spinach and smashed egg toast

What do you make oneself for lunch, if no person else is all around ? I bet youre hoping Im going to say some thing ambitious, like a gently poached chicken breast, cooled and sliced across a vegetable salad with a hand-whisked vinaigrette, since that happens, ever. Or maybe youre hoping that this is exactly where I tell you about my secret peanut butter fluff with crumbled potato chip sandwich habit, alas, Im not even exciting enough at lunchtime to be scandalous. The unhappy reality is, if Ive by some miracle found a couple hrs to get work done in relative peace, Im ecstatic, and I come across hunger an inconvenience. If I need to succumb, what ever I make for lunch must be speedy, and tends to fall into the Things On Bread category : avocado, olive oil, lemon and sea salt, peanut butter ( often very low -brow) and jam ( always fancy), or, smashed soft egg.

I manufactured a major fuss about poaching eggs a number of many years in the past mainly because I loved them but had a really hard time receiving them right at property. When I did, I was triumphant, but however, have probably not manufactured 1 in in excess of a 12 months, or not since I identified that theres an even less complicated route to that cooked-white-loose-yolk-soft-edge nirvana. Soft-boiled eggs call for no vinegar, no teeming water and no whirlpools, but they peel like a dream. My favourite way to eat them is broken open on toasted and buttered whole -grain bread, sprinkled with sea salt and freshly ground black pepper.

But occasionally, often I make an effort. And when I do, it looks like this the same smashed egg but wedged in between it and the toast is a bed of spinach (a handful leftover from final nights salad greens is ideal ), gently wilted with minced shallots, a smidge of cream, a handful of cheese crumbles and a close to -invisible slick of Dijon mustard that makes all the big difference. It sounds fancy and it might feel a tiny bit fussy the first time you make it. (I have not forgotten that the cardinal rule of fast meals is that they ought to only require the use of 1 pot and here, but because youre alone in the kitchen, I feel that a pot only applied to boil an egg is, pffft, nonetheless entirely clean, right ?) But if youre anything at all like me, youre going to make a habit out of it and by the second time you make it, youll have it down. You may possibly even system ahead, trying to keep a container of minced onion in the fridge, producing absolutely sure you hold back a bowlful of spinach at dinner, and so on. But past the fact that its nutritious (a full bowl of spinach), indulgent (toast! butter! cheese!) and crazy tasty (toast! butter! cheese!), I consider youre going to make it once more and once again for the exact same explanation I do, which is that smashing an soft-centered egg on toast with a major fork basically, the kitchen equivalent of popping bubble wrap is about the most pleasurable one can have on a swift workday break. And with that, Im off to do it yet again.

Past Egg Toasts and Sandwiches, which I apparently have a matter for: Scrambled Egg Toast, Soft Eggs with Buttery Herb-Gruyere Toasts, Egg Salad with Pickled Celery and Coarse Dijon, Fried Egg Sandwich with Bacon and Blue Cheese and, on Cup of Jo, my crazy-lazy- swift riff on a deli Egg and Cheese Sandwich.

One 12 months ago : Above -the- Top Mushroom Quiche
Two years ago : Apple Tarte Tatin and French Onion Soup
3 years in the past : Tangy Spiced Brisket, Radicchio, Apple and Pear Salad and New York Cheesecake
Four years in the past : Artichokes Braised in Lemon and Olive Oil, Chewy Amaretti Cookies and Artichoke-Olive Crostini
Five many years in the past : Shaker Lemon Pie and Spring Panzanella
Six many years in the past : Mixed Berry Pavlova, Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding

Spinach and Smashed Egg Toast

I use this spinach strategy, scaled up, all the time to make a quick, lazy creamed spinach with dinner. (A a lot more traditional a single is right here. An even far more gussied one is right here.) Creme fraiche could exchange the cream ( not like yogurt or sour cream, it doesnt curdle when heated).

one substantial egg
one slice of your preferred hearty bread
two ounces baby spinach
one pat butter
1 tablespoon minced shallot or white onion
one tablespoon heavy cream
Sea salt and freshly ground black pepper
one teaspoon smooth Dijon mustard
1 tablespoon crumbled cheese, such as goat cheese or feta

Deliver smaller pot of water to boil. Lower egg into it and boil for 5 (for a runnier egg, as seen in top photograph ) to 6 (for a less -runny but still loose egg, as observed in bottom two photographs ) minutes.* Rinse egg briefly below cool water and set aside.

