Food 2: Eggs

Showing posts with label Eggs. Show all posts

Monday, December 9, 2013

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd.

4 large eggs

3 Tbs. mayonnaise

1 Tbs. finely chopped flat-leaf parsley

Hot pepper sauce, to taste

2 slices cooked bacon, finely chopped

Kosher salt and freshly ground black pepper

Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Creamy Scrambled Eggs

These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results

3 large eggs

Kosher salt and freshly ground white pepper

1 Tbs. unsalted butter

In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in color.

In a 10-inch nonstick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the center of the pan and let the raw portion run from the center toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.

Broccoli and Ham Quiche

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup grated Gruyère

1/2 cup bite-size broccoli florets, steamed

1/2 cup diced ham

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh rosemary

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup crumbled feta

1/4 cup pitted, slivered black olives

1/4 cup drained and chopped oil-packed sun-dried tomatoes

Make and blind bake the crust

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.

4 large eggs

3 Tbs. mayonnaise

1 tsp. Dijon mustard

1 tsp. dry sherry

1/2 tsp. Worcestershire sauce

Big pinch cayenne

2 oz. crabmeat picked over and shredded (scant 1/4 cup)

Kosher salt and freshly ground black pepper

Fresh lemon juice, to taste

Paprika for sprinkling (optional)

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Devilish Eggs

These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.

1 dozen large eggs

2/3 cup silken tofu, drained

1 Tbs. mayonnaise

1 Tbs. Dijon mustard

1/2 tsp. hot pepper sauce, plus more to taste

2 tsp. prepared horseradish

2 Tbs. chopped fresh chives, plus more for garnish

Salt and freshly ground black pepper to taste

1/4 tsp. paprika

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.

Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. Set aside the whites. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and chives. Season with salt and pepper.

Spoon the yolk mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika and chives.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1/4 cup thinly sliced chives

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup cooked, diced lobster meat

1 cup sliced, sauteed mushrooms

Make and blind bake the crust

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Beet Green and Bulgur Soup with Poached Eggs

This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.

2 Tbs. extra-virgin olive oil

1 medium yellow onion, chopped

4 medium cloves garlic, minced

2 quarts lower-salt chicken or vegetable broth

8 cups lightly packed stemmed beet greens, cut into 1-inch pieces

3/4 cup whole-grain, quick-cooking bulgur (such as Bob’s Red Mill)

Kosher salt and freshly ground black pepper

4 large eggs

1/2 cup freshly grated Parmigiano-Reggiano

Heat the olive oil in a large pot that’s about 10 inches wide over medium heat. Add the onion and cook, stirring often until golden-brown, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the broth, raise the heat to medium high, and bring to a simmer. Stir in the beet greens and bulgur. Cover and simmer vigorously, adjusting the heat as needed, until the greens and bulgur are tender, about 24 minutes. Season to taste with salt and pepper.

Adjust the heat as needed to achieve a gentle simmer. Crack one of the eggs into a small bowl and pour it onto the soup near the edge of the pot. Repeat with the remaining eggs, positioning them around the perimeter of the pot. Spoon hot broth over the eggs and cook until the whites are set but the yolks are still soft, about 3 minutes.

Carefully ladle the soup and eggs into bowls. Sprinkle with the Parmigiano and serve.

Flat Omelet with Scallions and Pickles

Eggs are a delicious source of protein in this elegant lunch or light dinner. They can be cooked a day ahead and taste great at room temperature, too.

For the scallion-pickle garnish

2 Tbs. thinly sliced scallions (white and light-green parts only)

1 Tbs. roughly chopped fresh cilantro or flat-leaf parsley

1 tsp. drained and finely chopped cornichons

4 to 5 drops white wine vinegar

For the rice

1/4 cup Japanese short grain rice

Kosher salt

For the omelet

2 large eggs

Kosher salt

2 tsp. olive oil

Prep it

Make the scallion-pickle garnish: In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.

Make the rice: In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.

Make the omelet: In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.

Pack it

Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.

Put it together

Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons. Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered

2-1/2 Tbs. sugar

2 tsp. balsamic vinegar

For the base:

5 large egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup 1% or 2% milk

1/4 tsp. kosher salt

2 tsp. balsamic vinegar

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Farro Salad with Broccoli Rabe and Poached Egg

This salad is delicious for breakfast, lunch, or dinner. It’s easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. In place of the broccoli rabe, try roasted broccoli or cauliflower. Or prepare the salad without the eggs and add a handful of tiny cubes of aged or fresh pecorino.

