Displaying items by tag: eggs

At the Willunga Market in the Fleurieu Peninsula in South Australia, I learned to poach eggs all over again. The market is a pristine example of how such places should be run. It sells only organic food products, which purveyors must either grow or make themselves. It is the go-to meeting place for the community on a Saturday, rather like church used to be on Sunday. They serve a "Big Breakfast" on picnic tables with your choice of poached eggs and local bacon or smoked salmon, and fresh juice from whatever fruit is available at the time. (Pink Lady apples make fabulous apple juice!)

Their egg-poaching method allows you to poach a dozen eggs or more at a time and hold them until later if you wish.

Serve these on toasted sourdough baguette, which, in my opinion, is far superior to English muffins. You need the freshest eggs for the best results.

Poached eggs:

4 litres water

¼ cup white vinegar

12 eggs

Chive remoulade:

1 cup mayonnaise

1 cup chopped chives

1 cup chopped arugula

3 tablespoons lemon juice

2 teaspoons capers

1 teaspoon Dijon mustard

Salt to taste

12 slices baguette, toasted

12 slices smoked salmon

Place water and vinegar in a large stockpot and bring to a boil over high heat. Reduce heat to low and crack eggs into mixture one at a time. Cook eggs for 3 minutes and then use a slotted spoon to remove them to a baking dish filled with water (warm if serving right away, cold if holding eggs for later).

Combine mayonnaise, chives, arugula, lemon juice, capers and mustard in a food processor, and process until smooth. Season with salt to taste.

To reheat eggs if they are cold, bring a skillet of water to simmer. Slip eggs into water and reheat gently for 1 to 2 minutes.

To serve, place two slices of baguette on a plate. Top each with a poached egg, drape with a slice of smoked salmon and spoon chive remoulade over top. Serves 6.

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I had this salad in a Portland, Ore., restaurant and it was sensational. I usually make the whole loaf into croutons, as they keep well. Tear the bread for a more attractive look.


½ cup olive oil

2 teaspoons chopped garlic

4 cups bread torn or cut into about 1-inch chunks

Salt to taste


2 tablespoons olive oil

3 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

¼ cup chopped shallots

Salt and freshly ground pepper


8 slices bacon cut into 1-inch pieces

1 tablespoon white-wine vinegar

1 head escarole

4 eggs

Preheat oven to 350 F.

Combine oil and garlic in a mini-chop or by hand. Toss bread pieces with half the mixture, reserve remaining garlic oil for dressing. Scatter onto a cookie sheet, season with salt and bake, tossing occasionally, for 15 minutes or until golden.

Combine reserved garlic oil with 2 tablespoons olive oil. In a separate bowl, whisk together vinegar, mustard and shallots and slowly whisk in oil. Season well with salt and pepper.

Place bacon in a cold skillet, turn heat to medium and cook 4 to 5 minutes or until bacon is crispy. Remove and drain on paper towels.

Bring a pot of water to boil and add white-wine vinegar. Reduce heat to low, quickly break all 4 eggs into simmering water and poach for 3 minutes. Using a slotted spoon, remove eggs to cold water to sit until needed.

Wash escarole and tear into pieces. Divide escarole between 4 salad bowls and toss with a little dressing. Top with bacon, some croutons and a poached egg. Drizzle more dressing over salad. Serves 4.

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A popular Halifax destination, Jane's on the Common (2394 Robie St., Halifax, 902-431-5683) is a warm, appealing restaurant with well-prepared, homey food. No reservations necessary for brunch. You can replace the lobster with gently sautéed shrimp, if you prefer.



1 pound (500 grams) 1-inch white or egg bread cubes, crusts removed (about 14 cups)

¼ cup chopped fresh chives

¼ cup chopped fresh dill

1 pound (500 grams) cooked lobster meat, chopped

1½ cups aged white cheddar, shredded

6 eggs, beaten

2 cups milk

1 cup whipping cream

Salt and freshly ground pepper

Roasted red pepper hollandaise sauce:

2 egg yolks

1 roasted red pepper, seeded, skinned and puréed

1 cup hot unsalted butter

2 teaspoons lemon juice

Salt and freshly ground pepper


Toss bread cubes, chives, dill, lobster and cheese in a large bowl.

Whisk together beaten eggs, milk, cream, salt and pepper in a separate bowl. Add to bread mixture and toss to combine. Allow mixture to soak for at least one hour, tossing occasionally to help bread absorb liquids.

Preheat oven to 325 F.

Butter a 9-by-13-inch casserole dish or 16 large muffin tins. Fill casserole or muffin tins with bread mixture and bake for 45 to 55 minutes for the casserole, 35 minutes for muffin tins, or until set and lightly browned and puffy.

