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).
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
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.
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