For this cook, the real star of the brunch table -- and it's almost always brunch, not the evening meal that suits us this time of year -- is the simple egg.
We've got several egg dishes to update your culinary repertoire, because you will need them this season, when brunches pop up like tulips or, well, dandelions (some more welcome than others).
Dress up a quiche with fines herbes (a blend of herbs common in French cooking) and (a bit later) tiny edible flowers. Serve up deviled ham within those perfectly deviled eggs for a real treat that you may need to have ready midpicnic time.
Go out of the box and into the muffin tin by baking eggs with bacon and asparagus. Or combine spinach, asparagus and ricotta in a tart just made to be topped with an egg for each.
Any of these will make your message clear at the table: a simple good morning to all.
Fines Herbes Quiche With Flowers
For crust:
2 1/2 cups all-purpose flour
1 1/4 teaspoons kosher salt
2 eggs
7 tablespoons unsalted butter, ice cold and cubed
2 tablespoons ice-cold water
For filling:
4 eggs, beaten
1/2 cup heavy cream
1/2 cup low-fat milk
1 tablespoon creme fraiche
Pinch of freshly ground black pepper
1/2 teaspoon kosher salt
1 tablespoon minced chervil
1 tablespoon minced Italian parsley
1 tablespoon minced chives
1 tablespoon minced tarragon
1 tablespoon unsalted butter
1/2 cup thinly sliced spring onions
1 cup sliced baby zucchini
Organic broccoli flowers, chive flowers, zucchini blossoms, or marigold petals, for optional garnish (see note)
To make the crust: Combine flour and 11/4 teaspoons kosher salt in a food processor. Add 2 eggs and pulse to combine. Add butter cubes and pulse until incorporated. The mixture will have coarse chunks. Drizzle in 2 tablespoons cold water until the dough just comes together. Don't overprocess. Pat dough into a disk and wrap in plastic. Refrigerate for 30 minutes. The dough can be made in advance.
Heat oven to 350 degrees.
On a floured surface, use a rolling pin to roll out the dough into a circle 1/8 inch thick. Fold the dough over the rolling pin and carefully place in a 9-inch tart pan. Press the dough into the pan and roll the pin over the top of the pan to cut the dough against the edges of the pan. Prick bottom of dough in several places with a fork. Gently cover the dough with a generous piece of aluminum foil and place pie weights or dried beans on top of the foil. Place the pan on a rimmed baking sheet and bake for about 5 minutes until the shape is set. Remove the weights and aluminum foil. Continue to bake the tart shell empty for about 7 minutes until the crust no longer looks wet but has no color. Remove from the oven and let it cool.
To make the filling: Combine the 4 beaten eggs, cream, milk, creme fraiche, pepper and salt in a bowl. Combine the herbs in a separate bowl.
Place a saute pan over medium heat and add 1 tablespoon butter. Once the butter is melted, add the onions and zucchini. Turn the heat to low and place a piece of aluminum foil over the zucchini and onions; press down so the zucchini stays flat. Cook for 5 to 7 minutes until the vegetables are cooked through but not browned. Remove from heat.
Spread the zucchini and onions over the bottom of the crust. Spread the herbs on top. Gently pour the egg mixture over. Place the quiche on a baking sheet and bake for 25 to 30 minutes. The quiche is done when the crust edges are golden brown and the eggs are set and slightly puffed. Garnish with fresh edible flowers in a decorative way.
Makes 8 servings.
Note: You may have to wait a bit for the vegetable flowers to be available.
Recipe adapted from Homegrown Herb Garden by Lisa Baker Morgan and Ann McCormick
Eggs and Bacon Pasta Nest
8 ounces spaghetti noodles
8 slices bacon, halved and sliced lengthwise
2 tablespoons olive oil
2 garlic cloves, smashed
7 eggs, divided use
Kosher salt and cracked black pepper
3/4 cup shredded white cheddar cheese
Fresh parsley
Heat oven to 400 degrees.
Cook pasta according to package directions; drain.
Grease 6 (10-ounce) ramekins or custard cups. Set aside.
In a skillet, cook bacon until lightly brown; drain.
Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.
In a large bowl, whisk together the garlic-infused olive oil, 1 egg, 1/4 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Add pasta and bacon; toss until coated.
Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indention in the center of each twirled nest. Repeat. Bake 5 minutes in oven.
Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.
Bake about 20 minutes more or until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.
Makes 6 servings.
Recipe from Hali Ramdene for Better Homes and Gardens
Baked Eggs With Asparagus and Bacon
Butter for the pan
8 eggs
8 strips cooked bacon
6 green asparagus spears, cut into large pieces
Salt and black pepper
Chile sauce for serving, optional
Heat oven to 400 degrees.
Butter 8 cups of a jumbo muffin pan or prepare a baking sheet with large, sturdy paper muffin liners -- preferably double-layered so that they're a little more stable.
Crack an egg in each cup and add 1 slice of cooked bacon. Distribute the asparagus in the cups. Season with salt and pepper, and bake in the middle of the oven for 15 to 17 minutes.
