A year of eggs by Anjuli

Posted on 11-14-08 · Tags: , , ,

Baked eggs with cheddar, ham, and sauteed cremini mushrooms

Only those that have known me longer than a year will appreciate the significance of this statement: I love eggs for breakfast. I love making eggs for people for breakfast. Allow me to take a moment’s pause and count the ways that I love eggs. Scrambled with a touch of cheese and nutmeg; thinly laid atop alliums, sprinkled with cheese and herb, and folded into a perfect omelette; placed under the broiler to puff up into a frittata; stuffed with mushrooms; coated in mozzarella; fried up and eaten on toast; placed in a toast hole; and finally, my favorite to date, good old chewy, runny, savory, baked eggs.

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Dill and smoked mozzarella omelette with cremini mushrooms by Anjuli

Posted on 10-23-08 · Tags: , , , ,

Dill and smoked mozarella omelette with cremini mushrooms

We are making history here. Another perfectly good egg prejudice blown wide open: the stuffed omelette. I always thought it was silly and French to make the omelette and fold it around some cooked vegetables. Why can’t the ingredients be cooked into the eggs? Then I decided to add mushrooms to an omelette recipe. It didn’t seem right to have mushrooms floating around. So I gave them a cozy home inside the soft, warm center of that fluffy pillow of eggs. And voila! The flavor of the eggs really stands out, enhanced by the dill, and puffed up by the cheese. The first bite of savory smoked mozzarella and mushroom against the delicate egg makes you feel almost sophisticated. Then you remember you’re eating an omelette at the oven top in your underwear. And you feel even better. I will say, egg and mushroom are a harmonious duo.

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