I do so love the Christmas holidays, it is a time for the silliest stuff to be advertised on the telly. Last year was the Eggie, I thought it might make a great cup to do poached eggs in, although I haven’t attempted that yet I did find an interesting way to use them. A few simple ingredients and you’ve transformed the simple egg sandwich. Of course this works just as well with a hard-boiled egg.
Ingredients for Hard Boiled Scrambled Eggie Sandwich
1 egg scrambled
pinch of salt & pepper
1 tsp ½ & ½
2 slices toast
2 slices aged cheddar cheese
1 thin slice large tomato
mayonnaise or aoli
Directions for Scrambled Eggie Sandwich
Take a well scrambled egg add the salt & pepper and the ½ & ½ and pour into the eggie and place into boiling water. Boil for about 10 minutes until egg is firm.
Meanwhile in a toaster oven place the bread with a slice of cheddar on top and toast until bottom is darken and cheese is bubbly. Take out of oven and spread the mayonnaise over the cheese place the tomato on top and sprinkle lightly with salt and pepper. Take the egg out of the mold and slice thinly and layer on top of tomato, top off with the other slice of toast and enjoy.
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Take a well scrambled egg add the salt & pepper and the ½ & ½ and pour into the eggie and place into boiling water. Boil for about 10 minutes until egg is firm.
Meanwhile in a toaster oven place the bread with a slice of cheddar on top and toast until bottom is darken and cheese is bubbly. Take out of oven and spread the mayonnaise over the cheese place the tomato on top and sprinkle lightly with salt and pepper. Take the egg out of the mold and slice thinly and layer on top of tomato, top off with the other slice of toast and enjoy.
Notes
Hard Boiled egg works as well, as does any type of bread or muffin
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
My first introduction to this wonderful dish was made, as a side dish, in some holiday meal by my entirely German Grandmother. It has become undoubtedly my favorite dish.
My love of all foods Italian though, comes from my Grandfather a 100 % Pennsylvania Dutchman. He was one of the youngest quartermaster sergeants in WW 1 and after he mustered out, went to work for his sister’s husband in N.Y.C. in an overcoat factory. Most of the tailors at the plant were Italian and he roomed with them. They would start the “gravy ” before going to work and then made the spaghetti and other dishes when they came home. My Grandfather became hooked on spaghetti. He had a sixth sense about it. Even though he lived 10 miles away, on nights when we would be having spaghetti, just as we sat down to dinner, he and my grandmother would be at the front door.
There are a number of variations to the recipe, this one is fairly cheesy.
Ingredients for Eggplant Parmesan
Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese
Directions for Eggplant Parmesan
Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to bread crumbs and cover completely .
In a frying pan large enough to accommodate small batches of eggplant place the oil, bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.
Using a Corningware 2 quart Blue Cornflower Casserole*, place a few spoonfuls of sauce on the bottom of the pan.Then using layers, place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella then a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready, bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.
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*Of course the directions about the Blue Cornflower pan is just a joke. I was thinking about one Julia Childs early TV shows, when while giving her directions she jokingly picked up a green plastic spoon and insisted that whatever it was she was making needed to be stirred with a green plastic spoon. It was only after the episode had aired they found that in a number of markets, green spoons were sold out the next day. It was then they realized the power of not only Julia, but of TV also!
Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese
Instructions
Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to read crumbs and completely bread.
In a frying pan large enough to accommodate small batches of eggplant place the oil bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.
Using a Corningware 2 quart Blue Cornflower Casserole, place a few spoonfuls of sauce on the bottom of the pan.Then using layers place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella the a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Spaghetti squash is one of my favorite vegetables. Cut in half scoop out the seeds plop a bit of butter in the well and bake at 375° for 30 to 40 minutes. Then scoop out the strings, add butter, a little pepper and some Parmesan and what a great side dish.
So when I needed a dinner and had not taken out anything prior I sought out the small spaghetti squash we purchased this week. But I thought why not make it the main attraction? So here starts my spaghetti squash ragout. This recipe was for the two of us so if your cooking for more people just up the ante on everything.
Ingredients for Spaghetti Squash Ragout
1 medium to large spaghetti squash
1 large shallot thinly sliced
1 green bell pepper thinly sliced
1 can Hunt’s diced tomatoes with basil, oregano & garlic
1 clove garlic diced
½ cup olives with pimento diced
salt & pepper to taste
½ cup grated Parmesan
1 tbs butter
1tbs olive oil
Directions for Spaghetti Squash Ragout
Cut the squash in half and scoop out the seeds. Place into a bake pan and bake at 375° for 30 – 40 minutes until a fork inserted into the squash goes in easily.
Meanwhile take the green pepper, shallot, garlic begin to sauté in the butter and olive oil. Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.
When the squash is cooked remove from the oven and let cool slightly. When cool enough to handle, scoop out and add to the tomato mixture. Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.
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1 can Hunt's diced tomatoes with basil, oregano & garlic
1 clove garlic diced
½ cup olives with pimentos diced
salt & pepper to taste
½ cup grated Parmesan
1 tbs butter
1tbs olive oil
Instructions
Cut the squash in half and scoop out the seeds. Place into a bake pan and bake for 30 - 40 minutes until a fork inserted into the squash goes in easily.
Meanwhile take the green pepper, shallot, garlic begin to saute in the butter and olive oil. Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.
When the squash is cooked remove from the oven and let cool slightly. When cool enough to handle, scoop out and add to the tomato mixture. Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.
Notes
recipe above serves two if cooking for more increase the amount of all the ingredients.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
