Spring Vegetable, Ham, and Goat Cheese Frittata
- 8 large eggs
- 3/4 c. heavy cream
- 3 oz. ham, chopped
- Kosher salt and freshly ground black pepper
- 2 tbsp. unsalted butter
- 1/2 lb. asparagus, trimmed and cut into 2-inch pieces
- 6 radishes, thinly sliced
- 4 scallions, sliced
- 1 garlic clove, finely chopped
- 4 oz. goat cheese, crumbled
- Preheat oven to 350°F. Whisk together eggs, cream, ham, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
- Melt butter in an 10-inch oven-proof nonstick skillet over medium-high heat. Add asparagus and sauté until crisp-tender, 2 to 4 minutes. Add radishes, scallions, and garlic and sauté until scallions are just wilted, 1 to 2 minutes.
- Reduce heat to medium. Pour egg mixture over vegetables and cook until eggs begin to set around the edges, 3 to 4 minutes. Sprinkle with goat cheese. Bake until set, 15 to 17 minutes. Serve immediately.
Coddled Eggs with Tunisian Flavors
- 4 tsp. butter
- ½ c. chopped Merguez sausage
- 1 tsp. harissa
- ¼ tsp. salt
- .13 tsp. ground black pepper
- 8 tbsp. whole milk yogurt
- 4 fresh mint leaves
- Brush the insides of 4 wide-mouth half-pint canning jars with the butter and set aside.
- Heat the sausage in a skillet over medium heat and cook thoroughly — about 3 to 4 minutes. Transfer to a small bowl and set aside.
- Whisk the harissa and 1/2 teaspoon water together in a small bowl and whisk in 4 teaspoons olive oil.
- Crack two eggs into each jar and season with the salt and pepper. Divide the sausage among the jars, cover each, and set them into a saucepan large enough to fit all four jars.
- Pour enough water into the saucepan to reach 1 inch from the top of the jars, and bring to a gentle simmer. Cook for 10 minutes; turn off the heat and let the jars sit in the hot water for 5 minutes.
- Remove jars, uncover, and drizzle each with the harissa mixture and remaining olive oil. Garnish with yogurt and a sprinkling of mint. Serve immediately.
Cornmeal Crepes with Sausage
- .67 c. cornmeal
- ½ c. all-purpose flour
- 1 tsp. sugar
- ¾ tsp. salt
- 1.67 c. milk
- 11 large eggs
- 8 oz. chorizo sausage
- 2 tbsp. unsalted butter
- ⅓ c. minced onion
- ¼ tsp. fresh-ground pepper
- 2 tbsp. minced jalapeños
- 4 oz. Manchego cheese
- Make the crepe batter: Combine the cornmeal, flour, sugar, 1/4 teaspoon salt, 1 1/3 cups milk, and 3 eggs in a large bowl and whisk until combined. Cover and chill for 30 minutes.
- Cook the sausage: Brown the sausage in a large skillet over medium heat. Transfer to a small bowl and keep warm.
- Make the crepes: Preheat oven to 200 degrees F. Brush an 8-inch nonstick skillet or crepe pan with melted butter and heat over medium-high heat. Add 1 1/2 teaspoons minced onion and cook for about 15 seconds. Stir batter and pour 2 to 3 tablespoons into the pan, tilting it to spread a thin layer of batter over the entire pan surface. Cook until set, about 1 minute. Turn the crepe over with a spatula and cook about 1 more minute. Transfer to a plate, lightly cover with a damp towel or aluminum foil, and keep warm in oven. Repeat to make the remaining crepes, using up to 1 tablespoon of the remaining butter, the onions, and the rest of the batter.
- Make the scrambled eggs: Combine the remaining eggs, milk, salt, and pepper in a bowl. Heat the remaining 1 tablespoon butter to a sizzle in a medium skillet over medium heat. Add the jalapeños and cook for 1 minute. Add the eggs and continue to cook, stirring occasionally, until set, about 5 minutes. Stir in the sausage.
- Assemble the crepes: Evenly divide the eggs and cheese among the crepes, roll up, and serve immediately.