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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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