Serve the eggs warm and, preferably, with a good chile sauce.
Makes 8 servings.
Recipe adapted from The Summer Table by Lisa Lemke
Deviled Ham With Eggs
24 eggs
1/4 cup PLUS 1 1/2 tablespoons mayonnaise
4 1/2 teaspoons prepared yellow mustard
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
1 1/2 teaspoons pickle juice (from a jar of your favorite pickles)
1/2 teaspoon Tabasco sauce
1/4 teaspoon fine sea salt
Deviled Ham (recipe follows)
Peanut or canola oil, for frying
Leaves from 1 bunch celery
To cook the eggs: Put the eggs in a single layer in a large pot and cover with at least 2 inches cold water. Set the pot over high heat and, once it comes to a boil, reduce the heat to medium and cook for 7 minutes; use a timer. When the time is up, remove from heat, strain and cover the eggs with ice water. Let them cool in the pot, about 15 minutes, then peel the eggs.
To make the filling: Cut a very thin slice off the top and bottom of each egg so that it will stand up without rolling. Cut eggs in half, crosswise; scoop out the yolks, and put them in a food processor with the mayo, mustard, soy sauce, vinegar, pickle juice, Tabasco and salt. Process until smooth. Transfer the mixture to a piping bag fitted with a large star tip. Reserve in the refrigerator while you make the Deviled Ham.
To prepare the garnish: Just before you are ready to serve the eggs, set a small pot with 2 inches of oil over medium-high heat and bring it to 350 degrees. Line a plate with paper towels. Rinse the celery leaves, pat them dry gently, but thoroughly, and drop them in the oil. Let them fry for 10 to 15 seconds, until the oil stops bubbling and they are crisp and translucent. Transfer to the paper towels, season lightly with salt, and let them cool.
To assemble the eggs: Take the piping bag with the Deviled Ham and fill each egg almost to the top. Take the bag with the egg yolk mixture and pipe it over the ham, mounding it slightly over the top of each egg. Garnish each egg with a piece of fried celery leaf and serve immediately.
Makes 48 deviled eggs.
Recipe from Home by Bryan Voltaggio
Deviled Ham
1 tablespoon light olive oil
1/2 onion, minced
2 1/2 cups diced honey ham
2 tablespoons finely sliced fresh chives
Grated zest of 1/2 orange
1 cup mayonnaise
2 tablespoons whole-grain mustard
2 teaspoons Tabasco sauce
1 teaspoon sherry vinegar
1/2 teaspoon fine sea salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
2 celery ribs, minced
Put the olive oil in a small saute pan set over medium-high heat. When the oil begins to shimmer, add the onion and cook, stirring, for 3 to 5 minutes, until tender and translucent. Let cool for 10 minutes.
Put the ham, chives, orange zest, mayonnaise, mustard, Tabasco, vinegar, salt and pepper in a food processor and pulse 4 or 5 times until smooth. Transfer to a bowl and stir in the onions and celery. Transfer to a piping bag fitted with a large plain tip. Store in the refrigerator until ready to serve.
Makes about 2 cups.
Recipe from Home by Bryan Voltaggio
Asparagus Tart With Creamy Ricotta
Tart dough:
5 tablespoons cold butter
3/4 cup all-purpose flour
Scant 1/2 cup whole-wheat flour
5 tablespoons small-curd cottage cheese
1/2 teaspoon salt
1 1/2 teaspoons cold water
Filling:
2 to 3 garlic cloves
1 cup ricotta
1/4 cup cooked and squeezed dry baby spinach
Scant 1/2 cup finely chopped fresh parsley
2/3 cup grated aged cheese, like parmesan or Pecorino, divided use
Salt and ground black pepper
1/2 bunch green asparagus
3 or 4 eggs
Cut the butter into cubes. Quickly work together the butter, flours, cottage cheese and salt, either in a food processor or by hand in a bowl, until pea-sized clumps form. Add 11/2 teaspoons water and work together quickly into a smooth dough. Wrap in plastic and cool in refrigerator for 20 minutes.
Place the dough on a lightly floured work surface and roll out into a disk about 1/8 inch thick.
Add more flour to the surface as you roll so the dough doesn't stick. Line a 9-inch tart pan or springform pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away any excess pie dough hanging over the sides. Cover the pie shell with plastic wrap and let it cool in refrigerator 30 minutes.
Heat oven to 400 degrees.
Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom of pie shell with a fork. Cover the edges with aluminum foil and bake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove from the oven and remove the aluminum foil.
Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread the asparagus lengthwise over the ricotta mixture and lightly press it into the mixture. Crack the eggs over the filling, season with salt and pepper, and top with the remaining grated cheese.
Bake in the middle of the oven for about 25 minutes, until the eggs are set and the edges are golden brown.
Makes 4 to 6 servings.
Recipe adapted from The Summer Table by Lisa Lemke
Food on 05/13/2015