Wash your spinach but no require to dry it. Put a small puddle of water in the bottom of a skillet and heat it more than medium- large. As soon as the water is simmering, include the spinach and cook it until it is just wilted, and not a moment longer. Transfer it to a colander and press as much of the excess water out with the back of a fork as possible. No need to wring it out here were hoping to these beautiful wilted leaves intact. Keep that fork youll use it once again in a second.

Place your bread into toast.

Dry your skillet if it is nevertheless moist. Heat a pat of butter in it more than medium- minimal heat. Include shallots and cook them for a number of minutes, until finally translucent and a little sweet. Return spinach to skillet and add cream. Simmer them together for one minute, then season with salt and freshly ground black pepper.

Place your toast on your plate and spread it thinly with Dijon mustard. Heap the spinach-and-shallot mixture on top rated, then add the crumbled cheese. Peel your egg executing so under running water can make this simpler. Once peeled, place it on your spinach toast, smash it open with the back of that fork you utilized a minute in the past, and sprinkle it with salt and freshly ground black pepper. Eat instantly.

* When youre eating a soft-boiled egg correct away, 6 minutes is the way to go. But here, given that we boil the egg and then put together the rest of the toast, it continues to cook and company up a bit in its shell, so Ive located that a five to five one / 2 minute egg will give you the equivalent in the end.

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Poached Eggs on Spinach-Feta Toast recipe - Canadian Living Poached Eggs on Spinach-Feta Toast. By The Canadian Living Test Kitchen spinach and cheese strata smitten kitchen A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook. Christmas Recipes & Entertaining: Holiday Brunch Recipes - Martha ... Welcome Christmas, the New Year, or any festive day with a delicious brunch. You'll find many of your morning favorites -- along with a few surprises -- including egg ... Fontina and Spinach Baked Eggs with Garlic Brown Butter ... Gah! These eggs. I'm freaking out over these eggs. Actually, I'm freaking out over eggs and cheese smashed on top of really perfect toast. In general. cheese and toast When all else fails. When all else fails. (by Sue Riedl) ... How did I not discover truffle salt before? It was in California visiting my brother that I got slightly obsessed. Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with ... Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach Recipe poached eggs and spinach on toast Recipe - Free Diet Plans at ... toast bread and butter put 1 egg in a pan of boiling water after 1 1/2 minutes put in spinach leave for another 1 1/2 minutes put spinach nd egg on toast drizzle ... Bacon and eggs 63 Degrees free range hen egg, crispy speck ... Saltbush lamb loin with carrot puree, caramelised eschalots and buttered spinach

apple mosaic tart with salted caramel

My husband likes to joke that every other comment on this web page in the month of October is, Assist ! I went apple picking and I brought household 20 pounds of apples and I dont know how to use them up! Its not genuine, of course its each and every five or six comments. We largely have a giggle about it because we didnt know how one particular could go to an apple grove and not know that 20 of apples is an impossible amount to munch your way by means of, no matter how enthusiastic of an apple-eater you may possibly be. In addition, seeing as very frequently, only one particular apple variety is ripe at a time, which indicates youre youre not most likely bringing a mix household that may well sustain your interest from apple to apple, ad inifinitum. So, you know exactly where this is going. Guys, we went apple choosing last weekend and I brought home almost 15 pounds of apples! What do I do with them?

I am kidding, mainly. I have a few concepts for them. The very first 6 pounds went to the greatest batch of applesauce, ever, half of which is in the freezer for my resident Applesauce Junkie. The next number of pounds were munched on, happily. A handful of pounds are on the table in a bowl, however I believe Ramona Quimby have to have snuck in simply because I maintain noticing single, tiny bites taken out of each ( since the first bite is the tastiest). Up coming, effectively, this took place. And the moment this transpires, I consider youre going to be glad you have a bunch of pounds of apples left, mainly because this is the kind of stuff that calls for a repeat overall performance.

