Smoked Salmon and Egg Bagels

Special equipment: Large non-stick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 2 tablespoons butter
• 12 eggs, beaten
• Kosher salt and freshly ground black pepper
• 4 bagels, sliced and toasted
• 1/2 pound sliced smoked salmon
• Sliced red onions, optional
• Capers, optional

Procedures

1. Melt butter in a large non-stick skillet over medium-low heat, add the beaten eggs and cook stirring constantly until eggs just begin to thicken, about 10 minutes. Raise the heat to medium and continue to cook until eggs are just barely set, about another 6 minutes. Remove from heat and season to taste with salt and pepper.
   
2. Toast the bagels, then divide salmon between the 4 bagels. Add sliced onion and capers (if using), then top the salmon with the soft scrambled eggs. Serve immediately with coffee and sparkling wine.

Scrambled Egg and Tomato Pita

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 tablespoons butter, divided
• 2 shallots, finely chopped
• 12 eggs, beaten
• 2 tablespoons finely chopped chives
• Kosher salt and freshly ground black pepper
• 4 pitas, split open
• 2 tomatoes, thinly sliced

Procedures

1. Melt 2 tablespoons butter in a non-stick skillet over medium low heat. Add shallots and cook, stirring, until soft, about 4 minutes. Reduce heat to low and add remaining butter and eggs. Cook, stirring constantly until eggs have set but are still creamy, about 10 minutes. Stir in chives and season with salt and pepper. Immediately remove from skillet.
   
2. Divide eggs between the pockets of each pita, then top the eggs with thinly sliced tomatoes. Serve immediately.

Chinese Egg Tarts

Notes: To remove tarts from pan, run a butter knife along the sides of each tart. Tilt pan and gently slide a small offset spatula beneath the crust to release.

Special equipment: Muffin pan

Ingredients

serves Serves 16, active time 45 minutes, total time 2 hours 30 minutes

• For the Crust:
• 11 tablespoons (5 1/2 ounces) unsalted butter, softened
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 1/2 cups (7 1/2 ounces) all purpose flour
•  
• For the Custard:
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt
• 3/4 cup milk
• 2/3 cup heavy cream
• 8 large yolks
• 1 teaspoon vanilla extract

Procedures

1. Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375°. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls.
   
2. Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes.
   
3. Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined.
   
4. Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Pepper and Egg Sandwich

Smoky peppers and onions and creamy eggs on a roll makes this classic Chicago sandwich a satisfying vegetarian dinner.

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 sandwich rolls
• 2 tablespoons canola oil
• 1 green bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1 red bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1/2 medium onion, thinly sliced (about 1/2 cup)
• 6 eggs
• 2 ounces shredded Gruyère cheese
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Hot sauce, ketchup, or other condiments as desired

Procedures

1. Adjust rack to middle position and preheat oven to 400°F. Wrap each roll in aluminum foil and set on a baking sheet. Transfer to the oven to warm while preparing the rest of the meal.
   
2. Heat the oil in a large cast-iron skillet over high heat until barely smoking. Add green and red bell peppers and onions. Cook, stirring often, until they start to blacken in spots and soften, 5 to 8 minutes. Season with a pinch of a salt. Reduce heat to medium low, and let the pan cool down for 1 minute.
   
3. While the pan is cooling, crack the eggs into a bowl and whisk until combined. Stir in the cheese and a pinch of salt and pepper.
   
4. Add garlic to skillet and cook until fragrant, about 30 seconds. Pour in the eggs and let cook for 10 seconds before stirring. Continue stirring every ten seconds until eggs have set but are still relatively soft. Turn off the heat.
   
5. Carefully remove rolls from the oven. Slice each roll horizontally along one side, leaving the other long side still attached. Use your hands to remove some excess bread in the middle if necessary. Scoop some of the egg and pepper mixture in each roll.Top with condiments as desired and serve.

Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Ingredients

serves Serves 2 to 3, active time 30 minutes, total time 30 minutes

• 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
• Kosher Salt
• 1 tablespoon distilled white vinegar
• 1 tablespoon vegetable oil, divided
• 3 ounces Mexican-style raw chorizo (see note above)
• 2 scallions, thinly sliced, whites and greens reserved separately
• 1 serrano pepper, thinly sliced
• Freshly ground black pepper
• 4 eggs
• 4 soft flour or corn tortillas, warm
• 1 cup homemade or store-bought roasted tomato salsa
• Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving

Procedures

1. Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry.
   
2. While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
   
3. When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.
   
4. Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
   
5. Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.

Kale, Parmesan, and Fried Egg Tartine

Ingredients

serves serves 4 as an appetizer, active time 20 minutes, total time 20 minutes

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 6 tablespoons extra virgin olive oil
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 1 quart of finely sliced kale leaves (about 8 ounces)
• 1 tablespoon juice from 1 lemon
• 4 eggs
• 1 ounce finely grated Parmesan cheese

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Toss kale with 2 tablespoons olive oil, lemon juice, salt, and pepper, and massage with hands to coat evenly. Pile dressed kale on top of toasted bread, covering entire surface. Return to broiler and broil until kale is wilted and charred, about 5 minutes.
   
3. Meanwhile, heat remaining 2 tablespoons olive oil in a medium non-stick or cast iron skillet until shimmering. Add eggs and cook until whites are set but yolk is still runny, about 4 minutes. Season to taste with salt and pepper.
   
