Wednesday, October 29, 2008

The Golden Egg

Do you like eggs? There are A LOT of people who don't seem to like them. My sister doesn't. Well it is the yolk that she mostly doesn't like. Good for her in a diet and health standpoint but ooooohhhh the yolk! I don't think I could eat an egg without it. And then there are those who say they like them but only eat them scrambled or really well done. Well then you miss the best part of the yolk I think.

But the egg is so beautiful, so neatly packaged, so healthy and SO versatile. There are so many things you can make with eggs and so many ways to prepare them. You can have poached, fried, scrambled, over easy, hard boiled and more. You can make omelette, quiches, frittatas, and stratas just to name a few. Eggs are NOT just for breakfast. They make a great lunch or dinner. And don't forget dessert! My chocolate mousse was 90% eggs.

A few weeks ago, Gloria from Canela Kitchen reminded me of a recipe in the August issue of Bon Appetit for poached eggs on brioche. I remember having seen it and then seeing it again on Gloria's blog pushed me to think of it more. In fact, I couldn't stop thinking of it for a few weeks. I thought it would make a great dinner. Then came the night when I had good bread, fresh basil and as always, eggs.

It was simple other than the fact that I had never actually poached an egg before. It is a bit tricky to get it to stay together and look nice. Mine was far from perfect. But the taste? With all that golden yellow yolk oozing out onto the bread and the plate and melding with the parmesan and pistou sauce... Well that and the sips of a clean crisp chardonnay had me in near nirvana! Eggs are worth their weight in gold! So delicious. I am all about the Pistou now too. Step aside pesto, there is a new basil sauce in town!

Bored of the same old things for quick night dinners? Need something new and totally satisfying? Have an egg.

Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou

Ingredients

1/3 cup (packed) fresh basil leaves
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large eggs
2 1/2-inch-thick slices brioche or egg bread, toasted
Parmesan cheese shavings

Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.

Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.

Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.

14 comments:

Joie de vivre said...

I'd love to find a picture of a perfectly poached egg. Mine, like yours, never seem to be pretty, but they do taste good. It seems to me eggs lose a lot of the white when they are poached. Perhaps I don't understand the reasoning behind poaching. Oh, but to have that runny yolk spilling over the bread, that would be the point, wouldn't it?

Robin Sue said...

Love Eggs! Especially soft- boiled which makes my hubby gag. He does not like runny yolks. About 18 years ago the Governor of NJ tried to pass a law that restaurants could not serve runny eggs. It lasted three days, a miserable three days. Most mornings me and my other nurse friends would go to breakfast after our shift, we hated those hard cooked eggs. Oh the memories. Great picture too BTW!

Lori Lynn said...

Not only are eggs delicious, I think they are most photogenic food. Love to photograph them for blog posts. Your dinner sounds perfect Nicole!

Darius T. Williams said...

That pistou sounds divine!

-DTW
www.everydaycookin.blogspot.com

Emily said...

How do you not like eggs!!! This sound so yummy!

Nicole said...

Joie de Vivre- I feel like I lost a lot of white when I poached as well. I wonder how you avoid that?

Robin Sue- That is a crazy story. I can't believe such a ban could be possible even for a minute. My husband likes ALL his food really really well done as well.

Lori Lynn- Don't you just love the colors of the egg. The yellow and white are so fresh and beautiful.

Darius- I am so into Pistou right now. Planning on just making a batch for dipping bread!

Emily- I know. Those egg haters are odd. I think it is a texture thing though.

Peter M said...

I luv eggs and I must try them like this with the herbed oil or pistou.

Eggs Ben is my ultimate fave tho.

MamaGeek @ Works For Us said...

Are there really people who don't love EGGS? This looks fantab Nicole. And parmesan too? Wow.

That Girl said...

I love eggs, but I don't like runny yolks. I tend to overcook mine so they have a little more heft to them.

Nicole said...

Peter- Eggs Benedict is top on my list most of the time as well. If it is GOOD hollandaise sauce.

Mamageek- I think there are a lot of people who don't like eggs. Weird huh.

Kate- That is how two of my sisters and my husband are about the eggs. No runny yolks.

Zen Chef said...

Yum, looks absolutely delicious!

I love eggs so much i could have them 3 times a day.. maybe my doctor wouldn't agree with that though. I make a truffle egg toast sometimes which is similar except i use fontina cheese and truffle oil with the egg and toast. And it's served on quickly sauteed asparagus.

Nicole said...

Zen- Eggs are the best! But I am afraid your dish sounds better than mine. You always know how to trump! I have some truffle oil but it is from Trader Joes so I just don't think it is that great.

Stacy said...

I rarely eat eggs other ways than poached - that's what I had for breakfast this morning!

My trick is to bring the water to a boil before adding the eggs because the eggs will cool the water down anyway. The hotter start also helps to keep the white from spreading as much.

The real key, though, is to use fresh eggs. After about 5 days, it's really hard to keep the whites together.

Nicole said...

Stacy- Welcome to my blog. Thank you for the poaching tips. I will try that next time.