Are you taking submissions for your new beloved dead straightforward fall dessert? I recognize that competition in this arena is rather fierce. Ive already shared Pumpkin Cinnamon Rolls this month, and I dont assume you to throw them more than so rapidly in the Winning October Bellies and Minds race. If it can help, you can relegate them to the breakfast category. Of course, that still leaves the Simplest Apple Tart. But just about every five or so many years, nicely, I think there ought to be a new straightforward apple tart in town, and I believe it should be this a single.

This tart is, in essence, a French apple tart, a uncomplicated affair involving puffed pasty, thin slices of apples fanned this way and that ahead of they are dotted with butter, sprinkled with sugar and baked in the oven right up until they sodder with each other into an puddled-apple-butter-caramel fusion that is entirely better than the sum of its components. The only locations I consider concern with these tarts is in their linear tactic to apples (I desire, and take into account it futile to resist, the stunning appear and fanning pattern of Lady Ms Apple Tapestry Tart) and in the finishing phase, in which a small jam ( generally apricot or anything chosen for its light color, but never its flavor harmony with the fruit beneath it) is melted to kind a glaze that is brushed more than the tart following it finishes baking. Apricot jam has no location on my apples. Certainly, I reasoned, there are other ways to melt sugar into a glaze, maybe even a deeply cooked, caramelized one with coppery burnt sugar notes and a bit of sea salt and maybe if you let it bake into the apples for a couple of final minutes in the oven one thing actually great would transpire and

The outcome is a mosaic of fall apple bliss. Heres in which Im supposed to say You wont believe how very good just puffed pastry, apples, butter, sugar and salt can taste collectively, but buddies, I think you would think me, that you do, you get it. And that is precisely why you have to make this this weekend.

Two years ago: Cauiliflower and Parmesan Cake
A few many years ago: Apple Cider Doughnuts
Four years ago: Meatballs and Spaghetti and Mollys Apple Tarte Tatin
Five many years ago: Pumpkin Bread Pudding
Six many years ago: Wild Mushroom Galette

Apple Mosaic Tart with Salted Caramel

Puffed pastry is a terrific factor to preserve around in your freezer. It comes at all cost factors, but I do think that the greatest ones include only butter, not shortening. DuFour is my favorite brand it is an investment that you will be capable to taste in each bite and this is the kind of tart the place youll truly be ready to tell. If you acquire some for this recipe, purchase two. Youll thank me subsequent week, when you need to make it once more.

Be ye not intimidated by homemade caramel. I guarantee, it can be so simple. You dont will need water, corn syrup, a pastry brush or exclamation point-ed nerve-wracking admonitions to not stir. You just put some sugar in an empty saucepan, turn the heat up and wait a number of minutes. It will melt it always does.

Serves 12 (It must be sliced like this earlier version, not the last a single I hastily photographed right here.)

Tart base
14-ounce package deal puff pastry, defrosted in fridge overnight
3 huge or four medium apples (about 1 1 / four punds)
two tablespoons granulated sugar
two tablespoons unsalted butter, cold, lower into tiny bits

Salted caramel glaze
1 / four cup granulated sugar
2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
one / 4 teaspoon flaky sea salt (or half as significantly table salt)
2 tablespoons hefty cream

Heat your oven to 400F. Line a rimmed baking sheet or jelly roll pan with parchment paper. Ideally you would use a 1015-inch jelly roll pan, as I do right here. A more compact pan will make a thicker tart (and you may will need fewer apples). In a bigger pan, you can even now match a 1015-inch tart, which I believe is the perfect size right here.

Lightly flour your counter and lay out your pastry. Flour the leading and gently roll it till it fits inside your baking sheet, and transfer it there. Try out not to roll it any bigger than youll require it, or youll have to trim, which indicates youll have to sprinkle the trimmings with cinnamon-sugar and bake them into cookie-sized segments for snacks. And that would be terrible.

