FIVE (5) DIFFERENT WAYS TO PREPARE YOUR EGG WITH RECIPES AND ENJOY EVERY BITE OF IT

BROKEN EGGS 
(Huevos Rotos)

Sconty empire 

Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo’s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer — it’s breakfast, lunch or dinner material.

RECIPES

• ⅓ cup extra-virgin olive oil, plus more as needed
• 2 teaspoons smoked paprika
• ½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
•  Kosher salt and black pepper
• 2 pounds new potatoes, cut into 1-inch pieces if necessary
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 4 eggs
•  Lemon wedges, for serving
•  Flaky sea salt, for serving

PREPARATIONS 

STEP 1

1. In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
2. STEP 2
3. Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
4. STEP 3
5. Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
6. STEP 4
7. To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.

Potatoes and Scrambled Eggs (Aloo Anday) 

This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.

RECIPES 

3 medium red potatoes (1 1/4 pounds)

3 tablespoons ghee or vegetable oil

1 teaspoon garlic glue or finely ground garlic

½ teaspoon ginger glue or finely ground ginger, in addition to silvers for embellish

1 medium Spanish or other sweet onion, finely cleaved

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 teaspoons Kashmiri red chile powder or other ground red chile

3 green Thai chiles, stemmed and finely cleaved

3 medium plum tomatoes, coarsely cleaved

2 teaspoons fine ocean salt

7 huge eggs

2 tablespoons cleaved cilantro, for embellish

1 teaspoon garam masala, for embellish

 Chapati, pita, naan or rice, for serving

PREPARATIONS 

STEP 1

1. Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside. 
2. STEP 2
3. Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes. 
4. STEP 3
5. Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes. 
6. STEP 4
7. Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes. 
8. STEP 5
9. Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

Cheesy Breakfast Egg and Polenta Casserole

Sconty empire 

If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that’s loaded with flavor.

INGREDIENTS 

2 tablespoons unsalted spread, in addition to something else for lubing the dish

1 cup speedy cooking polenta

½ teaspoon fine ocean salt

1 cup entire milk

½ cup/2 ounces fontina or mozzarella, or a mix, destroyed

5 ounces daintily cut relieved meat, like hot or sweet Italian wiener, salami or ham (discretionary)

1 pressed cup spinach, kale or other verdant green, torn or hacked (discretionary)

8 enormous eggs

½ cup/2 ounces ground Parmesan

 Ground dark pepper

¼ cup pressed basil leaves, bigger ones generally torn (discretionary)

PREPARATIONS  

STEP 1

1. Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
2. STEP 2
3. Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
4. STEP 3
5. Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

Frisée Salad With Poached Egg

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it

INGREDIENTS 

FOR THE SALAD

• 2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
• 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
• 1 sweet red pepper, very thinly sliced
• 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
• 6 large or extra-large eggs
• 1 tablespoon vinegar (any kind)
•  Salt
•  freshly ground pepper to taste
• 1 teaspoon fresh thyme leaves

FOR THE DRESSING

• 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
• 1 teaspoon balsamic vinegar
•  Salt to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced or pureed
• ⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

PREPARATIONS 

for the salad

STEP 1

1. Combine the lettuce, herbs, red pepper and croutons in a large bowl.
2. STEP 2
3. Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
4. STEP 3  
5. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Tip

Advance arrangement: You can poach the eggs as long as a day ahead. Keep in a bowl of water in the cooler. Channel on a kitchen towel prior to gathering the plate of mixed greens. The lettuces can be washed and dried, and held in plastic sacks in the cooler short-term.

Eli Zabar’s Egg Salad Sandwich

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential “egginess” of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. 

INGREDIENTS 

• 8 large eggs
• ⅓ cup mayonnaise
•  Salt
•  pepper
• 1 tablespoon chopped fresh dill
• 4 slices bread

PREPARATIONS  

 

STEP 1

1. Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
2. STEP 2
3. Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

STEP 3

1. In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.