Eggs | vmac+cheese

Green, Eggs, and Ham

Posted on May 3, 2012 by vmacandcheese

I liked it so much (and yeah, okay, was so hungry) that I forgot to shoot it before I ate it. So what is this mess of a meal before you? Something delicious. Pretty. And a total fake out, because it was so gosh darn easy.

Asparagus goes especially well with eggs, so on a whim, I decided to pair the two for a light lunch, using a bunch that I’d had in the fridge for a while. But instead of doing the usual preparation of a sunny side up egg over roasted or even blanched rows of asparagus, I decided to do something different and shave the stalks, just to see what happened. And what happened was delish. Little hints of asparagus flavor, without crunching through a whole piece of stalk.

Garnish the whole shebang with a bit of crispy prosciutto, and you have a lovely lunch for one, or an easy meal to make the next time you host brunch. And it’s ready in 10 minutes flat. See how it’s done, right after the jump! (more…)

Filed under: Eggs, Food, Recipes | 12 Comments »

Breakfast for dinner

Posted on November 10, 2009 by vmacandcheese

Has this ever happened to you?

It’s just about dinner time. You open up the fridge, and things look pretty barren. You have a few leftover eggs that have a couple of days left in them, a nubbin of cheese, and some weary looking vegetables. Totally time to call in for takeout, no?

Not even!

One of the dishes I love to make when I need to “Macgyver” something together is a frittata. Quick, simple, and a great dumping ground for all those ingredients that might not be at their peak (but would be a shame to throw out), frittatas are entirely customizable to what you have on hand as well as your own personal preferences.

On Sunday night, I had some wilting spinach (not crisp or fresh enough for a raw salad); a carton of eggs; a stubby, almost forgotten slab of white cheddar; a jar of roasted red peppers; some frozen bacon; and some pine nuts.

Obviously, enough ingredients to make a frittata masterpiece.

Now here’s the thing. You might say to yourself, “Pine nuts? Roasted peppers? Who keeps this stuff on hand and claims an empty pantry?” (more…)

Filed under: Eggs, Kitchen Basics, Main Courses, Uncategorized | 4 Comments »

Pho meets egg

Posted on August 31, 2009 by vmacandcheese

That buffalo roast from the last post? Here’s another use for it: a ridiculously delicious, super flavorful, surprisingly nutritious Sunday night soup. Observe:

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Behold the power of my latest cleaning-out-the-fridge invention! Egg flower soup with a pho like twist: the addition of very rare, thinly shaved red meat, which is cooked to perfection in the hot broth.

Here’s how it went down: It was Sunday night. On hand, I had several quarts of frozen homemade chicken stock, a huge clamshell of spinach, a bunch of eggs, and a leftover nib of that buffalo roast. Since I had to run out anyway to get some snacks for a Monday morning work party (which is another story), I picked up a bunch of green onions, a nob of ginger, and some cremini mushrooms. With a little guidance from Martin Yan (I needed some ratios for the egg flower soup base), the makings of an epic soup were born.

To start, I gathered up my mise en place. I sliced the buffalo paper thin, grabbed two handfuls of spinach, lightly beat two eggs with a bit of soy sauce, and chopped three scallions. I pulled mirin and sesame oil out of the pantry (said it once, and it must be said again: if you have a well stocked pantry, you can cook almost anything), and mixed together a cornstarch slurry. I de-stemmed the mushrooms, then chopped the caps and soaked the stems in hot water. Ginger, peeled, cut into a 2″ nubbin.

1 010 Pretty simple, yeah? It gets better: (more…)