eggs Archives - Cooking On The Ranch

Poached Eggs in White Wine

November 27, 2013 by Lea Ann 28 Comments

I’ve been following 101 Coobbooks since even before I understood what a blog was. Heidi is based out of San Francisco and started her blog in 2003 on the premise “When you own over 100 cookbooks, it is time to stop buying, and start cooking.” Her recipes are based on natural, whole foods and she’s won awards, been featured in newspapers, published cookbooks…she’s definitely big time. Everything I’ve tried from her site has been reliable, delicious and the recipes are easy to follow.

When she recently posted Poached Eggs in White Wine I couldn’t get the pot out of the cupboard fast enough. This method gives the eggs such a unique flavor, a nice acidity and a bit of tartness. Heidi simply served hers over toast and smashed avocado, which is what I should have done. Even though a thin sliced, lightly salted, seared sirloin steak was delicious with this egg, a simple slice of toast and avocado would let the egg shine in all its true glory. Thanks for a great recipe Heidi and when I have left over white wine, you can bet it will be poached eggs for dinner. You can head over to her site and check out much better photos of this dish.

Poached Eggs in White Wine

Author: 101 Cookbooks

Recipe type: Breakfast

Cuisine: American

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2-4

Ingredients

1 cup dry white wine
1 cup water
2 shallots, minced
1 bay leaf
a pinch of thyme
¼ teaspoon fine grain sea salt
2-4 large eggs
1 tablespoon butter, room temperature
2 teaspoons flour
to serve: toasted bread, avocado, chives

Instructions

In a large skillet or saucepan over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes. Dial back the heat a bit, before carefully cracking eggs into the skillet (you can crack each egg into a separate small bowl, and then transfer, if you’re not comfortable going direct to the skillet). Cover and simmer for another five minutes or so – until the eggs whites are opaque, and the yolks are set to your liking. Once poached, remove the eggs with a slotted spoon from the skillet and set aside. Cook the liquid in the pan down a bit more, until you have about ½ cup of liquid left, then strain the liquid into a small saucepan. Whisk the butter and flour into a paste, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed.
Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.
Serves 2-4.

Poached Eggs in White Wine…It’s what’s for Breakfast.

Filed Under: Breakfast Tagged With: Breakfast, eggs, poached, Wine

Avocado and Artichoke Eggs Benedict

February 26, 2013 by Lea Ann 30 Comments

Just a quick post to talk about a version of Eggs Benedict that found it’s way to our breakfast table this past Sunday. Meteorologists had predicted a blizzard which was to bring a foot of snow to Denver. The storm was to begin early Sunday morning and not clear out until Monday morning. Correct in their forecast, we were snowed in all day Sunday. Armed with groceries and recorded episodes of Downton Abbey, we loved every minute of it.

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Filed Under: Breakfast Tagged With: artichoke, Avocado, benedict, eggs, Food, Recipe

Green Chili and Eggs, Fall Colors

November 3, 2012 by Lea Ann 26 Comments

I had a crisper drawer full of chile peppers from various September and October CSA deliveries.

The jalapeno’s had kept their brilliant green color, a few other varieties had turned a bright red, a couple had taken on an orange hue and some were gold and yellow.

I threw them all on a baking sheet, broiled them, turning until charred, and placed them in a plastic bag to steam. The skins pretty much fell off, only a couple of spots needed a knife to clean them. Never use water to remove peels from charred peppers, it washes off a lot of the flavor. I chopped them up and ended up with this fabulous plate full of brilliant fall colors.

I put the chilies into a sauce pan, added a couple cups of chicken broth, a teaspoon or more of cumin, a shake of Mexican Oregano and some finely chopped cilantro leaves and let it simmer for about fifteen minutes.

