IMO, the egg is the unsung hero in the kitchen. Sure they have a corner on the breakfast market, but few other ingredients are as versatile as the egg. Where would a cheese souffle be without the fluffiness of whites? And you can forget about Eggs Benedict. Without the egg it would just be lemon butter topped Canadian bacon on an English Muffin. Slightly less appealing. Below are some of my egg-cellent finds!
Egg Nests (adapted from an old issue of Gourmet magazine)
For each diner- (I serve 2 egg cups per diner)
2 (thin) slices of Virginia baked ham
a little olive oil
salt and pepper
Pre-heat over to 350 degrees. Lightly grease a muffin tin with olive oil so the ham doesn’t stick. Fold the ham and place it in the tins to created a cup shape. Crack one egg into each ham cup, sprinkle with salt and pepper and bake for about 20-25 minutes or until the egg white is set. This is going to vary depending on how you like your yolk. (I like mine loose as opposed to hard-boiled.) This is great for a crowd and keeps your stove top clean too! Enjoy!
My second egg-citing (sorry) find are Tea Eggs. Tea Eggs are a traditional Chinese snack. They have a beautiful marbled appearance and are a delicious, earthier tasting alternative to a standard hard-boiled egg. I am fortunate to have a dear friend who brings me the tea eggs her mom makes.
Finally I have to share with you the most beautiful egg I have ever seen. It’s an Emu egg I found walking through Whole Foods. It was ridiculously expensive for eggs but is the equivalent of about 18 eggs!