3/4 cup farro

Kosher salt

3/4 lb. broccoli rabe

1/4 cup plus 3 Tbs, extra-virgin olive oil, plus more for drizzling

2 cloves garlic, finely chopped

1-1/2 Tbs. plus 1 tsp. red wine vinegar; more as needed

2 to 4 very fresh eggs

Aleppo pepper, for sprinkling

Tip:

If you're serving the salad for company, make the farro on the day of the meal and hold at room
temperature before combining with the other ingredients for the salad.

Bring a medium pot of water (about 2-1⁄2 quarts) to a boil. Season with a
generous amount of salt—it should taste almost like seawater. Add the
farro, reduce the heat to maintain a low boil, and cook until tender, 20
to 25 minutes. Drain well and spread on a baking sheet to cool at room
temperature.

Trim the stems of the broccoli rabe. The stems should be tender and crisp, and not at all woody; trim off as much as necessary. Cut the remaining stems crosswise into 1⁄2-inch segments, and slice the leafy greens into about 1-inch-wide ribbons. Wash and drain the broccoli rabe, but leave a good amount of water clinging to the leaves.

Warm a large sauté pan over medium-high heat. Add 2 Tbs. olive oil, swirl to coat the pan, and add the broccoli rabe in large handfuls. When the rabe has wilted, season it with salt, reduce the heat to medium, and cook, stirring occasionally, until tender. The residual water from washing should be enough to cook the rabe, but if the pan dries out before it is cooked, add a splash more water as necessary. The cooking time will vary depending on the texture of the greens; tender broccoli rabe will cook in about 4 minutes; more fibrous rabe can take up to 12 minutes. When the broccoli rabe is done, push it to the side to clear a space in the center of the pan, add 1 Tbs. of the oil and the garlic, and sauté just until you smell the garlic, about 1 minute. (The garlic tastes best if it sautés quickly, directly on the pan, rather than on the greens.) Stir the broccoli rabe into the garlic and remove from the heat.

Put the farro and broccoli rabe in a large work bowl. Put 1-1⁄2 Tbs. of the vinegar in a small bowl and season with salt. Whisk in the remaining 1⁄4 cup olive oil. Drizzle the vinaigrette on the farro and broccoli rabe, and stir gently to combine. Taste and adjust the seasoning with more salt or vinegar if necessary. Set aside at room temperature.

To poach the eggs, fill a straight-sided heavy sauté pan with about 3 inches of water, and bring to a simmer. Add the remaining 1⁄2 tsp. vinegar. Crack the eggs, one at a time, into a teacup, and gently slide them into the water. Gently simmer the eggs, turning once or twice, until they are done to your liking, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, and blot off any excess water with a clean, lint-free kitchen towel. (For a neater appearance, trim the eggs as well.)

Stir the farro once more and spoon into shallow serving bowls. Prop 1 or 2 eggs next to the farro. Drizzle a thin stream of olive oil on top. Using a fork, gently pierce one side of the yolk and fold back the thin egg white to expose the runny yolk. Season with salt, and sprinkle the entire dish with Aleppo pepper. Serve immediately.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Shirred Eggs with Vegetable Hash and Smoked Cheddar

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

2 medium sweet potatoes, peeled and cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-1/2-inch pieces

2 medium zucchini, cut into 1-1/2-inch pieces

3 Tbs. olive oil

1 Tbs. unsalted butter

1 Tbs. finely chopped fresh sage

1/4 tsp. cayenne; more to taste

Kosher salt

8 large eggs, at room temperature

Freshly ground pepper

4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

Artichoke & Smoked-Mozzarella Frittata

8 large eggs

1/2 cup grated smoked mozzarella

1 Tbs. extra-virgin olive oil

1/2 cup diced yellow onion

10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

4-1/2-inch-thick slices sourdough bread (from a round loaf)

1 large clove garlic, halved

1 Tbs. extra-virgin olive oil, more for brushing the toast

1 lb. asparagus, trimmed of tough, woody stems

Kosher salt

4 large eggs

Freshly ground black pepper

1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Corn, Green Pepper, Ham, and Cheese Omelet

This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.

1/2 Tbs. unsalted butter

2 heaping Tbs. fresh corn kernels (from about a third of a medium ear)

1 Tbs. small-diced green bell pepper

Kosher salt and freshly ground black pepper

2 large eggs

1 slice Jarlsberg cheese

1 slice smoked ham, cut into 1/4-inch strip

Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element. Be sure to serve this salad with crusty bread, to mop up the delicious oil on the plate.

