Indian

Eggs

Baked Eggs with Chèvre + Cilantro Chutney

Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com

Merry Christmas Eve, everyone! Hopefully your shopping is done and the day ahead involves wrapping and baking and cocktails. I feel a bit guilty that I've been enjoying a lot of all three lately while Tripp (like a champ!) has been working  the front lines of retail slinging cheese for 12 hours a day. For those still hustling and bustling remember to give the good people behind the counter a thank you and a smile today - they're making Christmas happen!

Speaking of cheese, here's a simple holiday morning breakfast that takes only ten minutes and lets you get real liberal with the chèvre. I first made these eggs baked with my most favorite green hot sauce. They were divine as everything that hot sauce touches tends to be. Over those eggs I wondered, why are spicy eggs always Southwestern spicy? Why not Indian spicy? What if we swap out the hot sauce for that sour, tangy, spicy green chutney they give you at Indian restaurants with the samosas? I was inspired but still a bit gun-shy. I'd always wanted to recreate that chutney at home but never had the confidence to try. That changed when I found this article over at Food52. The author not only says that making your own chutney is easy, she encourages you to just wing it. My kind of pep talk! I did and it worked. Tripp usually says everything I make is good but this is the first time he lobbied that I bottle and sell. I don't know about that but family and friends take note, you might be getting a sneak peek at next year's homemade Christmas gift.

Cilantro Chutney | www.hungryinlove.com
Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs With Chevre + Cilantro Chutney | www.hungryinlove.com

Cilantro Chutney

Ingredients

  • 1 cup (packed) cilantro leaves
  • 1/4 cup macadamia nuts
  • 1/2 of a serrano pepper
  • 1 inch piece fresh ginger, peeled and roughly chopped
  • Juice of 1 lime
  • 1/4 tsp kosher salt
  • 1/2 tsp honey
  • 5 tsp water

Prep

  • Combine all ingredients in a food processor or blender until smooth
  • If you prefer a thinner sauce, add more water 1 tsp at a time until you reach desired consistency
  • Store refrigerated and covered for up to one week

 

Baked Eggs with Chèvre (Fresh Goat Cheese)

Ingredients

  • Pat of butter
  • Eggs (as many as your appetite or guest count demands)
  • Fresh chèvre
  • Salt + pepper
  • Toast for serving

Prep

  • Preheat oven to 400 degrees
  • In an ovenproof skillet or pan, melt butter over low heat
  • Crack eggs into pan and scatter liberally with fresh goat cheese
  • Season with salt and pepper
  • Bake eggs until whites are just set, about 8 minutes (if you like your yolks firmer, bake for 10-12 minutes; watch closely though so eggs don't cook all the way through)
  • Remove from oven and serve immediately with toast and cilantro chutney

 

 

Fixings

Rhubarb Cardamom Compote

Rhubarb Cardamom Compote | www.hungryinlove.com
Chopped Rhubarb | www.hungryinlove.com

If you have fifteen minutes I recommend you resist the urge to save money on your car insurance, and whip up this prettiness instead. But you better make like the Easter bunny and hop to it. Rhubarb is here and gone  faster than you can sputter that irksome Geico slogan. It's like an elegant relative who only descends but once a year. And when she shows up she's ready for something glamorous. (For the record I do not have a relative like this. Perhaps someday.)

Earlier this year I thought pomegranate and cardamom might make good bedfellows. The flavors were pleasant but trying to coax a compote out of pomegranate was a proper fail. Lesson learned - pomegranate does not compute to compote. I knew I'd have better results with rhubarb if I could wait until spring. And yes, oh my stars, this time I nailed it. First of all this magic sauce is neon-electric pink. If you are a six-year old girl, or was one once upon a time, you'll probably love it on this merit alone. Second you can slather it on pretty much anything - yogurt, pancakes, cheese - and it'll make your day better. Third, it's a vehicle for using the cardamom my very cool husband brought home months ago that I haven't had much luck with until now (see pomegranate incident above). It's spicy, and citrusy, and herbal and apparently hearts rhubarb. Just like me.

Cardamom | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com
Rhubarb Cardamom Compote | www.hungryinlove.com

Rhubarb Cardamom Compote

Makes about 1 cup
 
Serving ideas: Use as a topping for yogurt, oatmeal, pancakes, waffles, toast + butter; spoon over vanilla ice cream or poundcake; also very good as an accompaniment to cheese

Ingredients

  • 2 cups chopped rhubarb, about 6-8 stalks
  • 1/4 cup granulated sugar
  • 6  pods green cardamom,  shells removed and black seeds ground into a fine powder
  • pinch of salt

Prep

  • Using a mortar and pestle crack the cardamom pods and discard green shells; grind black seeds into a fine powder
  • Toss chopped rhubarb with sugar and let sit for 10-15 allowing the fruit to release juice (you can do this right in the saucepan you plan to cook it in)
  • Add cardamom to saucepan with rhubarb and sugar along with a very small pinch of salt
  • Place saucepan over medium heat and bring rhubarb to a simmer; rhubarb will begin to break down
  • Cook for 5-7 minutes until rhubarb is completely broken down; remove from heat
  • Chill compote in fridge for an hour or two before serving