Creamy Lemony Eggs with Prosciutto

Want a knockout dish for brunch this weekend? Something out of the ordinary, but comforting, rich and just 6 ingredients? Creamy, Lemony eggs with Prosciutto is the perfect recipe to start the weekend off right.
I've recently bought the cookbook, Radically Simple by Rozanne Gold because I wanted to add recipes to my repertoire that were simple to make but didn't sacrifice on the wow factor or flavor. This cookbook and recipe has become one of my staples- my family requests several recipes from Rozanne's collection, and I have made the creamy lemony eggs with prosciutto for several friends and received wonderful reviews. The ingredients are simple, just eggs, lemon, prosciutto, butter, English muffins and chives. The original recipe doesn't call for English muffins but I stack everything on top of the toasted bread and I think it adds that je ne sais quoi. Sound too simple to impress? Not so. The difference is in the way the eggs are cooked. Instead of pan frying the eggs, you ever so gently cook them in a double boiler just like hollandaise, and the result? Pure perfection. The creamiest eggs you've ever had with a hint of lemon. People will swear you've added tons of cheese and cream because of the texture. The eggs are super creamy and luscious. Simply delicious! If you don't have a double boiler, don't let that scare you off. The truth is, I don't have one either. You can make an easy version by placing a heatproof bowl (I used a big glass bowl) over a big pot of gently boiling water.

Just take care not to have the bottom of the bowl touch the hot water. One word of advice- take your time with the eggs, baby them. Trust me, in the end it will be so worth it. Bon Appetit!

Creamy Lemony Eggs with Prosciutto serves 4
6 oz. thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
grated zest and juice of 1 lemon
2 Tbsp. unsalted butter, melted
3 Tbsp. of chopped fresh chives
4 English muffins, split and toasted

Line the centers of the plates with the toasted English muffins. Place prosciutto on top of the muffins, overlapping the slices. Set aside.
Combine the eggs and whites and beat with a whisk until thoroughly mixed. Add the lemon zest, melted butter, juice of the lemon and salt and pepper to taste. Mix well.
Bring several inches of water to boil in the bottom of a double boiler. Reduce heat to a rolling simmer. Add your egg mixture to the top of the double boiler. Cook, stirring constantly with a rubber spatula, until the eggs have thickened into small curds, about 10-15 minutes. Spoon the hot eggs onto the prosciutto and English muffins. Garnish with chives.

*note: I have changed Roxanne's original recipe- my changes are included. I have also made these eggs substituting thinly sliced lox when I didn't have prosciutto on hand. Both work equally well with the lemony creamy eggs. Here's a photo of the salmon version

Bananas Foster Crepes

I guess it's safe to assume that I'm bucking tradition. Yep, I don't want to succumb to convention. You know, when the new calender is put up on January 1st everyone resolves to hit the gym and cut back on all the rich, decadent and delicious food we've been over indulging in since Thanksgiving.
If you're resolving to cut back on the calories, sugar and carbs- great job! I applaud your efforts and wish you luck. Leave this post immediately before temptation sets in and derails you from your goals.
However, if you're in the mood for something absolutely, positively and deliciously sweet and comforting- you're in the right place.
Bananas Foster Crepes... WOW! The perfect breakfast or brunch item on a lazy Sunday morning. Try it and I think you'll agree that bucking tradition is sometimes very rewarding. 2011 is off to a delicious start ;)

Bananas Foster Crepes (serves 4)
for crepes:
1 3/4 c. all purpose flour
1/2 tsp. salt
2 cups whole milk, room temperature (remember, we're being decadent here!)
3 large eggs, room temperature
5 tbsp. melted butter, plus more for skillet

Sift flour and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whising to combine. Whisk in butter. Batter should be the xoncistency of heavy cream. Add more milk if necessary. Let rest while you start on the bananas foster.

for bananas foster:
3 tbsp. butter
1/2 c. dark brown sugar
3 ripe bananas, cut into 1/4 inch rounds
1/4 tsp. ground cinnamon
pinch of salt and pinch of grated nutmeg
1 tsp. pure vanilla extract
1/4 c. dark rum
1/2 c. creme fraiche or vanilla ice cream

warm butter and sugar in a saute pan over med. heat until butter melts, about 1-2 minutes. Add bananas, cinnamon, salt, nutmeg and vanilla. Cook, stirring for 1-2 minutes. Add rum and ignite the vapors. Cook until flames stop and the alcohol is burnt off. Turn off stove and remove from heat while you make the crepes.

Heat a non-stick skillet over medium heat and brush with butter. Ladle or pour about 3 tbsp. batter (for small crepes) or 1/3 c. batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly and thinly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots and center is lifted by pockets of air, about 1 minute. Run a spatula around the edge of crepe to loosen. Slip spatula under crepe and gently flip in one swift gesture. Cook until bottom is firm and golden brown on spots, about 45 seconds. Transfer to a plate and cover. Repeat with remaining batter, brushing pan lightly with butter as needed.

Fold each crepe in half, then fold in half again. Drizzle crepes with bananas foster sauce, and top with cremem fraiche or ice cream. Serve immediately

Peach Caprese Panini

We've all had caprese salads and sandwiches, right? You know, tomato, basil, mozzarella, olive oil and balsamic vinegar. There's a variation of this at one of my favorite restaurants that adds sundried tomatoes and olives and I absolutely love it, but tonight I'm not talking about your standard caprese. Tonight I'm talking about a peach caprese panini. Peaches? That's right- one of summers best fruits in lieu of the tomato. How about adding some prosciutto? Uh huh :) The flavors all come together beautifully, trust me. The salty prosciutto, the sweet peaches and reduced balsamic, the herby basil, the melted mozzarella- they all work together to create this harmony of flavors that ups the ante on caprese. So when you're at the farmers market this summer and happen to see those beautiful ripe peaches and basil, try this recipe and tell me what you think.

