Baked Eggs, Margot style

There are few things as wondrous as a yummy breakfast, and this “baked egg” technique was a revelation! I’m new to the world of putting eggs into the oven, but after this lesson from my friend Margot you can count me amongst the converted. Instead of a Clam Bake, why not invite your friends for a weekend morning Egg Bake party? My wife Kendra loves eggs, so this was a great addition to our ovoid repertoire and a big hit with the members of her volleyball team.

I’ve discovered that you can actually go a lot of different directions with this recipe, if you want. Try adding a wedge or two of fresh tomato, some steamed red peppers, or some beautifully sautéed onions, or anything else you think would be yummy. There are no rules to Egg Bake! (Except to try not to hard cook your yolks. That’s one rule I guess.)

Here’s how Margo bakes her eggs:

Baked Eggs for 2 people

    4 Eggs
    2 Split and toasted Thomas’ English Muffins
    4 or 5 strips of Bacon
    3 healthy handfuls of washed spinach (about 1 bag, or 6 ounces)
    4 teaspoons of cream (one for each muffin)
    Salt & Pepper

Baking Note: Keep an eye on your eggs to make sure you don’t overcook them!

Don’t have any ramekins to bake your eggs in? This is a great ramekin set to get! Otherwise, I’ve gotten creative and have baked eggs in a pyrex dish too. You just need to build little walls with your spinach on top of the muffin to keep your egg controlled. My wife Kendra loves kitchen engineering challenges, so she just has the greatest time constructing walls and moats and bacon buttresses to make this work without a ramekin.


Deviled Eggs (with Sriracha!)

They say the Devil is in the details, but when you do it right, he can also be in your eggs! I can’t think of an appetizer I enjoy more than deviled eggs, especially with a nice glass of something after a good day’s work at the shop. My wife, Kendra, also loves these eggie treats, and I’ve see her wolf down a whole tray of these buggers at our annual “Egg-Off” benefit for our local retirement community. And then there was that one time at Easter…

Anyhow, Dana, our guide in egg devilry, brings the heat to this particular recipe with the addition of the Rooster sauce, Siracha. And it’s a great addition! There are so many ways to make a good deviled egg, but really the secret comes in hard boiling your eggs the right way. The boiling technique that Dana share truly results in creamy yolks with no discoloration, and if you use slightly older eggs (not ones just from the store) you’ll have an easier time peeling them. Give it a try and have fun creating your own special take on deviled eggs!

Here’s how it goes:

Dana’s spicy Deviled eggs recipe:

    6 Perfectly hard boiled eggs
    2 Healthy Tbs. of good mayonnaise
    1 Tbs. of dijon mustard
    1 Tsp Sriracha (or more or less if you’re feeling spicy)
    1 Tsp spanish paprika
    1 squeeze lemon juice
    Salt and Pepper to taste

Egg in the hole, Tyler MacNiven style

Who out there doesn’t love a healthy breakfast? After all, it’s the most important meal of the day! In this episode of Favorite Dish we learn an easy “egg in the hole” technique from internet adventurer, Tyler MacNiven. Tyler can tell you all sorts of amazing stories about when he walked the length of Japan, wrestled Mongolians, or won TV’s Amazing Race, but what many don’t know is that Tyler comes from a culinary family and knows more than a few tricks in the kitchen.

This old Egg in the Hole breakfast standby (also a “One Eyed Yogurt Slinger” as they say in the MacNiven family) is a fun way to spice up your Sunday morning. My wife Kendra loves being surprised with a tray full of yogurt slingers on a weekend morning. It’s great fuel for her weekend volleyball matches!

Here’s how to get your egg in the hole:

The Egg in the Hole Holy Ingredients:

(This one’s pretty easy!)

    Yummy Piece of bread
    Salt and Pepper
    Yogurt and berries

When you make these, don’t skimp on the butter, and use the tastiest bread and eggs you can get your fingers on. Tyler used a nice and seasoned cast iron skillet, just like the Lodge variety over on the Gadgets page. A non-stick pan would work fine too I suppose.



The best grilled cheese ever!

Nate and Heid run the wonderful The American Grilled Cheese Kitchen in San Francisco, and I was lucky enough to be invited into their home to learn some of their grilled cheese secrets. Heidi is the six time National Grilled Cheese Champion, and I have to say, the skillet in the oven technique she taught me has to be one of my favorite things I have ever learned in the kitchen. You have to have a good cast iron pan (my favorite: Lodge Cast Iron skillet) and to be sure to get it nice and hot in your oven. Once you have this basic technique down, all you need is some good bread, cheese, and any host of other goodies you like and you’ll be on your way to making a grilled cheese that’s out of this world!

Here’s the technique, and two different sorts of sandwiches:

The Sandwiches:

The Classic Grilled Cheese

    Buttered Levain Bread
    Sharp Cheddar and California Jack Cheeses

And that’s really it. It’s delicious just like that, but it’s also sort of a blank canvas where you can add caramelized onions, pickles, a little deli meat, or anything else you feel like!

The Sunday Brunch Sandwich

The batter:

    1 egg
    3/4 cup milk
    Little bit of vanilla
    1 tsp sugar
    1/6 cup of rice flour

The sandwich:

    Nice and rich thick sliced white bread (dry and stale is better!)
    Saint Andre brie
    Apricot conserves
    Ripe strawberries
    Maple syrup (for dipping)