Truffled Scrambled Eggs

I can't believe I'm posting a description for how to make scrambled eggs, considering how easy it is to beat an egg, drop it in a pan, and stir it for a few minutes, but after years of watching people turn out the driest, most unappetizing scrambled eggs on the planet, I thought I'd offer my method for cooking soft, fluffy, creamy scrambled eggs.

First things first, beaten eggs and half and half have always been my recipe for success. Two eggs and about three tablespoons of half and half are added to a skillet over medium heat with 2 tbsp. melted butter.

The most important part of making scrambled eggs is to keep the eggs moving. I like to use a spatula to fold the eggs, but the key always seems to be to keep them moving. The eggs will not dry out this way.

Once the eggs have all formed and are no longer runny, but rather soft and fluffy, remove them from the heat and sprinkle with salt and pepper. Drizzle with 1/2 tsp. of white truffle oil and serve.

Pictured above: scrambled eggs, fresh pineapple, roasted beets, steamed spinach and cherry tomatoes, and a whole wheat English muffin.

Green Chile and Canadian Bacon Quiche with Hash Brown Crust

I know that quiche has a luscious, buttery crust usually, but I loved the idea of shredding potatoes as an alternative. In fact, I think it's a glorious idea--better than the original. It's like the ultimate diner combination gone homemade, and I don't think I'll ever go back.

If you haven't checked out For the Love of Cooking, by the way, you should. Lots of great dinner ideas, and many of the recipes can feed an army (or a very, very hungry husband).

Green Chile and Canadian Bacon Quiche with Hash Brown Crust (Recipe from For the Love of Cooking, slightly adapted)

1 1/2 - 2 russet potatoes, peeled and grated
Olive oil or olive oil cooking spray
1/2 cup of Canadian Bacon, chopped
1-4.5 oz can of green chiles, diced
2 plum tomatoes, diced
1/2 cup cheddar cheese
7-8 eggs, beaten
1/4 cup of skim milk
Sea salt and freshly cracked pepper, to taste

Directions
1. Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.

2. Sprinkle some of the diced tomato, ham, green chile, and cheddar cheese on top of the potatoes Beat the eggs with the milk and season with sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining tomato, ham, green chiles, and cheese.

3. Place in the oven and bake for 30-35 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.

Shakshuka

Have you ever seen Grosse Pointe Blank? John Cusack (sigh. drool.) plays a hit man who returns home to Grosse Pointe, Michigan for his high school reunion and one last hit. At some point in the film, Minnie Driver suggests that the poor, embattled Cusack subject himself to shakabuku, or "a swift, spiritual kick to the head that alters your reality forever." Can you tell I've seen this movie many times?

Every time I've made shakshuka, an Israeli dish consisting of eggs cooked in a spicy tomato sauce and often served with pita, I think of that movie. Methinks it might be time to buy the DVD?

But honestly, this is a tasty dinner. I've located its origins as being Tunisian, or at least in the North African region, and it was first introduced in Israel by Tunisian Jews. Whatever its origins, it's cheap to make, vegetarian, and a great addition to your cookbook. So make it and watch the movie. At the same time.


Shakshuka
(adapted from Smitten Kitchen)

2 tbsp. olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 green pepper, finely diced
1 jalapeno, finely diced
1 tsp. cumin
1 tsp. paprika
1-28 oz. can whole tomatoes, with juice
4-6 eggs
Black pepper
1/4 cup feta cheese
1-2 tbsp. chopped flat leaf parsley


Directions
1. Heat oil over medium heat in a skillet. Add onion, garlic, green pepper, and jalapeno to pan and cook until lightly browned. Add spices and stir to combine, cooking until fragrant.
2. In a bowl, pour in tomatoes and juices. Crush tomatoes by hand. Add tomatoes and juices into pan. Simmer for 10-15 minutes, or until thickened.
3. Crack eggs into the sauce but do not disturb by stirring. Cover and cook for 5 minutes, or until eggs are set. Remove from heat and sprinkle with black pepper, feta, and parsley. Serve with warm pita or a good crusty bread.

Polenta, Beans, and Scrambled Eggs or, Everything but the Kitchen Sink

I'm in the midst of a love affair with polenta, and this has to be one of my favorite ways to eat it. Tired of Italian sausage over polenta (post coming soon), I decided to clean out my pantry and fridge for this dish. I wouldn't recommend this if you're on a diet....which I am not. Ever. I like food. Sue me.





Polenta, Beans, and Scrambled Eggs

3 cups water
1 cup polenta
1-14.5 oz. can S&W Pinquitos, drained with liquid reserved
2 green onions, chopped
1/2 cup cherry tomatoes, halved
4 eggs, beaten
1 avocado, diced

1. Bring 3 cups water to a boil; pour polenta slowly into water, stirring constantly. Continue stirring for 20-25 minutes, or until mixture is thickened and is easily pulled from the side of the pan. Let sit.*

2. Pour pinquitos into saucepan over medium heat; add green onions and enough reserved liquid that the mixture isn't soupy but is lightly sauced. Heat through and add cherry tomatoes.

3. Scramble eggs in a separate pan. To assemble dish, scoop a generous amount of polenta onto plate, cover with a layer of bean mixture and half of the eggs. Place avocado pieces on top.

4. Eat, and then jump on a treadmill.

*Note: polenta has a tendency to spatter if stirring isn't rigorously maintained. I sometimes use a splatter screen or soup pot lid to shield myself and the dogs at my feet from molten polenta lava.