eggs
Bistro Salad with Pancetta
My take on the French classic.
Serves 4
12 thin slices of pancetta
1 large frisée salad head, washed, dried, and in pieces
4 medium-boiled eggs, peeled and cut in half
2 tablespoons toasted pine nuts
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
salt & pepper, to taste
1. Heat a pan and fry the pancetta until crisp.
2. Add salad,
pancetta, eggs, and pine nuts and place on large plates.
3. In a
small bowl whisk together oil, Dijon, and lemon juice.
4. Season
with salt and pepper and pour the mixture over the salad.
Green Beans with Egg & Parmesan
This is a great lunch dish or appetizer. In fact, it’s just perfect for
Sunday brunch.
Serves 4
7 oz green beans, trimmed
salt & pepper, to taste
2 tablespoons white vine vinegar
4 large eggs
1⁄
2 cup shaved Parmesan
4 tablespoons olive oil
1. Bring a large pot of salted water to a boil.
2. Add the beans and
boil them for about 30 seconds.
3. Put them straight into a bowl
filled with ice water.
4. Dry them and place them on plates.
5. In
the same pot, with the same water, add the vinegar.
6. When the
water is just below boiling point, crack the eggs one at a time into
a cup and drop the egg gently into the water.
7. Let them simmer
for 3 minutes.
8. Remove the eggs slowly with a slotted spoon.
9. Put on top of the beans and add Parmesan.
10. Drizzle with
some olive oil and season with salt and pepper.
Asparagus with Quail Eggs & Chili Vinaigrette
I just love the look and taste of quail eggs—they’re perfect with
fresh spring asparagus.
Serves 4
1 bunch small asparagus
salt
leaves from one hunk of celery
8 quail eggs, boiled for 11⁄
2 minutes, peeled, and cut in half
5 tablespoons olive oil
1 tablespoon lemon juice
pinch of red chili flakes
1. Bring a large pot of water to boil.
2. Add 1 teaspoon salt.
3. Break off the lower part of the asparagus (it will break
naturally where it’s tough).
4. Boil for tops of the asparagus 30
seconds, and place in a bowl filled with ice water.
5. Drain, and
place asparagus on plates with the celery leaves.
6. Add boiled
quail eggs.
7. In a small bowl, whisk together oil, lemon, and chili
flakes, and season with salt and pepper.
8. Drizzle over the salad.
Sweet Eggs
I don’t make deviled eggs, I only make sweet ones.
Serves 4
12 large eggs
4 oz soft goat cheese
1 teaspoon Dijon mustard
1 tablespoon finely chopped dill
2 tablespoons milk
salt & white pepper, to taste
fresh herbs
pinch of chili flakes
1. Hard boil the eggs and let them cool.
2. Peel them and cut
them in half.
3. Remove the yolk and place in a bowl. Leave this
bowl to the side.
4. Wash the egg whites gently, dry them, and
place them on a platter.
5. Add cheese, Dijon, dill, and milk to the
yolks and stir well.
6. Season with salt and white pepper.
7. Fill the egg whites with the mixture.
8. Press the last egg yolk
through a sifter and sprinkle gently over the eggs.
9. Add some
herbs and chili.