Using some of the chilie’d broth thickened with some flour, adding some salt and pepper, I adjusted seasonings and I had some quick green chili for a breakfast of green chili and eggs. Sided with some oven fries, a small tomato that has somehow survived on the kitchen counter, a warmed flour tortilla and finished with a sprinkle of Mexican crumbling cheese we had a wonderful meal.

We’ve had a beautiful Fall with mild temperatures, so after breakfast we leashed up the dogs and headed out for a walk. Leaving our neighborhood we walk the path up the hill through the open space. On this clear day we had a nice view of Downtown Denver. Most of our open space areas have been left in natural Colorado prairie grasses and brush. The copper grouping in the center is Scrub Oak that you’ll find blanketing the hillsides along the front range.

Along the path, some not so native small trees were showing off.

And heading down the hill we have a nice view of Mt. Evans tipped with white from our first snow fall.

Green Chili and Eggs…It’s What’s for a Fall Breakfast.

Filed Under: Breakfast Tagged With: Breakfast, eggs, Food, green chili, Recipe

Potato Quiche with Sweet Corn and Rosemary

April 19, 2012 by Lea Ann 29 Comments

It happened on Easter. We were invited over to Greg and Cauleen’s house for brunch where we were presented with a buffet table full of beautiful breakfast casseroles. Needless to say, I’ve been in a strata, quiche-y, cheesy kind of mood ever since. Let’s take a look at this potato quiche.

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Filed Under: Side Dishes Tagged With: brunch, eggs, Food, gratin, Potatoes, quiche, Recipe

Shirlene Disantis’ Eggs Ole’

March 12, 2011 by Lea Ann 33 Comments

Eggs Ole'; a cheesy Mexican egg casserole with a side of sliced avocados and oranges sprinkled with chili powder.

Bob and I are avid bird watchers.

Wikipedia says: Birdwatching, or birding, is the observation and study of birds with the naked eye or through a visual enhancement device like binoculars. Birding often involves a significant auditory component, as many bird species are more readily detected and identified by ear than by eye.

Well…accurate, but also birds are detected and identified by habitat, behavior, location, elevation, weather systems, food supply and even by patterns of flight.

That’s what makes it so interesting and never boring. Always something to learn. Did you know that around 1,000 different species of birds can be seen north of the Mexico border?

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Filed Under: Breakfast Tagged With: Birdwatching, Breakfast, casserole, eggs, Food, Ramsey Canyon, Ramsey Canyon Inn, recipes, Southeast Arizona

Bacon and Egg Open-Faced Style Sandwich

September 5, 2010 by Lea Ann 18 Comments

After my last post and days of combining fresh tomatoes, olive oil, garlic and basil piled on top toasted bread, hubs has put his foot down regarding the usage of the “B-word” around here which describes that dish.

I’m not to use it anymore, say’s he’s heard it far too many times. B this, B that, “look at this beautiful “B-style” sandwich, “we’re having a side of “B” tonight”, “Isn’t this “b” delicious”, “look how pretty and fresh the “b” looks”…I’ve even been banned from watching Giada because she says it all the time. Too funny. Now don’t get me wrong, he’ll eat it till the cows come home, he’s just annoyed with that word.

So with all that said I’d like to show you another (but not last) open-faced style sandwich which has been placed on a slab of toasted french bread.

Kathy over at Wives With Knives posted this sandwich a couple of weeks ago and I nearly dropped to my knees when I looked at her delicious photo. Plus, never would I have thought to finish this with a vinaigrette and parmesan. It was awesome. I like her idea of the frizzled style greens and will use those next time I make it, but I needed to use to my carton of mache for now.

Even though the presentation wasn’t as dramatic and impressive with the mache, it was a delicious little meal. Not to mention that I really got my money’s worth out of that loaf of bread over the last few days.

Kathy has a wonderful blog. The number of recipes I’ve bookmarked from her site is ridiculous. And with all of that fresh Oregon and Willamette Valley produce and products, I look forward to each and every one of her posts.

Head on over to Kathy’s blog to see a really great photo of this sandwich! And don’t hesitate to give this “B-style” sandwich a try.

