat to medium low and simmer for 35 to 40 minutes or until lentils are tender and cooking liquid has reduced to a sauce. Add arugula and cook for one minute or until just wilted.

Heat oil in a non-stick skillet over medium low heat. Add eggs and fry for 1 minute or until whites are set. Cover skillet and continue to fry one to two minutes, or until edges are golden and top of yolks are set with runny insides.

Spoon lentils onto serving dish and top each with 1 fried egg. Sprinkle over Maldon salt and chives.



Argentina’s signature red, malbec, has a gutsy grip to handle the zesty tomato sauce and cured pancetta in the lentil dish. Beppi Crosariol

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This recipe is from The Art of Living According to Joe Beef. Itis a joyous book, celebrating life and food with tongue-in-cheek humour. More than a cookbook, it is a memoir, a history of Montreal, tales of people, places and things with a little philosophy thrown in. It is completely irreverent. The quote with this recipe tells all. “We can’t explain why this helps cure hangovers, but it does. It’s like a vitamin with a sugar coating (the coating being the bacon and butter).”

Servings: 4

Prep Time: 5 minutes

Cooking Time: 25 minutes

Ready In: 30 minutes




1 bunch kale, stems removed and roughly chopped

4 slices bacon, cut into lardons

1 small onion, chopped

1 clove garlic, chopped

1/4 cup (60 mL) dry white wine


1 tablespoon unsalted butter

Small squeeze of fresh lemon juice

1 egg (optional)


Bring a large pot of salted water to a boil. Add kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly. Transfer to a cutting board and chop finely. Set aside.

In a frying pan, fry bacon over medium-high heat for about 6 minutes, or until crisp. Add the onion and cook, stirring, for 3 to 4 minutes, or until translucent. Lower the fire to medium-low, add the garlic, and sweat for 1 minute. Add the kale, wine, and a pinch each of salt and pepper and cook for 3 to 4 minutes to blend the flavours. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water, and then add the butter. Mix in the lemon juice.

Move the bacon and kale mixture to a plate and fry an egg in the same pan. Serve the egg of top of the bacon and kale. Go to bed.

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The classic rolled sandwich with the gherkin in the middle. Peanut butter and banana rolls work the same way. If the bakery won't slice the bread horizontally, buy an uncut loaf and slice it yourself. Supermarkets with in store bakeries are the most likely to be able to cut it. Don't buy really good bread, you need the elasticity of mass produced bread to be able to roll the sandwiches.

Ready in: 30 minutes, plus 8 hours chilling time


1 loaf horizontally sliced white and/or brown bread, crusts removed

1/2 cup butter, at room temperature

12 hard boiled eggs, grated

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/4 cup finely grated carrot

2 tablespoons chopped green onion, white part only

Salt and freshly ground pepper

10 sweet gherkins


Spread each slice of bread with a light coating of softened butter.

Combine grated egg, mayonnaise, mustard, carrot and green onion. Season with salt and pepper to taste. Spread about 1/4 cup filling evenly on each slice bread. Place gherkins across short end. Roll up into a cylinder.

Wrap each roll tightly in plastic wrap. Refrigerate for at least 8 hours. Slice each roll into 4 or 5 sandwiches. Makes about 40 sandwiches

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Legend has it that after winning the battle of Marengo in Italy, Napoleon wanted a celebratory meal but all the cook could find was chicken, eggs and bread. This dish was the triumphant result. It is rich and tasty and perfect for a dinner party.



Servings: 4

Prep Time: 25 minutes

Cooking Time: 55 minutes

Ready In: 1 hour 20 minutes



4 boneless chicken breasts, skin on

Salt and freshly ground pepper

1 teaspoon fresh thyme, chopped

2 tablespoons olive oil

1 cup onion, thinly sliced

2 teaspoons garlic, chopped

1 tablespoon flour

¼ cup white wine

1 cup chicken stock

1 cup chopped canned or fresh tomatoes

1 bay leaf

1 teaspoon tomato paste


½ cup olive oil

200 grams (3 cups) small mushrooms, halved or quartered if large

4 eggs

4 slices toasted brioche

2 tablespoons parsley, chopped


Preheat oven to 400F.

Cut each breast into 2 pieces and season with salt, pepper and thyme.

Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Add chicken and brown each side, about 3 minutes per side, remove from skillet and reserve. Add onions and sauté for 3 minutes or until softened, then add garlic and sauté for 30 seconds. Stir in flour and cook, stirring, for 1 to 2 minutes or until slightly browned. Add wine, stock, tomatoes and bay leaf and bring to a boil. Stir in tomato paste. Return chicken to pan on top of sauce, skin side up, and bake for 15 minutes or until juices are clear.

Meanwhile, heat 1 tablespoon oil in a skillet over medium-high and sauté mushrooms for 4 minutes or until cooked through. Season with salt and pepper. Remove chicken from oven and stir in mushrooms. Let chicken rest for 5 minutes while you prepare the eggs.