Peel the apples and reduce them in half major -to-bottom. Remove the cores and stems (I like to use a melon baller and/or a pairing knife). Slice the apples halves crosswise as thinly as you can with a knife, or to about 1 /16-inch thickness with a mandoline. Leaving a one / two -inch border, fan the apples all over the tart in slightly overlapping concentric rectangles each apple should overlap the one in advance of so that only about 3 / four -inch of the prior apple will be visible right up until you attain the middle. Sprinkle the apples evenly with the very first two tablespoons of sugar then dot with the initially two tablespoons butter.

Bake for 30 minutes, or until finally the edges of the tart are brown and the edges of the apples start to consider on some color. If you sliced your apples by hand and they were on the thicker side, you may want a small more baking time to cook them by. The apples must truly feel soft, but dry to the touch. If you puffed pasty bubbles dramatically in any area throughout the baking time, just poke it with a knife or skewer so that it deflates. This is enjoyable, I promise.

Meanwhile, about twenty minutes into the baking time, make your glaze. In a small saucepan above medium- large heat, melt your last 1 / four cup sugar this will take about three minutes. Cook the liquefied sugar to a good copper color, a different minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the weighty cream and return to the stove over medium heat. Cook, stirring continually, until eventually you have a lovely, bronzed caramel syrup, just yet another minute, two, tops. Set aside right up until necessary. You might will need to briefly rewarm it to thin the caramel prior to brushing it more than the tart.

After the tart has baked, transfer it to a cooling rack, but leave the oven on. Employing quite short, gentle strokes, and brushing in the course that the apples fan to mess up their style and design as small as achievable, brush the total tart, like the exposed pastry, with the salted caramel glaze. You may have a little leftover. What ever you do, do not spread it on a sliced apple for a snack. Trust me.

Return the apple tart to the oven for five to 10 additional minutes, right up until the caramel glaze bubbles. Let tart great comprehensive in advance of cutting into 12 squares. Serve plain, with coffee or tea, if youre feeling grown-up or with a scoop of vanilla ice cream, if youre feeling specifically indulgent.

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Whole Apple Tart with Salted Caramel Sauce - Food Network Canada Whole Apple Tart with Salted Caramel Sauce - A Recipe from Food Network Canada. When caramelizing sugar, I add the water to the pan first, so that the sugar dissolves ... Salted Caramel Apple Tart and Baking by Weight No matter which way you slice it, an apple tart is always pure heaven. Bon appetit! Salted Caramel Apple Tart. Serves 9. Ingredients: 250g all-purpose flour Four and Twenty Blackbirds Salted Caramel Apple Pie Recipe ... Cooking Channel serves up this Four and Twenty Blackbirds Salted Caramel Apple Pie Recipe recipe plus many other recipes at CookingChannelTV.com. Salted Caramel Apple Tart Tatin Recipe : Anne Thornton : Recipes ... 5 hr 55 min; Nonstick vegetable oil spray; 1 cup sugar; 1/4 cup (1/2 stick) unsalted butter , cut into small cubes; Crystal flake sea salt (recommended: Maldon); 7 to ... Caramel Apple Tart Recipe : Sandra Lee : Recipes : Food Network Get this all-star, easy-to-follow Food Network Caramel Apple Tart recipe from ... Salted Caramel Apple Tart Tatin By: Anne Thornton Cave Cibum: Salted Caramel Apple Tart Salted Caramel Apple Tart 1 large or 2 small apples (eating apples work better than baking apples), sliced very thin salted caramel pie dough (1 disk of store ... Salted Caramel Apple Tart Recipes Yummly Find Quick & Easy Salted Caramel Apple Tart Recipes! Choose from over 42 Salted Caramel Apple Tart recipes from sites like Epicurious and Allrecipes. If You Give a Girl a Cookie: salted caramel apple pie. I blame it all on Justin - he started the ugly ball rolling when he asked me to make this particular pie, this salted caramel apple pie that we saw on the Cooking Channel ... Once Upon a Plate: Salted Caramel - Apple Cake with Toasted Walnuts Making a homemade salted-caramel sauce and some cinnamon ice cream to go with it! ... Salted Caramel - Apple Cake with Toasted Walnuts; The Cottage's Mexican Chicken & Rice Soup Apple Tart with Caramel Sauce Recipe at Epicurious.com Apple Tart with Caramel Sauce was submitted to the Epicurious 15th Anniversary recipe content! Did you submit a recipe yet?

fig, olive oil and sea salt challah + book tour!

Last week, this little url turned six years old, though I am absolutely, unequivocally certain that the day I started typo-ing typing away here was a lifetime ago. Id been married for almost a year. I was terrified to cook most things without a recipe. I kind of hated my day job (but loved my coworkers still!). And this little guy more on him next week well, he wasnt even a glimmer in our (still well-rested) eyes yet. While some things havent changed (for example, I have no idea what the buttons on my camera do, still), 801 recipes and over 151,000 comments later, I am fairly certain that what comes next is the last place Id imagined this conversation going back then. And yet:

Over the years, I have occasionally written about cooking too much of something and have invited you to come over and help us with the feast, because wouldnt it be fun if we could all cram in my tiny kitchen together and hang out? I realize youve probably thought I was joking. Obviously, throwing a huge party in a kitchen that barely fits me and the toddler-mounted trike thats always in there anyway would be a disaster. But the thing is, I wasnt. I just didnt let the logistical implausibility in any way diminish my insistence that, given the chance, I think wed all get along famously.

Which brings me to The Smitten Kitchen Cookbook Book Tour: As it turns out, we can hang out and cook and chat, even if we cant do it in my pathetically tiny kitchen. I am so excited about this part; I have joked more than once that its the entire reason I wrote a book. Plus, its important that you see before your own eyes what a complete and total normal person super-professional grown-up dork I am.

So, without further ado, let me direct you over to the Events & Book Tour Page, and then, I do hope youll hurry right back because this bread, its kind of a big deal.

There are recipes in the book that showed up in my head long before there was even a book proposal and others that I added when I realized that (gasp!) a cookbook deserved a beloved grilled cheese sandwich and that I totally forgot to tell you about this chocolate pie my mom used to make. I love both groups of recipes but I have a extra level of sentimentality attached to the first ones. This idea of a fig, olive oil, and sea salt challah came to me one day when my tiny (!) newborn Jacob had fallen asleep in my arms again and like all silly new mamas, I felt a little bummed because there was so much Id hope to get done but I was now glued in place for a while. It lived in the back of my head through all those early sleepless nights and the flummoxed daytimes when I thought, No way I am ever going to have time to cook again. And about six months later, when I finally had the chance to make it happen, I sprung forth into the kitchen and, well, Id like to tell you it was a home run. All of that pining had to amount to something, right?

The challah always tasted good, but there were logistical challenges across the board as tried to figure out how to insert figs into a challah without dotting the dough with unpleasant fig lumps or having such an elaborate assembly that nobody would ever bother with it. I even put it down for several months, concluding that not all premonitions that come to you while on human crib duty are meant to be. And then last year, I made you an Apple and Honey Challah and figuring the logistics of apple-ing up that challah is what finally made the fig version click for me. Finishing the challah from there was a cinch. Okay, I lied. It still took four more rounds. I began showing up at preschool drop-off with gigantic, still warm-from-the-oven challahs to dump on the other parents because I could no longer fit them in my kitchen.

But, it had a happy ending. This may not be a challah our grandparents may recognize, it may even be a little risky to suggest that one would shirk tradition (often, round raisin challahs for the New Year) for something with a little imported sea salt, but I will go out on a limb for this challah. I think its worth it. And should any of it survive the evening meal, I want you to know that its leftovers make the finest French toast weve yet to have especially good with a hint of orange zest, drizzle of warm honey and dollop of fresh ricotta on top.

Cookbook previews, previously: For those of you following along at home, this is a third preview from the cookbook. The first was the Cinnamon Toast French Toast. The second, for Leek-Vegetables with Lemon Cream appeared in a New York Times article a couple months ago (in the book, theyre leek fritters; in the newspaper, they have other vegetables too and are absolutely stunning). And this is the third. Now, I realize from the two previews on this site make it seem like the book is nothing but sweet stuff, but the split is more like 1/3-2/3, leaning towards the savory. The next preview will include one of my favorite fall dinner recipes.

