September 1, 2004
Gail Bellamy
Eggs may be primo breakfast fare, but they're also an integral part of salad, appetizer and dessert recipes. At Sophia's in Boston, Jeff Fournier offers a food and beverage pairing of chamomile liqueur with truffled egg and herb crostini at dinner. You'll find herein recipes for a variation on the traditional spinach salad, as well as a Bayou Omelette.
Spinach Pesto Salad
Yield: 12 servings.
11/2 cups grated Parmesan cheese
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup pine nuts, chopped
2 tsp. garlic, minced
1/4 cup fresh basil leaves, chopped or 1 Tbsp. dried
41/2 qt. baby spinach leaves, rinsed
12 large hard-cooked eggs, sliced
1/4 cup slivered almonds, toasted
3/4 cup real bacon bits
Blend together cheese, oil, vinegar, pine nuts, garlic and basil. Warm in saucepan over low heat. Pour warm dressing over spinach; toss gently.
For Each Serving: Portion about 11/2 cups salad, 1 sliced egg, 1 tsp. almonds and 1 Tbsp. bacon bits onto plate. Serve immediately.
Yield: 12 servings.
1/4 cup olive oil
4 cups sweet bell pepper strips
11/2 cups Bermuda onion, cut into strips
12 oz. andouille or spicy Italian sausage, cooked, sliced thin, and kept warm
12 oz. cooked small shrimp, kept warm
2 Tbsp. chopped garlic
1/2 cup half & half
2 Tbsp. Dijon or Creole mustard
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
24 large eggs
3/4 cup water
In large non-stick skillet, heat oil. Add and sautÈ bell peppers, onions, sausage, shrimp and garlic.
Blend together half & half, mustard, cumin and red pepper flakes. Stir into vegetabel/sausage/shrimp mixture. Cook and stir over low heat additional 2-3 minutes, until mixture thickens slightly. Remove from heat; cover and keep warm.
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| TRENDY EGGS: At Sophia's in Boston, house-made liqueurs are paired with small plate offerings. For instance, chamomile liqueur is teamed up with truffled egg and herb crostini. |
Beat together eggs and water.
For Each Omelette: Ladle 1/2 cup (4 oz.) egg mixture into heated spray-coated 8" omelette pan. Cook eggs, omelette-style, over medium-high heat, allowing eggs in bottom and up side of pan to set, then pushing them toward the center, allowing uncooked egg portion to cook. Cook until firm throughout with no visible liquid remaining. Portion about 1/2 cup filling mixture into each omelette; turn out onto plate. Serve immediately.
AMERICAN EGG BOARD
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