Category: eggs

Polenta with Pan Roasted Asparagus and Truffled Eggs

Eggs and Asparagus

You know you’ve found some good food writing when the first thing you read causes you to rush home and re-make their meal in your own kitchen. I’m not sure how I missed A Chicken in Every Granny Cart before, but on initial reading I love it. I like the pictures of the city mixed in with food stuffs, and the silly titles, and the general observations of things. And I looooved the idea for asparagus, polenta, and truffled fried eggs. Yum.

Of course, I didn’t have truffle salt, but only truffle oil. And I never made polenta before in my life. In fact, I’ve never had polenta before, at all. I’ve never even seen it. So whether mine turned out right is still a complete mystery to me. It was edible. I thought it was good. Was it proper polenta? I have no clue. Oh, and also? I’m crap at frying eggs. But truffle oil has the ability to make everything wonderful. Everything.

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Eggs and Champagne

pseudo-Mike’s Mess

Mr. X and I didn’t really have a plan for New Years’ Day, besides Drink Champagne and Be Naked, so our trip to the grocery store to stock up for provisions was a bit haphazard. Too bad we didn’t think before hand, because Mr. X had a brilliant idea that morning that would have been even more better with a little advance planning: recreate the Zachary’s Mike’s Mess.

 The Mike’s Mess was a staple of my post-college years. I waited tables at Zachary’s for about a year, and probablyate one of these things a week: a huge frittata-like dish with eggs, bacon, the Zachary’s signature home fries, and mushrooms, topped with tons of cheddar cheese, sour cream, tomatoes, and green onions (and Miguel’s special salsa, when I order it, because I’m spicy like that). The Mess has a special place in my heart, and it truly was inspired to attempt to recreate it. Inspired, but not so easy, seeing as we were lacking about half the ingredients.

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Bacon and Egg pie

Bacon and Egg Pie

Vegetarian Times featured this cool egg recipe in their January 2007 issue (which I can’t get online yet) and I immediately wanted to try it. Of course, I had to add bacon, thus rendering it inedible for actual vegetarians, but whatever.

Their version involved using tiny ramekins, and breaking an egg, unscrambled, into each ramekin, but Mr. X only has one big ramekin, so I had to improvise a bit. Plus, I didn’t have the recipe with me, so I had to reconstruct it from memory. In future, I think there are a few small changes I would make, but otherwise this was totally easy and awesome. I cooked it up with some sliced fingerling potatoes for a twist on a traditional Sunday morning breakfast.

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