As delicious as the egg is when cooked over medium heat until tender and without color it can also stand up to high heat and take on a layer of flavorful color when stir-fried. This is a great way to use up what you have in the refrigerator to create a delicious meal for breakfast, lunch or dinner.

Yield: 2 servings

2            Tsp            Peanut oil or oil of choice

5            Ounce       Meat or seafood of choice (cooked or raw)

1            Tsp             Five spice powder (or ½ ground cumin and ½ ground cinnamon)

1            Cup            Vegetables of choice, chopped small

2            Large        Eggs

1            Pinch        Salt

In a wok or wide skillet over high heat add the oil. Once hot add the meat and sprinkle with the five spice. Cook until golden, about 2 minutes. Add the vegetables and stir. Cook one minute. Push the meat and veggies to the sides and crack the eggs into the middle of the wok/pan. Sprinkle with salt. As soon as the white starts to set use a metal spatula or spoon to cut the egg up into pieces. Stir everything back together and transfer to a plate or serve over rice. Garnish with chopped cilantro or green onion if desired.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

You could cook a different recipe every day for a year with the egg and never repeat the same recipe twice. The egg never fails to make me feel good while also being unbelievably versatile and incredibly delicious. Check out this simple, fresh Italian “sauce” that is great on eggs.

Yield: Enough sauce for 6 eggs

1/2         Cup                    Olive oil

2            Cloves                Garlic, chopped

2            TB                       Chopped fresh Tarragon

2            TB                       Chopped basil

2            TB                       Chopped parsley

1            Ea                        Zest of lemon

1            Pinch                  Salt

Place the olive oil in a bowl. Add the garlic. Chop the herbs roughly as to keep them bright green. Add to the oil. Zest the lemon into the bowl and add the salt. Stir. Allow to set at room temperature for 30 minute or in the refrigerator for a few hours to develop maximum flavor (not required). This is a great, fresh sauce that is very versatile. At the Grove, my restaurants, we also add a touch of anchovy paste and capers. Feel free to mix and match the green herbs of your choice.

Drizzle 1 TB over each fried egg or over scrambles or inside omelets. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

This dish is based on building layers of flavors but you can do a very quick version by putting everything in a slow-cooker instead. Enjoy.

Qty            Measure            Ingredient

————————————————————

1            Tablespoon            olive oil

1            Head                        garlic

9            Ounce                      Italian sausage or sausage of choice

6            Ounce                      duck breast

12            Ounce                    bone-in pork loin chop

1/2            Cup                        shallots, chopped

1/4            Cup                        carrot, chopped

1/4            Cup                        celery, chopped

1 1/2         Teaspoon             white peppercorns

3                Each                       allspice berries (or 1/4 tsp ground)

1                Teaspoon               dry thyme

1                Tablespoon            herbs de Provence

4                Cup                          chicken stock

3                Can                          Bush’s white beans, drained and rinsed

1                Teaspoon               kosher salt

1/2            Cup                        oven-dried tomatoes, chopped roughly.

The Topping

2                Cup                        rustic bread cubes

1/4            Cup                        fresh parsley

1                Tablespoon         olive oil

Instructions: Turn the oven to 400 degrees. Cut 1/4″ of the pointed end of the garlic head off and set on a large piece of foil cut side up. Drizzle with a touch of olive oil. Pull the four corners of the foil up to a point to create a sealed pouch for the garlic. Do not press the foil against the garlic or it will stick. Place in the 400-degree oven and bake for 45 minutes until dark brown and soft. Set aside to cool. This can be done as many as three days ahead.

Grind the white pepper and allspice in the grinder to a sandy consistency. (or use pre-ground)

Dry off the meat with a paper towel and cut into 1/2″ to 3/4″ size pieces. Season with salt and pepper. Save the pork bone.

In a wide thick-bottomed, oven proof pot over medium high heat add the olive oil.

Once hot (almost smoking) add the duck, pork and sausage. Sear to golden on both sides and remove from pan and reserve. Monitor each meat, as the sausage will be done first, as well as the smaller pieces vs. the larger ones. Add the shallot, carrot and celery to the same pan. Cook until soft and golden stirring occasionally. About four minutes.

Add the white pepper, allspice and chicken stock, and pork bone and bring to a boil. Turn down to a light simmer and cook for 15 minutes. Remove bone and reserve. Allow mixture to cool until you are comfortable transferring to a bender. Puree to smooth and then pour back into same pot. Add the pork bone back; add the beans, thyme, herbs de Provence and salt. Bring to a boil, turn down to a simmer and cook for 10 minutes. Remove bone and discard. Cover pot tightly and transfer to center rack of oven. Bake for 10 minutes. Remove from oven and stir in chopped tomatoes.

Turn oven to broil. While the oven heats make the breadcrumb topping.

In the food processor add the bread cubes, parsley and olive oil. Pulse chop to breadcrumb consistency. You will have nice green colored breadcrumb from the parsley chopping into the bread. Scatter evenly over the top of the cassoulet. Place pan in oven under broiler with the lid off. Stand by and watch closely as it only takes a couple minutes for the breadcrumbs to turn golden brown. Remove from oven and set in center of table (on hot pads). Allow everyone to serve themselves right from the pot.

Variations: Use any combination of meats you like (do not recommend beef). Game bird, sausages, pork, chicken, duck, veal, etc are all good. Feel free to change the herbs to meet your tastes as well.

Instead of oven-dried tomatoes you can sauté tomatoes in a skillet with a touch of olive oil or cut up a few canned whole tomatoes.

Serves: 6-8

Prep Time: 30 min

Cook Time: 45 min

Total Time: 1 hr 15 min

Qty            Measure            Ingredient

————————————————————

6            tablespoons            canola oil

8            oz                              chicken breast

2            cups                          white onion, sliced (about one onion)

6            cups                          chicken broth

2            teaspoons                salt

12            Each                        corn tortillas chips, broken into 1/2″ pieces

2            tsp                             chipotle puree

1/4            Cup                        fresh limejuice

1            Cup                            cilantro, packed. washed and dried

2            clove                         garlic, chopped

3            tablespoons            cotija cheese or grated Parmesan

1            Can                           Bush’s pinto beans, drained

Instructions: In a wide pot heat 2 TB oil over med high heat.

Season chicken breast with salt and pepper and add to one side of pan. Cook until golden on both sides.

Add onions to the other side of the same pot while the chicken is cooking. Stir occasionally to cook until golden brown and soft.

Add chicken broth, beans, chipotle puree and salt. Bring to a boil. Turn town to a low and cook for 15 minutes while you make the pesto. Remove the cooked chicken breast from the pot to a plate. Using two forks shred the chicken and add back to the pot.

Add limejuice to the pot and stir.

Ladle soup into bowls and garnish with crispy corn tortillas and a spoonful of cilantro pesto.

Cilantro Pesto:

Place cilantro, 4 Tbl of canola oil, a pinch of salt, chopped garlic and cotija or Parmesan into the food processor. Puree until smooth.

Chipotle puree:

Take one can of chipotle chiles in adobo and puree in blender or food processor. Keep in the refrigerator for up to three weeks. A great way to add a quick blast of smoky heat to salsas, sauces and eggs.

Variations: You can set the pesto and the chips on the table and let your guests customize their own soup.

Add more or less chipotle to suit your love of heat!

Substitute chile powder for chipotle if you like. Chipotle has a smokier heat.

Serves: 4-6

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min