4. Place 1 egg on top of each slice of kale and toast. Sprinkle with Parmesan cheese and serve immediately.

Beet and Lentil Salad with Feta and Fried Eggs

Ingredients

serves Serves 4 as a main dish, 6 to 8 as a side, active time 25 minutes, total time 45 minutes

• For the Salad:
• 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 3 cups water
• 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
• 1 small fennel bulb, core removed, halved and thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
•  
• For the Dressing:
• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh dill leaves

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place halved beets in a small baking dish and toss with 1 tablespoon olive oil and salt and pepper to taste. Arrange beets cut side-down and roast until tender, 25 to 30 minutes.
   
2. For the Salad: Place lentils and water in a medium pot along with a large pinch of salt. Cover pot and bring to a boil, then drop to a simmer. Cook until lentils are done but still al dente, 30 to 35 minutes. Drain lentils and spread them out in a large bowl to cool.
   
3. Meanwhile, heat 3 tablespoons olive oil in a large cast-iron skillet over medium heat until shimmering. Add onion and fennel and cook, stirring occasionally, until vegetables are golden brown and fragrant, about 15 minutes. Chop beet greens, add to skillet and cook, stirring, until wilted, about 8 minutes more. Season mixture to taste with salt and pepper, then scrape mixture into bowl with lentils. Wipe out the skillet.
   
4. When beets are cool enough to handle, peel them and cut them into a large dice. Add beets to bowl with lentils.
   
5. For the Dressing: in a medium bowl, whisk together the mustard, vinegar, honey and salt and pepper to taste. Stream in olive oil, then stir in dill. Add dressing to beets and lentils and stir gently to coat. Turn salad onto a serving platter and scatter feta on top.
   
6. Fry eggs: heat 2 tablespoons olive oil in in the cast-iron skillet over medium-high heat until shimmering. Crack one egg at a time into a small bowl, then into pan to fry. Cook, swirling pan so hot oil bastes the tops of the eggs, until egg yolks are barely set, about 4 minutes. Using a thin spatula, transfer fried eggs to top of plated salad and serve immediately.

Individual Blueberry Buttermilk Loaves

Special equipment

4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer

Ingredients

serves serves 4, active time 15 minutes, total time 40 minutes

• 3/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 3 tablespoons buttermilk
• 1/2 cup blueberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.
   
2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.
   
4. Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.

Pink Lemonade Curd

 

Special equipment

a boiling water canner and jar lifter, a food mill

Ingredients

serves Makes six (1/2 pint) jars, active time 45 minutes, total time 1 1/2 hours

• 3 cups granulated sugar
• 2 pints raspberries (about 4 cups, 1 ½ pounds), gently washed
• 1 cup lemon juice, squeezed from 6-8 lemons
• Zest from 2 lemons
• 8 whole eggs
• 1/4 teaspoon salt
• 8 ounces butter (2 sticks), cubed
• 1 teaspoon vanilla extract

Procedures

1. Prepare boiling water canner and sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Crush the raspberries by turning them in a food mill or crushing them through a fine sieve using the back of a spoon until all that remains are the seeds. You should have about one cup of raspberry juice/pulp.
   
3. Prepare a double boiler by bringing an inch of water to a boil in a medium-sized (3 quart) saucepan. Once the water boils, drop the heat to low and maintain an even simmer. Set a non-reactive, heat-safe bowl on top of the saucepan. Make sure that the bottom of the bowl is not in contact with the water.
   
4. Combine sugar, eggs, lemon zest, lemon juice, raspberry pulp, and salt in the bowl of your double boiler and mix well.
   
5. Cook curd, whisking frequently, until the mixture begins to lighten in color and thicken, about ten minutes. Whisk in butter and vanilla and continue to cook until it registers 170°F on a candy or instant read thermometer.
   
6. Once curd has reached desired consistency, turn off heat and strain through a fine sieve to catch large bits of lemon zest or any solidified egg.
   
7. Ladle curd into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
8. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
9. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
10. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

 

Ingredients

serves Serves 4, active time 20 minutes, total time 1 hour

• 2 tablespoons coconut or olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon minced fresh ginger
• 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces)
• Kosher salt and freshly ground black pepper
• 1 cup homemade or store-bought low sodium chicken stock
• 2 cups coconut milk
• 3 tablespoons soy sauce
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter
• 4 heads baby bok choy, halved lengthwise
• 1/2 cup fresh or canned baby corn
• 1 tablespoon juice from 1 lime
• 1 pound fresh or dried Chinese egg noodles, cooked
• 2 tablespoons fresh basil, torn

Procedures

1. Heat the oil in a deep-sided sauté pan over medium heat. Add the onions, garlic and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Season the chicken with salt and pepper, add to pan and continue to cook until mostly opaque, 8 to 10 minutes. Add the chicken broth, coconut milk, soy sauce, vinegar, and peanut butter. Season with salt and pepper and stir thoroughly to combine. Reduce heat to low and simmer uncovered for 20 minutes.
   
2. Add bok choy and baby corn and continue to cook until vegetables are tender, another 5 to 7 minutes. Add lime, season to taste with more salt and pepper, stir, and serve atop egg noodles, garnished with basil.