For the Romesco sauce:

1 medium ancho chile, stem and seeds removed

1⁄2 cup peeled, seeded, and diced tomatoes (fresh or canned)

3/4 cup extra-virgin olive oil; more for drizzling

One 1⁄2-inch thick slice white country-style bread, cut crosswise into 3 pieces

1 piquillo pepper, or 1 medium red bell pepper, roasted, peeled, and seeded

1⁄2 cup blanched almonds or hazelnuts, or a combination, lightly toasted

2 cloves garlic, pounded to a smooth paste with a pinch of salt

1 tsp. Pimentón dulce, or sweet paprika; more as needed

1⁄2 tsp. hot Pimentón, or cayenne; more as needed

1 Tbs. red-wine vinegar; more as needed

1-1⁄2 tsp. sherry vinegar

Kosher salt

For the salad:

1⁄2 cup plus 2 Tbs. extra-virgin olive oil

Kosher salt

2-1⁄2 tsp. red-wine vinegar; more as needed

24 medium to large asparagus spears

4 small handfuls frisée (pale center leaves), about 4 oz. total, washed and dried

4 eggs

4 to 8 thin slices Serrano ham or prosciutto, for serving (optional)

Make Romesco sauce:

Heat the broiler and position a rack in the top of the oven.

Put the ancho chile in a small bowl and cover with boiling water. Let soak until plump, about 10 minutes. Drain and set aside.

Put the tomatoes in a small baking dish, drizzle with a little oil, and place under the broiler until slightly charred, about 3 minutes. Remove from the oven and set aside.

Warm a small (6-inch) sauté pan over medium heat, and add 1⁄2 cup of olive oil. When the oil is hot (the bread should just sizzle on contact), add the bread and reduce the heat to medium low. Gently fry the bread on both sides until crisp and golden. (You don’t want it too dark.) Remove the bread from the pan and drain on a paper towel.

In the work bowl of a food processor, put the chile, tomatoes, fried bread, piquillo pepper, nuts, and garlic. Pulse at first, then grind to a chunky paste, scraping down the sides of the bowl occasionally. Add the sweet and hot paprika, both vinegars, and the remaining 1⁄4 cup of olive oil, and season with salt. Process again and taste; the sauce should be sweet (not too spicy) and nutty, with a nice balance of acidity. Let it sit for 15 to 20 minutes to allow the flavors to come together, then taste again and add more salt, vinegar, and/or a touch more spice if necessary.

Make the salad:

Put 1/2 cup of the Romesco sauce, 1/2 cup of the olive oil, and 1-1/2 tsp. of the vinegar in a small bowl and stir to combine (save the remaining Romesco sauce for another use; it keeps well in the refrigerator). Taste and add salt or vinegar if necessary. Set aside at room temperature.

Heat the oven to 450°F.

Grasp an asparagus spear with both hands and snap it in two; it will naturally separate at the point where the stalk becomes tender. Trim the remaining spears to the same length. Discard the tough bottom ends. If necessary, lightly peel about 2⁄3 of the spear with a vegetable peeler. (If the asparagus is very fresh and tender, this step is often unnecessary.)

Put the asparagus on a baking sheet, drizzle with the remaining 2 Tbs. of olive oil, and toss to lightly coat. Spread out the asparagus to single layer and season with salt. Roast until just tender—it should still have a little bite—about 10 to 15 minutes, depending on the size of the spears. Set aside at room temperature.

Shortly before you are ready to serve, fill a straight-sided, heavy sauté pan with about 3 inches of water and bring to a simmer.

Meanwhile, scatter the frisée on a platter or individual plates, season lightly with salt, and arrange the asparagus spears on top.

Add the remaining 1 tsp. of vinegar to the simmering water. Crack the eggs, one at a time, into a teacup, and gently slide them into the water. Gently simmer the eggs until they are done to your liking, about 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, and blot off any excess water with a clean, lint-free kitchen towel. (For a neater appearance, trim the eggs as well.) Prop the eggs on top of the asparagus and spoon the Romesco sauce on and around the salad. Drape the Serrano ham or proscuitto on the side, or arrange on a platter and pass at the table. Serve immediately.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

Cooking spray

1 large lemon, preferably organic

3-1⁄4 cups 2% milk

1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes

5 Tbs. extra-virgin olive oil, divided

6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)

2 lbs. pre-washed fresh baby spinach, divided

1-3⁄4 tsp. kosher salt, divided

4 cups shredded Gruyère (from slightly more than 1 lb.), divided

1 cup grated Parmigiano-Reggiano, divided

10 large eggs

1 Tbs. Dijon mustard

1⁄2 tsp. ground nutmeg

3 grinds black pepper

1⁄4 cup minced fresh chives, for garnish

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Classic Deviled Eggs

The trick to perfecting this classic hors d'oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd.

4 large eggs

3 Tbs. mayonnaise

1/2 tsp. Dijon mustard

Hot sauce, to taste

Kosher salt and freshly ground black pepper

Paprika, for garnish

Thinly sliced fresh chives, for garnish

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, and hot sauce and continue to mash until
smooth. Season to taste with salt and pepper. Pipe or spoon equal
amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives.