Tag: Brunch

Red Pepper and Gouda Deviled Eggs

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Who doesn’t love deviled eggs? Not I. Here’s a super easy appetizer that’s perfect for the holiday season (or anytime, really). Roasted red peppers and smoky gouda give these a unique and savory twist.

Ingredients:

1 dozen eggs
3 tablespoons mayonnaise
3 tablespoons jarred roasted red peppers, drained
1 tablespoon sun-dried tomatoes preserved in oil, drained
1 tablespoon aged gouda, plus 1 teaspoon, for garnish
1 teaspoon lemon juice
1 clove garlic
1/2 teaspoon good-quality olive oil
1/2 teaspoon chopped anchovies
1/2 teaspoon paprika, plus more for garnish
Salt
24 capers, for garnish

1. Boil eggs, cool in an ice bath, and peel.

2. Neatly slice cooked eggs in half. Remove yolks and place in a food processor. Add mayonnaise, red peppers, sun-dried tomatoes, 1 tablespoon gouda, lemon juice, garlic, olive oil, anchovies, paprika, and salt to the food processor. Pulse yolk mix until creamy.

3. Fill a clean ziploc bag with the yolk mix and snip a tiny hole in the corner of the bag for piping. Pipe filling into plated and reserved egg whites. Garnish with capers, remaining 1 teaspoon gouda, and a dusting of paprika.

Palestinian-Style Potatoes with Spiced Eggs

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Crispy potatoes, creamy spiced eggs, and a handful of herbs make this an easy breakfast I can’t stop thinking about. Adapted from Baladi, this dish is Palestinian, but it reminds me of an equally delicious potato and egg dish my baba makes that’s greater than the sum of its parts: crispy-on-the-outside-but-creamy-on-the-inside potatoes and perfectly cooked eggs. Comfort food at its best.

This recipe serves two but quantities can easily be doubled.

Palestinian potatoes with spiced eggs

Ingredients:

2 russet potatoes, peeled and cut into small cubes
1/4 cup olive oil
1 shallot, diced
1 garlic clove, minced
Pinch of paprika
Pinch of cayenne pepper
4 eggs
2 teaspoons chopped cilantro
Flatbread, to serve (optional)
Salt
Black pepper

1. Parboil the potatoes in a pan of boiling water for 5 minutes; drain.

2. Heat the oil in a pan and saute the potatoes until lightly browned. Add the shallots and garlic until softened, then add the spices and mix to combine.

3. Separate the ingredients in the pan into four portions and crack and egg on top of each. Move the mixture around over low heat and gently stir together. Try not to overscramble the eggs so that you have bigger pieces of cooked egg.

4. Season with salt and pepper, add the cilantro, and serve warm.

Scrambled Eggs with Sausage and Thyme

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Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.

Scrambled eggs with sausage and thyme

8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces

1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.

2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.

Sheet Pan Potato Hash

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This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.

Sheet pan potato hash

Ingredients:

2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
Salt
4 eggs
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving

1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.

2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.

3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.

4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.

Ricotta Toast with Figs and Seeded Honey

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Say hello to my new favorite breakfast. It’s super simple, so the dish really rests on the quality and seasonality of the ingredients. The figs? Local. The ricotta? Local. The honey? Definitely local. Insufferable, but delicious.

Ricotta toast with figs and seeded honey

Ingredients:

3 tablespoons sesame seeds
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds
1/2 cup honey
1/2 loaf rustic bread
Extra-virgin olive oil
1 1/2 fresh ricotta
6 figs, sliced

1. In a medium bowl, combine the seeds and honey and mix.

2. Heat a skillet to medium-high heat. Cut the bread into 4 thick slices and brush with oil. Toast bread on skillet until warmed through and lightly toasted, about 3 minutes per side. Remove and set aside.

3. Spread the ricotta onto the toasted bread and arrange figs on the ricotta. Drizzle the honey-seed mixture over the top and serve.