Chicken and Tarragon Poached Yolk Stuffed Ravioli

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Chicken and Tarragon Poached Yolk Stuffed Ravioli
Yields 8
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Ingredients
  1. Chicken and Tarragon Filling
  2. 8 ounces part skim ricotta
  3. 2 ounces mascarpone, softened
  4. 2 tablespoons grated Parmesan
  5. 2/3 cup cooked and shredded chicken
  6. 1 tablespoon minced tarragon
  7. 1 charred ear of corn
  8. salt and pepper to taste
  9. 1/2 recipe pasta dough
  10. 1 large egg plus 1 tablespoon water, beaten together
  11. 8 large egg yolks
  12. 1/2 cup (1 stick) unsalted butter
  13. salt and pepper to taste
  14. Garnish
  15. grated Parmesan
Instructions
  1. Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
  2. Lightly flour a clean surface and roll the pasta dough until 1/8” thick.
  3. Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
  4. Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a 1/2” border.
  5. Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
  6. Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
  7. Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
  8. Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
  9. While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
  10. Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
  11. Transfer ravioli onto a platter and pour browned butter over the top.
  12. Finish with freshly grated Parmesan and serve immediately.
Adapted from Spoon Fork Bacon
Adapted from Spoon Fork Bacon
Rosemary Farm http://www.rosemaryfarm.com/

Steak and Eggs Benedict with Red Wine Hollandaise

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Steak and Eggs Benedict with Red Wine Hollandaise
Serves 6
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine-and-port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
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Ingredients
  1. 1/4 cup Cabernet Sauvignon
  2. 1/4 cup ruby port
  3. 2 large egg yolks
  4. 1 1/2 sticks unsalted butter, melted
  5. 1 tablespoon fresh lemon juice
  6. Salt and freshly ground pepper
  7. Three 1-inch-thick beef tenderloin steaks (6 ounces each)
  8. Olive oil, for brushing
  9. 1 dozen large eggs
  10. 6 English muffins, split and toasted
Instructions
  1. In a small saucepan, combine the Cabernet and port and bring to a boil. Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool slightly.
  2. Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes. Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper. Keep the hollandaise sauce warm over very low heat, stirring occasionally.
  3. Heat a grill pan. Brush the steaks lightly with olive oil and season with salt and pepper. Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes. Let the steaks rest for 10 minutes.
  4. Meanwhile, bring 2 large, deep skillets of water to a simmer. Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
  5. Arrange 2 English muffin halves on each plate. Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper. Top with the poached eggs. Spoon the hollandaise on top and serve right away.
Adapted from Food & Wine
Adapted from Food & Wine
Rosemary Farm http://www.rosemaryfarm.com/

One-pan chili eggs with guacamole

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One-pan chili eggs with guacamole
Serves 4
An easy fried eggs recipe that's just as good for dinner as it is breakfast.
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Ingredients
  1. Splash sunflower oil
  2. 4-6 large free-range eggs
  3. 2 tbsp extra-virgin olive oil
  4. Good pinch chilli flakes (we used aleppo chilli, from Turkish delis or at souschef.co.uk), or 1 red chilli, deseeded and finely chopped
  5. Good quality bread, toasted and buttered, to serve
  6. For the guacamole
  7. 3 ripe avocados
  8. 1 long red chilli, deseeded and finely chopped
  9. 1 garlic clove, crushed
  10. Large bunch fresh coriander, leaves roughly chopped
  11. Juice 1-2 limes
  12. ½ red onion, very finely chopped
Instructions
  1. To make the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon. Put in a bowl and mash roughly with a fork, adding a pinch of sea salt. Mix in the rest of the ingredients, then taste and adjust the seasoning. Cover with cling film (see make ahead), then chill until needed.
  2. When ready to eat, heat the sunflower oil in a large frying pan over a high heat. Crack in the eggs, then fry so the bottoms of the whites go crisp but the yolks stay runny.
  3. In a small bowl, combine the olive oil with the chilli and some salt and pepper. Once the eggs are cooked to your liking, drizzle them with the oil and put the pan on the table. Serve with the guacamole, and toast for scooping.
Notes
  1. Make the guacamole up to 12 hours in advance, then keep in the fridge with a sheet of cling film touching its surface so it doesn’t discolour.
Adapted from Delicious Magazine
Rosemary Farm http://www.rosemaryfarm.com/

