Archives for category: Breakfast

Here is our perfect egg experiment: boil time for a very soft egg is 3 minutes and 30 seconds. For soft egg is 4 minutes and 10 seconds. And for hard egg is 6 minutes.

2 eggs
1 tablespoon good olive oil
1 small ripe tomato
1/2 small red onion
1 slice toast
Butter
Kosher salt
Freshly ground black pepper

Put eggs in a small saucepan filled with cold water. Bring water to a boil. We boil our eggs for 3 minutes and 30 seconds for soft and runny center.

Roughly slice the tomato and onion. In a saute pan, heat olive oil on medium-high heat. Saute tomato and onion until soft and slightly caramelized, about 3 minutes. Salt and pepper to taste.

Toast and butter the bread. Top with soft-boiled eggs and onion tomato ragu. Serve immediately.


We bought these round flat breads from Pine’s and they are delicious eaten with hummus and soft cheeses.  One morning, Jesse wanted pizza for breakfast (he always wants pizza), so we decided to experiment with the flat bread. They came out really good, crispy on the bottom and around the edges, and soft in the center. Easy to make and delicious.

2 ripe tomatoes, hand crushed
4 tablespoons chimichurri sauce, recipe as follows
1/4 cup sharp cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1 round flat bread
Sea Salt
Freshly ground black pepper

Preheat oven to 400° F / 200° C. Spread chimichurri sauce all over the flat bread. Crush the tomatoes in your hand and spread evenly over the sauce. Mix the 2 cheeses together and sprinkle evenly over pizza. Salt and pepper. Bake in oven until cheese top is bubbly and golden brown, about 12 minutes. Slice and serve immediately.


Chimichurri:

1/2 cup good olive oil
4 garlic cloves, minced
1 cup frech Italian parsley, packed
1 cup fresh cilantro, packed
1 tablespoon lemon juice
1 tablespoon white vinegar
1 dried red chili
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper

Pulse all ingredients in a processor, about 20 pulses. Pour into a bottle, it can be refrigerated up to 1 week. We add this delicious sauce on steak, grilled chicken and prawns, as a pizza base, and even in salad dressings.


Hollandaise sauce is one of the five mother sauces in French haute cuisine.  It really isn’t as difficult as people might think.  It’s just an emulsion of egg yolk and butter, like making a loose mayonnaise.  There are a few different methods to creating the “best, most creamy with that perfect touch of lemon” sauce.   With this recipe we will go though a method to produce the easiest while still creating a very creamy and separation free sauce.

Now for the eggs, there are also many methods to poaching eggs – some very complicated and can get a bit frustrating.  This is simply the one that works for us.  No plastic wrap and no whisking.

2 eggs plus 3 egg yolks
4 Canadian bacon
2 English muffins (or toast)
12 tablespoons butter (1 1/2 sticks)
1/2 juice of a lemon
2 teaspoons vinegar
A pinch of cayenne pepper
Kosher salt
Freshly ground black pepper

Melt the butter in the microwave. Place the egg yolks, lemon juice, cayenne, salt, and freshly ground black pepper in a blender. Start blending, while the blender is running, slowly pour the hot butter in and blend until the sauce is thick and creamy, about 45 seconds. Keep the sauce in the blender until ready to use.
*If the sauce thickens up before using, add 1 tablespoon hot water and blend for a few seconds.

Bring a small saucepan of water to a boil and add the vinegar. Using a spoon, swirl the water to form a whirlpool. Break the egg into the middle of the whirlpool and cook for 2-3 minutes. Repeat with the second egg, re-swirling the water as you slide in the egg.

Toast and butter your muffins or toast rounds (Jesse uses the top of a pint glass to cut the toast into rounds). Put a slice or two of ham on top, top with the egg, and spoon over hollandaise sauce. Garnish with chopped scallions and serve immediately.

Asparagus:
Break off tough ends of the asparagus and peel the bottom skin with a peeler. In a small pot, boil the asparagus for 2 minutes. Drain the asparagus and immediately immerse in a bowl of ice water to stop the cooking. Drain on a paper towel lined plate.

Home Fries:
Dice 2 medium potatoes, skin-on. In a small pot, boil the potatoes for 6 minutes then drain. Heat a saute pan on medium-high heat, add olive oil, potatoes, 3 garlic cloves, 1 sprig of rosemary, and a pinch of ancho chili powder. Fry until fragrant and brown on all sides. Salt and pepper to taste.


2 eggs
4 tablespoons chèvre
5 small ripe cherry tomatoes, quartered
pinch of thyme
pinch of sea salt
freshly ground black pepper
1 tablespoon milk
1 tablespoon butter
1 tablespoon water

In a medium bowl, beat the eggs, milk, a small pinch of salt, and pepper together with a fork (don’t over beat).  Heat an omelette pan to medium high, coat pan with butter.  Pour eggs in the pan while using one hand to move the pan around vigorously and in a circular motion.  Allowing eggs to be cooked in one thickness throughout the pan.  Lower the heat to lowest temperature. Add chèvre, tomatoes, and a pinch of thyme on one half of the omelette.  Once the eggs get to the consistency that you want on the top, flip the omelette over to a half moon and pour water in the pan.  Cover for no more than one minute. Uncover and evaporate any liquid.  Plate omelette, salt & pepper to taste.

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