|
|
|
Breakfast Egg Crostini: Scrumptious breakfast bites By Diane Rossen Worthington
JewishWorldReview.com |
I taught a demonstration recently at an event in Sausalito, Calif. on the topic of crostini. These easy-to-assemble, thinly sliced toasts are a blank canvas for savory and sweet toppings, often served as an appetizer in Italy with a smear of pureed chicken livers. They are versatile little crisps. Topped with pesto and herbs, they make an excellent garnish on a chilled or hot soup. With puree of peas, ricotta and mint, they are a wonderful accent to a summer salad.
Breakfast crostini are a Seriously Simple cook's best friend. They are delicious smeared with soft cream cheese and topped with sliced fruit or berries and a drizzle of honey. Here, the toasts are topped with creamy scrambled eggs and a pretty pea shoot garnish. "The Bride and Groom Cookbook" shows you how to prepare and assemble these scrumptious breakfast bites with simple instructions. Authors (and twins) Mary Corpening Barber and Sara Corpening Whiteford instill confidence in neophyte cooks with both their ideas and recipes. Feel free to double or triple this recipe. Just remember that more eggs will take a bit longer to cook.
Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. — Try different types of bread like sourdough or ciabatta.
— Add finely chopped smoked salmon to the eggs when they come off the heat.
— Saute chopped onions or leeks until they are caramelized; then add the eggs.
— Try any of these garnishes: chives or chive blossoms, chopped tomatoes, diced avocado, watercress or mache.
BREAKFAST EGG CROSTINI
Adapted with permission from "The Bride and Groom Cookbook," by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books, 2003)
2. Crack the eggs into a medium bowl and whisk together to combine yolks and whites completely.
3. Heat olive oil and 1 tablespoon of the butter in a small nonstick frying pan over medium-high heat. Add the beaten eggs at all once, and season with salt and pepper. Immediately lower the heat to medium-low and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. If the eggs look dry and pull away from the pan, you've gone too far.
4. Quickly whisk in the remaining tablespoon of butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set. Garnish with your favorite herbs or greens. Drizzle with your finest olive oil and finish with freshly ground black pepper or paprika, if desired.
Interested in a private Judaic studies instructor — for free? Let us know by clicking here.
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.
| ||||||||||||||||||