Egg Spinach and Tomato Scramble Recipe

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Egg Spinach and Tomato Scramble Recipe
Serves 2
Eggs Spinach and Tomato Scramble Recipe makes a quick and delicious breakfast or brunch!
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. olive oil
  2. 2 cups fresh spinach
  3. 6 grape tomatoes
  4. 2 eggs
  5. 1 tablespoon water
  6. salt and pepper, to taste
Instructions
  1. Drizzle olive oil into a nonstick skillet over medium heat. Add spinach and tomatoes and cook until the spinach just begins to wilt. Meanwhile, whisk together eggs and water until foamy. Pour eggs into skillet with spinach.
  2. Do not stir the eggs until the sides have begun to turn a lighter shade than the rest of the eggs and have begun to gently pull away from the buttered edges of the pan. Using a silicon spatula or a wooden spoon, gently pull the eggs toward the center of the skillet, bringing large curds with you as you do so. Where you pulled the eggs toward the center will quickly fill with uncooked egg mixture.
  3. Continue to pull the curds toward the center of the entire skillet and gently stir the eggs until there is no more visible uncooked eggs. Stir eggs gently and remove from heat. Be sure not to leave eggs on the heat too long as they can quickly overcook and become dry and rubbery.
  4. Salt and pepper to taste and serve immediately.
Adapted from Add a Pinch
Adapted from Add a Pinch
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Soup with Poached Eggs Recipe

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Chicken Soup with Poached Eggs Recipe
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Ingredients
  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
Instructions
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm http://www.rosemaryfarm.com/

Mexican-style eggs benedict

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Mexican-style eggs benedict
Serves 2
A spicy guacamole gives this version of eggs benedict a south-of-the-border twist
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Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Ingredients
  1. 1 avocado, peeled, de-stoned and sliced
  2. Juice of ¼ lime
  3. 1 red chilli, deseeded and finely chopped
  4. 1 spring onion, trimmed and thinly sliced
  5. 50 g diced chorizo by Sainsbury’s
  6. 1 tbsp white wine vinegar by Sainsbury’s
  7. 2 medium British free-range eggs by Sainsbury’s
  8. 1 white muffin by Sainsbury’s, halved
  9. 1 fresh tomato, thickly sliced
Instructions
  1. Make a chunky guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion in a small bowl. Cover and set aside in the fridge.
  2. Heat a frying pan over a medium heat, add the chorizo and cook until crisp and browned. Remove the chorizo with a slotted spoon onto kitchen paper and set aside.
  3. Bring a pan of water to the boil over a high heat then reduce to a low simmer. Add the vinegar and gently break the eggs into the water. Cook for 2 minutes. Remove with a slotted spoon onto kitchen paper.
  4. Meanwhile, toast the muffin halves. Mix most of the cooked chorizo into the guacamole and spread over the muffin halves. Top with the sliced tomatoes and poached eggs. Scatter over the remaining chorizo and season with freshly ground black pepper.
Rosemary Farm http://www.rosemaryfarm.com/

California Eggs Benedict

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California Eggs Benedict
Serves 2
If you enjoy some heat, but want some freshness, then this is the recipe for you. This recipe features layers of avocado and tomato and is drizzled with a creamy hollandaise that is kicked up with sriracha chili sauce.
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For the hollandaise sauce
  1. 12 tablespoons unsalted butter, room temperature
  2. 6 large egg yolks
  3. 1/2 cup boiling water
  4. 2 teaspoons fresh lemon juice
  5. Pinch black pepper
  6. 1/4 teaspoon garlic salt
  7. 1/4 teaspoon sea salt
  8. 1 teaspoon sriracha sauce, or to taste
For the eggs benedict
  1. 2 eggs, poached
  2. 2 English muffins, split, toasted and buttered
  3. 1 avocado, thinly sliced
  4. 1 large tomato, thinly sliced
  5. 1/2 cup Monterey Jack cheese, shredded (or whatever cheese you like)
  6. For garnish: Sea salt, green onions, black pepper
Instructions
  1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.
  2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly. (You do not want the eggs to cook).
  3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer. (It took mine about 10 minutes or so).
  4. Remove the saucepan from the heat.
  5. Gently whisk in the lemon juice, black pepper, garlic salt, sea salt, and sriracha. Serve warm.
  6. To assemble the Eggs Benedict: Place the cheese on top of the toasted English muffin. Top with tomato, avocado, and poached egg. Lightly drizzle the hollandaise sauce over top. Garnish with fresh chives, salt, and pepper, if using.
Notes
  1. Hollandaise sauce adapted from Cook’s Illustrated.
Rosemary Farm http://www.rosemaryfarm.com/

Savory vegetable pancakes with poached eggs

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Savory vegetable pancakes with poached eggs
Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
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Ingredients
  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
  5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
  6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm http://www.rosemaryfarm.com/