Baked Eggs with Fennel and Shitake Mushrooms

 The first time I had baked eggs was in Paris. A large Le Creuset-style saucepan showed up at the table, pipping hot, filled with at least 4 eggs, half a pound of bacon, potatoes and lots of cream. It was delicious.

I vowed to make them at home, which I finally got around to this week. In the two years since the baked eggs of Paris, I've stopped eating dairy. I didn't have any bacon in the house (which rarely happens around here), so I had to think of other mix-ins that would elevate my baked eggs to those I had in Paris.

  Instead of creating a cream-based dish, I went for a mix of sautéed shitake mushrooms and grated fennel with sage. The flavors combined perfectly with the egg, and the texture was great.

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Sage added a nice earthy tone to the mix. I was also going to add my much loved black truffle oil to the eggs, but thought that might be going overboard, flavor wise.

As I write this, I've come up with my next version of this dish: baked eggs with mushrooms, bacon, black truffle oil and sage. Anything you'd add into an omelette will work here, too. Just experiment, watch that the eggs don't cook too long and enjoy!

Baked Eggs with Fennel and Shitake Mushrooms

INGREDIENTS

• 2 eggs
• ¼ cup shredded fennel
• 8 to 10 shitake mushrooms, tips removed and sliced
• 4 teaspoons olive oil
• 3 sage leaves, minced, or 1 twig tarragon, stem removed, leaves minced
• Salt and pepper to taste

PREPARATION

1. Preheat the oven to 400 degrees F.
2. Heat a small sauté pan, add 2 teaspoons of the olive oil to the pan and the fennel shitake mushrooms and half of the herbs.
3. Cook for 2 minutes on medium heat until the fennel softens and the shitake mushrooms brown.
4. Oil two ramekins with the remaining olive oil and crack an egg into each.
5. Split the fennel and mushroom mixture evenly between the ramekins, spooning it over the egg. Add salt, pepper and fresh herbs.
6. Bake in the oven for 10-12 minutes, until you see the white hardening around the edge of the ramekin.
7. Serve while still warm.

Serves 2. Prep time, 5 minutes; cook time 12 minutes.

PS: Here's the baked eggs they served me in Paris. Whoa! So awesome....

Easter Egg Bread Baskets

Today, Gran Fran called and suggested I try my hand at another of her wonderful Easter baked specialities.  Seems that she was so impressed with my version of her Pizza Rustica, that I was deemed worthy of her Easter egg bread basket recipe. As I've mentioned, I'm not much of a baker, so the prospect of taking on another baking project so soon was daunting.

And, I wanted to make these for Isabella. She is thirteen, which means that I don't have to get the Easter bunny over here, but there is still time for her to enjoy some of the fun. What was going through my mind, was how Gran Fran, no matter what, would send me off to preschool (then known as Nursery school) with fresh-baked treats for whatever holiday was being celebrated. I attended a Jewish Nursery school (long story, short, even though our family wasn’t Jewish, the private Nursery school was willing to take me a year earlier than the public school) and so Gran Fran made many challahs, and even hamantaschen cookies for Purim. She sent me the bread recipe today, which, as it turns out, is her trusty challah recipe from days of yore.

Gran Fran is always on my shoulder saying “What? So, you spend a little extra time after work making a nice treat for her? What’s it going to cost you … a little sleep?” This, from a woman who seems to need no more than 5 hours of sleep a night. Who knows if that is a product of raising five kids, what with all the worry and all, or if she was always that way.

Mine look just like her bread baskets, and I'm hoping that they are as lovely as the ones she sends over every year. No doubt, Isabella will give me very frank feedback on who's is better and what she likes about each. Either way, I'm just happy to be in possession of the recipe and to be able to make these baskets myself.

