
Plate over some micro greens and top with some fresh dill or chopped chives and this is one delicious breakfast, brunch, lunch, light dinner or midnight snack!
The Art of Breakfast, How to Bring B&B Entertaining Home (cookbook) by Dana Moos |
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![]() Poached eggs sit atop a pan crisped flour tortilla filled with whipped cream cheese, St. Andre triple cream cheese, Maine smoked salmon, fresh dill, diced onion, a squeeze of lemon and capers (I didn't have any!). Plate over some micro greens and top with some fresh dill or chopped chives and this is one delicious breakfast, brunch, lunch, light dinner or midnight snack!
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![]() The recipe in the book for the sauce that dresses the poached eggs is good. But I wanted more of it. And as you can see from the cookbook photo, the sauce was thick. I wanted more of a creamy, pourable consistency. So I decided to change it a bit. I first caramelized the poblanos and onions, then add heavy cream (in this 9 inch pan I added about a pint but this will serve 8 or so!) and reduce over medium heat until the sauce can coat the back of a spoon. Then I add the sour cream (to this amount I added about 3/4 of a cup), then a squeeze of fresh lemon juice, salt to taste and freshly cracked pepper. And then just before serving I add a drizzle of Fiore chipotle olive oil. Someone once told me "That sauce is so good I could bathe in it!". So below is a video to show you the desired consistency. Enjoy! Scallion and Cream Cheese Scrambled Eggs in Wonton This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast. Serves 4 16 wonton wrappers 12 large eggs 1 cup heavy cream 1 bunch scallions, trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick one (8-ounce) package cream cheese ¼ teaspoon salt freshly ground black pepper Preheat the oven to 350 degrees. Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom. Then spray the wrappers with vegetable oil. Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate. Mix the eggs and the cream in blender for 5 seconds. Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled. Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes. Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it's tall and holds the wonton wrappers in place vertically. ![]() Chive and Cream Cheese Scrambled Eggs in Wonton This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast. Serves 4 16 wonton wrappers 12 large eggs 1 cup heavy cream 1 bunch scallions,trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick one (8-ounce) package cream cheese ¼ teaspoon salt freshly ground black pepper Preheat the oven to 350 degrees. Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom. Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate. Mix the eggs and the cream in blender for 5 seconds. Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled. Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes. Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it's tall and holds the wonton wrappers in place vertically. This is your new blog post. Click here and start typing, or drag in elements from the top bar. |
AuthorWho's Dana? A few things!
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