The Cottage Market

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Meatless Monday after the Storm! Eggs Michelangelo

Good Morning everyone.  Wow it was a hectic weekend and of course with no power for about a day I was not a very happy camper.  I feel badly because so many people have to wait for nearly a week to have their power restored!  I can’t imagine a WEEK without power…we are so dependent on it it is amazing.  I hope everyone that was in the path of Irene is safe and sound!  Sending out hugs to all!

It is Monday once again and like every day in my house…it is MEATLESS!  I hope you join me on Monday’s and add a meatless meal to your families lives…it is a kind gesture, healthy and may I say tasty!  Today I bring you one of my many variations of the traditional Eggs Benedict but as we call it Eggs Benedict Arnold because we commit treason because there is no bacon! You won’t miss it I promise!  I will share many variations with you and I hope you try them.

Here is a creation that is picture perfect for Brunch or Dinner.  It is hearty and yummy.  All of the elements can be made ahead of time and reheated also…that makes it nice and easy but the poached or lightly fried free range eggs have to be fresh!

Eggs Michelangelo

This recipe was inspired from having too much rice, to many tomatoes and way too many peppers! All ingredients we love so why not try something new. So here is the new dish…we will call it Eggs Michelangelo! This savory treat starts with a wonderful cheese and rice fritter topped with sauteed mini peppers, topped with a poached egg and then crowned with a luscious fresh tomato, basil and cream sauce. I do have to tell you that this is really delicious!
Ingredients and Recipe for Sauteed Tri-Color Peppers:
2 cups of sliced small tri-color peppers
(feel free to add a jalapeno of a few chillies)
1/2 of slice scallions (white and green)
1 clove of thinly slice garlic
sea salt and freshly ground pepper to taste
1-2 tablespoons of good olive oil
Heat up your oil and add you garlic and scallions and put a little color on the garlic and then add the peppers (make sure you coat them all nicely) season to taste and cook for about 3-4 minutes, they should still have their vibrant color and on the Al dente side. Keep warm
Ingredients and Recipe for the Rice Fritter:
1 1/2 cups of cooked rice (preferably an Asian short grained or and Aborio rice)
2 large free range eggs
1/3 cup of seasoned flour
1/2 cup of seasoned bread crumbs of choice
1/2 cup of packed shredded mozzarella or fontina cheese
1/4 cup of grated pecorino romano or your favorite grated cheese
1/4 cup of finely sliced scallion greens
1/2 of ricotta whole milk cheese
a touch of fresh parsley
sea salt and freshly ground pepper to taste
Combine rice, cheeses, scallions, ricotta and parsley and mix together well. Now take your egg, slightly beaten and add to the mixture till completely combined. Chill for 15 minutes, just enough to make it easy to form a nice size 4 inch patty. Make your patties, dredge in seasoned flour, dip in egg and then completely cover all sides in bread crumbs. Let sit for about 10 minutes (you can be warming your oil up) now it is time to fry. Fry the fritters at a medium heat until both sides are nicely golden brown and the insides will be gooey and cheesy! (keep them warm)
Ingredients and Recipe for Creamy Fresh Tomato Sauce:
1 1/2 cups of chopped grape or cherry tomatoes
1 thinly sliced clove of garlic
1/4 cup of thinly slice scallion greens
1/4 cup of chiffonade basil
1-2 tablespoons of good tomato paste
1 tablespoon of olive oil
1/4 cup whole milk
1/4 heavy cream
Heat up your oil and then add your garlic and scallions, a minute after add your tomatoes, stir and coat and then add the tomato paste and coat all of it till well mixed with the tomatoes. Now add your milk, salt and pepper and combine. Reduce the mixture slightly then add the fresh basil and cream, stir and cook for about 2 minutes and now the sauce is ready.
Time to make your poached egg (you can make it any way that you prefer!)


Poached Eggs (This is the way I use : )
A very simple method which works like a charm. Take a small skillet and fill 3/4’s of the way, bring the water to a boil and then turn it down to a simmer. Add 1 tablespoon or more if you like of vinegar, I love to use Apple Cider Vinegar, but White Vinegar is wonderful. They only vinegars that you should not use are those that have color. You don’t want to discolor your eggs. Now have your cracked egg ready in a little bowl, take a chopstick or the back of a spoon or fork and create a little whirlpool in the middle of the water in the skillet and drop you egg right into the center. The vinegar and the whirlpool motion keeps the white nice and tight and it does not spread. The vinegar also speeds up the cooking a bit. Cook for approximately 3 1/2 minutes (whites should be cooked and yolk should be loose). Remove with a slotted spoon onto a paper towel to drain and then keep safely on a dish. Go back and make the rest of the eggs.

Remember to try to use Free Range/Cage Free eggs if you can. It makes such a difference to our feathered friends that bless us with the incredible egg, a great way to thank them by allowing them to live a happy, healthy and free life. 

It is time to layer it up to make your own little piece of culinary art. First pick a “pretty plate” everything tastes better on one you know! Then place your rice fritter down first, then spoon a nice heaping spoonful of sauteed peppers over the fritter, now place your perfectly poached egg on top and then drizzle a really good amount of the sauce all over everything. Sprinkle your grated cheese over the dish and garnish with a sprig of fresh basil! Viola…ENJOY!!!

My Pups and Puppy Angels

My Pups and Puppy Angels

Comments

  1. Ruby Jean says

    OH ME OH MY!!! that looks So Delicious…Okay I do believe I say that every time.. : ) We have chickens and LOVE the eggs that they so generously give us… they are the best kind of eggs….Have a blessed week

    Reply

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