egg recipes

Offbeat Omelet: Sun Dried Tomato & Pesto

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Recently, I bought a jar of olive oil soaked sun dried tomatoes, and small jar of pesto. The purchase wasn’t intended for an omelet, but this morning I got the wild idea that maybe it should be.

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It began as omelets typically do: I whisked 2 eggs together with a fork in a glass prior to starting. I know Gordon Ramsay once said on a show, “You should whisk the eggs while they’re in the pan,” but that just doesn’t work out for me.

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In case you’re wondering what brands of pesto and tomatoes I used, these photos are available, and in black and white because the lighting on them was CRAP.

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I didn’t only use the jarred items though, I also added onions and cheese. The result? My boyfriend says he wants to eat this every day, and I completely agree. As we ate, Giada came on TV, and I think ol’ tooth-grin would agree.

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Omelet (Ingredients based on 1):

  • 2 eggs
  • 1T pesto
  • 2-3 sun dried tomatoes, chopped
  • 2T chopped onion
  • 1 small handful of sprinkly white cheese (I used this weird, Mexican off brand cheese, so I really think you go can go with whatever.)

Put a small amount of oil in a non-stick skillet, and turn the heat on Medium. Add the chopped onions, and then the tomatoes, once the onions are translucent. Whisk 2 eggs in whatever container, and pour into pan. Watch it closely, as this will cook quickly. Add your pesto in small dollops to spread the flavor, and your handful of cheese. Once it looks *almost done* lift one half of the omelet to fold over on the other side. Remove when it looks golden-perfect.

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Recipe: Cajun-Spiced Poached Egg Over Sautéed Mushrooms

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As a pescatarian on the Atkins diet, I have to cook a LOT of eggs. In fact, if I ever see an omelette again, I will scream. Given my extremely limited diet, I have become a Food Network star in the kitchen. (Most of the time. There was an unfortunate incident involving fish, but we won’t talk about that.) The cajun-spiced poached eggs that I made this weekend were truly one of the greatest things I’ve accomplished, and my partner can vouch for it. (He’s already requested that I make them again.) If you’re looking for something low-carb, low-cal, vegetarian-friendly, and exceptionally delicious – look no further than this recipe:

1 egg

oil (enough to cook with)

white vinegar and salt (just enough to poach the egg)

1T of veganaisse or mayonnaise

cayenne pepper

freshly cracked black pepper (don’t you dare use pre-ground pepper)

creole seasoning (Tony Chachere’s is the only brand you can use. I’m Cajun, trust me.)

handful of each of the following 3 ingredients:

arugula

mushrooms (sliced)

shredded romano cheese

If you don’t know how to poach an egg, don’t worry. I’m a complete screw-up, and if I can do it – you can do it. Get a pot of water boiling over medium-high heat. You don’t want it to be a violent rumble, like a crazy witch’s cauldron. You want just a gentle boil. Make sure that you add in a healthy splash of white vinegar and salt. I don’t know why vinegar makes the egg stay together, but it does. I’m not Neil deGrasse Tyson, so we’re just going to assume that vinegar is magic.

While you’re waiting for this, and if you feel like multi-tasking, go ahead and put some oil in a pan. On medium heat, sauté your sliced mushrooms, adding in the arugula and romano cheese once the mushrooms look almost done. Is that water boiling in the other pan yet? Okay. Time to poach the egg.

This is the moment of truth. Crack your egg into a bowl, and generously shake the creole seasoning onto it. Take a spoon, and stir the boiling water. Really stir it. Make a swirl. If you don’t get the water swirling, then you don’t get your poached eggs, so focus! Once the swirl is going strong, slowly pour your egg from the bowl into the center of the cyclone. Now turn that burner off. Don’t ask questions. Don’t touch anything, don’t move the pot, don’t mess with the egg. Just turn the burner off, and LEAVE IT ALONE for 4-5 minutes. This is a pretty exact science, so you better look at the clock.

Plate your mushroom mixture, and feel free to add salt or pepper if you haven’t already. This is all to your taste. Once the egg has been sitting for the 4-5 minutes, gently remove it with a slotted spoon. Let me stress this again: GENTLY. Lay the egg atop your vegetables, and add a dollop of veganaisse (I swear I think I’m misspelling this) on the side. Feel free to cover it all in cayenne and even more black pepper, because that’s how I roll, and pepper is delicious. The end. Enjoy your egg. 🙂