We have a fantastic butcher here in Park Slope called Fleisher’s. Fleisher’s carries fabulous quality meats free of hormones or antibiotics, which are locally sourced and raised on a primarily grass-fed diet. We love everything from them. Yesterday, we stopped by Fleisher’s and picked up some pork chops, steaks, and some “bork” — ground beef and pork mix. For late brunch today, I used the bork to make some spicy “bork” mince with onions, capers and parsley, topped with scrambled eggs. So easy to make and packed full of flavor! The capers add a nice tangy flavor to the spicy mince meat, and the parsley gives the dish a lovely freshness. Eat with some scrambled eggs, and you’ve got a great protein-packed brunch in a bowl!
Perfectly hard boiled eggs make for perfect, simple protein snack sources. Recently, I have hard boiled eggs handy for snacking during the day — I just peel the egg, salt and pepper it, and eat it. It’s easy, tasty, and satisfying. And I think I have found the perfect boiling method, at least for me. I like my hard boiled eggs with a kind of “medium” yolk — cooked through but not dried out, still a little orange in the center with a creamy, velvety texture. The best cooking method I have found is as follows:
Place the eggs in a pot and fill with cold water, enough water to submerge the eggs. (I like to cook 4 eggs at a time — not really a magic number, rather, so I don’t eat too many all at once, as I love hard boiled eggs!) Bring the water to a boil. Once the water is boiling, cook for 4 minutes. After 4 minutes, drain out all the water. Let the eggs cool. Peel, salt and pepper and enjoy! (Or use for egg salad.)
When we recently returned from vacation, there was hardly anything in our fridge to eat the next morning: a half-dozen eggs, 2 medium red onions, a couple of cloves of garlic. For breakfast the next morning, I caramelized the red onions with garlic, then de-glazed the onions with balsamic vinegar before adding the eggs… the result was delicious! I topped the eggs with some basil right from our garden, and we had a lovely breakfast indeed.
I have a hard time making it to the gym during the work week. On Saturday, I have no excuse, especially since there is a gym in our building. Traditionally, David trains me on the weekends. I NEVER feel like going to the gym on my own. I have to be made to go. Once I go, it’s pretty okay, it’s the getting there that is difficult for me.
Eating enough but not too much before hitting the gym on Saturdays is a fine balance. Too hungry = difficult to really give it. Too full = just want to go back to bed. I made a lot of chimichurri the other day to go with our skirt steak dinner (recipe soon!), and this morning, I topped some chimichurri over scrambled egg whites as my “pre-workout eats” — delicious! I can’t eat too much before I work out, but being hungry this morning didn’t help my already not-enthused-to-have-to-workout self either… so some protein boost of egg whites topped with a dollop of flavorful chimichurri was perfect.
Here’s a lovely way to change up your bacon and eggs, and eat your spinach, too!
I recently hoarded bunches of organic spinach, which were on sale… which resulted in finding interesting ways of using all that spinach. We had some eggs, we had some bacon, so I took out my rarely used ramekins and made these adorable-looking breakfast in a cup (ramekin). David loved it, and can’t wait for me to make it again. I can see more vegetable variations coming up….
As hors d’oeuvres for our “Swedish-inpspired” non-traditional Thanksgiving, I made deviled eggs with caviar. Recently, deviled eggs seem to have made a comeback as a trendy bar food around New York. One of our favorite Brooklyn bars called Henry Public has deviled eggs on its menu, which we love to order when we enjoy a late-afternoon cocktail at the bar. Deviled eggs make good hors d’oeuvres because they are easy to make, an appropriate size for finger-food, and look pretty. I decided my “Swedish”-inspired deviled eggs would be topped with caviar (2 types) and chives.
The best egg boiling instruction I received came from an episode of Ina Garten’s cooking show. She instructs that you put the eggs in the pot from the start – add cold water just enough to cover the eggs, and bring to a boil. Once the water comes to a boil, take the pot off the heat and leave the eggs in the hot water for 15 minutes. This method of egg boiling keeps the egg yolks from turning a gray color around the edges. I boiled the eggs the night before, so that they were ready to peel when I got home from work.
Peel the eggs carefully, and cut the eggs in half vertically (long-side). Gently take out the egg yolks and put them in a bowl. Finely mince half a small red onion and some chives, and add them to the yolks. Add a table spoon of Dijon mustard, and about a tablespoon of good olive oil, until the consistency of the yolk mixture is creamy. Season with salt. It’s imprtant to taste and adjust the seasoning/flavor as you see fit.
Spoon the yolk mixture into the egg whites.
Top with caviar and sprinkle some chopped chives. Serve on a platter. Enjoy!