This week we take a look at perhaps the most versatile item in any kitchen anywhere - the humble hen's egg. They can be boiled, fried, poached, baked, scrambled, coddled, whipped, made into complex preparations, or eaten simply and by themselves. This weekend's dished are appropriate at the breakfast table as well as being served as simple luncheon dishes or first courses to a more elaborate meal.
This cold dish originated in Frankfurt and was reportedly one of the favorites of Goethe. It is frequently served with boiled potatoes, which are dipped into the sauce. German Eggs in Green Sauce (Eier In Gruner Sosse) 1/2 cup (125 ml) sour cream 1/2 cup (125 ml) yogurt 1/4 cup (60 ml) mayonnaise Juice of 1 lemon 9 to 13 hard-boiled eggs, peeled 1 1/2 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens) 1/2 tsp (2 ml) sugar Salt and freshly ground pepper to taste Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6. ================================================ Puerto Rican Baked Eggs Vinaigrette (Huevos a la Vinagreta) 2 large tomatoes 2 large onions 8 eggs 1/4 cup (60 ml) olive oil 2 Tbs (30 ml) red wine vinegar 1 tsp (5 ml) Dijon-style mustard Salt and freshly ground pepper to taste Chopped fresh chives for garnish (optional) Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4. ================================================================= Eggs Blackstone 3 slices bacon 6 slices ripe tomato Salt and pepper to taste Flour for dredging 6 eggs, poached Hollandaise sauce (see below) Fry the bacon until crisp. Drain on paper towels and crumble. Season the tomato slices with salt and pepper and dredge in flour. Fry in the bacon fat until light golden brown on both sides and drain on paper towels. Place tomato slices on a serving platter or individual plates. Sprinkle with the crumbled bacon and place a poached egg on top of each tomato slice. Top with Hollandaise sauce. Serves 6. Quick Hollandaise Sauce 3 egg yolks 2 Tbs lemon juice Salt and white pepper to taste Melt the butter over a low flame until it begins to bubble. Remove from the heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup. ============================================================== This dish really is simple, but it's an interesting variation on the old "bacon and eggs" theme. It will be particularly popular with the youngsters you feed. Bacon and Egg "Muffins" For each serving: 1 - 2 slices bacon 1 - 2 eggs 1 - 2 Tbs (15 - 30 ml) Mexican-style tomato salsa (optional) Salt and freshly ground pepper to taste Fry, broil, or microwave the bacon until about half done. Form into a ring and place in a well greased (preferably non-stick) muffin pan so that it lines the side of the "muffin." Break an egg into the center and top with the optional salsa. Season with salt and pepper and bake in a preheated 350F (180C) oven for about 10 minutes, until the eggs are set. Serves 1. [Non-text portions of this message have been removed]
