On Thursdays, we like to give you three recipes that center around a common theme; we call it "3 Times Thursday." Since May is National Egg Month, today we offer you three of our more unique ways to cook eggs. This month, let's celebrate what is possibly the most versatile ingredient there is! Cheers to the humble egg!
#3. Fried Egg Sandwich Nachos: This yummy dish has all the makings of a fried egg sandwich (eggs, bacon, cheese), but is in nacho form, sort of like an American-style huevos rancheros.
20-24 nacho chips
3 slices uncooked bacon, chopped
3 slices American cheese
Lay out the nacho chips onto an aluminum-foil-covered baking sheet. In a large skillet, cook the bacon pieces until crispy. Drain onto a paper towel, reserving the bacon fat in the skillet, then sprinkle over the chips. Return the skillet and bacon fat to high heat. Crack the eggs into the skillet, season with salt and pepper, and cook to your liking (we did them sunny-side-up because they will cook more under the broiler). Slide the eggs onto the nachos. Cut the cheese into strips and lay the strips over the nachos. Heat the broiler to high and broil the nachos until cheese is melted and eggs are cooked. Slide the nachos onto a plate and enjoy!
#2. Baked Eggs with Thyme: Fluffy, flavorful eggs with lots of herby flavor, perfect for dipping your toast points.
4 large eggs
4 tablespoons half and half
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons shredded parmesan cheese
salt and pepper to taste
Place rack approximately six inches below heat and preheat broiler. Take two small bowls and crack two eggs into each bowl, taking care not to break the yolks. Place two oven-safe dishes on a baking sheet. Pour 2 tablespoons of half and half and 1/2 tablespoon of butter in each dish. Place these under the broiler for 2-3 minutes until they are bubbling hot. Remove from the oven and quickly pour the two cracked eggs into each dish. Sprinkle with the thyme, parmesan, salt and pepper, and return to the oven. Broil for 4-5 minutes, until the whites of the eggs are cooked. Allow to set for a minute then serve, either in the baking dish or by carefully taking them out (as we did), with your favorite breakfast side dishes.
#1. Shakshuka: Israeli eggs poached in a spicy tomato sauce. Sexy spiciness. Eat with toasted pita!
1/4 cup olive oil
1 onion, chopped
1/2 teaspoon CT salemme pepper
5 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon hot paprika
1 28-ounce can diced tomatoes
1/2 cup feta cheese, crumbled
Heat oil in a large skillet (we used our paella pan) over medium-high heat. Add onions and crushed pepper and cook, stirring occasionally for six minutes until soft and slightly browned. Add garlic, cumin, and paprika, and cook, stirring frequently for 2 minutes. Add diced tomatoes with liquid, reduce heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to medium-low, stir and make six wells in the thick sauce. Crack eggs over wells, cover the pan, and cook for about five minutes, or until yolks have set to desired consistency. Uncover, and baste the eggs with a light coating of the tomato sauce. Sprinkle the feta throughout the pan, turn off the heat, and let sit for 1-2 minutes. Serve right out of the pan with toasted pita bread and a side of home-fried potatoes.