The Soft Boiled Egg

The first time I ate a soft boiled egg was in my early teens.  I recall the egg poised in a porcelain egg cup, learning how to cut off the top with a sharp knife, working a pat of butter down into the soft golden yellow yolk, then eating the egg with a spoon and a triangle of toast. 

That's how I enjoy a soft boiled egg at a restaurant.  Here's how I do it at home. Now that I'm retired I have the time to make them most mornings.

It's simple and delicious...

Bring a pot of water to a rolling boil then carefully place your egg in the boiling water.  Set your timer.  I set mine for 6 to 7 minutes (6 for one egg, 7 for two eggs).  This amount of time makes it perfect for me; runny yellow and soft white. Now, while your egg or eggs are cooking prepare for showtime.

Prepare an ice bath in a small bowl, 


Have a tea towel handy with a tea spoon (not the measuring kind but the flatware kind)

 

and a pair of these handy kitchen scissors with the "teeth" in the handle.

In the microwave, melt a tablespoon of butter in the bowl that you are going to eat your eggs out of and set aside.




Once your timer goes off, immediately and gently transfer the eggs from the boiling water to the ice bath.

After a few seconds in the ice bath, take one egg at a time and clip off the top of the egg (the pointy end) with the kitchen scissors (if you do not have kitchen scissors, use a very sharp paring knife to whack and slice off the top of the egg).


 
With the teaspoon scrape the insides of the egg into the bowl of melted butter.  Repeat with the second egg if you are having two.




Here is where you decide how you will have your morning egg.  Plain,



salt and peppered with a piece of toast,
 

or over an English Muffin.

Growing up, I liked to tear up a dry piece of toast in my egg.  Today I had some homemade croutons and they were even better!

This is such a wonderful way to enjoy breakfast and get your morning protein.

Thanksgiving Dressing Waffles

Don't let this photo deceive you're senses.  It may not look pretty on the plate but oh how tasty it is.

 
We all love leftovers after the big Thanksgiving meal but we usually associate them with a turkey sandwich later in the day. One of my favorite leftovers is the dressing.  

Years ago while living in Boulder my mom came up for Thanksgiving to visit.  I think that is the first time I actually made Thanksgiving dinner myself (with her guidance, of course).  Ah, yes, I remember now, that was when I left all the giblets in the neck cavity and only discovered it after the turkey was in the oven.

But, it was also the first time that I started using the Thanksgiving leftovers for breakfast the next day.  The favorite was to make an omelet stuffed with a little shredded turkey meat, a little dressing and a little gravy on top.

Another great way to use leftovers is to make dressing waffles.  To clarify, I call it dressing because it is cooked outside of the turkey.  If it were cooked in the turkey I would call it stuffing.  And that's how I differentiate.....

All you do is make a patty out of some dressing that you have let come to room temperature .  It's easier to work with your hands if you let it get to room temp.  This year I am at Papa's house and all he has is a Belgian waffle iron.  The waffles are better if you have a regular waffle iron.  You will have more crispy surfaces that way.  But I'm not complaining about how this one turned out.

 

Close your waffle iron and let it do it's magic.  Don't hurry about it or keep checking it.  You'll be able to smell when it's done.  In the mean time.....

 

cook your egg.  Look here! I had an egg with a double yolk.  I guess they would have been twin chickens?

 

Once your egg is done to your preferential satisfaction, place your dressing waffle on a plate and top it with the egg.  It will not disappoint.

Quiche Florentine

 Lovey and I adore spinach quiche.  The only downside to my spinach quiche was always the amount of liquid the spinach produced which gave us a watery quiche with a soggy crust.

I took two approaches that might solve the problem.  One was to steam the spinach first (I used to just throw it raw into the pie shell before adding the egg mixture) then chop it up

 Next, drain, drain, drain.  This means that I have to plan a little further ahead for the draining time. I wrap it in a piece of old tee shirt (clean of course) and squeeze.  Then I let it sit in a strainer until time to use.



