Baked Eggs with Tomatoes, Garbanzos and Feta

November 9, 2013
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Months ago when I was researching for a series on eggs, I came across this recipe for eggs poached in tomatoes. While I didn’t include it in the series, it stuck with me as something I wanted to try, having seen similar versions on my travels in Turkey and Morocco. In Turkey this dish is called Menemen (where the eggs are usually scrambled) and in most of North Africa and Israel it’s called Shakshuka.  Even Italy has its version called Uova al Purgatorio (but without the garbanzos). 

It’s not hard to have almost every ingredient on hand to make this dish on the fly; canned tomatoes and garbanzos are staples in my pantry, as are the spices. Onions, eggs, and even feta cheese are almost always in my ‘fridge. I’ve adapted the recipe slightly, cutting it in half to serve two, and adding a few spices (the …

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All about Eggs~Part Two; How To Cook Eggs For Best Results

August 26, 2013
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Click here to read All about Eggs~Part One; Practicalities which discusses how chickens are raised effects the quality of the egg, the benefits of pastured raised eggs, egg myths and facts, how to purchase and store eggs, and food safety. This post will cover the various methods for cooking eggs to get the best results.

Cooked in its whole form as the star of the plate, the options for eggs are virtually limitless. Some of the more popular presentations are listed below. For the best results, always start with the freshest eggs possible.

Fried- Sunny-side up, over easy, over hard, these are a few ways to fry an egg (see photo at top of post).
How to cook for best results: Heat a small sauté pan or cast iron pan. Add your choice of fat (butter, olive oil, even bacon fat) and get it sizzling. Crack the egg directly …

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All about Eggs~Part One; Practicalities

July 27, 2013
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“The Incredible, Edible Egg!”

Chances are, if you remember that commercial jingle then you might be of a certain age. Old enough to have seen the humble egg go from every day breakfast item, to founding member of the food “pyramid” seen in every 7th grader’s nutrition textbook, to being disparaged as unhealthy. The egg has come back around again to not only “healthy”, but revered as many restaurant menus now feature at least one dish with a poached egg on it as well as being the product of many a newly minted backyard suburban chicken coop. It’s been almost 40 years since that jingle entered our collective consciousness and of course, it’s now available as a 21st century ring tone, a perfect nostalgic reminder right on our smartphones. (

It’s no surprise there has been a resurgence of interest in the egg. It is …

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Cherry Clafoutis

July 23, 2012
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I’ve always wanted to make a clafoutis, but never had until recently. Something about the name sounds so romantic to me (maybe because it’s French?), which is odd considering this is really quite an easy, homestyle dessert.

What is a clafoutis, you ask? Think of a cross between a dense custard and a thick pancake, baked with fruit. Some recipes call more more or less flour or fewer eggs which will, of course, change the texture on direction or the other. My version, based on one I found in Saveur, has quite a few eggs, so it leans more toward custard with a nice crust. I think it’s a perfect summer dessert, but it could also work on a brunch or breakfast menu.

Apparently the French tend to make this without pitting the cherries first. It’s thought that the cherry pits impart an almond flavor, but frankly, …

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Cooking In The Vortex~Poached Eggs With Kale And Bacon

May 21, 2012
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Cooking in the vortex.

That phrase could have multiple meanings, both literally and figuratively.

Figuratively, it could stand for so much; cooking while the world spins around you, cooking at the center of the storm, cooking amid chaos. We all have our own types of chaos in our lives. One person’s version of chaos, could be another’s good day. I try to remember this when I have one of those self-pitying, woe-is-my-life moments. For the most part, one of my worst days, is not nearly as bad as another person’s in country where the average family lives on $2 a day, in places where basic human rights are violated or even right here at home. I have my health, my family, my job and a roof over my head and when I remind myself of this, it puts it in perspective right quick. I don’t have to worry …

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Salad Lyonnaise with Crispy Poached Egg

May 3, 2010
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Mother’s Day is Sunday, May 9th this year. If my own mother were not off on her fantastic Italian journey, I would be making her this salad, served on a warm patio with a chilled rose and a freshly baked crusty baguette. Paints a pretty picture, doesn’t it?

A traditional Salad Lyonnaise is a poached egg served atop frissee with bacon lardons, croutons, and a Dijon vinaigrette. I’ve taken some liberties here and adapted it to my preferences; don’t be afraid to do the same. For example, I like baby lettuces with a small amount of frisee in it because I don’t care for that much frisee by itself.  I baked some fresh bread and served it on the side instead of putting croutons in the salad. And finally, I fried the poached egg.

Yes, you read that right; a crispy fried poached egg.  The egg here …

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