Egg-ceptional Recipes For Every Meal
Eggs are diverse and versatile in ways that just might surprise you.
Andrew Knowlton, restaurant editor of Bon Appetit magazine and a regular judge of the Food Network's "Next Iron Chef America" and "Iron Chef America," appeared on The Early Show Tuesday with ways to take eggs from the breakfast table to every meal.
Eggs used to be a one-shot deal, according to Knowlton, mainly for breakfast, with the occasional deviled egg. But in the last decade, he said, eggs have had a culinary revolution, and are used in dishes at any time of day. Eggs are also high in protein, he pointed out, and are inexpensive, which is important in this economy.
Knowlton noted that eggs can be formal (deviled eggs) or casual (egg salad), they can be spontaneous breakfast (scrambled), but also dinner party gorgeous (spaghetti carbonara).
RECIPES:
MUSHROOM ASPARAGUS FRITTATA
More Bon Appetit egg recipes
This lovely frittata can be served warm or at room temperature.
Yield: Makes 6 to 8 appetizer or 4 main-course servings
4 tablespoons extra-virgin olive oil, divided
8 baby artichokes, trimmed, halved
2 garlic cloves, chopped
6 large eggs
4 tablespoons coarsely grated sharp cheddar cheese, divided
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.
Per serving: 385 calories, 24g fat (6g saturated), 325mg cholesterol, 392g sodium, 29g carbohydrates, 14g fiber, 20g protein (nutritional analysis provided by Nutrition Data)
Eggs can even be served as a formal cocktail party. In the evening, a beautifully filled deviled egg can make a wonderful pass around appetizer. Now these have been around for some time (emerging in the 1950s), but lately they have seen a resurgence. And given that eggs are pretty cheap, you can spend a little on filler ingredients, like the crab meat below.
CRAB STUFFED DEVILED EGGS
Makes 16
Ingredients
8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 oz crabmeat
Fresh tarragon sprigs (optional)
Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each).
DO AHEAD Can be prepared 4 hours ahead. Cover and refrigerate. Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.
And finally, one of the more recent egg trends you might not have seen is eggs as sauce. You might have seen it on a Caesar Salad or a traditional Spaghetti Ala Carbonara -- where the soft egg is served on top then tossed with the sauce or dressing to create a little texture. This dish below is beautiful presentation, and when the yolk is broken, it creates a lovely sauce for the asparagus.
For more recipes, go to Page 2.
POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL
Yield: Makes 6 servings
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
6 tablespoons white wine vinegar or unseasoned rice vinegar
6 to 12 large eggs
2 pounds medium asparagus spears, trimmed
3 tablespoons olive oil
3 ounces thinly sliced prosciutto
Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.