Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon

Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon
Recipe by Dragon. Scramble egg technique adapted from Gordon Ramsay


When I want to spoil myself or company on a lazy weekend morning, I make this dish. Elegant, decadent, beautiful and so delicious.....its a perfect way to start the day.  Enjoy!

Serves: 2

Ingredients:

For Pickled Red Onion:
1/4 small red onion, very thinly sliced,
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon sugar
pinch of salt

For the Galette:
1 large russet potato or 2 medium
4 tablespoons melted unsalted butter, divided
1 green onion, chopped (greens included)
1 tablespoon fresh chopped parsley
1 large egg
2 teaspoons corn starch
Salt and pepper, to taste

For the Eggs:
4 large eggs
3 tablespoons unsalted butter, diced
Salt and pepper, to taste
1 tablespoon heavy cream
1 tablespoon fresh chopped parsley

3 oz Smoked Salmon. sliced
1 tablespoon fresh chopped parsley, for garnish

Directions:
1. In a small bowl, combine red onions, vinegar, sugar and salt. Make sure the vinegar completely covers the onions, add more vinegar is necessary. Soak the onions in the vinegar mixture for 15-20 minutes then drain. Reserve the onions.

2. Peel and grate the potato using the large holes of a box grater. Rinse the grated potatoes with cold water which will wash off any excess starch. Spread the grated potatoes out on a few paper towels and pat them very dry. Extra liquid will lead to soggy galettes.

3. Heat 2 tablespoons of butter in a small nonstick skillet over medium heat. Combine potatoes with green onions, parsley, egg, cornstarch and salt & pepper; add to the skillet. Using a spatula, gently press potatoes into a flat round, molding to fit skillet. Cook until the edges are golden and crisp, about 8-10 minutes. Shake the skillet occasionally to make sure it is not sticking.

4. Place a plate, turned upside down, over the skillet and invert the skillet with plate, allowing the potato galette to fall onto the plate. Carefully slide the galette back into the skillet. Add remaining butter around edges of the galette and continue cooking until the galette is crisp on the bottom, about 8-10 minutes. Transfer the galette to a baking sheet and season with some more salt and pepper. Keep the galette warm in a low oven while you make the scrambled eggs.

5. Break the eggs into a cold heavy-based non-stick saucepan. Place the pan over a low heat and add half of the diced butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.

6. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return the pan to the heat and keep stirring and scraping until the  texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture or you won't get soft creamy eggs.

7. When the eggs are nearing the end of cooking, take the pan off the heat, stir in the remaining butter and season salt and pepper. Return the pan to the heat and stir in the cream. Once the butter has melted, take the pan off the heat and gently fold in the parsley.

8. Spoon the scrambled eggs onto the warm galette, drape the slices of smoked salmon and top with the pickled onions. Garnish with a sprinkle of parsley. Serve immediately.

Eggs with Peas and Chourico

Eggs with Peas and Chourico "Ovos com Ervilhas e Chourico"

Recipe by Dragon

Portuguese cuisine is full of comforting dishes and this is one of my favourites. A one pot wonder that will fill your belly and soothe your soul. Chourico is a Portuguese cured pork sausage. If you can’t find it, you can substitute it with Spanish chorizo but it won’t be as authentic. Serve this dish with crusty bread and some white wine. Enjoy!

Serve 6

Ingredients:

1 tablespoon olive oil

1 tablespoon butter
1 (7-8 inch) piece chourico (sweet or hot), thinly sliced
1 cup chopped pancetta or thick bacon
1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1/2 cup white wine
1 (27 oz) can canned tomatoes, pureed with liquid
2 tablespoons fresh lemon juice
2 bay leaves
1/2 cup chopped fresh parsley
1/4 - 1/2 teaspoon red pepper flakes
Salt and pepper to taste
4 cups peas, fresh or frozen (thawed)
6 eggs, room temperature
1/2 teaspoon sweet paprika

Directions:

1. In a large skillet over medium high heat, add oil and butter and heat for 30 seconds. Add chourico and pancetta and cook until browned and edges are crispy. Remove the chourico and pancetta from the skillet with a slotted spoon and reserve.

2. To the skillet, add onions and reduce the heat to medium. Cook the onions for 5 minutes or until they are softened and browned. Add garlic and cook for 2 minutes. Add wine and deglaze the pan. Cook until the wine has reduced by half.

3. Add tomatoes, lemon juice and bay leaves. Increase heat to medium high and bring to a boil, then reduce heat to a simmer. Add 1/2 of the parsley (reserve the rest for garnish) and red pepper flakes. Adjust seasoning with salt and pepper. Cook for 10 minutes or until the sauce has thickened slightly.

4. Add the peas, increase heat to medium and cook for 3 minutes. Stir in the reserved chourico and pancetta and cook for another 3 minutes.

5. Carefully break 6 eggs into the peas (the eggs will sink into the peas slightly). Season the eggs with salt and pepper. Sprinkle a little sweet paprika over each egg yolk.

6. Cover and cook until the eggs are done to your liking; 6-7 minutes for runny eggs and 8-9 for fully cooked. Remove bay leaves.

7. Sprinkle with remaining parsley and drizzle with a little olive oil. Serve with some crusty bread to sop up all the sauce.
 

