Keep ‘Egging’ Me On and I Promise I’ll Make Something Amazing!Breakfast/Brunch / February 15, 2016
The fact that we have been so disconnected from our food is shameful. Plopped unceremoniously into a cold bowl we whisk, boil, poach, scramble and separate our eggs without a deep understanding about their role as a core magical ingredient in the kitchen. They are the reason food is so versatile; why puddings are so lush, why Bearnaise is so velvety, why cookies hold together, and why the name Benedict is recognized as more of a meal than a traitor.
When I was young I was lucky enough to know what it meant to go the hen house with my great grandfather, and actually gather fresh eggs for breakfast. It is a whole different feeling than standing before those shiny refrigerated shelves in the supermarket and grabbing a Styrofoam container printed with as many disclaimers as titles. You know what? Eggs come out misshapen naturally, or even multi-colored at times, and they’re all different sizes; even from the same mommy. And when you break them open? The yolks are almost a dark orange, floating happily in the viscous clear liquid like pearls in the window of Tiffany’s.
I’m getting so excited now so, in honor of The Incredible Edible Egg™ (yes, the name is trademarked!) this blog post is dedicated to two beautiful dishes. One, a delicious and easy Quiche Lorraine to begin the day. The other, a lofty, sweet and gorgeous Lemon Souffle that is perfect for the end of the day.
What is it about a quiche that is so romantic and elusive? Perhaps it is the way it rises into perfection in the oven in a nest of flaky crust. Or that you can add pretty much anything and everything to it so it reflects only your tastes. It can be filled with a half pound of bacon floating upon its yellow surface, or barely disturbed with only a bit of cheese and herbs. Either way it makes breakfast into a holiday. Check out the recipe below: