SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS SALAD WITH CELERY LEAVES, QUAIL EGGS, AND TARRAGON VINAIGRETTE
Steps:
- Cover eggs with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and quarter.
- Cut asparagus on a very sharp diagonal into 3/4-inch-thick slices (about 2 inches long), leaving 2-inch tips. Halve tips lengthwise if thicker than rest of slices. Arrange asparagus on a steamer rack and sprinkle with kosher salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon, and salt and pepper to taste.
- Toss asparagus and celery leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
SUMMER VEGETABLE & QUAIL'S EGG TART
A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs
Provided by Sarah Cook
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 55m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Tip the bread mix into a large bowl and add the oil and 175ml lukewarm water. Knead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.
- Whizz the peas and cream cheese together in a blender or food processor until smooth, then stir in the soured cream, egg, shallots and sugar with some seasoning. Bring a medium pan of water to the boil. Add the broad beans for 30 secs, then lift them out with a slotted spoon into a bowl of cold water. Gently squeeze the bright green beans out of their thick skins and discard the skins. Meanwhile, add the leeks to the boiling water for 1 min 30 secs, then add the asparagus and boil for 1 min more. Drain well.
- Heat oven to 200C/180C fan/gas 6. Roll the dough out on a large baking sheet to a rectangle 14 x 40cm, pressing down the centre to create a thicker 'crust' around the edge. Spread the pea cream in the middle of the tart and bake for 20 mins. Scatter over the leeks, asparagus and broad beans, then carefully crack over the eggs - you can arrange the veg to create little pockets if it helps. Drizzle with rapeseed oil and bake for another 5-7 mins. Scatter a few pea shoots over and serve straightaway, cut into thin slices.
Nutrition Facts : Calories 215 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SEARED SCALLOPS WITH QUAILS EGGS & ASPARAGUS
Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website. With the quails eggs, be prepared to suffer some causalities well breaking the shells.
Provided by samule83
Categories Vegetable
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
- Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes.
- Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
Nutrition Facts : Calories 414.1, Fat 40, SaturatedFat 17.4, Cholesterol 299.7, Sodium 427.8, Carbohydrate 4.6, Fiber 1.5, Sugar 1.1, Protein 11
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