Chicken and Egg - Janice Cole [48]
Six-Minute Eggs with Bright Beet Relish
This traditional Ukrainian combination of eggs and spicy beet relish is usually served at the Easter meal, but it can be enjoyed any time of the year as an appetizer or as a side dish, which goes particularly well with ham. The bright beet condiment will perk up your senses with its vibrant fuchsia color and spicy flavor. The eggs are gently cooked midway between a soft-cook and hard-cook stage, resulting in tender egg whites with creamy yolks, which provide the perfect counterpoint to the tangy relish.
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Put the beets in a medium saucepan and add cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 30 to 45 minutes (depending on how large the beets are), or until the beets are tender when pierced with a small knife. Drain and cool to room temperature.
Slip the skins off the beets under cold running water, scraping with a small paring knife if necessary. Pat dry with paper towels and finely grate the beets on the small holes of a box grater or with a food processor (there should be about ½ cup), and put in a small bowl. Stir in the horseradish, vinegar, sugar, and salt.
Arrange the eggs in a single layer in a large saucepan. Add just enough hot tap water to cover. Bring to a simmer over high heat. Reduce the heat immediately to medium-low or low and barely simmer for 6 minutes. Transfer the eggs quickly to a bowl of ice water to cool. Peel them carefully.
Serve the eggs with the beet relish on the side.
NOTE
The amount of horseradish used in this recipe varies according to the cook. If you like a spicy relish, use lots of horse-radish; if not, start with a small amount and add it slowly.
SERVES 6
8 ounces unpeeled beets, with 1 inch of the tops left on
1 to 1 ½ tablespoons prepared horseradish (see Note)
1 tablespoon white wine vinegar
1 teaspoon sugar
½ teaspoon salt
6 eggs
Italian Bread Salad with Tomatoes, Fresh Mozzarella, and Fried Eggs
Use the plumpest, ripest, and juiciest tomatoes you have for this salad. The tomato juices will soak into the bread, adding flavor and softening the texture of the ciabatta. Assemble the salad before quickly frying the eggs in olive oil. The warm eggs, with crispy bottoms and creamy yolks, complete this dish for a satisfying meal.
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To make the bread salad: Pile the ciabatta cubes in the bottom of a large bowl. Top with the tomatoes and layer the onion, cucumber, mozzarella, olives, and basil on top. Cover and let sit for 30 minutes to allow the tomatoes juices to soak into the bread.
Meanwhile, make a dressing by whisking together the vinegar, garlic, mustard, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a small bowl. Slowly whisk in the oil until blended.
To make the eggs: Heat the 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the eggs and sprinkle lightly with salt and pepper. Cover and cook the eggs for 1 minute, or until the bottoms are lightly browned and crisp and the whites are set but the yolks are still soft.
Sprinkle the salad with the remaining ¼ teaspoon each of salt and pepper. Toss the salad with enough of the dressing to lightly coat. Top with the eggs and serve.
NOTE
If the ciabatta is fresh, bake the bread cubes in a 350°F oven for 5 to 10 minutes or until slightly dry and crisp.
SERVES 4
BREAD SALAD
4 cups cubed (¾-inch cubes) stale ciabatta bread (see Note)
3 cups chopped tomatoes (3 tomatoes)
¾ cup halved and thinly sliced red onion
1 cup chopped unpeeled cucumber
One 8-ounce ball fresh mozzarella, cubed (about 1 ½ cups)
½ cup pitted Kalamata olives, halved
½ cup coarsely chopped fresh basil
2 tablespoons red wine vinegar
1 garlic clove, minced
¼ teaspoon Dijon mustard
½ teaspoon coarse sea salt
½ teaspoon freshly