Garden, Plant, Cook!

Monday, January 07, 2013

Recipes - Eggs in a Bread Bowl and a Two Flower Side Dish

Dear Folks,

I have been wanting to do something like baked eggs and just recently saw a great idea of baked eggs in a bread bowl!  Perfect (in fact I added to my pinterest board).  I wanted to add a shredded green to the bowl also, so I was able to use my arugula growing in the garden.

Baked Eggs in Bread Bowl

Per person
1 roll (about 3 1/3 to 4 inches wide)
1 egg - Fresh - I would not use older eggs for this - we used large/jumbo
1 heaping tablespoon shredded arugula (or any green)
Salt and pepper
1 tablespoon (about) Fresh or dried herbs (I used some home dried rosemary and garlic chives) 
Sprinkle of  Parmesan Cheese (shredded or grated)
3 Slivered salami "chips"*

The ingredients on this are very flexible except for the egg and roll, so go with ratios that suit you.

* Salami or pepperoni chips were the new "chip" for the high-protein phase and it is still a good way to make a low-fat snack/condiment.  In the microwave on paper towels (and covered with a paper towel to avoid splatters - lay out single layer salami slices, microwave for 30-40 seconds, watch them carefully.  Let cool and you have Salami Chips.

Pre-Heat oven to 350.  Use a cookie sheet or pan to hold the rolls.  I like to use our toaster oven for a dish like this.

Slice the top off the roll (reserve top) and carefully remove most of the soft bread, leaving a shell (save the soft bread to make toasted bread crumbs or feed to the birds :-)

Place the shredded greens in bowl, add cracked egg, season with S&P, add herbs, slivered salami and top with cheese.  Bake for 20 - 25 minutes.  Ours cooked for 25 and the egg cooked through.  Shorten the time for soft eggs.  At the 15-20 minute mark place the roll tops on the sheet to crisp up.

This is a great way to try different combinations of greens, herbs and cheeses.


Next is a recipe I developed in 2005 after reading about the "new" pasta for the low-carb folks -- Cauliflower.  And, cauliflower and chamomile are seasonally available now at your farmers market or other grocery stores (maybe in your own backyard :-)

Two Flower Side Dish (sorry no picture for this one)
    Cauliflower is the new "pasta substitute" for the low-carb folks.   

I meant this recipe to be a soup originally, and you can still puree this into a smooth soup, but we liked it as a side dish. Have everything cut, to keep the dish moving along. (Originally published in my newsletter November, 2005.)

3 cups water
3 tablespoons Fresh ( or 3 teaspoons, dried) chamomile flowers, crushed
3 cups of cauliflower cut, or shred, into very small flowers (no stalks)
1/4 cup chopped onion
2 stalks celery, finely chopped
1 tablespoon, plus 1 thin slice of butter
Salt and Pepper to taste
    Bring water to boil with chamomile, simmer for 5 minutes and then add cauliflower, stir, reduce heat, cover and cook for 15 minutes.
    Meanwhile melt 1 tablespoon butter in pan add onion, celery, salt and pepper, and saute while cauliflower is cooking.
    Remove cauliflower, celery and onion to a bowl, keep warm - reserve cooking water.  Add 1/2 cup of chamomile/cauliflower water to saute pan, bring up to boil and reduce by half. Add thin slice of butter, melt, stir and pour over vegetables, toss to coat and serve.

-- Catherine, The Herb Lady