Eggs!

So we're going to focus on eggs today, but with sort of a brunch spin since we're probably still staying home, staying safe for a few more months. If you can't go to your favorite brunch spots, try some of our recipes to recreate brunch at home: Eggs Sardou and Shirred Eggs. We've thrown in a great midweek dinner option at the end too.

Eggs Sardou and Hash browns

Eggs Sardou Recipe (serving for four)

The first place we ever had Eggs Sardou was Cafe Bon Temps in San Luis Obispo, California. The spicy creamed spinach really makes the dish. This meat-free dish, while delicious and decadent, lacks some crunch, so we recommend serving it with crispy hash browns.

2 tablespoon butter

2 tablespoon flour

1 1/4 cup warm milk

1 package frozen spinach, defrosted and strained

1 small jar of marinated artichoke hearts, chopped

4 eggs, sunnyside up

1 recipe yellow pepper hollandaise from Joy Bauer. You can make this with green bell pepper or you can use real hollandaise if you prefer.

Hot sauce to taste (we prefer Crystal Garlic)

Cajun seasoning such as Slap Ya Mama or Tony Cachere's

Make a blonde roux with the butter and flour. Whisk in the milk to create a basic bechamel.

If you want to make it easier, use a white gravy mix, like McCormick's.

Next, mix in the spinach and chopped artichokes and simmer until heated through and thick. Add hot sauce and Cajun seasoning to taste.

Fry your eggs and sprinkle with more of the Cajun seasoning.

Divide the creamed spinach into four and lay a bed of it down on the serving plate, top with the egg, and then drizzle with the hollandaise.

Shirred Eggs (serving for one)

This was a standard weekend breakfast in my house growing up. It goes great with a few slices of crispy bacon or some good toast. If you are cooking for more, just multiply as needed.

1 teaspoon butter

1 large egg

1 tablespoon heavy cream

1 tablespoon Parmesan cheese, grated

salt and pepper

parsley for garnish

Preheat the oven to 375 degrees. 

Put the butter in an oven-safe ramekin and melt it in the microwave. Swirl the butter around the dish to adequately grease the bottom and sides.

Break the egg into the ramekin.

Drizzle with the cream and top with salt, pepper, Parmesan cheese, and chopped parsley.

  Put the ramekin on a cookie sheet and bake until the white is cooked through but the yoke is still runny, checking in five minute increments.

Alternately, you can do 5-7 minutes in an air fryer at 390 degrees.

 

Carbonara

Our dinner egg dish is pasta carbonara, which is something you can just throw together to your liking. We cook up about two servings of pasta. Then we scramble two eggs with a little milk or cream, pepper, salt, and Parmesan cheese to taste. We chopped some fried ham or bacon and some black olives. You might like to add peas, mushrooms, or cauliflower. All of them would work with this flavor combination.

Drain your pasta and return the pan, with the pasta, to the stove over low heat. I like to add a little butter or bacon fat at this point. Then add the chopped meat and whatever other ingredients you decided on. Pour the scrambled egg mix over the pasta and stir just until the egg cooks. Serve piping hot and top with more cheese and black pepper.

Links:

• Brennan's
• Bon Temps Creole Cafe