Meanwhile, place egg yolks and roasted red pepper in a blender. Add butter very slowly while processing to emulsify. Add lemon juice and season with salt and pepper to taste. Drizzle sauce over strata and serve. Serves 8.

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The chickpeas are not spicy but you can spice them up with more chilli if you prefer.


2 tablespoons olive oil

1 cup chopped onion

1 teaspoon chopped garlic

1 can chickpeas, rinsed and drained

2 cups canned crushed tomatoes

1 tablespoon balsamic vinegar

Pinch chilli flakes

Salt and freshly ground pepper

½ cup whole parsley leaves

1 tablespoon white vinegar

8 eggs


Heat oil in a skillet over medium heat. Add onion and garlic and sauté for 2 minutes. Add chickpeas and cook together for another 2 minutes. Stir in tomatoes, balsamic vinegar and chilli flakes and bring to boil. Reduce heat to low and simmer for 15 minutes or until thickened. Season with salt and pepper to taste and stir in parsley.

Bring a large pot of water to boil and add white vinegar. Reduce heat to low. Quickly break all 8 eggs into simmering water and poach for 3 to 4 minutes. Using a slotted spoon, remove eggs to cold water to sit until needed. To rewarm eggs when drop into a skillet of simmering water and simmer for 2 minutes or until heated through.

Place chickpea mixture on 4 plates and top with 2 poached eggs per plate. Serves 4

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During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.


6 cups chicken stock

12 cloves garlic, unpeeled

1 tablespoon white vinegar

Salt and freshly ground pepper

3 hardboiled eggs, grated


Add stock and garlic cloves to a large, heavy pot and bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove garlic cloves, peel and chop.

Add vinegar and chopped garlic to pot, cover and simmer another 20 minutes. Season with salt and pepper to taste.

Divide grated egg between 6 soup bowls and ladle soup on top. Serves 6.

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This recipe, with a sort of deconstructed hollandaise, is the ultimate asparagus experience. Dip the stalks into the eggs and the butter and savour the sensation. If you have any truffle salt, this is the place to use it.


2 pounds (1 kilogram) asparagus, peeled and blanched until crisp tender

8 poached eggs

1/4 cup melted butter

1 tablespoon chopped chives

1 tablespoon lemon juice

Truffle or Maldon salt


Lay warm asparagus on 4 plates. Top with 2 poached eggs.

Pour butter over asparagus, sprinkle with chives and drizzle with lemon juice.

Season with truffle or Maldon salt. Serves 4.

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In South Korea, chefs are reinventing what is basically a meat-heavy cuisine. This is a vegetarian version of bi bim bap, a dish that usually includes ground or barbecued beef. If you have access to a Korean or Asian store, you can buy all the ingredients for this recipe (including the hot sauce) already prepared. All you have to do is cook the rice, top with pre-bought ingredients, add an egg and mix together.

Typically, bi bim bap is eaten with a spoon and served with a fried egg on top, but we love the poached egg. Korean hot chili paste has sugar and a wheat thickener in it, but you can use sambal oelek plus sugar as a substitute.


2 cups sushi rice, rinsed

¼ cup rice vinegar

1 teaspoon sugar

½ teaspoon salt

1 medium carrot, cut in matchsticks

½ cucumber, thinly sliced

1/4 teaspoon Korean hot chili paste

4 cups baby spinach, blanched

2 cups bean sprouts

1 zucchini, halved lengthwise and thinly sliced

8 shiitake mushrooms, stemmed and sliced

2 tablespoons vegetable oil

2 teaspoons sesame oil

½ teaspoon chopped garlic

2 teaspoons soy sauce

Hot sauce:

¼ cup Korean hot chili paste

1 tablespoon hot water

1 tablespoon sesame oil

1 teaspoon sugar


3 eggs, poached or fried

1 teaspoon sesame seeds


Place rice in a pot and add 21/4 cups cold water. Bring to boil, reduce heat to low, cover and cook for 15 minutes or until rice is tender.

Divide rice vinegar, sugar and salt in half and mix each half in two bowls. Add carrots to one bowl and cucumber to the other. Toss and add Korean hot sauce to cucumbers. Let stand for 20 minutes or until softened and lightly pickled. Drain.

Sauté remaining vegetables separately in 2 teaspoons vegetable oil and ½ teaspoon sesame oil each. Add 1/4 teaspoon garlic to spinach and sauté until softened. Add soy sauce and remaining 1/4 teaspoon garlic to mushrooms and cook until they absorb the sauce.

