NEW year, NEW resolutions, NEW things, right? Then, a promise of a new life is a good place to start. Eggs for all the things I want to get from the kitchen, especially in the stage of excessive: on the wallet is very gentle, easy to grasp, carefree, rapid preparation, eat comfort – and the amino acids and nutritional benefits, after a certain point, boast red wine doesn’t really have. So, for New Year’s resolutions, eggs give you a lot of simple wins.
They are very versatile, especially in terms of you matched, so when you tried to run out all those still lay in celebration after little thing, they are very useful. I suggest using manchego in today’s omelette, but any other hard cheese that comes up to comte. The same applies to herbs and spices: eggs and coriander, and cilantro and dill, just as happy as the radish or basil I use here; Although I put the eggs with the ambry of my home (chili and salad, in this case), but the cumin, sharp sumac, ordinary chili pepper, or even black pepper crack also do the trick.
So, be gentle, keep your slippers, enjoy breakfast, and have a good year of cracking.
Hariza and manchego Fried eggs.
It’s as fast as breakfast, just like brunch. I like tomatoes and avocado salad, but anything fresh and green will tick. Provide four.
90 ml of olive oil
One big onion, peeled, sliced,
12 big eggs, pat.
100 milliliters of whole milk.
80 grams of rose (or ordinary) harissa.
2 teaspoons nigella seeds.
15 grams of lettuce, chopped.
Salt and fresh black pepper.
120 grams, coarsely ground.
Lime, halved, service.
Barbecue is high. Place three tablespoons of oil in a heatproof frying pan of medium size (18-20cm). Once the oil is hot, add the onion, fry for 15 minutes, stirring occasionally, until the onion caramel, and turn to a deep golden brown. The onion in a large bowl, cool slightly, then add the eggs, milk, harry (harissa), chyle bacteria (nigella) seeds, parsley, half 3/4 teaspoon salt and black pepper. Mix the mixture until the mixture is good.
Wipe the skillet over the skillet and add two teaspoons of oil to the heat. Pour a quarter of the egg mixture into the pan and stir well. After one minute, sprinkle with a quarter of the mangoes and place them on the grill for a minute until the cheese is melted, the eggs puffed and cooked. Loosen the edge of the omelet with a spatula, then slide it out of the pan and place it on the plate. Keep it in a warm place, and cook three omelets with the remaining eggs (remember to add more oil per batch).
Once all the eggs are cooked, eat immediately, and the rest of the cilantro is sprinkled on top, with a lime on the side.
Bacon, sweet corn and spring Onions scrambled eggs.
Cher, there is a subtle, fennel, and anything smoky very well – in this case, the bacon and burning in the corn – but unless you have a chance to get a good a greengrocer, otherwise it is not easy. Don’t worry, if you can’t get anything, but: basil is a good choice. Provide four.
260 grams of frozen corn kernels (or corn from two corn cobs during the season)
2 pieces smoked bacon, cut into strips 2 cm wide.
30 grams of unsalted butter.
Eight eggs, break.
Salt and freshly ground black pepper.
Three Onions in one corner.
Sliced (or basil) leaves thinly sliced, roughly chopped.
(or a pinch of smoked paprika)
Boil a small pot of water and add sweet corn and a minute. Drain, pat dry and set aside.
Put a large saucepan over the heat, while it is hot, add sweet corn and bacon, cook for 6 minutes, stirring occasionally, until the sweet corn is scorched and the bacon crisp. Pour the corn and bacon into a bowl.
Clean the pan, add butter, and return to medium heat. Once the butter starts to bubble, add the egg, a quarter teaspoon of salt and pepper. Hold for about 30 seconds until the egg has just started on the bottom, then gently stir and place the egg on the surface. Put the sweet corn, bacon and scallions in the pot, and cook for a minute or two, stirring only once or twice until the egg is fresh. Heat it up, fold it in a turnip (or basil), sprinkle with chili flakes, and immediately use some hot, crispy toast.
All kinds of croque-madame.
This is a delicious breakfast, or a lot of snacks, is a traditional vegetarian croque madame (with a slice of ham, so if you still have Christmas leftovers, all means to add some for you). If you want a day in advance, do this terrible thing one day in advance. Adding an omelette can turn the sandwich into a meal, but it doesn’t. I like to use some cake cut into small cucumbers. Provide four.
140 grams of unsalted butter.
2 leek, cut, slice, clean (300 grams net weight)
Salt and freshly ground black pepper.
15 grams of regular flour
200 milliliters of whole milk.
90 g ripe cheddar cheese, coarsely ground.
1 1/2 level
Teaspoon Dijon mustard 2 teaspoons za’atar.
8 pieces of good quality, thin cut white bread, shell and discard.
Place 20 grams of butter in a medium hot pan. Once melted, add leek, 1/4 teaspoon of salt and a large amount of pepper. Cook for 6 to 8 minutes. Stir until the leek softens. Place leeks in a bowl.
Add 20 grams of butter to the pan and lower the heat to medium. Stir the flour for one minute, then pour in three or four batches of milk until the mixture is very smooth. Once all the milk is added, add a teaspoon of salt and pepper, turn the heat down to medium low, and let the green sauce soak for seven minutes, stirring often until the sauce thickens.
Stir in the cheese, mustard, a teaspoon of za’atar and leek, then catch fire and cool down. The mixture should be thick and smudged.
Place four pieces of bread on a board or table and place the sauce on the side. Make a sandwich with the top of the other four pieces of bread. Melt 80 grams of butter in a small pan and spread generously on both sides of the sandwich.
Put a large non-stick pot on a medium heat. Once it’s hot, place two sandwiches. Bake for four to five minutes, turn the sandwich over half, until golden, crispy on both sides, then remove from the pan, keep warm, and repeat with the remaining two sandwiches.
Once all four sandwiches are Fried, turn the heat in the frying pan to medium level, add the last 20 grams of butter, and break the egg. Sprinkle a small amount of salt and fry for two to three minutes until whites are cooked and the yolks are still flowing (you can cook them longer if you like).
Cut each sandwich diagonally in half, place it on a plate, and place one and a half on top of the other, slightly slanting, so you can see the ooze. Top each egg, pour any butter in the pan, sprinkle the remaining za’atar, service heat.