Peach Caprese Panini (serves 4)
1 loaf cibatta bread or similar bread sliced thinly
olive oil for brushing
1/2 c. balsamic vinegar
basil leaves
ripe peaches, sliced thinly
1/2 lb thinly sliced prosciutto
12 oz. fresh mozzarella balls
fresh ground pepper

This is a loose recipe- feel free to add more or less of the ingredients to your taste.

Pour balsamic vinegar into a small saucepan and place over medium heat until vinegar reduces by about half and it becomes thick and syrupy. Remove from heat and set aside.
Preheat your panini grill. If you don't have a panini grill, you can use a large skillet heated over medium. When you place your sandwich on the skillet, press down with something heavy, turn over and press again while second side cooks.
Assemble your sandwiches by brushing some of the balsamic syrup over one side of the bread. Place your mozzarella in a layer, then add basil, sliced peaches and prosciutto. Top with second piece of bread and brush lightly on outsides with olive oil. Heat in the panini grill or over a skillet until cheese starts to melt and you get a nice browned crust. Buon Appetito!

Buttermilk Pancakes with Maple Syrup Apples

This weekend I decided to make something special for breakfast. I looked in the refrigerator and saw some buttermilk I had left from another recipe and that gave me the idea for buttermilk pancakes. I came to the computer for some inspiration and came across two separate recipes that sounded interesting. One was for cakey buttermilk pancakes on food network and the other was for pancakes with maple syrup apples on epicurious. The match was brilliant. The pancakes were soft and slightly tangy and the apple topping was sweet, spicy and oh so delicious! The girls and I ate our fill of pancakes, then froze the rest for a quick breakfast on school mornings.

Buttermilk Pancakes with Maple Syrup Apples (4-5 servings)
1 1/4 c. all purpose flour
1 1/4 c. well shaken buttermilk
1/2 c. melted unsalted butter, plus 2 Tbsp for cooking
2 large eggs
3 Tbsp. granulated sugar
1 tsp each of baking soda, baking powder and salt

2 Tbsp. butter
3 large apples- cored and diced into 1/2 inch pieces
1 Tbsp. plus 1/2 C. pure maple syrup (Don't skimp! Has to be pure maple!)
1 tsp ground cinnamon
dash of nutmeg

Maple syrup apples: Melt butter in pan over med. heat. add apples and 1 Tbsp of the syrup; saute until apples are tender, about 4-6 minutes. Mix in remaining 1/2 c. maple syrup, cinnamon and nutmeg. Remove from heat.


Meanwhile, in a medium bowl, whisk together all ingredients except 2 Tbsp of butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats.
Heat a large pan or griddle. Melt 1 Tbsp. butter in pan. When it foams, ladle approx. 1/4 c. batter for each pancake and cook until bubbles cover the top and edges look set. Flip and cook until golden brown, another minute. Repeat with remaining batter. Serve immediately with maple syrup apples and enjoy! :)

Oeuf Cocotte (Egg Casserole)

It's been a busy week- getting back into the school routine (waking up early- ugh!), getting the girls to dance class, and resuming french lessons. Since it's the end of the week, I wanted to make a dinner that was uncomplicated and delicious. Simply put, oeuf cocotte, which is french for egg casserole. It is a rustic kind of dish made with a couple of eggs cooked in a ramekin with a few other delicious and equally simple ingredients. Pair it with a glass of white wine, a few slices of toasted french bread and that's it. So without any further complications, here's the recipe:

Oeuf Cocotte (Egg Casserole- 2 servings)
1 1/2 tsp. fresh basil, chopped
1/2 tsp each fresh thyme and flat leaf parsley, chopped
1-2 cloves of garlic, finely minced
2 T. half and half
1 T. freshly grated parmigiano reggiano
2 small pats of butter
4-6 eggs depending on your appetite (I usually eat 2, Chris eats 3)
salt and pepper to taste

Put a pat of butter, the minced garlic and 1 T. of the half and half into each oven proof ramekin. Broil on high for 2 minutes or until the butter has melted and the half and half is bubbly and starting to brown. Remove from the oven and lower temperature to low broil. Crack 2-3 eggs into each hot ramekin and return to oven. Broil on low for an additional 10-12 minutes or until the eggs are baked, but still slightly runny. In the meantime, chop your herbs and mix together in a small bowl. Once your eggs are cooked, remove from the oven and sprinkle tops with salt, pepper, parmigiano cheese and mixed herbs. Serve immediately with crusty bread for dipping.

Cheddar Dill Scones

Scones... YUM. There's just something about the rich, buttery, flaky dough that tastes like comfort food to me. I remember the first time I tasted a scone. I was in the fourth grade and in an after school cooking class. The teacher taught us how to make traditional scones with lemon curd. It was love at first bite. I went home, so excited to share the scone and curd recipe with my family. Scones with currants, cinnamon chip scones, cream scones, lemon poppyseed scones, pepper and parmesean, cheddar and scallion scones- it's all good. Sophie and I have baked this version from Barefoot Contessa. You can use a biscuit cutter, free cut them or make them into hearts, as we did. Weither savory or sweet, scones are definitely worth making.

Cheddar Dill Scones
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced small
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp white cheddar, grated
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

*Suggestions: If you don't like the flavor of dill, chives would also work well for the herb flavoring. We haven't tried it yet, but I'm sure crisp, crumbled bacon would be delicious in these scones too! :)