Tag Archives: eggs

Eggs with Fresh Green Herbs

Eggs with fresh green herbs

R is usually the one that makes breakfast in the household. It usually involves eggs, potatoes and whatever random spices/ingredients he wants to use that day. My breakfasts are always a little bit more structured and often never the same recipe.

These eggs from Madhur Jaffrey’s book Quick and Easy Indian Cooking have so much flavour to them. There is minimal prep work involved with big results. If you’re cautious about the heat, I would start off with half of a chile and adjust accordingly next time you make it. Make sure to do prep everything beforehand as you’ll need all the ingredients on hand right away.

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Skillet Strata with Cheddar and Thyme

Sillet Strata

With a leftover baguette from dinner the night before, I decided to make a skillet strata.

A strata is a layered casserole of day-old bread, eggs, cheese and milk. It’s similar to a fritata or quiche. This is from More Best Recipes by Cook’s Illustrated. Instead of a usual strata where you leave everything mixed up for a few hours up to overnight before baking, you can bake this immediately after putting everything together. This recipe reminds me of a quiche that is light and fluffy. R says that this is meal you could make when you invite people over for brunch.

If you don’t have day-old bread, you can just toast the bread in a pan for a little bit.

Sillet Strata

Skillet Strata with Cheddar and Thyme for 2 (adapted from Cook’s Illustrated)


3 eggs
3/4 milk
1/2 teaspoon thyme
2 ounces of grated cheddar cheese
2 tablespoons unsalted butter
1 small onion
day-old baguette or any white bread cut into 1″ cubes*
salt and pepper
*Note: cut as many as will fit nicely on the bottom of the pan

1. Preheat oven to 425F. Whisk eggs, milk, thyme, salt and pepper.
2. Melt butter in an 8″ oven-proof skillet over medium-high heat. Add onion and cook until softened and lightly browned.
3. Add bread and mix until the bread is nicely toasted and is evenly coated in the mixture.
4. Take the pan off the heat and add the egg mixture. Make sure you press on the bread cubes so it absorbs the mixture.
5. Pop it into the oven and bake for 12 minutes. It should puff up and the edges will have pulled away slightly when it’s done.
6. Let it rest for 5 minutes. This is so the eggs cook perfectly from the residual heat. If you don’t let it rest, you run the risk of runny eggs.

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Quiche Lorraine

Quiche Lorraine

This is my second time making quiche. The first time I made it, I used Julia Child’s Mastering the Art of French Cooking and made Quiche au Fromage de Gruyere. I used all cream instead of using all milk (the richer, the better, right?) and it was just way over the top too much. I thought I was done making quiche, but I had to try another recipe before I could completely call off quiche again.

Quiche Lorraine from the The Pie and Pastry Bible has made me love quiche. It didn’t turn out super heavy (half cream and half milk is definitely the way to go here) and you can’t go wrong with bacon. I also didn’t bother with the 1/2 large egg white.

I’ll be making this again, next time using turkey bacon so I can share it with R.

Recipe here.

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Fresh Eggs vs Store Bought


At the cottage I was complaining to a cottage neighbour about how expensive local organic eggs are and she offered up a dozen fresh free range eggs. While the eggs most likely aren’t certified organic, they’re probably as good as the certified and I was going to find out if they were better than store bought.

I didn’t think I’d notice a difference between store bought and fresh eggs because when we made the switch awhile ago, there wasn’t much difference.

Poached egg
I can (sort of) poach an egg, but I can’t make it look good. Sorry.

I did a side by side test poaching the eggs. I tried to poach the egg using Julia Child’s method. I found it difficult to move the egg white over the egg. I’ll try simmering the egg first for 8 seconds, but what I’d really like is an egg poacher. Make things simple.

The differences:
– Store bought have thinner shells than farm fresh eggs
– We found that this time around the store boughts had more yellowy yolks. Last time I had to use a combo of fresh and store bought, I found the opposite to be true
– R noticed the taste of the farm fresh one right away. He said the yolk was much more flavourful. For me? The yolk tasted like an egg.
– We then tried the store bought one poached and then the difference was apparent. The fresh one did have a much stronger flavour, the store bought was very mild in comparison.

Would this make me want to only seek out farm fresh eggs? No, unless I really wanted to treat myself or I was getting them at a good deal. I don’t know if I’d use them for baking, the difference is subtle and I don’t know if that’d come through if I was mixing the eggs with a bunch of things. I’d have to do another side by side taste test for that.

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Deceptive and delicious

Oeufs en cocotte

Don’t be fooled by the picture.  I know what you’re thinking, “Oh, an egg and some bread.  How boring.”  That’s the furthest thing from the truth.  I don’t think I’ve ever had eggs this delicious before and it’s one of those “I’ll have what she’s having” When Harry Met Sally moments.  It’s really that good.  The secret ingredient is the truffle oil.  The truffle oil mixed in with the cream and baked egg make this dish magical.  The recipe (from Nigella Express) is basic and so many variations can be made.  I added tomatoes and garnished with some fresh cut chives.

I gave away my ramekins to my friend thinking that I’d be picking up a new set (which was about a year ago) so I’ve been making do with some oven proof large cappuccino mugs.

Ouefs en cocotte recipe here

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