Archive for Eggs

Smoked-Herring Caesar Salad

Why not add smoked herring, the bacon of the sea?

3 tablespoons smoked herring, finely chopped
A scant 1/4 cup red-wine vinegar
1 clove garlic, peeled and finely chopped
1/3 cup Parmesan, grated (and more for finishing)
1 teaspoon Dijon mustard
1 egg yolk, or 1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Freshly ground black pepper to taste
3/4 cup extra-virgin olive oil

CROUTONS (Or, just use prepared croutons):
2 cups brioche, cut into 1-inch cubes, approximately 3 thick slices
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Kosher salt

2 heads romaine lettuce, roughly cut, well rinsed and dried.

1. If making croutons, preheat oven to 350. In a medium-size bowl, toss brioche with melted butter, thyme and salt and pepper. Arrange bread pieces on a baking sheet and place in oven until they begin to turn golden, approximately 10 minutes, then remove and set aside.
2. In a small saucepan over medium heat, combine smoked herring with just enough red-wine vinegar to cover it barely; heat until it begins to simmer. Remove from heat immediately, scrape into a small bowl and allow to cool.
3. In a food processor, combine the herring and vinegar, the garlic, cheese, mustard, egg yolk, Worcestershire sauce and pepper. Slowly drizzle olive oil into the mixture as the processor works, emulsifying the dressing. (You may not need all the oil.) When the dressing has achieved the consistency of a loose mayonnaise, remove it from the food processor, and set aside.
4. In a large bowl, toss the lettuce and the croutons with enough dressing to cover the romaine as a sauce would pasta. Place in serving bowl and grate so much Parmesan over the top that the salad looks like a heavily snowcapped mountain. Serves 4 to 6. Adapted from Hugue Dufour, M. Wells, Queens.

Smoked Herring Salad


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Basic French Toast

For each person, use this quantity:

One egg
1/4 cup milk
Drop of vanilla extract
3 slices day old bread

Optional toppings:

  • Confectioners sugar
  • Maple syrup
  • Golden syrup
  • Honey
  • Jelly
  • Nutella
  • Dulce de leche

If you don’t have day old bread, put bread in the toaster for a minute or two, just enough to dry it out a bit and make it more able to absorb the liquid.

Beat egg, milk and vanilla together in a flat-bottomed shallow bowl. Heat pan over medium heat. One at a time, soak bread slices in the egg mixture, turning the slice to ensure both sides are wet. Place bread in the hot pan, flip over when lightly browned, and serve with the topping of your choice.

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Asparagus matzo brei

This recipe from “The New York Times Passover Cookbook” appeared in the San Jose Mercury News.

Asparagus matzo brei
1/2 pound medium asparagus
3 tablespoons butter or olive oil
1 cup thinly sliced onions
5 matzos
6 large eggs, beaten
Salt and freshly ground black pepper
Freshly grated Swiss cheese (optional)

Snap the ends off the asparagus where they break naturally. Peel the spears. Cut
the asparagus in 1-inch lengths. Place the asparagus in a steamer basket or in a
pot of simmering water, and steam or cook about 3 minutes until they are just
tender and still bright green. Drain the asparagus, if necessary, and refresh
under cold running water. Dry well.

Heat 1 tablespoon of the butter or oil in a large non-stick skillet over
medium-low heat. Cook the onions until golden, about 6 minutes. Remove the
onions from the pan and mix in a bowl with the asparagus.

Crumble the matzos and soak them in a bowl of hot water about 30 seconds. Drain
well and squeeze out as much water as possible. In a bowl, mix the eggs and
matzos together. Season with salt and pepper. Stir in the onions and asparagus.

Heat the remaining 2 tablespoons butter or oil in the skillet over medium-high
heat. Add the matzo mixture and cook several minutes until the mixture sets on
the bottom and around the edges. Cover the skillet with a large plate and,
holding both plate and skillet together, flip them over so the matzo brei is
cooked side-up on the plate. Slide it back into the pan and cook the second
side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.
Serves 4.

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Heston Blumenthal’s Pea and pancetta spaghetti

”This simple pasta dish is similar to carbonara but with the added freshness of chilli and peas. Frozen peas are actually sweeter and tastier than fresh peas because they are frozen within minutes of being picked. If you are cooking for the family, you can leave the chilli out.”

5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1–2 fresh red chillies (about 1–2 tsp), de-veined, deseeded, finely chopped
10 oz pancetta, cubed
1 lb spaghetti
6 medium egg yolks
4 oz freshly grated Parmigiano Reggiano
9 oz frozen peas
½ tsp freshly ground black pepper

1. Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.
2. While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.
3. Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.
4. With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmigiano Reggiano and a ladle of the spaghetti cooking water.
5. With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.
6. Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmigiano Reggiano sprinkled on top. Serves 6.


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Spaghetti With Fried Eggs

This is an old Neapolitan dish, cheap, fast and very easy – perfect on nights when it seems as though there is nothing in the house to eat. The eggs and oil produce a creamy sauce, sort of like a carbonara sauce.

1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil
2 large cloves of garlic, peeled and split in half
4 eggs
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or pecorino cheese (optional)

Boil a large pot of salted water and add the pasta. A few minutes before the pasta is done, start working on the sauce. Put the garlic and 4 tablespoons of the oil in a skillet over medium-low heat. Sauté the garlic until it is lightly colored but not yet brown, pressing it into the oil to release its flavor. Discard the garlic and add the remaining two tablespoons of oil.

Fry the eggs gently in the oil until the eggs are just about set and the yolks are still runny. Drain the pasta and toss with the eggs and oil, completely breaking up the egg whites as you mix it with the pasta. The heat of the pasta will continue to cook the eggs and form the sauce. Season with salt and pepper to taste and top with grated cheese.

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This is Mona’s recipe. She says, “You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”

8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese

Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.

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