Chicken and Egg - Janice Cole [24]
12 PANCAKES
TOPPINGS
3 cups assorted fresh berries, such as sliced strawberries, raspberries, blueberries, and/or blackberries
3 tablespoons sugar
¾ cup plain nonfat yogurt, preferably Greek
1 ½ tablespoons honey
PANCAKES
1 ¼ cups all-purpose flour
1⁄3 cup finely ground yellow cornmeal, preferably stone-ground
1⁄3 cup sugar
2 teaspoons baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
3 eggs plus 1 egg yolk
¾ cup plain nonfat yogurt, preferably Greek yogurt
½ cup buttermilk
5 tablespoons unsalted butter, melted and cooled
Melted unsalted butter or canola oil for frying
Florentine Fried Eggs over Roasted Asparagus with Crispy Prosciutto
Asparagus and eggs are a classic pairing. This version has an Italian twist, with olive oil–fried eggs and crispy prosciutto. Look for young, thin asparagus for this dish because they will cook in the same amount of time it takes to crisp the prosciutto. A shower of shredded Parmigiano-Reggiano cheese is always a welcome addition.
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Preheat the broiler on high. Line a large, rimmed baking sheet with foil. Arrange the asparagus on half of the baking sheet, brush with the 1 teaspoon oil, and sprinkle with 1⁄8 teaspoon of the pepper. Toss the prosciutto, fluffing it slightly to separate the strands into strips, and place on the other half of the baking sheet.
Broil for 2 to 4 minutes or until the asparagus is crisp-tender and the prosciutto is crispy. Remove from the broiler and cover lightly with foil to keep warm.
Crack the eggs into individual small cups. Warm the remaining 2 tablespoons of oil in a medium nonstick skillet over medium heat. Gently ease the eggs into the oil, cover, and cook slowly for 2 minutes, reducing the heat to medium-low or low if the eggs begin to cook too quickly or bubble. Tilt the skillet and spoon any olive oil in the pan over the egg yolks to baste them. Cover and continue cooking 1 to 2 minutes, or until the whites are set and the yolks are still soft. Sprinkle lightly with salt.
To serve, arrange the eggs over the asparagus and scatter the crisp prosciutto over both. Sprinkle with additional freshly ground pepper, if desired.
SERVES 4
24 pencil-thin asparagus spears (about 12 ounces), trimmed
1 teaspoon extra-virgin olive oil, plus 2 tablespoons
1⁄8 to ¼ teaspoon freshly ground pepper
3 ounces thinly sliced prosciutto, cut into ¼-inch strips
4 eggs
Pinch of kosher salt
Warm Slab Bacon Salad with Sunny-Side Eggs
A warm, tangy dressing provides the perfect note for the hearty cubes of bacon and blue cheese without overpowering the eggs. Be aware that the red wine vinegar smells strong when the dressing is warmed, but it mellows before it’s tossed with the salad.
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To make the dressing: Whisk together all of the ingredients except the oil in a small saucepan until blended. Slowly whisk in the oil and set aside.
To make the SALAD: Put the greens in a large bowl and sprinkle with the cheese. Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook for 10 minutes or until golden brown and crisp, stirring frequently. Remove the bacon and drain on paper towels. Leave a tablespoon of bacon drippings in the pan, and reserve another tablespoon in a small cup. (If you don’t have a full tablespoon, add some olive oil.) Discard any remaining drippings.
Add the onion to the skillet. Cook over medium-high heat for 3 minutes or until lightly browned and softened, stirring occasionally. Remove the onion with tongs or a slotted spoon and toss with the greens.
Crack the eggs into individual cups. Add the reserved tablespoon of bacon drippings to the same skillet and heat until warm. Add the eggs and season with the salt and pepper. Cover and cook over medium to medium-low heat for 3 minutes, or until the whites are set and the yolks are still soft. Remove from the heat. (Do not overcook the eggs, as they will continue to cook as they sit.)
Bring the dressing to a simmer over medium-high heat. Pour the warm dressing over the greens, onion, and cheese and toss. Mound the salad on individual