Baked Eggs With Tomato, Green Onion & Red Pepper

Baked Eggs With Tomato, Green Onion & Red Pepper
Recipe by Dragon, adapted from LCBO.com

These baked eggs are quick, delicious and nutritious. They are perfect for breakfast, lunch or even a light dinner. Baked egg are a great way to use up leftover vegetables & cheese. The flavour combinations are endless. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil,
1 clove garlic, minced
2 plum tomatoes, chopped & seeded
4 green onions, sliced
1/2 red pepper, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
4 eggs
feta cheese, crumbled
Salt & pepper to taste

Directions:
1. Preheat oven to 375 F. Grease 2 ramekins with a little olive oil or butter.

2. In a frying pan, heat the olive oil & garlic over medium heat. Be careful not to let the garlic burn. Add the red peppers and onions. Cook for about 1 minute.

3. Add the tomatoes, parsley & lemon juice. Season with a little salt and pepper (not too much because the feta is salty). Cook for another minute then remove the pan from the heat.

4. Divide the tomato mixture between the ramekins. Create a little well in the middle of each ramekin.

5. Crack two eggs into each ramekin. Season the eggs with a little salt & pepper. Sprinkle the crumbled feta over the eggs.

6. Bake in the center of the oven until the eggs are set to your liking. I like the centers a little runny so I only bake for 20 minutes.

Ham and Vegetable Frittata With White Cheddar

Ham and Vegetable Frittata With White Cheddar
Recipe by Dragon

This is another great quick and healthy meal. I love it with ham but you can easily substitute sausage or chicken. The vegetables are also up for substitutions. Add whatever you have on hand. The one thing I never change is the cheese. I just love white cheddar. I can't live without it. Enjoy!

Makes 2-4 servings

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 cup red onion, chopped
1 garlic clove, minced
2/3 cup ham, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 cup grape tomatoes, halved
1 teaspoon rosemary, chopped
6 eggs
Pepper to taste
1/3 sharp white cheddar, grated

Directions:
1. Preheat broiler. In an 8- or 9-inch ovenproof skillet combine butter, oil and red pepper flakes over medium heat.

2. When the butter is melted, add the onions and garlic cook until softened. Add the ham and peppers and cook for another 2 minutes.

3. In a bowl whisk together eggs, rosemary and pepper to taste. Pour egg mixture evenly over the skillet and cook for 2 minutes. Add tomatoes and cook for another 4 minutes, or until edges are set but center is still soft.

4. Sprinkle cheddar over frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Let frittata rest for a couple of minutes before cutting into wedges.

Eggs In Prosciutto Cups

Eggs In Prosciutto Cups

Recipe by Dragon

I made these eggs as a treat for my lazy Sunday morning breakfast. I served them with some tomatoes, cucumbers, buttered multigrain toast and a frothy cappuccino. It was a delicious way to start the day! All though, I think this breakfast would be great as a quick brunch or lunch or snack or early dinner or late dinner or midnight snack. : ) Enjoy!

Makes: 2

Ingredients:
4 slices Prosciutto
4 eggs
1 teaspoon oregano, finely chopped
1 teaspoon shallot, very finely chopped
1 teaspoon butter, cold and cut into 4 pieces
Salt and Pepper to taste
3 tablespoons Gruyere cheese, shredded

Directions:
1. Preheat oven to 375.

2. Line two large muffin cups with 2 slices each of Prosciutto. Make sure that the sides and bottoms are covered. Let the excess Prosciutto hang over the sides.

3. In each cup, crack 2 eggs. Top each egg with 1/2 of the oregano, shallot and butter.

4. Add a little salt and pepper and then top each egg with 1/2 the shredded gruyere cheese.

5. Bake for 15-20 minutes or until the eggs are set but still runny and the Prosciutto is crispy.

6. To remove each cup from the muffin tin, use a small spatula to loosen the Prosciutto and transfer to a plate.

Herb Baked Eggs

Herb Baked Eggs
Adapted from Ina Garten

I'm a huge fan of Ina Garten. I think I've seen every episode of her cooking show. Twice! I love her delicious and simple approach to French food. I have yet to try any of her recipes and not love them. This is one of my favourites.

Serves: 4

Ingredients:
1 clove garlic, minced
1 teaspoon thyme leaves, minced
1 teaspoon oregano leaves, minced
1 1/2 tablespoons parsley, minced
2 tablespoons parmesan cheese, grated
12 large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt and Pepper to taste
Toasted French bread or brioche, for serving

Directions:
1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

2. Combine the garlic, thyme, oregano, parsley, and parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won’t be baking them in these) without breaking the yolks.

3. Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.)

4. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Potato and Vegetable Frittata

Potato and Vegetable Frittata

Makes: 4

2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1 cup diced green bell pepper
2 zucchini, halved lengthwise and cut in 1/4 inch slices
4 cups cooked and diced potatoes
2 cups chopped fresh tomato
1/4 cup black olives
8 eggs
salt and pepper to taste
1/2 teaspoon dried oregano
2 pinches cayenne pepper
1 small tomato, sliced
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat the broiler on your oven.

In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.

Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them

Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).

Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.