One year ago: Red Wine Chocolate Cake
Two years ago: Linguine with Tomato-Almond Pesto
Three years ago: Chocolate Pudding Pie
Four years ago: The Baked Brownie, Spiced Up
Five years ago: Lemon Layer Cake
Six years ago: Key Lime Tartlets and Romaine Pesto and Egg-Stuffed Tomatoes

Fig, Olive Oil and Sea Salt Challah
From The Smitten Kitchen Cookbook

Yield: 1 large loaf

Bread
2 1/4 teaspoons (1 packet 1/4 ounce or 7 grams) active dry yeast
1/4 cup (85 grams) plus 1 teaspoon honey
1/3 cup (80 ml) olive oil, plus more for the bowl
2 large eggs
2 teaspoons flaky sea salt, such as Maldon, or 1 1/2 teaspoons table salt
4 cups (500 grams) all-purpose flour

Fig Filling
1 cup (5 1/2 ounces or 155 grams) stemmed and roughly chopped dried figs
1/8 teaspoon freshly grated orange zest, or more as desired
1/4 cup (60 ml) orange juice
1/8 teaspoon sea salt
Few grinds black pepper

Egg wash
1 large egg
Coarse or flaky sea salt, for sprinkling

To make dough with a stand mixer: Whisk the yeast and 1 teaspoon honey into 2/3 cup warm water (110 to 116 degrees), and let it stand for a few minutes, until foamy. In a large mixer bowl, combine the yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add the salt and flour, and mix until dough begins to hold together. Switch to a dough hook, and run at low speed for 5 to 8 minutes. Transfer the dough to an olive-oil coated bowl (or rest the dough briefly on the counter and oil your mixer bowl to use for rising, so that youll use fewer dishes), cover with plastic wrap, and set aside for 1 hour, or until almost doubled in size.

To make the dough by hand: Proof the yeast as directed above. Mix the wet ingredients with a whisk, then add the salt and flour. Mix everything together with a wooden spoon until the dough starts to come together. Turn the mixture out onto a floured counter, and knead for 5 to 10 minutes, until a smooth and elastic dough is formed. Let rise as directed above.

Meanwhile, make fig paste: In a small saucepan, combine the figs, zest, 1/2 cup water, juice, salt, and a few grinds of black peper. Bring to a simmer over medium heat, and cook, stirring occasionally, until the figs are soft and tender, about 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool to lukewarm. PRocess fig mixture in a food processor until it resembles a fine paste, scraping down the sides of the bowl as necessary. Set aside to cool.

Insert figs: After your dough has risen, turn it out onto a floured counter and divide it in half. Roll the first half of the dough into a wide and totally imperfect rectangle (really, the shape doesnt matter). Spread half the fig filling evenly over the dough, stopping short of the edge. Roll the dough into a long, tight log, trapping the filling within. Then gently stretch the log as wide as feels comfortable (I take mine to my max counter width, a pathetic three feet), a divide it in half. Repeat with remaining dough and fig filling.

Weave your challah: Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board. Weave them so that one side is over, and the other is under, where they meet. So, now youve got an eight-legged woven-headed octopus. Take the four legs that come from underneath the center and move the leg to their right i.e., jumping it. Take the legs that were on the right and, again, jump each over the leg before, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the corners or odd bumps under the dough with the sides of your hands to form a round.

Transfer the dough to a parchment-cover heavy baking sheet, or, if youll be using a bread stone, a bakers peel. Beat egg until smooth, and brush over challah. Let challah rise for another hour, but 45 minutes into this rise, preheat your oven to 375F.

Bake your loaf: Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be beautifully bronzed; if yours starts getting too dark too quickly, cover it with foil for the remainder of the baking time. The very best way to check for doneness is with an instant-read thermometer the center of the loaf should be 195 degrees.

Cool loaf on a rack before serving. Or, well, good luck with that.

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