Easter Bread

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Yield: 6 egg basket loaves

Ingredients

• 1 cup warm water (100 to 110 F)
• 2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's Active Dry Yeast
• 2 tablespoons sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons salt
• 5 1/4 to 5 3/4 cups all-purpose flour
• 4 eggs
• 1 teaspoon water
• colorful sprinkles, optional
• 8 hard boiled, dyed eggs

Method:

• Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt, and 1 1/2 cups flour; blend well.
• Stir in 3 eggs, 1 egg white (reserve 1 yolk), and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Punch dough down. Remove dough to lightly floured surface; divide in half.
• Set aside 1 half. Divide remaining half into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough.
• Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal.
• Divide remaining piece into 3 equal pieces. Roll to 10-inch ropes; braid. Place small braid on large braid. Pinch ends firmly to seal and secure to large braid.
• Place a dyed egg into the braid and push down. As the dough rises, it will envelope the egg slightly.
• Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Beat reserved egg yolk with 1 teaspoon water; brush over loaves.
• Sprinkle with colorful sprinkles, if desired.
• Bake at 400 F for 20 to 25 minutes or until done, switching positions of sheets in oven halfway through baking time. Remove from sheets; let cool on wire racks.

A Fried Egg (and Fried Toast) for Friday

Fried eggs are a my comfort food. I find myself frying them up at all times of the day and night. After a long night out, I've been known to curl up in bed with a fried egg sandwich (on a plate, of course).

I found myself on my own at home for breakfast a few days ago and realized there was no rush or pressure to get out the door. I heated up my pan, good and hot and was about to fry my egg when a thought occurred to me. Fried toast would be really nice, too.

It seems odd, the idea of frying bread, without some kind of sweet French-toast style coating. But the more I thought about it, the more I realized that fried bread was something I had eaten in Italy many years ago, and loved.

The year was 1989, a 19 year old me and Gran-Fran (pre the "Gran" days, still just "Fran") left NY and went to live in Italy for a month on a college language program. It was awesome.

We had fried bread one night, and vowed to make it ourselves one day. Well, we never managed to replicate that fried bread, and I'm not saying mine is an exact copy of it, but it turned out really tasty. The keys were to make the pan super hot, and use more olive oil than you normally might. And, wait for it....frozen bread. This was the first time I happened to have frozen bread, since the gluten-free kind I use (Udi's) is sold and stored in the freezer. Instead of toasting it, I decided to just throw it in the hot oil. It fried up just right, and quickly, too.

I'm going to explore making some kind of an egg wash to fry my next batch, since I think what we ate in Italy wasn't just plain old bread fried extra crispy. For now, though, I've found my new favorite breakfast.

Fried Eggs over Fried Toast

serves 1

Ingredients

• 1 piece of  frozen Bread (Udi's Gluten Free is my bread of choice)
• 1 Egg
• 3 Tbsps Olive Oil
• Salt to Taste
• 1/4 tsp Smoked Paprika

Method:

• Heat a small frying pan to super hot (I know this is not a technical term, but it's the most descriptive I can come up with).
• Add the olive oil and a sprinkle of salt.
• Put the frozen bread in the oil and cook for about 1 minute.
• Turn the bread over and cook for another 30 seconds, or until evenly browned.
• Put fried bread on a plate and set aside.
• Crack the egg into the super hot pan and cook until it's done to your liking. It took about 30 seconds for my egg to cook.
• Add the paprika.
• If you want an over-easy egg, flip it and cook for another 20 seconds.
• Remove the egg from the pan and place it on top of the fried bread.

Enjoy!

Candied Salmon and Poached Egg

Candied salmon makes me happy.

I first discovered this Whole Foods wonder about four years ago. Back then, I ate is as a very tasty sweet snack. Nowadays, as I'm trying to watch my girlish figure, I eat just a little of this golden treat alongside greens and a poached egg.

There are other brands of this lovely delicacy, so try and find some and make yourself a special breakfast.

Poached Eggs ala Gran Fran

Ingredients:

• small saucepan for boiling water
• 2 tsps red or white wine vinegar
• 1 egg

Method:

• Fill saucepan 3/4 of the way full with water
• Add vinegar.
• Set the pan on the stove to boil.
• Crack the egg onto a small plate or saucer, being careful not to break the yolk.
• Once the water is boiling, spin the water around in the center of the pan using a fork to create a whirlpool.
• Quickly and carefully pour the egg into the center of the whirlpool.
• At this point, I use a large metal spoon to help the whites congeal together around the yolk. Just keep on gently pushing the whites toward the yolk and eventually, they attach to each other.
• Remove the egg from the boiling water once the white seems set (it takes a bit of trial and error).
• If the spoon is big enough, keep the egg on there and pour off any extra water onto a paper towel.
• Serve it up with the candied salmon and some greens.

Enjoy!