Whether it feels like it or not, Spring is here! It is my favorite season - watching as the earth thaws out and the life that has been suspended by Winter's chill resumes with a fresh start. We feel the newness of creation around us, as buds bloom, birds chirp, and eggs hatch.
With Easter just around the corner, eggs are available in plenty. I photographed some beautiful eggs from Heritage breeds locally. If you are unfamiliar with Heritage breeds, think of them as the "heirloom tomatoes" of chickens! These breeds are protected for their unique qualities, and are not altered to meet the demands of agricultural mass production. As you can see, the eggs are striking in their natural variety of colors - a spectrum of blues, greens, and coppers.
Whether you purchase rare blue eggs like these, or choose eggs from your local grocery store, we hope the following recipes provide inspiration for new ways to use eggs this season. Each dish is effortless to prepare and simply delicious.
Happy Spring!
Fried Eggs with Spaghetti
Serves 4-6
For garlic lovers, this simple and comforting spaghetti dish is a variation of a Mark Bittman (of The New York Times) favorite. The sauce is our addition for a light, fresh touch. The spaghetti recipe may easily be cut in half. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.
For the tomato sauce:
1 28 oz. can whole plum tomatoes, with juice
1/4 cup best quality extra virgin olive oil
2 large or 4 small garlic cloves, minced
1/4 tsp. sea salt
Freshly ground black pepper, optional
Chopped fresh parsley and/or basil, optional
For the pasta:
1 lb. spaghetti
1/4 cup best quality extra virgin olive oil
8 large eggs
2 large or 4 small garlic cloves, minced
Freshly ground black pepper
Chopped fresh parsley, optional
Grated Parmesan cheese, to taste
To make tomato sauce, place canned tomatoes in a saucepan, crushing with your hands, potato masher, or large spoon while adding to pan. Place over medium heat, add olive oil and garlic, and bring to a gentle boil, stirring often. Lower heat and simmer sauce 15 to 20 minutes, stirring often and continuing to break up tomatoes as they simmer. At this point, you may puree through a food mill or leave as is (our preference is to leave as is, as it is more rustic). Taste for seasoning and add more salt if needed and pepper and herbs if using.
To make pasta dish, bring a large pot of water to a boil. Add sea salt and pasta and cook, stirring often, until al dente.
While pasta cooks, heat olive oil in a large skillet (10- to 12-inch) over medium heat. Add eggs and scatter the garlic over top of eggs. Fry eggs, basting occasionally with the olive oil, until whites are almost set and yolks still soft and runny. You may cook eggs longer if you prefer a firmer yolk, but bear in mind that eggs continue cooking in the heat of the pasta and yolks act as a sauce for the pasta.
Drain pasta and return to pot. Add eggs and olive oil and toss together, breaking up eggs. Season pasta with salt and pepper to taste, add parsley if using, and toss again. Serve with a spoonful of warm tomato sauce and a sprinkling of Parmesan cheese.
Baked Eggs with Tomato and Capers
Serves 1
Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.
Unsalted butter
1 slice tomato
Freshly ground black pepper
1 TB capers, rinsed if in brine, as is if in olive oil
1 or 2 eggs, as preferred
Heavy cream, optional
Preheat oven to 375°. Butter bottom and sides of ramekin and place tomato slice in bottom. Season with salt and pepper. Scatter capers over the tomato slice. Break one or two eggs into ramekin and drizzle with a touch of cream, if you like. Place ramekin on a baking sheet and bake 12 to 14 minutes for 1 egg, 15 to 17 minutes for 2, or until egg white has set and yolk still soft. The egg will continue to cook because the ramekin will retain heat, so it is best to undercook the eggs a bit. Season egg with salt and pepper and serve with toast, garlic bread, or rice.
Variations:
Fresh chopped herbs and/or garlic to the bottom of ramekin.
Cooked vegetables, such as peas, spinach, artichokes, asparagus, or corn. Drizzle with a touch of cream before adding the egg.
Sautéed potatoes and onions.
Cooked, crumbled bacon.
Cooked asparagus and ham with cream.
Salsa or ratatouille. Use olive oil in place of butter.
Garlic Soup with Eggs
Serves 4
This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are in a hurry or have no idea what to make for dinner. Use the freshest eggs to help minimize egg white shreds. This is a time to use your best quality olive oil.
4 TB best quality extra virgin olive oil
20 cloves garlic, peeled and halved lengthwise
4 slices country bread, French or Italian
4 1/2 cups chicken or beef broth
Freshly ground black pepper
4 large eggs
Sea salt, if needed
Warm olive oil over medium heat in a saucepan and add garlic halves. Sauté the garlic briefly, stirring, until just beginning to color. Remove to a plate with a slotted spoon.
Lightly brown bread slices in olive oil on each side and transfer slices to 4 bowls.
Return the garlic to the pot and add broth and pepper. Bring to a boil, lower heat, and simmer soup 10-15 minutes, or until garlic is soft and tender. Mash garlic with a fork against side of pan. (Alternatively, you may remove garlic to a plate with a slotted spoon, mash, and return to pan.)
One at a time, break eggs into a teacup and gently slide each into soup. Cook eggs 3-4 minutes until egg whites are set and yolks still runny. You can check doneness by lifting an egg with slotted spoon and gently pressing egg with your finger.
Transfer eggs with slotted spoon to each bowl on top of bread slices. Taste broth for seasoning, add salt if needed, ladle soup over eggs, and serve.
Variations:
Garnish with chives, parsley, basil, cilantro, or paprika.
Season with Smoked Paprika or Aleppo Chile Salt.
Season with cumin or cayenne.
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