I’ve told you before, but I will mention it again, I am a big fan of hard boiled eggs. They are so simple to make and provide a quick energy boost when you have a busy schedule. I have been hooked on the 8 minute eggs, but then again I am always thinking of other creative ideas such as these Son-in-Law eggs. If you have never heard of Son-in-Law eggs, don’t worry, that’s why I am here to tell you about them, and after you make them, you can thank me. Trust me, these are wickedly awesome.
I’m not too sure of the naming of this recipe, but it probably has something to do with having a man’s mother-in-law inflict a bit of fear into the man, that if you do not treat her daughter with respect and love, well, she will indeed inflect some fear into you and well, you probably get the point. But there is something beyond this, and something so amazing about the combination of flavor and texture that really makes this dish shine.
This is a perfect use of hard boiled eggs, and believe it or not, the eggs are deep fried. Yep, deep fried. Who would have thought?
The sauce has this great sourness and spice that when paired with the creamy deep fried egg and shallots, just blows ones mind. Again, trust me. You will probably want to use the sauce on things like fried chicken or fish. It’s awesome.
Let’s get started.
Ingredients:
3 whole eggs, cooked to your hard boil liking (I go with 8 minutes for a creamy, yet set yolk)
1 tbsp cooking oil
1 tbsp fish sauce
2 tbsp palm sugar (you could use light brown sugar as well)
4 tbsp tamarind sauce
1 clove garlic, grated
1 Thai chili pepper, smashed
1 pinch of chili flakes
3 cups of cooking oil for deep frying
1 large shallot, thinly sliced
1 tbsp fresh cilantro, chopped
Start by making your sauce.
Add the one tablespoon of cooking oil to a small pot. Bring to medium heat, then add in your garlic. Cook for about a minute, then toss in the fish sauce, palm sugar, tamarind, and chili pepper. Cook for a couple of minutes, then remove from the heat and set it to the side.
Peel your hard boiled eggs.
Heat another pot with the cooking oil on medium heat. After a few minutes, add in the thinly sliced shallots, and cook for about 5 minutes or so, until they are lightly browned and crispy. Remove with a slotted spoon and set them on to some paper towel to drain.
Bring the oil back to about 350 degrees, then carefully add the peeled hard boiled eggs. Cook for about 8 minutes or so, until they are lightly browned. You can go longer if you want, but I always think they are going to explode. Once lightly browned, remove with the slotted spoon and let them drain on the paper towel, lightly patting.
Slice the eggs in half and add them to a serving plate. Shower the eggs with the fried shallots, then pour the sauce over the eggs. Shower with fresh cilantro and dig in. Feel free to serve with cooked jasmine rice if you desire.
Again, the flavor combination is out of this world. Thai food at it’s best in terms of texture, and flavor. Hope you enjoy!
This past week, a couple of my colleagues and I took a nice long walk to a local pizza place that we love near work. Sal’s Pizza to be exact. We typically head there for a slice (or two), but on occasion we will take on one of their stromboli’s. These things are awesome, and they make a really great stromboli. I’ll admit theirs can probably feed a family of three, and you can load it how you want it. The result is a perfectly crisp and garlic butter exterior, loaded with your favorite pizza toppings, and then a bowl of marinara served on the side. It’s genius, and I love them. But that got me thinking, while conversing with my coworkers, and the topic came about regarding the endless stuffing’s you could come up with, and that led me to making a loaded breakfast stromboli.
I’m a big fan of utilizing leftovers so this breakfast stromboli was right up my alley. You can use whatever ingredients you desire that you love for breakfast, but here was my take as I had plenty of things just laying around waiting on me.
Let’s get started.
Ingredients for the Pizza Dough:
3 3/4 cup of bread flour
2 1/2 tsp active dry yeast
3/4 tsp table salt
3/4 plus a pinch of sugar
1 1/3 cups of room temperature water
Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
Ingredients for the stuffing:
2 tbsp cooking oil
1/2 cup of onion, diced
1 cup cooked steak, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1 whole serrano chili, chopped
1/2 cup cooked asparagus, chopped
1 yukon gold potato, cubed, and cooked until tender
1/2 cup corn, cooked
1/2 cup of sauteed mushrooms
1 tsp cracked black pepper
1 tsp salt, to taste
2 whole eggs
1/4 cup grated cheese
3 tbsp unsalted butter
1 tsp garlic powder
1 tsp dried parsley flakes
1/2 cup of your favorite marinara
Grated parmesan cheese, optional
Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
Lightly sprinkle a work surface with some bread flour, or all purpose flour.
Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!
1 yukon gold potato, cubed, and cooked until tender
½ cup corn, cooked
½ cup of sauteed mushrooms
1 tsp cracked black pepper
1 tsp salt, to taste
2 whole eggs
¼ cup grated cheese
3 tbsp unsalted butter
1 tsp garlic powder
1 tsp dried parsley flakes
½ cup of your favorite marinara
Grated parmesan cheese, optional
Instructions
Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
Lightly sprinkle a work surface with some bread flour, or all purpose flour.
Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!
If you are like me during any weekday morning, I’m on the run. My routine typically consists of working out, and heading home to make a batch of juice, greeting those who are still there (also on the move), and getting in my car to head to work. It’s rare that I eat much of a breakfast, and if I do it is typically a hard boiled egg and toast, or an egg of some sort for that matter. The weekends on the other hand tend to make a 360 with my normal weekday routine. I don’t work out, and I look forward to a hearty breakfast to start the day out right.
This past weekend was no exception to that thought, and I had my mind set on having a substantial breakfast that was loaded with flavor, simple to make, and would get me through my first commute to downtown Milwaukee. This is where the Moroccan style eggs came into the picture.
This pretty much all started because I was looking at a jar of marinara sauce, and also the realization that I had some great spices I wanted to use to really warm things up. This dish is typically known as Shakshouka, and can be eaten any time of the day. I’m thinking of it right now, and it would be perfect for lunch, or dinner, along with some crusty bread for swiping up the sauce. Did I mention how great the sauce is?
Start by heating the canola oil in a small cast iron skillet. Bring to a medium heat, then add in the sausage, without the casing. Begin breaking up with a wooden spoon, and cook until the sausage is fully cooked. Drain about half of the oil, leaving some in the pan.
Remove the sausage with a slotted spoon and set aside.
In the meantime, add the onions to the pan, along with the Moroccan spices. Stir, and let these sweat for about 4 minutes, then toss in the garlic. Stir again. Once you smell the garlic, add the sausage back in, along with the marinara sauce. Keep in mind that you could used crushed tomatoes if you want, but I did not have that in stock, so I used marinara which worked out just as well.
Give a good stir, let the sauce come to simmer, then crack in two eggs. Cover, and cook until the egg whites have set, however you still have a warm yolk, about 8 minutes.
During this time, add the harissa powder and the olive oil to a small bowl, and mix until combined.
Uncover, drizzle on the harrisa mixture, and shower with the fresh cilantro. Serve in the skillet with some crusty bread.
These Moroccan style eggs are to seek after. You get the awesomeness from your classic onion, garlic, and marinara that you are so accustomed to, but then this great warmth from the Moroccan spice and harissa paste, that when paired with the creaminess of the egg yolks, and texture of the cooked sausage, well, I say no more. Hope you enjoy.
My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes. I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much. I then read an article about cooking the eggs a different way, and fell in love with the process.
Welcome the 8 minute hard-boiled egg.
I went with 8 minutes because that is where I found the perfect creaminess to my liking. I tried a 6 minute, 7 minute, as well as a 10 minute egg, and again, I fell in love with the timing. The egg white is cooked perfectly, and the yolk is slightly hard but has just a bit of warm creaminess that just goes perfect with toast.
Let’s get started.
Ingredients:
3 eggs (or less/more)
Water, enough to cover the eggs by an inch
Salt, to taste
Cracked Black Pepper, to taste
Toast, optional
Bowl of Iced water
Bring a pot of water to a boil. Slowly, and carefully add in the eggs. Set the timer for 8 minutes. After 8 minutes, remove the eggs with a slotted spoon and place into the bowl of iced water.
Let them sit in the iced water for a minute or so before removing and cracking into the egg.
My mistake in the past was never knowing when my water was coming to a boil as I typically walked away from the stove, and guessing on the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.
Once the shell is off, season with salt and pepper and go to town.
So if you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.
