1/2 cup of your favorite tomato sauce
Splash of water (just so the sauce does not thicken too much)
2 eggs (if you would like more, you should add more sauce)
Pinch of dried or fresh chopped parsley
2 tsp parmesan cheese
The Carnivorous Herbivore |
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Growing up in my grandmother's Italian kitchen, my mother had this often, but never really made it for us. Eggs baked in tomato sauce is an easy breakfast, lunch or snack that is wonderful with homemade tomato sauce (or tomato gravy, as my grandmother called it!). In a pinch, however, this is also delicious with a prepared jarred sauce. I love it because it's low-carb, and, as a soon-to-be bride, I am trying to tighten my figure! You don't have to keep this low-carb, however. This is delicious with toast, baguette, roll, or any other type of bread that you can dip into the yummy sauce. I cook my eggs to the over-hard stage, but cook yours to taste. You'll need: 1/2 cup of your favorite tomato sauce Splash of water (just so the sauce does not thicken too much) 2 eggs (if you would like more, you should add more sauce) Pinch of dried or fresh chopped parsley 2 tsp parmesan cheese Place the tomato sauce and splash of water in a saucepan or small frying pan with a lid. Mix to combine. Set over medium heat until it boils. Lower the heat, and add the eggs. Cover. Cook for 3-5 minutes, depending on how you like your eggs. Remove from heat, and sprinkle with the parsley and the parmesan. Cover to melt the cheese. Serve and enjoy!
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I am a big fan of Mark Bittman. When I first saw his article Summer Express: 101 Simple Meals Ready in Ten Minutes or Less, I was skeptical. A meal in ten minutes? But I have returned to this article again and again for great last-minute ideas and this one was no exception. While his explanations are one-liners "saute shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta," the directions really let the chef use their own creativity to make the meal unique. This time, his directions, "niçoise salad: Lightly steam haricot verts, green beans or asparagus. Arrange on a plate with chickpeas, good canned tuna, hard-cooked eggs, a green salad, sliced cucumber and tomato. Dress with oil and vinegar" were very to the point, but I had to add something special. I flaked the tuna (I used albacore packed in olive oil), and added 1/4 cup red onion, seasoning with salt and pepper. When I arranged the plates, I placed a bed of lettuce below, then added the tuna mixture to the center. For each plate, I added 1/2 a tomato, 1/3 cup cucumber, some lightly steamed green beans and broccoli, 1/2 can chickpeas, and hard-boiled eggs to finish the meal. Lightly season with salt and pepper, and drizzle with white wine vinegar and olive oil. Enjoy! When I saw this salad on the Food Network show Secrets of a Restaurant Chef, I knew I had to try it. I am a big fan of Anne Burrell's show, as she shares the restaurant tricks to making delicious meals--and making them is easier than they seem. While I love asparagus simply roasted with olive oil, salt and pepper, this salad was a welcome, cool change. This is great as a starter or side dish, and I made an easy breakfast of the leftovers by eating them with an over-easy egg on toast. Next time, I plan to try this salad on rounds of bread at a cocktail party as a sort of simple bruschetta, with some extra olive oil drizzled on top. For the Salad: 1 bunch thin asparagus, tough ends removed 1 small red onion, finely diced 1 cup grated Pecorino cheese 1/2 cup red wine vinegar Extra virgin olive oil Kosher salt Cut the asparagus into very thin slices all the way through the tips. Place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. The salad will look very heavily dressed, but don't worry, the vinegar will break down the onion and make the flavor less sharp. Let the salad rest covered in the refrigerator for at least an hour, so the flavors marry. Enjoy! I am a huge fan of breakfast and (especially) brunch. I can't start my day without the most important meal, and it must be a delicious one. I'm always finding new ways to make eggs, and I love changing up my go-to breakfast of lightly buttered toast with an over-easy egg on top. I was yearning for potatoes, but didn't want anything too heavy. I decided to make rosti, which is like a potato pancake, but without the egg and flour to bind it with. I added a handful of baby arugula for color and a peppery bite, and topped it off with my usual egg. If you want to make this for more people, just make one large rosti and slice it. Eggs optional, or make scrambled, one or two eggs per person. Per person, you'll need: 1 small red potato, shredded and squeezed dry 1/6 cup onion, shredded and squeezed dry Salt and pepper, to taste Unsalted butter, for the pan 1 or more eggs Optional: baby arugula to serve When you have shredded your potato and onion, mix it well, and make sure it's dry by squeezing it in a towel. Season the mixture to taste. Add some butter to a hot pan, and add the potato mixture. Using a spatula, flatten your potato out a bit, but be careful not to separate it too much. When you can see the edges are brown, carefully flip it. Cook for an additional two or three minutes, and remove to a plate. Spray the pan with cooking spray, and add an egg. Season the exposed side, and flip after a minute. Cook for one minute more. Top your rosti with arugula, then your egg. Add some freshly cracked pepper, if desired. Enjoy! I love brunch. There's just something amazing about going out to eat for a late breakfast (a meal that often includes alcoholic drinks!) that I love. The champagne glasses bubbling with mimosas and bellinis, the bleary-eyed diners slowly starting to look alive after their first cup of coffee, and the wonderful and often fancy egg dishes. After getting eggs benedict under my belt, I noticed on some brunch menus eggs florentine. I love this dish, because it is in the same vein as the benedict, but without the ham and