Seven ways to cook eggs for affordable and easy meals

Seven ways to cook eggs for affordable and easy meals

Break the eggs into a bowl and beat well with a fork. After about 10 minutes, the white sauce should be cool enough to continue. Move quickly, add eggs, cheese and chives to the sauce and mix well. Pour in the buttered gratin dish and cook immediately or set aside until ready to cook. If set aside for a few hours, the soufflé can be left outside at room temperature. If you collect a day in advance, cool and bring back to room temperature before baking.

Sprinkle the surface with the remaining 2 tablespoons parmesan and arrange the three slices of Gruyère in a circle in the middle if using. Bake for 30 to 40 minutes, or until puffed and well browned on top. Although it stays inflated for a while, it is best served immediately.

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A simple vanilla cream is a wonderful foil for smoked salmon, a lively tomato sauce, to serve with sautéed vegetables or mushrooms or to use as the centerpiece of a salad of pepper green dressed with a simple vinaigrette. All kinds of fresh herbs and other cheeses can be added to the whipped cream.

Tasty cream cheese

Serves 6 servings

2 tablespoons melted butter

2 large eggs

2 egg yolks

1 cup milk

1 cup heavy cream

¼ teaspoon freshly grated nutmeg

¾ tsp kosher salt

Teaspoon freshly ground pepper, preferably white

¾ cup freshly grated parmesan, dry Jack or aged goat cheese

Preheat the oven to 350 degrees. Brush six 6-ounce vanilla custard cups with melted butter and place these in a 9-inch-13-inch frying pan.

Whisk eggs and egg yolks together and then whisk in milk, cream and nutmeg until well blended. Stir in salt and pepper to taste and then stir in the cheese. Distribute the mixture between the vanilla cream cups.

Put the pot of cream in the oven and carefully pour enough hot water to get halfway up the sides of the cups. Bake until cream is set, about 30 minutes. Carefully remove the pan from the oven and transfer the cups to a rack.

Serve warm directly from the cups or cool and run a thin knife around the edge of each cup and turn cream on plates.

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This recipe is a riff on the Italian breakfast dish Eggs in Purgatory, where eggs are baked in a spicy tomato sauce. In this Mexican-inspired version, I have replaced a vibrant, fresh green sauce made with tomatillos.

Mexican eggs in purgatory

Serves 4 servings

1 pound tomatillos, peeled and coarsely chopped

1 medium poblano, stalk and seed

1 teaspoon stemmed and seeded serrano chile

1 ½ cups coarsely chopped coriander leaves and stems

3 spit bowl, including green, coarsely chopped, save a little for garnish

¾ cup chicken broth

3 strips thick-cut bacon, chopped

2 tablespoons extra virgin olive oil

1 clove garlic, chopped

½ tsp brown brown

2 teaspoons soy sauce

Kosher salt and freshly ground pepper to taste

4 large eggs

3 tablespoons grated cotija or parmesan cheese, plus more for garnish

Warm corn tortillas, for serving

Preheat the broiler and place a rack about 8 inches from the heat source. In a blender or food processor, add the peeled tomatillos, poblano, serrano, chopped coriander, chopped scallion and chicken broth and puree until smooth.

In a large, shallow, refractory pan or frying pan, cook the bacon in the olive oil over moderately high heat until the bacon is browned, about 4 minutes. Remove with a slotted spoon and place on kitchen roll for draining. Add the chopped garlic and fry for 30 seconds until fragrant. Add the tomato purée and cook over moderate heat until the sauce is thickened and matte green, about 6 minutes. Add sugar and soy sauce and season with salt and pepper.

Use the back of a spoon to make four dimples in the tomato sauce. Remove the pan from the heat and gently crack the eggs into the wells. Sprinkle the eggs and the tomato sauce with the 3 tablespoons cotija cheese. Fry the dish until the egg whites have hardened but the egg yolks are still liquid, approx. 4 minutes. Garnish with more cotija cheese, reserved bacon and chopped scallion and serve immediately with warm corn tortillas.

Note: The green tomato sauce can be left in the fridge covered for up to two days. Heat the sauce before adding the eggs.

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Known in Korean as Soondubu Jjigae, this one of my favorite healthy dishes. Chile garlic pasta, soft tofu and kimchi are available in many markets, but always in Asian markets.

Korean Kimchi Soft Tofu Casserole

Serves 4

1 tablespoon vegetable oil

1 medium onion, peeled and sliced

1 teaspoon Korean or other Asian chili garlic paste, or to taste

2 cups zucchini, cut into large cubes

1 tablespoon finely chopped ginger, or to taste

¾ cup shimeji mushrooms, lower stems cut and discarded (optional)

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