The other thought was to blind bake the bottom crust with a light layer of the shredded Gruyère on it.  I use a deep dish pie plate for the quiche.

Once the crust had cooled the cheese firmed up, providing somewhat of a barrier between the custard and the crust.  This is also a step that you'll need to perform prior to making your custard.


 
Next, I sautéed some onion until golden brown.  These were set aside until time to assemble the quiche.


 
 This fond from the onions is pure flavor.  I used this same saucepan to prepare the custard.

 In that saucepan, beat your eggs seasoned with a good pinch of salt, and a light grating of nutmeg.

Slowly add the hot milk, adding a little at a time to temper the eggs, (I heat the milk up in the microwave) beating constantly with a whisk.  Continue stirring over low heat until the custard begins to thicken. This can take awhile depending on your cooktop. Low and slow is best; you don’t want scorched or curdled eggs.


 

 The saucepan is removed from the heat and the chopped spinach is folded in along with the onions and 1/2 of the remaining cheese.

 Pour the custard into the pie shell.  Sprinkle with the remaining grated Gruyère.

 Bake in a moderately hot oven for about 30 minutes, or until the custard is set and the top is golden.



I was very pleased and even more so, Lovey was pleased.  This resulted in very little liquid after baking.  Serve with a tossed salad and you have a nice meal for brunch or dinner.

Quiche Florentine
Serves 8

Ingredients:
1 - 16 ounce package baby spinach
Pie crust for single crust pie (I usually use boxed Pillsbury)
3/4 pound Gruyère cheese, divided
1 Tbsp. butter
1 small yellow onion
6 large eggs
pinch salt
pinch ground nutmeg or several grates of fresh
2-1/2 cups milk




Method:
Rinse the spinach and place in a saucepan with a little water and sweat over low heat until it is all limp.  Drain and chop.  Place chopped spinach in a colander over a bowl.  From time to time toss and press liquids out (any time you pass by).

Roll out crust and fit in a 9" deep dish pie plate.  Grate the cheese & spread enough cheese over the bottom of the pie crust to form a thin layer.  Set extra cheese aside.  Place pie plate in freezer to firm up the crust.

Preheat oven to 450°F.  

Pull crust out of freezer and bake for 10 - 12 minutes.  Remove from oven and allow to cool on wire rack.  Lower heat of oven to 375°F.

Peel onion and slice in half through the root.  Place one half, cut side down.  Instead of slicing on the root end begin slicing from the side of the half.  Slice them as thin as you can.  Repeat with the other half of onion.  Melt butter over medium heat in a medium saucepan.  Once butter has stopped foaming add onions and slowly sauté until golden brown.  Remove onions from pan and set aside.

In that same saucepan, off heat, beat the eggs with the pinch of salt and grated nutmeg. Heat the milk up in the micro-wave.  Gradually add hot milk to the egg mixture, whisking until combined.  Continue to stir constantly, over low heat, until the custard slightly thickens.  

Remove from heat and add the spinach and the onions.  Fold in 1/2 of the remaining cheese.

Pour mixture into pie crust and sprinkle the remaining cheese over the top.

Bake in a 375°F. oven for 30 minutes or until the custard is set and top is golden.  A sharp knife inserted into the middle should come out clean.  You can serve immediately.

Egg Brunch Casserole

Another breakfast casserole.  This is an oldie that Tyra and I made when we had our Tea Room.  We served it with a hot curried fruit and a spinach salad on the side.

It's easy, simple and one of those dishes you can pretty much prepare the night before serving.

 
White bread is called for and over the years I have used different breads for this recipe and I keep going back to the grocery store white sandwich bread.  It's cheap and soft, and there are certain things that cheap, white sandwich bread is best for; peanut butter and jelly sandwiches, grilled cheese and this casserole, oh, and fried Bologna sandwiches.