the hollandaise sauce. This is all replaced with spinach, which at first thought, seems boring and too-good-for-you is really a bit decadent and so wonderful. I creamed the spinach, but you can braise it if you wish. You'll need: 1 english muffin per person 2 eggs per person Splash of vinegar Salt and pepper, to taste Butter or margarine, to taste Creamed spinach Parmesan cheese, to serve For the spinach, you'll need: 1 10 oz package frozen chopped spinach, defrosted 1/2 tbs unsalted butter 1/2 large vidalia onion, chopped 1 1/2 oz goat cheese Salt and pepper, to taste Pinch of nutmeg 2 tbs cream cheese Optional splash of milk First make your creamed spinach. Drain your defrosted spinach, and squeeze it in a paper towel to dry it further. Next, melt the butter in a small pot, and add the onion. Season with salt and pepper. When the onion is translucent, add the spinach. Stir in the goat cheese, and add the nutmeg. Once the goat cheese has melted into the spinach, add the cream cheese. If the consistency is too thick, add the splash of milk to thin it out a bit. Now set a pot of water to boil. When the water is at a rolling boil, lower the heat so it is just bubbling. Add the splash of vinegar to the water. Toast the english muffins, and crack the eggs into individual cups. Gently pour each egg into the water, and cook them for three minutes. Once the muffins are toasted, spread a little butter or margarine on each half. Top the muffins with some creamed spinach. Once the eggs are cooked, spoon them out of the water with a slotted spoon, and set the spoon on a folded paper towel to help dry the eggs a bit. Top the spinach with the eggs, and gently season with pepper and Parmesan cheese. Enjoy! Getting everything ready....! One of the many things I love about New York City are the weekends. New Yorkers don't just relax, they celebrate the fact that they've got a few days off. We get up late, shower (sometimes), and head out to our favorite spot: for a mimosa, bellini, or (when it's been a particularly rough night) a bloody mary. Not to mention the food: huevos rancheros, omelets, Irish breakfasts (for the adventurous), and the ever-classic Eggs Benedict. It is such a simple combination of flavors, but the sauce is what really takes this dish to a new level. I'd never made Hollandaise before, but I found it to be both harder and easier than I thought. The guys at The Bitten Word put theirs in a blender, but I wanted to use my mixer. My mistake had to do with over-whipping. My Hollandaise ended up lighter than usual, but we were fine with it: we're both working to eat "healthier!!" You can see how light and airy the sauce is... oops! You'll need: 1 English Muffin per person 2 eggs per person 2 slices of Canadian bacon per person Optional greens for the side, paprika for garnish 2 tbs vinegar, for the poaching water For the Hollandaise: 3 egg yolks 1/2 tsp salt Dash of tabasco (up to 1/4 tsp) 4 tsp warm water 1 tbs plus 1 tsp fresh lemon juice 8 tbs unsalted butter, melted First get your poaching water boiling. Once it's at a rolling boil, lower the heat so that the top of the water is barely moving, but still bubbling. Add the vinegar to the water. Set a small sauce pot on a back burner with the butter to melt it. Get out a frying pan for your bacon. While the butter is melting, set out all the ingredients for the Hollandaise. Now heat up your bacon on both sides, just to warm it. Mix the Hollandaise in a blender or a mixer, being careful not to separate it or over-whip! Start with the yolks, then the salt, water, tabasco and lemon juice. While the machine is running, slowly dribble the butter into the mix. Hollandaise done! Now crack each egg in a separate cup. Carefully drop them in the water, making sure they don't touch. Now toast your english muffins, and cook the eggs for three minutes. With a slotted spoon, carefully pull out each egg and place it on a paper towel-lined plate. To plate this dish, set an English muffin open-side up on each plate. Top each half with a slice of bacon and a poached egg. Spoon over a tablespoon or two of sauce. Add a pinch of paprika, and a dash of pepper. Serve with greens, poached asparagus, or home fries on the side! Mimosas optional. Enjoy! Whenever I'm hungry for salads, I like to get my favorite fixings in the fridge for the week, so I can grab a small snack or a lunchtime meal whenever I want. I usually buy a head of Romaine Lettuce, a small container of mushrooms, an 8oz can of whole or chopped beets, and some crumbled feta or blue cheese. I always have large eggs, not just for the usual breakfast omlette, but also for baking. This salad is one of my favorite things! It's simple to make, takes less than ten minutes, and can be beautifully presented if you take the soft-boiled egg and break it open so the yolk just oozes over the salad. Yum! Ingredients:
Three or four large Romaine leaves Two mushrooms, chopped Three marinated artichoke heart pieces, about 3/4 of an artichoke Two small whole beets, chopped Some crumbled feta one or two eggs For the dressing one half-tsp of dijon mustard salt and pepper, to taste one half-tsp white wine vinegar two tablespoons olive oil Place your egg or eggs in a small pot and cover with cool water. Place on the stove on high heat until it starts to simmer. Lower the heat to keep the simmer at a simmer and set your timer for 4 minutes. Now you can chop your ingredients and put them in a bowl. I like to layer the lettuce on the bottom and top with the other vegetables and cheese and arranging them prettily. Check your timer on the eggs, and start making your dressing. Mix the dijon and vinegar, and season to taste; then emulsify the dressing with the olive oil. By now your eggs should be ready. Drain the hot water and run the egg under cold water in the sink until cool enough to touch. Peel the egg and top the salad with it, opening it up to show the yolk. Season with a bit more salt and pepper, and top the salad with dressing. Eat immediately! |
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