Whether the egg preceded or followed the chicken, there is absolutely no question which comes first at the breakfast and brunch table. Eggs lend themselves to a staggering variety of dishes. Sample from one of the many delicious recipes below!
Eggs Benedict
Serves 4
Ingredients:
4 large slices of prosciutto
4 eggs
4 English muffins
Hollandaise Sauce:
1 cup (2 sticks) unsalted butter
3 egg yolks
2 tablespoons water
1 teaspoon freshly squeezed lemon juice
Salt and freshly cracked pepper.
Directions:
For Hollandaise Sauce:
Melt the butter in a small saucepan over very low heat, without letting it get brown. Put the egg yolks, water and lemon juice in a blender and process until frothy. With the blade turning, gradually pour the butter in a steady stream until the sauce is thickened and glossy. Set over a bowl of hot water and cover to keep warm.
Broil the prosciutto slices (or fry) until crisp, then keep warm in a low heat oven. To poach the eggs, bring a saucepan of lightly salted water to a boil. Add 1 tablespoon vinegar and reduce to a gentle simmer. Swirl the water well with a fork and crack 2 eggs into the water. Cook for 3 minutes, remove with a slotted spoon and repeat with the remaining eggs.
Meanwhile, toast the muffins whole and top each with a slice of prosciutto. Put the poached eggs on top of the ham. Spoon over the Hollandaise, sprinkle with salt and pepper. Serve all together and enjoy.
Quiche Lorraine
Serves 4
Ingredients:
Pastry:
6 ounces plain flour
Pinch of salt
3 ounces butter
1 ounce margarine
A little cold water to mix
Filling:
1 egg and 1 egg yolk
1 ounce grated cheese
Seasoning
5 ounces milk
2 ounces bacon, diced
1 small onion, finely sliced
1/2 ounce butter
Directions:
Make the pastry by placing the flour, salt, butter and margarine in a food processor until the mix resembles breadcrumbs. Add a little water to get the mix altogether. Remove and line a 7 inch pie mould. Then prepare the filling by beating the eggs in a bowl, adding seasoning, cheese and milk. Melt the butter in a small pan, add the bacon and the onion. Cook slowly until just golden in color, then pour into the egg mixture. Mix and pour into the pastry case. Bake at 375F until firm and golden brown, about 30 minutes.
Souffle au Grand Marnier
Serves 4
Ingredients:
9 ounces half and half
3 ounces cubed sugar
2 oranges
3/4 ounce flour
3/4 ounce butter
3 egg yolks
1.5-2 ounces Grand Mariner
4 egg whites
1 tablespoon powdered sugar
Directions:
Set aside 3 tablespoons of the half and half. Put the remainder into a saucepan, and bring to the boil. Meanwhile, wipe the oranges and then rub the sugar cubes over the rind to remove the zest. Add the sugar to the half and half, cover the pan, and leave on one side to infuse for about 15 minutes, stirring occasionally to dissolve the sugar. Mix the cold half and half with the flour and add to the milk by degrees. Stir over gentle heat until boiling and allow to boil for 5 seconds only. Remove from the heat, cover the surface of the sauce with the butter cut into small pieces, put the lid on the pan, and leave for 10-15 minutes.
Set the oven at 380F and prepare a size 1 soufflé case by buttering the inside and dusting with icing sugar. Tie a band of buttered parchment paper around the dish to stand 1 1/2 inches above the top. Mix the butter into the sauce and beat in the egg yolks, one at a time, and the Grand Mariner. Whisk the egg whites until stiff, but not dry, adding 1 tablespoon to the mixture. Stir in to soften. Add the remainder and cut and fold with a spatula. Make a few cuts around the sides, then place in the oven. Bake about 18-20 minutes. Carefully open the oven door, pull the oven shelf forward and dust the top of the soufflé with the powdered sugar. Replace and continue cooking a few minutes to color the top. Remove the paper and serve at once.