Now for a little fun. This photo showed up on my computer along side the bacon and egg ”B” when I downloaded off my camera. It took me days to figure out what it was. Take a guess. I’ll give you a hint, it’s a kitchen essential that I use every single day. I must have accidentally taken the photo when I was sitting the camera down.

Egg, Lettuce and Bacon “B”…

It’s What’s For Dinner.

Filed Under: Sandwiches Tagged With: eggs, mache, Open-faced sandwiches

Mad Smashy Eggs

February 28, 2010 by Lea Ann 19 Comments

So tell me, are you a dipper or a smasher?

It seems there’s been a small revival of Dippy Eggs, and my friend Vickie in Montana is responsible. She recently went to California to stay with her Grandson for a week and posted a great piece about their daily breakfast, Mad Dippy Eggs. You can take a look at that post HERE.

Then Larry over at Big Dude’s Ramblings chimed in with his offering of Dippy Eggs. You can review Dippy Eggs ala Larry HERE.

I’ve never made Dippy Eggs, but I have enjoyed lots of Smashy Eggs. It’s somewhat the same concept. I just gently smash, which is not to be confused with mashing.

Dictionary.com tell us the definition of mash is: To reduce to a soft pulpy mass as by beating.

They go on to tell us the definition of smash is: to break to pieces from a violent blow or collision, to dash with a shattering or crushing force or with great violence; crash.

Ok folks, just cut out all the violence and noise and you’ve got a gentle smash. Let’s take a look:

As with Dippy Eggs, the key to this dish is a perfectly cooked sunny side up egg. To achieve this, I so gently flip the egg over for a few seconds at just the right time. And by the way, I use butter to cook the egg.

Clockwise from upper left:

This egg is at just the right flipping time, almost free of any runny white part and the yolk still very runny.
The egg after it’s been flipped for only just about 5 seconds.
Pre-smash, next to a buttered piece of toast. Look at that egg, it’s perfect.
Gently smashed, a bite full placed on the toast and ready for a creamy-eggie-toastie yum.

Smashy or Dippy.

It’s What’s for Breakfast.

Filed Under: Breakfast Tagged With: Breakfast, eggs, toast

Spicy Eggs Benedict With Chipotle Hollandaise And Bacon

January 5, 2010 by Lea Ann 44 Comments

Chipotle peppers in adobo sauce quickly transform a basic Hollandaise Sauce into a spicy eggs benedict breakfast. Add some bacon and you’ve got a delicious and unique version of Eggs Benedict.

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Filed Under: Breakfast, Mexican/Southwest Tagged With: Breakfast, Chipolte. Breakfast, eggs, Eggs Benedict, Mexican breakfast

Spanish Deviled Eggs

December 28, 2009 by Lea Ann 42 Comments

How about a little bit of South of the Border Tapas? Chorizo sausage turns a deviled egg into an exciting and different appetizer.

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Filed Under: Appetizers Tagged With: Appetizers, deviled eggs, eggs, tapas

Mushroom And Spinach Eggs Benedict Recipe

October 28, 2009 by Lea Ann 30 Comments

Mushroom and Spinach Eggs Benedict Recipe. A creamy delicious take on traditional Eggs Benedict. Let’s take a look.

The very generous and food blogger friendly folks over at Marx Foods sent me samples of dried mushrooms. The shipment included several exotic types that I’ve never heard of and some that I have. I can’t wait to try them all. Just click on their logo below to visit their web site.

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Marxfoods.com

Let’s start out with a variety that I’m familiar with, Chanterelles. The idea for this recipe started by reading a post from Elizabeth over at Cook Appeal. Click HERE to visit her site. Never a dull moment at Cook Appeal. When I saw her post of an English muffin, topped with spinach and melted cheddar cheese, I left a comment saying ”I’m going to throw an egg on top”… So let’s get started.

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