… adapted from John Gorham, Tasty n Sons, Portland

INGREDIENTS

¼ cup extra-virgin olive oil

½ medium yellow onion, thinly sliced

3 garlic cloves, thinly sliced

1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)

1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)

¾ teaspoon paprika

¾ teaspoon piment d’Espelette or red pepper flakes

¾ teaspoon granulated sugar

1 small bay leaf

1 cup whole canned tomatoes, with juice

Salt and freshly ground pepper

4 large eggs

Crusty bread, for serving
 

DIRECTIONS

1. In a large, ovenproof skillet, warm the olive oil over medium heat. Add the onion and the garlic and cook until the onion becomes translucent, about 5 minutes. Add the green and red peppers and cook for 2 minutes. Add the paprika, piment d’Espelette, sugar and bay leaf and cook, stirring occasionally, until fragrant, about 2 minutes longer.

2. Preheat the oven to 400˚. Add the tomatoes and their juice to the skillet and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes break down, about 20 minutes longer. Discard the bay leaf and season with salt and pepper.

3. Bring the sauce back to a simmer. Crack the eggs over the sauce so that they are evenly distributed across the surface. Transfer to the oven and bake until the egg whites are set but the yolks are still soft and runny, about 7 minutes. Serve immediately with crusty bread for dipping.

Note: To roast the peppers, place the peppers on a hot grill or hold them over a gas flame on the stove until black and blistered on all sides. Transfer the peppers to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the peppers. Set aside until ready to use.

- TastingTable.com

Avoid that green residue and impress with tender, creamy eggs.

Learn the method on Cook’s Country.

Don’t boil.

Place 6 eggs and a table spoon of salt in 2 quarts water.

Turn Heat to high and bring water to a simmer.

Once simmering, remove from heat and let sit 10 minutes.

Eggs will cook through.  Remove from hot water and place in an ice bath for 5 minutes.

Avocado Spinach Egg Salad

Baked Egg in an Avocado

• preheat oven to 425, have cast iron pan in there

• Slice avocado in half, take out pit

• Take pan out, put avocado half on, crack egg in

• Put whatever you want on top

• Place in oven and cook till your eggs desire

(Source: thedailywhat)

Leek and Pancetta Risotto with Fried Egg

Recipe adapted from Cindy Pawlcyn and Darren McRonald, Brassica, St. Helena, CA

Cindy Pawlcyn, the owner of Napa Valley’s new Brassica calls her executive chef, Darren McRonald, “the best risotto chef in the United States.” We might question such high praise if we hadn’t sampled McRonald’s leek and pancetta risotto. The dish, which appears seasonally at Brassica, is both creamy and surprisingly light. Plus, the addition of a fried egg on top is a genius touch.

Yield: 6 servings

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, cleaned well and finely chopped
1 cup finely chopped pancetta
10 tablespoons unsalted butter, divided
½ cup finely chopped yellow onion
3 cups Arborio rice
⅓ cup dry white wine; at room temperature
5 to 6 cups hot chicken stock
Olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
6 large eggs


DIRECTIONS

1. In a medium skillet set over medium heat, heat olive oil. Add the leeks and cook until soft, about 2 minutes. Remove the leeks to a bowl and set aside. In the same pan, add the pancetta and cook until it begins to render its fat and is soft but not dried out or crispy, about 5 to 7 minutes. Add the pancetta to the reserved leeks. Set aside.

2. In a medium saucepan set over medium-low heat, melt 4 tablespoons of the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the rice and cook, stirring, until all the butter has been absorbed, about 4 minutes. Add the wine and reduce until dry, about 2 minutes.

3. Add enough stock so that the fluid level rises just above the rice. Continue to simmer, stirring frequently. Continue adding stock as it is absorbed so the stock just covers the top of the rice. Continue cooking until the rice is al dente, about 12 minutes. Season with salt and pepper. Stir in a bit more stock and the Parmesan. Remove from the heat and set aside to rest while you fry the eggs.

4. In a small skillet set over low heat, melt a tablespoon of butter. Crack the egg into the pan. Fry over low heat until the whites and yolk are set, about 5 minutes. Repeat with the remaining 5 eggs.

5. To serve, stir the reserved leeks and pancetta into the rice, divide the risotto among six bowls and place a fried egg on top of each serving. Serve immediately.

PBJtotheZ  – named after one of Egg Slut’s loyal customers, @JtotheZ (that’s me).  It has peanut butter cream cheese icing, Bonne Maman fig preserves, hickory smoked bacon, fried egg in a brioche bun. This, to me and the kiddies, is THE ONE. It has the perfect combination of sweet, salty and savory. This one is a MUST TRY.

- via foodtruckadventure.com   (thanks for the heads up @DigLounge)

(Source: jasonz)

by Lien Ta (Sept. 23, 2011)

… other than burgers, pizza, Croque Madames, frisée-lardon salade and ramen, 10 more ways Los Angeles restaurants are topping it all off with an egg — for The Huffington Post.

(Source: lienta)

EggSlut

EGGS

From The Land Before Time 2: The Great Valley Adventure

Thanks @zoerainey

The E Set

@ Hakata Ramen Shinsengumi

2015 W Redondo Beach Blvd

Gardena, CA 90247

Bacon, Egg, and Toast Cups

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

Ingredients

• • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

*thanks to my Brother Chad and sister-in-law Konul for the heads up on this recipe.

Leftover Lebanese from Carousel with soft poached eggs

My version of a Hungarian Breakfast:
Toast, Avocado, Spicy Goulash Cream, Sweet Paprika and Soft Poached Egg

Momed Mediterranean leftovers w/soft boiled egg

Momed / 233 S. Beverly Dr. / Beverly Hills, CA 90212 /  310-270-4444 / www.atmomed.com

French spin on brunch in Culver City

Bacon and sausage’s domination of the American breakfast plate is nearly unbreakable.

But Le Saint Amour’s new brunch menu—a collaboration between owners Florence and Herve Commereuc and consulting chef Walter Manzke—offers a variety of other cured meats. And after a taste of classic French charcuterie with our eggs, we’re ready to leave the American standards behind.

Merguez accompanies a harissa-spiked omelet ($13), while a fried egg tops shreds of duck confit tossed with biting frisée, crispy bits of potato and an assertive mustard sauce ($13).

Both are delicious, but our pick for the ideal, weekend-morning meat-and-eggs plate is the boudin noir (pictured; $13): scrambled eggs topped with a near-black crown of soft blood sausage, its flavor not as intensely porky as one might imagine. Served with fried fingerling potatoes and a simple salad, this is a unique dish among Los Angeles brunches.

Le Saint Amour translates sweeter breakfast favorites, too. The French toast is made with brioche, seared in a pan, sprinkled with sugar and finished under the broiler. It arrived at our table wonderfully caramelized, the crunchy exterior giving way to a custard-like center reminiscent of bread pudding.

Le Saint Amour, 9725 Culver Blvd., Culver City, CA 90232; 310-842-8155 or lesaintamour.com