Quick Morning Beans and Fried Eggs

Ingredients

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

• 2 tablespoons butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 medium garlic cloves, finely chopped (about 2 teaspoons)
• 2 (15.5 ounce) cans of cannellini beans, drained and rinsed
• 1/2 cup ketchup
• 2 tablespoons light brown sugar
• 2 teaspoons Worcestershire sauce
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 4 slices bread, toasted
• 1 tablespoons olive oil
• 4 eggs

Procedures

1. Heat butter in a medium non-stick skillet over medium high heat until melted. Add onions and garlic and cook, stirring, until soft, about 4 minutes. Add beans, ketchup, brown sugar, Worcestershire sauce, and water. Stir to combine. Bring to a simmer and cook until liquid is reduced, about 5 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.
   
2. While beans cook, heat olive oil in a non-stick skillet over high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny. Divide toast between 4 plates, the top with beans (or place on the side) then top beans with eggs.

Chilaquiles Verdes with Fried Eggs

Special equipment

Blender, wok or deep fryer

Ingredients

serves Serves 4, active time 15 minutes (plus 15 minutes to make Salsa Verde), total time 15 minutes (plus 15 minutes to make Salsa Verde)

• 2 quarts vegetable, canola, or peanut oil
• 16 soft corn tortillas, cut into 6 wedges each
• Kosher salt
• 2 cups Salsa Verde
• 1 cup homemade or store-bought low sodium chicken broth or water
• 4 eggs
• 1/2 cup Mexican crema or sour cream
• 1/2 small white onion, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup crumbled cotija cheese

Procedures

1. Heat vegetable oil to 375°F in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
   
2. Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
   
3. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
   
4. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately

Ratatouille With Fried Eggs

Special equipment

Large skillet, non-stick skillet

Ingredients

serves Serves 4, active time 40 mintues, total time 40 minutes

• 1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
• 1/2 cup olive oil, divided
• 1 small onion, finely chopped (about 3/4 cup)
• 4 medium garlic cloves finely chopped (about 4 teaspoons)
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
• 2 bay leaves
• Pinch red pepper flakes
• 3 medium tomatoes, chopped (about 3 cups)
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh basil.
• 4 eggs
• Crusty bread, to serve alongside

Procedures

1. Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.
   
2. Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.
   
3. Heat remaining oil in now-empty skillet over medium-high heat until shimmering. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, 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.

Ramen-Crusted Fried Chicken

 

Ingredients

serves Serves 3 to 5, active time 25 minutes, total time 4 1/2 hours to overnight

• 2 packages of shrimp- or chicken-flavored instant ramen noodles
• 8 ounces (about 1 cup) buttermilk
• 1 ounce (about 2 tablespoons) soy sauce
• 2 pounds chicken thighs with bone (about 6 thighs)
• 2 quarts peanut oil
• 2 cups shredded cabbage, for serving
• 1 lemon, cut into wedges, for serving

Procedures

1. Thoroughly mix contents of one seasoning packet, buttermilk, and soy sauce. Place chicken pieces in zipper-lock bag and add buttermilk mixture. Seal bag, squeezing out as much air as possible. Let chicken rest at least 4 hours and up to overnight.
   
2. Crush two ramen bricks by hand into rough 1/4- to 1/8th-inch pieces. Transfer 3/4 of ramen pieces to a blender and blend until texture resembles coarse meal. Combine the ramen meal and ramen pieces in a wide, shallow dish. Take thighs one at a time from the buttermilk, allowing excess buttermilk to drip off and dredge them heavily in the ramen pieces. Carefully transfer to a wire rack set in a rimmed baking sheet.
   
3. Adjust oven rack to center position and preheat oven to 300°F. Heat oil in a large Dutch oven or wok to 325°F. Carefully transfer chicken pieces to oil and fry until golden brown on first side, about 3 minutes. Carefully flip and fry on second side until golden brown, about 2 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until chicken registers 170ºF on an instant read thermometer, about 10 minutes. Dust finished chicken with remaining seasoning packet. Serve immediately with cabbage and lemon wedges.

Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 1/2 cup red, brown or white rice
• Kosher salt
• 3/4 cup white or rice wine vinegar
• 1/2 cup soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon canola oil
• 2 Japanese eggplants, or 1 large eggplant, cut into 1-inch half-moons (about 3 cups chopped)
• 1 1/2 cups sugar-snap or snow peas, ends trimmed
• 1/2 cup torn fresh basil leaves

Procedures

1. Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
   
2. Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes. Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of rice in airtight containter. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.