Easy Entertaining: Eggs Three Ways

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The “E words” work so well together. That is; Entertaining and Eggs…

Some believe that serious entertaining only happens after the sun goes down… Not true. Summer is an ideal time to host leisurely Sunday bunches and casual picnics. With a little guidance there should be some legitimate merit to follow your get togethers.

My kitchen sidekick, Devang, (otherwise known as Pinky) and I have created a few egg dishes that are bountiful, bright and healthy.

We spent a weekend in Miami foraging through farmer’s market aisles; rows of auburn hued beets, bulbous squashes and scallions bunched in silky ponytails. And of course, we scooped up a farm-fresh carton of…eggs.

 

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Poached Eggs, and Radish Greens On Marbled Rye:

Serves two

 

This dish is a deconstructed sandwich adding an elegant and colorful twist to the table…

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INGREDIENTS:

 

  • Two slices of artisanal marbled rye or pumpernickel
  • Two large farm fresh eggs
  • 2 tablespoons of white vinegar
  • A bunch of radish greens, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon of butter
  • 1 large garlic clove, thinly sliced
  • Red pepper flakes, to taste

Pico de gallo:

  • 4 plum tomatoes, seeded, and small dice
  • 1 cup of cilantro, chopped and leaves for garnish
  • I jalapeño, finely chopped
  • 1 small red onion, chopped
  • the juice and zest of one lime
  • Kosher salt and freshly ground pepper, for taste

 

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METHOD:

Cut each piece of bread into a 4-inch round. Heat a skillet and add butter, grill bread on each side until crisp and slightly golden.

Combine the tomato, cilantro, jalapeno, red onion, and lime juice and zest, salt and pepper. And let marry. (This can be prepared in advance. Store in refrigerator).

Bring a pot of water to a simmer. Add 2 tablespoons of white vinegar. Use the handle of a spatula or slotted spoon to spin water in once direction. Crack eggs into small bowl and carefully slide each egg into the water. Let eggs cook for about 2 minutes. Transfer poached eggs to a paper towel lined plate and season with salt and ground pepper.

In a small sauté pan on medium, heat one teaspoon of extra virgin olive oil, add garlic and cook for a minute until fragrant. Add radish greens and sauté until they just wilt. Sprinkle with red pepper flakes.

Assemble and serve. Place bread in middle of plate, add radish greens, top with egg and sprinkle with pico de gallo, and garnish cilantro leaves.

 

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Poblano Stuffed Peppers with Red Quinoa, black beans and Eggs

Serves two

I love Mexican flavors, especially at brunch time. The red quinoa and the black beans add a really nice twist and will satisfy your guests.

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INGREDIENTS:

 

  • 2 poblano peppers, halved and seeded
  • 1 teaspoon of extra virgin olive oil
  • 1 cup of red quinoa, cooked
  • 1 cup black beans, cooked
  • 1 cup of cilantro, finely chopped
  • 4 farm fresh eggs, 2 scrambled, (for filling), 2 for fried eggs
  • 1 cup of Cojita or queso fresco cheese, crumbled
  • 1 scallion, thinly sliced
  • 2 strips of bacon, cooked
  • Kosher salt, and fresh ground pepper

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METHOD:

Preheat oven to 350. In a medium bowl, combine quinoa, beans, scrambled eggs, cilantro, one tablespoon of olive oil and 3/4 cup of cheese. Season with salt and pepper.

Fill poblano halves equally with the quinoa and bean mixture. Top with the remaining cheese and let bake for about 15 minutes, until top becomes slightly golden.

Plate poblanos and fried eggs. Cut bacon strips into half -inch pieces and garnish with bacon and sliced scallions.

 

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Curried Egg Salad on a Baguette with Pickled onions and Arugula

Serves Four

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Take the party to the picnic blanket. Entertaining doesn’t have to be confined by your kitchen walls. Summer is a great time to meet friends at a park, on a roof top, or at the beach. Make hosting a bit more casual.

 

INGREDIENTS:

  • 6 large hard-boiled eggs, roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup of dill, chopped
  • 1/4 of chives, chopped
  • 1/2 Jalapeño, chopped (seed for less heat)
  • 1/3 cup of caperberries, chopped
  • 2 tablespoon of whole grain mustard
  • 1 tablespoon of curry powder
  • 1 tablespoon of cumin
  • 1 tablespoon of lemon juice
  • 1 fresh baguette
  • 1 cup of arugula
  • 1/2 cup of pickled onions
  • kosher salt and fresh ground pepper, to season

 

 

METHOD:

In a large bowl, combine the mayonnaise, curry powder, cumin, mustard, and lemon juice. Then add the eggs, dill, chives, Jalapeno, and caperberries and season with salt and pepper.

Divide baguette evenly and then slice each piece down the middle, lengthwise. Spread 1/2 cup of egg salad on each bottom cut of bread, then layer with arugula, and pickled onions. Secure each sandwich with parchment paper and wrap with tin foil.

 

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Happy summer socializing. Share your summer fun and recipes with me….

 

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