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Order "The Good Egg" today!
THE GOOD EGG: More than 200 Fresh Approaches from
Soup to Dessert
by Marie Simmons
There aren't too many foods that have been as maligned as the EGG in the recent
"fear of fat" decades. But as more studies were done, the "egg
police" relaxed their fears the egg has returned to the breakfast table and we can
once again eat them and take advantage of their nutrients and as a complete source of
protein.
Marie Simmons,
an award-winning cookbook author and Bon Appetit columnist has written the most
comprehensive and diverse collection of recipes for eggs in so many different ways you'll
be in a dilemma as to which recipe to try first! The Good Egg provides
you with recipes for appetizers, comforting soups, flavorful sandwiches, innovative
salads, sauces, soufflés, cookies, cakes and pies. The basics are in the book as
well for those who might have forgotten how to scramble, fry, bake, poach and hard cook
eggs.
Simmons returns us to classic egg dishes such as quiche....but adds ingredients such as
broccoli and provolone or caramelized tomato and corn. Another egg classic such as
Eggnog, Lemon Chiffon Tart and Popovers find their way to our dinner table thanks to
Simmons. I'm delighted to say that Deviled eggs will again start appearing as hors
d'oeuvres at cocktail parties but with that special Simmons touch stuffed with Italian
tuna and capers or smoked salmon and potato or cream cheese and chutney. Or how
about the classic Crème Brûlée infused with Earl Grey Tea for an intriguing dessert for
your next dinner party.
Consider this when you're searching the refrigerator for something easy to cook
and enjoy.....when you have an egg, you can make a perfect meal at a moment's notice.
The Good Egg is a valuable resource that every home cook should have at
hand. And, be sure to take advantage of the numerous side bars shaded in yellow of
information and valuable cooking tips printed throughout the book.
The following recipe is from THE GOOD EGG by Marie Simmons,
Houghton Mifflin Company, May 2000
Eggs Baked in Fresh Tomato Salsa with Melted Cheese
Make your own fresh tomato salsa, or buy a good quality refrigerated fresh salsa
form the supermarket. The flavors are best if you prepare the fresh salsa just before
baking and serving. The entire dish, including preparation and cooking times, takes less
than 30 minutes.
|
Extra Virgin Olive Oil |
|
Tomato Salsa |
| 2 ½ cups |
diced tomatoes (2 or 3 large ripe tomatoes) |
| ¼ cup |
finely chopped sweet onion |
| 2 tablespoons |
extra virgin olive oil |
| 2 tablespoons |
chopped fresh cilantro or basil |
| 2 teaspoons |
fresh lime or lemon juice |
| 1 - 2 teaspoons |
minced jalapeño |
| ½ teaspoon |
kosher salt |
| 4 large |
eggs |
| 1 cup |
grated Monterey Jack or Mozzarella cheese (4 oz.) |
|
Toasted Bread |
1. Preheat the oven to 400ºF/ Brush four (8 oz.) ramekins or small gratin dishes
(about 5 inches in diameter and 1 inch deep) with olive oil. Set the dishes on a baking
sheet.
2. Make the salsa: combine the tomatoes, onion, olive oil, cilantro or basil, lime or
lemon juice, jalapeño and salt in a medium bowl and stir to blend.
3. Distribute the salsa evenly among the prepared dishes. Make an indent in the middle
of the salsa in each dish. One at a time, break an egg into into each dish. Sprinkle each
dish with the cheese, dividing evenly.
4. Bake until the whites are set, about 8 minutes. Serve at once, with toasted bread.
Yield: 4 servings
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