- 8 ounces frozen hash brown potatoes, thawed
- 1/2 cup milk
- 3 extra large eggs (or equivalent)
- 1/4 tsp onion powder
- large pinch of salt
- 10 grinds of black pepper
- 1 cup shredded sharp cheddar cheese, DIVIDED in half
- 2 green onions, thinly sliced
Preheat oven to 350F, and grease an an 8”x8” pan with butter or vegetable oil spray.
In a medium size bowl, whisk together the eggs, milk, onion powder, salt and pepper.
Stir in the hash brown potatoes, 1/2 cup cheese, and the green onions.
Mix well, and pour into the prepared pan (I use glass), checking that the ingredients are well distributed.
Sprinkle remaining 1/2 cup of cheese over the top.
Bake at 350F, uncovered, for 45 minutes or so.
You can garnish with chopped green onions, chives, or whatever you like.
- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
I’m a huge fan of J. Kenji López-Alt, and this article is terrific, as usual.
The Food Lab: The Hard Truth About Boiled Eggs
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook’s Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.
Easy-peel Hard Boiled Eggs, a la Serious Eats’ J.Kenji Lopez-Alt
You’ll need a large pot and a steamer basket, and some cold eggs.
- Ensure that the eggs are straight out of the fridge; warmer will not work with this method.
- If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with cold water. Set aside.
- Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
- Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
- Serve immediately if serving hot.
- If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes. Putting them in the fridge for a few hours overnight will make them easier to peel. When thoroughly chilled, peel the eggs under cool running water.
Filed under Blogroll, food, Tips
Elie Krieger’s recipe
- 2 teaspoons canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 8 eggs
- 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato, seeded and diced
- 1 small avocado, cubed
- Hot sauce
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk the eggs then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with black bean mixture, scrambled eggs, diced tomato and avocado. Season, to taste, with hot sauce.
Roll up burrito-style and serve.
Serves 4 to 6 people
- 16 ounces frozen hash brown potatoes, thawed
- 4 thin deli slices smoked ham, chopped
- 4 green onions, chopped
- 1 ½ cups sharp cheddar, shredded and divided
- 4 eggs
- 1 cup milk
- ¼ to ½ tsp salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 350F. Grease an 11” x 7” casserole dish.
- In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
- In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
- Sprinkle remaining ½ cup of cheese on top.
- Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
- Rest for 5 minutes before serving. Good with hot sauce!
Filed under food, Protein
- 1 9” pie shell, partially baked (see below)
- 5 large eggs
- ½ cup skim milk
- 1 ½ cups whipping cream
- ½ teaspoon pepper
- ¼ teaspoon salt
- small log of creamy herbed goat cheese
- a few slices of bacon, cooked and crumbled
- 6 green onions, sliced small
Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.
- The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
- Adjust an oven rack to the lower-middle position and heat the oven to 375F. Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
- Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes. Transfer the crust to a wire rack and remove the weights and foil.
- Whisk together the eggs, milk, cream, pepper and salt.
- Move the oven rack to the middle position, and reduce the oven temperature to 350F.
- Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
- Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
- Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
- Cool to desired temperature on a wire rack.
Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid. Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc
(yes 😉 )
- Large fresh egg(s)
- Fresh water
Gently place the eggs into the bottom of a pot into which they will fit comfortably. Slowly fill the pot with fresh room temperature water until it reaches about 1″ above the tops of the eggs (if the eggs float, they are not fresh).
Place the pot, lid off, onto the stove top, and turn the burner onto high setting. Bring water to a rolling boil, then turn the burner off. Place the pot’s lid on.
Let the eggs stand in the pot full of hot water for exactly 14 minutes.
Carefully pour the hot water out, and run the eggs under cold water until they are room temperature, or cool to touch. Peel, and use as desired.
I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie. We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!
- 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
- 4 large eggs
- 1/2 cup heavy cream OR milk
- Salt and pepper, to taste
- Herbs of choice, if desired
- 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
- Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.
Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes. Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans. Bake for about 11 minutes.
Place warm pie crust — in its foil pan — on top of a cookie sheet. Cover the bottom of the pie shell with your chosen ingredients. Top with cheese. Set aside. Reduce oven heat to 350F.
Crack eggs into a medium sized bowl and lightly whisk. Add cream, salt, and a few grinds of pepper. If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients. Whisk very well. Pour gently into the pie shell.
Place quiche, on cookie sheet, into the preheated 350F oven for 35 – 40 minutes or until egg mixture has set. It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.
Of course, this filling tastes even better when baked inside a home made pie crust 🙂
* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham). We leave out the bacon if we want a vegetarian version, and it is just as delicious. Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.
- ½ small red onion
- 1 yellow or orange pepper
- 1 jalapeno pepper
- 1 Tablespoon butter
- 4 green onions
- 8 eggs
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried basil
- ¼ teaspoon tarragon (optional)
- ¼ teaspoon salt
- ¼ cup whipping cream (may use milk)
- 1 cup grated strong cheese such as: Gouda, Swiss, old cheddar, Asiago, or Parmesan
1. Finely chop red onion. Core and seed pepper, then finely chop. Seed jalapeños, then finely chop. Melt butter in a large frying pan over medium-high heat. When bubbly, add red onion, pepper, and jalpenos. Stir often until softened, 3 to 5 minutes. Meanwhile, thinly slice green onions. Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate, uncovered, until cool, 10 to 15 minutes.
2. Meanwhile, crack eggs into a large bowl. Whisk until lightly beaten, then whisk in Dijon, basil, tarragon, salt, and cream. Stir in cheese. Add pepper mixture.
3. Preheat oven to 325F. Coat a 9-inch pie plate with butter. Stir egg mixture. Pour into pie plate. Stir to distribute vegetables. Place pie plate on rimmed baking sheet. Bake in centre of oven until centre is set when jiggled, 35 to 40 minutes. Remove from oven. Let stand 5 minutes. Cut into wedges and serve with salad dressed with a light vinaigrette.
Note: This can be “readied” the night before. Do all of the prep including sauteeing the vegetables, and whisking the eggs. Combine them, put into a sealed container and refrigerate. Then, the next day, just butter your pie plate, preheat the oven, give the mixture a good stir, pour it into the prepared pie plate and continue with the recipe.