Shredded Cheddar cheese is layered on next.  Of course you can use any cheese you like but I prefer a sharp Wisconsin Cheddar

Sliced Kielbasa-style smoked sausage that you cook then slice.  I used Eckrich.  The original recipe called  for a pound of smoked sausage but just like a can of coffee is no longer a pound of coffee, this sausage is now packaged at 14 ounces; so just get the 14 ounce package and don't sweat over the other 2.  Can you even buy coffee in the can anymore?  Hmmm...

Mix the eggs, 1/2 cup of the milk, mustard, marjoram and basil together.

Pour this mixture over your bread, cheese and sausage.

Cover the casserole with foil or a lid if you pan has one.  I would normally use a glass casserole dish but I was taking this to work and this metal pan was easier to transport it.  Slip it in the refrigerator overnight.

The next day prior to serving, pre-heat the oven to 350°F.  Dilute the soup with 1/2 cup milk and pour over the casserole.  Bake for 1 hour.

Egg Brunch Casserole
Serves 10 to 12


Ingredients:

Night before:
8 slices white bread
2 cups grated cheese
1 pound Kielbasa 
4 eggs
1/2 cup milk

2-1/2 tsp. dry mustard
1/2 tsp. dry marjoram
1/2 tsp. dry basil
 Day of Serving:
1 can cream of mushroom soup
1/2 cup milk
1/2 tsp. salt


Mise en Place:

• cube bread
• grate cheese
• brown  sausage whole, then cut in 1/2" pieces
• crack eggs in medium mixing bowl
• measure out 1/2 cup of the milk
• measure out herbs

Method:
The night prior to serving:
Prepare an 8" x 12" baking dish by spraying with vegetable spray.  Place bread cubes in the bottom of the baking dish.  Sprinkle cheese evenly over bread.  Layer sausage pieces on top of cheese.

Whisk the eggs, 1/2 cup of milk and herbs in the mixing bowl.  Pour mixture over the ingredients in the baking dish.  Cover with foil and refrigerate overnight.

Day of serving:
Preheat oven to 350°F.  Remove baking dish from the refrigerator.  In a mixing bowl dilute the soup with the other 1/2 cup milk and add the salt.  Pour over top of baking dish.  Bake for 1 hour or until the top is golden brown. 

Avocado Toast

One of my favorite breakfasts starts with the simplest ingredients.  This is so filling and gratifying.

Select a good sized Haas avocado.  I prefer to pick mine that are quite firm, not yet ripe.  I find they haven't been squeezed to death by every Tom, Dick and Harry at the market.  I bring them home and place them in a brown paper lunch bag for a day or two; checking each day to see how they are progressing.  When they give to a light squeeze I put them in the refrigerator.

 The next star of the show is a good egg.

 Toast whatever kind of bread floats your boat.  I like to make sure it is brown and crispy.

Mash up 1/2 of the avocado.  Depending on the size of your toast you can use up the half.  Slather as much of it or as little of it on your toast as you want.  It's your breakfast.


 

Then top with your egg.  I prefer an over easy, runny yolk or a poached egg.  But I made my second toast of the morning with some scrambled eggs and they were just as heavenly.

Sprinkle with a little olive oil, salt and pepper and go out on the front porch and enjoy your breakfast.
 

Breakfast Casserole

I know, I know, breakfast casseroles come at a dime a dozen.  When I read this recipe it was a little different from most.  What intrigued me and made me want to give it a try was that the eggs are softly scrambled prior to being mixed with the milk and all the other things that the bread soaks in over night.  Also, cheese wasn't simply sprinkled over the casserole; a cheese sauce was made.

The recipe comes from a book I've had for almost 30 years called "Savoring the Southwest - A Cookbook and More From the Land of Enchantment".  It was compiled by the Roswell Symphony Guild and I have to say I'm disappointed that the cover didn't depict a space ship flying out of the clouds.

 Start by getting all of your ingredients measured, chopped, and grated. 

Chop the ham or buy it already cubed like I did.



