Eggs -- Great For Dinner!

Eggs are usually considered a breakfast dish, or at least a core ingredient of morning recipes.

But The Early Show's resident chef, Bobby Flay, says eggs are actually very versatile, and even perfect for dinner. Yes -- dinner!

They work very well in savory dishes, Flays says, and he proved it:

RECIPES

Mushroom Grits with Poached Eggs & Serrano Chile Sauce


Serves: 4

Poached Eggs
4 cups cold water
1 tablespoon white wine vinegar
4 extra large eggs
Salt and freshly ground pepper

Bring water and vinegar to a simmer in high sided sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste. Serve immediately.

Mushroom Grits
3 tablespoons pure olive oil
1-1/2 pounds assorted mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
4-5 cups homemade chicken stock or low sodium canned chicken or vegetable broth
1 cup finely ground yellow cornmeal
1/2 cup mascarpone cheese
1/4 cup plus 2 tablespoons freshly grated cotija cheese
2 tablespoons unsalted butter

1. Heat the oil in a large sauté pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 30 seconds, season with salt and pepper.
2. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Remove from the heat and stir in the mushrooms, mascarpone, cotija, butter and season with salt and pepper to taste.

Serrano Chile Sauce
2 tablespoons plus ½ cup canola oil
1 small white onion, coarsely chopped
10 roasted serrano chiles, peeled, seeded and chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 tablespoon white wine vinegar
1-1/2 cups water
1 cup raw spinach
Salt and freshly ground black pepper
1 tablespoon honey
1/2 cup heavy cream
Chopped cilantro, for garnish

1.Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onion and serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the wine and vinegar and cook until reduced by half. Add the water and cook until reduced by half.
2. Transfer the mixture to a blender, add the spinach and blend until coarsely chopped. With the motor running, slowly add the oil and blend until smooth, season with salt, pepper and honey. Transfer the mixture to a bowl and whisk in the heavy cream.
3. Spoon some of the grits into a shallow bowl, top with a poached eggs, drizzle with some of the serrano chile sauce and sprinkle with cotija and cilantro.

For more recipes, go to Page 2.

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