Chicken and Egg - Janice Cole [11]
SERVES 4
4 eggs
1 garlic clove, minced
2 ½ tablespoons extra-virgin olive oil
4 slices artisan Italian bread (from an oval loaf, cut ½ inch thick)
3 cups chopped watercress or spinach (about 8 ounces)
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
Lemon-Tarragon Deviled Eggs
Soft, fresh goat cheese is the surprise ingredient in these ultracreamy deviled eggs. The first sprigs of tarragon that emerge in the spring have a light, delicate flavor that pairs perfectly with the bright-yellow yolks of spring eggs. Fresh grass and other greens in a hen’s spring diet enhance the flavor of these eggs.
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Cut the hard-cooked eggs in half lengthwise. Scoop out the egg yolks with a small spoon and put them in a medium bowl. Blend with a pastry blender or a fork until crumbly, about the consistency of coarse sand. Stir in the goat cheese until well blended, add the mayonnaise, and stir until smooth and creamy. Stir in the green onion, grated lemon zest, salt, and pepper.
Spoon the egg yolk filling into a pastry bag fitted with a ½-inch star tip and pipe the mixture into the egg whites. Or, spoon the filling into the egg whites. Garnish with tarragon sprigs and slivered lemon zest before serving.
NOTE
To hard-cook eggs, put the eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Reduce the heat immediately to medium-low or low and gently boil for 9 minutes. Keep the water at a very slow, steady boil (the eggs should never bounce or rattle because of quickly boiling water), adjusting the heat as necessary. Remove the eggs from the water immediately with a slotted spoon and put in a bowl of ice water until cool. Remove the shells under running water.
SERVES 6
MAKES 12 DEVILED EGGS
6 hard-cooked eggs (see Note)
1⁄3 cup fresh goat cheese, softened
1⁄3 cup mayonnaise
1 tablespoon finely chopped fresh tarragon, plus sprigs for garnish
1 tablespoon thinly sliced green onion (green part only)
Scant ½ teaspoon grated lemon zest, plus slivered zest for garnish
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground pepper
Tossed Greens with Strawberries, Avocado, and Farm-Fresh Eggs
This beautiful salad is a perfect way to use the first strawberries of the season. The spring greens, avocado, and bright sweet strawberries complement the five-minute eggs, with their creamy, tender whites and softly set yolks. Serve this salad for lunch on the patio, as part of a brunch, or as an elegant first course for dinner. If you have fresh chive blossoms, scatter the purple flowers over the salad before serving.
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To make the dressing: Whisk together the ingredients in a small bowl and set aside.
To make the salad: Arrange the eggs in a single layer in a small saucepan and add enough hot tap water to just cover the tops of the eggs. Cook over high heat until the water just begins to boil. When you see the first bubbles appear, immediately lower the heat to medium-low or low and cook for 5 minutes at a gentle boil. Remove the eggs with a slotted spoon and place in a bowl of ice water until cool. Peel and cut each egg crosswise into six slices. The egg whites should be firm yet tender, and the yolks should be soft but not runny.
Toss the greens in a large bowl with enough dressing to lightly coat the leaves. Divide the greens among 4 plates and top with the sliced avocado. Place the egg slices in the center of the greens and arrange clusters of strawberries around the edges. Sprinkle the salads generously with freshly ground pepper and pass the remaining dressing when serving.
SERVES 4
BALSAMIC-MAPLE DRESSING
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
1 tablespoon thinly sliced fresh chives
2 teaspoons balsamic vinegar
¼ teaspoon honey mustard
SALAD
4 eggs
5 cups lightly packed mixed greens
1 avocado, peeled, pitted, and sliced
1 ½ cups quartered fresh strawberries
Freshly ground pepper
Chicken and Egg Salad Sandwiches with Fresh Dill Mayonnaise
Two classics—chicken