Whether it’s for breakfast, lunch, or dinner
the humble egg is here to save the say. Here are six delicious takes on this
versatile pantry staple.
Egg, onion, and mushroom butter pudding
Whether served for breakfast or merienda,
your little ones will definitely go crazy over this combination of butter
bread, melted cheese, and savory mushrooms. Make it even more interesting be
adding some cubed ham, corned beef chunks, smoky bacon, or crumbled sausages to
the mix.
Egg,
onion, and mushroom butter pudding
Serves: 5
Prep Time: 1
hour 30 minutes
Cooking Time: 45 minutes
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2 tablespoon vegetable oil
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2 red onion, sliced thinly
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1 cup button mushrooms
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Salt and ground black pepper
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200 grams unsalted butter, melted
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6 thick sliced day-old white bread, cut into
1½-inch cubes
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275 grams or 2 cups Gruyère cheese ( or any
melting cheese such as Cheddar or Parmesan), grated
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3 medium eggs
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3 cups milk
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1 cup all-purpose cream
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½ cup grated parmesan cheese
1. Preheat the oven to 350oF. Grease the base of an 8x6-inch
ovenproof dish, set aside.
2. Ina a frying pan, heat oil. Add onions and fry gently until golden.
Add mushrooms and pan-fry for a few minutes until softened and slightly
colored. Season with salt and pepper; remove from heat.
3. In a large bowl, mix together onion-mushroom mixture and melted
butter. Toss in bread cubes. Add ¾ of the grated Gruyère cheese and transfer
mixture to the greased ovenproof dish.
4. Whisk eggs, milk, cream, and ¾ of the Parmesan cheese in a large
bowl. Season with salt and pepper. Pour over bread cubes. Allow to rest for an
hour. Sprinkle remaining Gruyère and Parmesan cheeses on top. Bake for 45
minutes. Serve immediately while the cheese and custard are still gooey.
Tip
Letting the bread and mushroom mixture rest
for an hour is an important step-it lets the bread soak in the egg-milk
mixture.
Steak with creamy eggs and hash browns
Big, juice steaks served with fluffy
scrambled eggs and roasted potatoes-this one’s for the man of the house!
Steak
with creamy eggs and hash browns
Serves: 4
Prep Time:
30 minutes
Cooking Time: 45 minutes
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4 pieces T-bone steaks or rib-eye steaks (around
100 to 150 grams each)
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Salt and pepper, to season
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Oil for brushing pan
For the creamy eggs
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4 large eggs
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½ cup whole milk
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Salt and pepper, to season
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1 tablespoon butter
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2 tablespoons chopped fresh flat-leaf parsley
For the hash browns
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5 tablespoons unsalted butter
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680 grams boiling potatoes, peeled and sliced
into 1/2 –inch cubes
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2 tablespoons minced garlic
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
1. Season steaks on all sides with salt and pepper right before
cooking. Brush grill pan or cash iron pan with oil and heat over medium-high
heat. Put 1 to 2 pieces steak on the pan and cook for 4 to 6 minutes on each
side, longer if desired. Remove steaks and let rest for 5 to 10 minutes before
serving. Repeat with the remaining steaks.
2. Make the creamy eggs: Whisk eggs together with milk, salt, and
pepper in a bowl until well combined.
3. Melt butter in a small nonstick skillet over medium-low heat. Pour
in egg mixture and gently stir with a heatproof rubber spatula. Continue
cooking, stirring occasionally, until the eggs have set but still remain soft
and creamy. Sprinkle parsley on top.
4. Make the hash browns: Melt butter in a large sauté pan. Add
potatoes, garlic, salt, and pepper. Cook over medium-low heat for 15 to 20
minutes, turning occasionally with a flat spatula, until the potatoes are
evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes
before turning for the first time). Turn off heat.
5. To assemble, arrange steaks on individual platters. Put equal
portions of creamy eggs and hash browns on the side of each plate.
