breakfast

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

 

 

Eggs

Eggs En Cocotte with Eggplant + Yogurt

Eggs En Cocotte with Eggplant + Yogurt | www.hungryinlove.com
Whole Roasted Eggplant | www.hungryinlove.com
Roasted Eggplant + Yogurt | www.hungryinlove.com

Confession: I hate brunch. The aversion started back in my waitressing days. The hungover patrons, the measly eight hours between Saturday pm and Sunday am shifts, the half-regular/half-decaf coffee orders (you know who you are) – they soured me on the whole ritual.

You’d think that after retiring from the service industry and joining the ranks of 9-5ers I’d be able to find delight in this great American tradition. I thought so too. But even the other side is vexing. Brunch involves squandering most of your morning sleeping in because no one wants to go to brunch with you before eleven. When you arrive you’re one of so many flies at the honey pot, so you assume your position in line and wait. And wait. And then you wait some more for your entire party to arrive before they’ll seat you. The main event rarely lives up to expectations because you’re harried server is dealing the standard brunch drama (see above). By the time all is said and done it’s three, you’ve done exactly one thing, you’re belly-full and need a nap.

I know reasonable people revere brunch as awesome and sacred. That’s why I typically keep this wildly unpopular opinion to myself. But I’ve had brunch on the brain this week as I gear up for a much anticipated girls’ weekend in DC (hi Megan + Cara!). Any girls’ weekend worth its sea salt will include brunching. It has to, it’s in the handbook. I figured I better ease myself back in with brunch at home (but for dinner). It’s a start. Eggs baked in little ramekins are very brunchy and also adorable and darn good. Mimosas optional.

Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Toast | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com

Ingredients

  • 1 large eggplant
  • 1 clove garlic, ground into a paste with a mortar and pestle or finely chopped
  • 1/3 cup plain Greek yogurt (I prefer full fat but use whichever variety you like best and have on hand)
  • 1 Tbs. olive oil
  • 1 Tbs. lemon juice
  • Salt and Pepper
  • 4 eggs
  • Chives to garnish
  • Toast (for serving)

Prep

Eggplant (may be Done in Advance)

  • Preheat oven to 400 degrees
  • Rub whole eggplant with olive oil and pierce several times all over with a fork 
  • Place eggplant in a baking dish or on a sheet pan and roast for 50-60 until eggplant is very soft when pierced with a fork
  • Remove from oven and allow to cool for a few minutes
  • Use a knife to split body of eggplant lengthwise
  • Scoop out the flesh into a small bowl, discarding the skin
  • Add garlic, yogurt, olive oil, lemon juice and a pinch of salt to eggplant; use a fork to stir until all ingredients are incorporated and eggplant is smooth

Eggs

  • Preheat oven to 375 degrees
  • Arrange four mini-cocottes or ramekins in a baking dish with 2-3 inch sides
  • Divide eggplant mixture evenly among all four cocottes
  • Using a spoon create a small well in the eggplant mixture and add egg
  • Garnish eggs with a drizzle of olive oil, salt, and pepper
  • Pour water into baking dish until it comes about halfway up the sides of the cocottes
  • Bake until whites have just set, anywhere between 15-25 minutes. Set timer for 10 minutes and check every five minutes until whites are opaque
  • Garnish with chives and serve with toast 

 

Breads

Carrot Chocolate Chunk Bread

Carrot Chocolate Chunk Bread | www.hungryinlove.com

I use the term bread here loosely. Let's be honest. This is cake. Chocolate studded cake. But if we call it bread we can eat it for breakfast with a pat of butter. Mmmmm. Bread it is. 

While cake for breakfast is a delightful way to start the day, it was not the impetus behind baking two loaves of this last night. Nope, it's because we're going skiing! In my mind skiing and quick breads are inextricably linked. Heading to the mountains demands provisions. Pack a few loaves of banana, zucchini, or pumpkin bread and nearly all your boxes are checked - it's breakfast, it's a snack, it's dessert, and it can even ride the chair lift. Voila.

Carrot bread is a new variation for me, but after how well this batch came out I doubt I'll be calling on the usual suspects anytime soon. Zucchini is out of season in the winter. Bananas - try as I might - I just don't like very much. And pumpkin gets too much play these days. (In all seriousness, the Pumpkin Spice Latte  has 90,000 followers on Twitter). The true test will be whether any remnants survive the weekend. I'm banking on no leftovers so I can return to regularly scheduled programming at breakfast where it's obviously whole grains and yogurt everyday, and never, ever cake.

Carrot Bread Baking Prep | www.hungryinlove.com
Carrot Bread Baking Prep | www.hungryinlove.com
Pureed Carrots | www.hungryinlove.com
Mast Brothers Brooklyn Blend Chocolate Tablet | www.hungryinlove.com
Chocolate Chunks | www.hungryinlove.com
Buttered + Floured Loaf Pans | www.hungryinlove.com
Carrot Bread Batter | www.hungryinlove.com
Carrot Chocolate Chunk Bread | www.hungryinlove.com

Carrot Chocolate Chunk Bread

This recipe is from The Fearless Baker by Emily Luchetti and Lisa Weiss. I stumbled upon it on NPR's Kitchen Window series when looking for a carrot bread that incorporates both pureed and grated carrots (most call only for grated). The addition of chocolate was my only modification.

Makes two 8 1/2-inch loaves (recipe could be easily cut in half to make only 1 loaf)

Ingredients

  • 16 carrots
  • 2 2/3 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. salt
  • 12 Tbs. (1 1/2 sticks) butter, at room temperature
  • 2 cups granulated sugar
  • 4 eggs, at room temperature
  • 2/3 cup buttermilk
  • 10 oz. good quality chocolate, roughly chopped (I used Mast Brothers Brooklyn Blend)

Prep

  • Preheat oven to 350 degrees
  • Butter and flour two 8 1/2-inch loaf pans
  • Peel all the carrots
  • Take 6 carrots, chop into small rounds and cook in salted, boiling water until soft (about 10 minutes). Drain and puree in a blender or food processor.
  • Grate the remaining 10 carrots and set aside
  • In a small bowl use a whisk to combine the flour, baking soda, baking powder, and salt
  • In a large bowl beat the butter and sugar together until smooth
  • Stir eggs into the butter/sugar mixture one at time until combined
  • Stir the buttermilk, pureed carrots, and grated carrots into the egg mixture
  • Fold the dry ingredients into the wet ingredients
  • Fold in the chopped chocolate
  • Divide batter between the two pans and bake for 60-70 minutes (check for doneness by inserting a thin knife; bread is done when it comes out clean)
  • Let cool for 15 minutes before removing from pans
  • Let cool completely (if you can stand it) before slicing
  • Store at room temperature wrapped in plastic; will keep for four days this way or freeze for up to two months