Whisk Korean hot chili paste with hot water, sesame oil and sugar and set aside.

To assemble, divide hot rice between bowls and top with the pickled and sautéed vegetables. Set one egg in each bowl, sprinkle with sesame seeds and serve with prepared hot sauce on the side. Have guests mix everything together, adding as much hot sauce as they wish. Serves 2 to 3.

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Unlike flour tortilla wraps, Spanish tortilla is a classic egg dish that resembles a raised omelette. It is served in Spain as tapas, hors d'oeuvre and often just as a snack. Served cold in slices, it's a great picnic food.


1 pound (500 grams) Yukon gold potatoes, peeled and thinly sliced

1 large Spanish or Vidalia onion, sliced (about 2 cups)

Salt to taste

1/4 cup olive oil

1 cup chopped Spanish chorizo, casing removed, optional

6 eggs, beaten

To finish:

1 tablespoon olive oil


Season potatoes and onions with salt. Heat oil in a 10-inch non-stick skillet over medium heat. Add potatoes and cook, stirring gently now and then, for 25 minutes or until tender but only very lightly browned. Use a slotted spoon to transfer to a bowl.

Add onions to pan. Sauté over medium heat for 8 minutes or until soft and beginning to colour. Add chorizo and sauté another 4 minutes or until chorizo fat covers onions. Transfer onions and chorizo to bowl with potatoes. Add eggs to bowl, season with salt and pepper and toss gently to combine.

Clean skillet and return to stove over high heat. Add remaining 1 tablespoon olive oil and swirl gently to coat pan. Slide egg mixture into pan and cook over high heat for 1 minute. Turn heat to medium-low and cook for 10 minutes or until eggs are mostly set. Cover pan with a large plate, carefully flip over and slide uncooked side of tortilla back into skillet. Cook another 1 to 2 minutes or until bottom is cooked through. Serves 4 to 6.

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This take on the egg-salad sandwich combines two of my favourite foods: chopped eggs and Caesar salads.


8 hard-boiled eggs, chopped or grated

1/3 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon finely chopped anchovies or to taste

1/4 teaspoon finely chopped garlic (optional)

1/3 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 small red onion, thinly sliced into rings

6 slices brown bread

1/4 cup unsalted butter, softened

3 leaves romaine lettuce

6 slices bacon, fried until crisp and crumbled


Combine eggs, mayonnaise, mustard, anchovies, garlic and Parmesan in a bowl and season with salt and pepper.

Lay red onion slices on a plate and sprinkle with salt (to remove the bitter juice). Let sit for 15 minutes. Pat dry.

Spread each slice of bread with a light coating of softened butter. Divide lettuce between 3 slices of bread, spoon on egg mixture and scatter crumbled bacon and onion rings over them. Top with remaining slices of bread, butter side down, and cut sandwiches in half or into quarters on the diagonal as desired. Makes 3 whole sandwiches or 12 quarters.

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One of my favourite restaurants in Rome is Trattoria Monti, which is owned by a family from Le Marche. The menu there was reflective of the nearby region, featuring fresh pastas and game in winter. It doesn't change much, as locals are staunchly devoted to their favourites - something we found in many of the family-run trattorie that characterize much of the dining scene. We had a huge tortello al rosso d'uovo, a large ravioli-type pasta filled with ricotta, spinach and a deep-orange egg yolk that breaks as you cut into it. It's a decadent dish, so one tortello per serving is enough.


6 cups packed baby spinach

1/2 cup ricotta

1/2 cup grated Parmesan

Salt and freshly ground pepper

4 sheets fresh pasta

4 egg yolks

1 egg beaten with a pinch of salt

1/2 cup butter

12 sage leaves

1 tablespoon lemon juice

1/4 cup grated Parmesan


Steam spinach until tender. Drain and squeeze out any water. Coarsely chop. Mix with ricotta and Parmesan and season well with salt and pepper.

Place a sheet of pasta on the counter and, using a plate as a guide, cut a 6-inch round with a sharp knife. Repeat until you have 4 rounds. Divide spinach-ricotta mixture into 4 portions. Spread one portion on one side of each round, leaving a small border. Make a well in mixture and slip in egg yolk. Brush the edge with egg wash and fold over to make a half-moon shape. Seal edges, removing any air pockets.

Bring a large shallow pot of water to boil. Add tortelli carefully and cook for 3 minutes, making sure yolks remain runny. Immediately remove from pan and place on serving plates.

Heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted. Add lemon juice and salt. Place one tortello on each serving dish and drizzle sauce over top. Sprinkle with Parmesan. Serve at once. Serves 4.

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