Heat about ½ inch of oil in a small skillet over medium-high to about 350F. Add eggs one or two at a time and fry for 2 minutes, ladling a little oil over the yolks, or until eggs are browned and crispy at the edges but yolk is still runny. Remove with a slotted spoon and continue frying remaining eggs. Divide chicken between four plates, top with sauce, garnish with a fried egg and a brioche toast and sprinkle with parsley

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I've always loved devilled eggs, and these ones with subtle Japanese flavours offer a twist on the classic. Blanching the cucumbers gives them a vivid colour that they do not lose as they sit. Older eggs peel better than really fresh ones. If you are having problems with the white tearing, try peeling under cold running water. Instead of cutting the eggs in half, a neat way to serve a whole egg per person is to take a slice off the top, scoop out the yolk, mix it with the mayo and pipe or spoon it back in.


Servings: 4 to 6

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ready In: 1 hour 5 minutes, including draining time



6 eggs

¼ cup mayonnaise

½ teaspoon wasabi paste (or to taste)

1 tablespoon pickled ginger, finely chopped

2 tablespoons chives, chopped

Salt and freshly ground pepper

Cucumber Salad:

1 seedless cucumber, thinly sliced, preferably using a mandoline

1 tablespoon soy sauce

2 tablespoons seasoned rice vinegar

1 teaspoon sugar

½ teaspoon wasabi paste

2 tablespoons mint, chopped


Place eggs in a pot of cold, salted water. Bring to boil and boil for 1 minute. Remove pot from heat, cover and let sit for 10 minutes. Drain, and run eggs under cold water to cool. Peel.

Cut eggs in half lengthwise. Carefully scoop yolk into a small bowl, reserving whites on a plate. Mash yolks with a fork, stir in mayonnaise, wasabi, ginger and chives, and season with salt and pepper. Place yolk mixture in a piping bag and pipe into the whites, or spoon them in. Cover and chill until ready to serve.

Bring a pot of water to boil. Add cucumber slices, bring back to boil and drain at once. Run cucumber slices under cold water to stop the cooking and maintain the colour. Leave cucumbers to sit in strainer for 30 minutes, then blot with paper towels to remove moisture and place in a bowl.

Stir together soy sauce, rice vinegar, sugar and wasabi in a bowl. Just before serving, pour mixture over cucumber slices and toss to coat.

Place cucumbers on a platter, or divide among individual serving plates, and top with eggs. Sprinkle with mint.

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Made with pancetta, eggs, cheese and cream, carbonara is soaked in tradition. Young chefs, such as Francesco Apreda at the stunning Imago restaurant in the Hassler hotel (the best meal we had in Rome), are putting their own spin on this quintessential Roman dish. I adapted this recipe from the dish he made for us with quail and quail eggs. If you can find boned quail, use 12 ounces finely chopped (instead of the chicken) and the yolks of 12 quail eggs. Pecorino Romano is a sheep's milk cheese with a satisfyingly salty edge that is traditionally Roman.


2 tablespoons olive oil

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup finely chopped red onion

12 ounces (375 grams) ground dark-meat chicken

1 bay leaf

1 branch Italian parsley

Pinch dry thyme

2 tablespoons white wine

¾ cup chicken stock

Salt and freshly ground pepper

To Finish:

2 tablespoons olive oil

2/3 cup diced bacon or pancetta

4 egg yolks

2 ounces (60 grams) grated Pecorino Romano cheese

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

1 pound (500 grams) fusilli pasta

Heat oil in a frying pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken, bay leaf, parsley and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.

Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add half a cup chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.

Heat oil in a separate frying pan over medium heat. Add bacon and sauté for 8 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.

Combine egg yolks, pecorino, bacon, parsley and pepper in a large bowl and set aside.

Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about half a cup of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It's a good addition to most pasta dishes.)

Combine a quarter cup of the cooking water with egg yolk mixture and quickly toss the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Serves 4.

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If you want to serve more people, this recipe is easily doubled, using two baking dishes. For the simplest serving, you can make them individually in ramekins (they will take a little less time to bake). The leek and spinach mixture can be prepared a few days ahead – keep it in the fridge until you’re ready to bake. Reheat it for five minutes in the oven before adding eggs and continuing with recipe. I often make bacon with this.

2 tablespoons butter

6 cups sliced leeks, white and light green part only

1 tablespoon chopped garlic

8 cups packed baby spinach

1/4 cup white wine

1 cup whipping cream

1 tablespoon soy sauce

1 tablespoon Dijon mustard

Salt and freshly ground pepper

6 eggs

1/2 cup shaved Parmesan

1 tablespoon chopped parsley

Fleur de sel for sprinkling

Preheat oven to 450F.

Heat butter in a large skillet over medium heat. Add leeks and garlic and sauté until leeks are limp, about five minutes. Add spinach in handfuls and cook until wilted. Pour in wine and cook for two minutes, or until reduced by half. Add whipping cream, soy sauce and Dijon, bring to boil and cook for five to seven minutes, or until cream is reduced and mixture is thickened. Season with salt and pepper to taste.

Transfer mixture to an oiled 12x8-inch baking dish. Use a spoon to make a small well in the leek mixture for each egg.Crack one egg at a time into a small bowl and gently pour into a well. Sprinkle with Parmesan and bake for eight to 10 minutes or until egg whites are set and mixture is bubbling. Remove from oven and let sit for two minutes before serving. Sprinkle with parsley and fleur de sel. Serves 6  

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