 That's a lot of eggs!  Go ahead and get them all cracked in a large bowl

 I love fresh mushrooms, but I love mushrooms in a bottle too.  I specifically prefer them in a bottle over a can.  Many canned foods take on a metallic taste and mushrooms are one of them.  The jar I bought was 6 ounces instead of the suggested 4; so sue me.  I almost ate the whole jar by themselves.



Tear of up bread crumbs.  You'll need 4 cups.  I used a store bought loaf of Italian bread and trimmed the crust off & give to the birds; mine love me today as they got a real treat in the back yard.  You can use any white bread as long as it's soft; you don't want to use a dense white bread.

Ingredients for the base of the cheese sauce.  Milk, flour, butter and salt & pepper

 

Once the flour is thoroughly mixed with the butter allow the roux to cook for a minute to get rid of the flour-y taste

Heat the milk in the micro wave before slowly adding it to the roux.

Add the rated cheese, salt and pepper.  Stir until fully incorporated and smooth. 

Set your cheese sauce off the heat.

 In a large skillet melt 3 Tbsp of the butter and saute the ham until it has some nice color to it.

 Beat the eggs and add to the pan.  Cook until they form large, wet curds.  Don't over cook so that the eggs are dry, you want them nice and moist.

 Add the mushrooms and cheese sauce.  I also added one fresh jalapeno that I seeded, de-veined and minced.  Depending on how much heat you want you can leave the veins but I would definitely get rid of the seed; just a texture thing with me.

 Softly fold the mixture until incorporated.

 Pour into a greased 13 x 9 x 2 inch casserole

 Melt the other 3 Tbsp butter then pour over the bread crumbs.

Toss the crumbs until all have been coated with the melted butter

Sprinkle the bread crumbs over the top of the egg / cheese mixture.  Cover the pan with foil and refrigerate overnight.  At this point you can also freeze this dish.  If you do freeze, let it thaw in the refrigerator before you place in oven

The next morning when you are ready to bake, uncover the casserole and bake in a 350° oven for 30 minutes or until heated through.

One of the things I really liked about this casserole was how the bread-crumb topping was buttery and really crispy, not soggy.


Breakfast Casserole
Adapted from Savoring the Southwest
Serves 12

Ingredients:
1/2 cup butter plus 6 Tbsp. butter, divided
3 Tbsp. flour
2 cups milk
1 cup grated medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 cup cubed cooked ham
12 eggs, beaten
1 jar (6 ounce) mushrooms, drained
1 to 2 fresh jalapeños

4 cups soft bread crumbs

Mise en Place:

1. measure butter, divided into two 3-Tbsp portions and one whole stick
2. measure flour
3. measure milk
4. measure salt & pepper
5. grate cheese
6. cube ham, if necessary
7. crack eggs into large mixing bowl and beat
8. drain mushrooms
9. seed, de-vein and mince the jalapeño(s)
10. trim bread and tear into crumbs
11. spray casserole dish with vegetable spray

Method:
In a medium sauce pan melt 3 Tbsp of the butter.  Whisk in flour and incorporate well into a roux.  Allow to cook for one minute.  Heat the milk in the microwave for a minute or two until hot.  Slowly add to roux and whisk until smooth.  Allow to cook until it begins to thicken.  Add graded cheese and stir until smooth.  Add salt and pepper.  Set aside, off the heat.

In a large skillet melt the other 3 Tbsp of butter.  Add ham cubes and saute until lightly browned.  Add the beaten eggs and cook until the eggs are moist and large soft curds have formed.

Fold in the mushrooms, cheese sauce and jalapeño(s).  Pour this mixture into the greased casserole.

Melt the 1 stick of butter in a small saucepan.  Pour the butter over the bread crumbs and toss until all bread has been coated with the butter.  Sprinkle the bread over the top of the egg / cheese mixture.

Cover the casserole with foil and place in refrigerator overnight.

The next morning when ready to bake, pre-heat the oven to 350° and bake for 30 minutes or until heated through.

Allow to rest for 15 minutes before cutting.