Eggs
1930 recipes found
Celery Strata
Mallorcas
Spaghetti With Fried Eggs And Roasted Peppers
Carrot and Leek Frittata With Tarragon
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
Pasta Kerchief With Poached Egg, French Ham And Brown Butter
Gabrielle Hamilton, the chef at Prune in the East Village, layers pasta kerchiefs with a poached egg, blanched bitter greens and a slice of French ham, then pours over a river of browned butter, a dozen or so toasted pine nuts and a few drops of balsamic vinegar. It can be done all in one pot, perhaps two. She poaches the egg and holds it on the side. The pasta is cooked in boiling water, and then a handful of watercress and arugula rolled in a slice of French ham and clamped between tongs is dipped in. Hardly a second and the greens are wilted and warmed. As it's assembled, a small pool of pasta water collects at the bottom of the bowl. So does a little vinegar water from poaching the eggs. And the brown butter slides down through the layers so that as you dig your spoon into it you splash into a salty, nourishing broth.
Scallop Toast
Risotto With Eggplant and Tomatoes
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Pâte à Choux for Cheese Puffs and Cream Puffs
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That’s it.
Baked Savory Custard With Cheese
