Chicken and Egg - Janice Cole [12]
* * *
Gently toss the chicken and eggs together in a medium bowl with a fork, being careful not to mash the eggs. Sprinkle the shallots, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper over the mixture and gently toss to mix.
Stir together the mayonnaise and mustard in a small bowl until smooth. Stir in the dill and the remaining ¼ teaspoon each of the salt and pepper. Add to the chicken and eggs and stir gently until mixed.
Place a lettuce leaf on each of 6 slices of the bread. Top with the chicken-and-egg-salad mixture and cover with the remaining 6 c3slices of bread. Serve immediately.
NOTE
To poach chicken, fill a medium skillet with water. Add a couple of onion slices, 1 bay leaf, ¼ teaspoon of dried thyme, and 5 dill stems, if available. Bring to a boil over medium-high heat, add 1 large boneless, skinless chicken breast half (about 10 ounces), reduce the heat, and simmer for 8 to 10 minutes or until no longer pink in the center. Remove from the liquid and cool completely. Shred into bite-sized pieces. If you’re poaching chicken breast for another recipe, omit the dill.
SERVES 6
1 ½ cups shredded poached chicken breast (see Note)
4 hard-cooked eggs (see Lemon-Tarragon Deviled Eggs), chopped (1 ½ cups)
½ cup chopped shallots (about 3 large)
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup mayonnaise
¾ teaspoon Dijon mustard
3 tablespoons coarsely chopped fresh dill
6 Boston “butter” lettuce leaves
12 slices crusty country French or sourdough bread (½ inch thick)
Fettuccine with Crisp Bacon, Spring Mushrooms, and Eggs
This pasta is a study in contrasts. The tender pasta and earthy mushrooms are accented with the taste of smoky bacon, while lightly fried eggs create a delicate sauce. An assortment of mushrooms gives this recipe the best flavor. Nutty morels are the perfect spring mushroom choice, but the more common shiitake and oyster mushrooms are also fine. Feel free to use half cremini (also known as baby bellas) or button mushrooms and half exotic mushrooms.
* * *
Bring a large pot of salted water to a rapid boil.
Heat a large nonstick skillet over medium-high heat. Add the bacon and cook for 7 to 9 minutes or until the bacon is golden brown and crisp, stirring occasionally and reducing the heat to medium if necessary. Drain the bacon on paper towels, and put in a medium bowl. Pour 1 tablespoon of the drippings into a small heat-proof cup and set aside. Discard the remaining drippings.
Add the butter to the same skillet and melt over medium heat. Increase the heat to medium-high and add the mushrooms. Cook for 3 to 4 minutes or until the mushrooms are tender, stirring often. Sprinkle with the ¼ teaspoon each of salt and pepper. Stir in the shallots and cook 30 to 40 seconds or until they just begin to cook. Add the garlic and cook, stirring, for 30 seconds or until the garlic becomes fragrant. Combine the mushroom mixture with the bacon in the bowl. Set aside the skillet.
Cook the pasta in the boiling water for 2 to 3 minutes or until tender, reserving 1⁄3 cup of the cooking water. Drain the pasta. Toss in a large warm pasta bowl with the reserved cooking water and the cheese.
While the pasta is cooking, add the reserved tablespoon of bacon drippings to the skillet. Heat until warm over medium heat. Add the eggs and sprinkle with the remaining pinch of salt and 1⁄8 teaspoon pepper. Cover and cook 1 ½ to 2 minutes, or just until the whites are set but the yolks are still soft.
Divide the pasta among 4 plates, top with the bacon and mushroom mixture, and place an egg on top of each serving. Shower with fresh chives before serving.
SERVES 4
6 ounces bacon (about 6 slices), coarsely chopped
2 tablespoons unsalted butter
8 ounces assorted mushrooms
¼ teaspoon of kosher salt, plus a pinch
¼ teaspoon freshly ground pepper, plus 1⁄8 teaspoon
¼ cup sliced shallots