Dish off the Block: That’s no yolk!
What’s for “brinner” — breakfast for dinner?”
Never underestimate the power of placing a sunny-side up egg with a gooey yolk on top of some of your favorite dishes. These meals are taken to new heights when topped with the incredible edible egg… and that’s no yolk!
Twice Baked Potatoes
2 to 4 medium to large russet baking potatoes
2 Tbsp. olive oil
1 cup Jarlsberg or Gruyere cheese, shredded (or any good Swiss cheese)
1 cup cheddar cheese, shredded
3/4 cup sour cream (plus more for garnish on the side)
1/3 cup heavy cream
1 tsp. salt
1 tsp. black pepper
1/2 cup scallions, chopped (2 Tbsp. reserved for garnish)
1/2 cup bacon, cooked crisp and crumbled (about 6 slices)
6 to 8 large eggs.
Preheat oven to 375 degrees.
Wash and dry your potatoes. Poke all over with holes using the tines of a fork. Brush skin with olive oil and bake for 45 minutes to 1 hour until very soft when pierced with a fork. Remove from the oven and let cool for 15 minutes until cool enough to hold with your hands.
Scoop the potato out of the skins leaving a shell that will still stand up and hold its shape. Place the warm potatoes into a large bowl and break up with a fork so they are light and fluffy.
Add the Jarlsberg, 1/2 cup of the cheddar, sour cream, heavy cream, salt, pepper, scallions, and bacon to the bowl. Mix until well combined but do not over-mix, so that potatoes maintain some texture and 'fluff'... this is one situation where a lot of 'fluff' is a good thing.
Scoop the filling back into the skins and place in a large baking dish sprayed with non-stick cooking spray. Top with remaining cheddar cheese and place back in the oven and bake for 20 to 25 minutes until cheese is melted and filling is hot. Top with a sunny side up egg and garnish with remaining scallions and serve with additional sour cream on the side.
1 lb. pizza dough (store-bought or use the DOTB recipe on the blog)
2 Tbsp. olive oil
2 Tbsp. butter
5 extra large eggs
2 Tbsp. heavy cream
1 1/2 cups Colby jack cheese
4 to 5 slices bacon, rough chopped
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup scallions chopped
Preheat oven to 425 degrees. Place pizza stone in the oven and let heat for at least 30 minutes.
Shape the pizza dough into a 12- to 14-inch round. Spread cornmeal on a pizza peel and arrange the dough on top. Spread the olive oil evenly over the dough. Top with 1 cup of the cheese.
Melt the butter in a non-stick frying pan. Whisk 3 of the eggs with the heavy cream and add to the hot pan. Cook over medium low heat until just set, but still wet (they will continue cooking on the pizza). Spread the eggs evenly over the cheese leaving an area open in the center of the pizza where you will crack 2 raw eggs. Sprinkle evenly with the bacon and remaining cheese. Season with the salt and pepper.
Slide the pizza off the peel and onto the stone. Bake for 14 minutes or until the eggs in the center are just set.
Remove from oven and garnish with scallions. Slice and devour.
Fennel Shiitake Risotto with Cheesy Tang and Sunny-Side Topper
1/4 cup olive oil
1 medium onion, chopped
1 fennel bulb, chopped with some of the fronds (about 2 cups)
4 large garlic cloves, chopped
1 pound shitake mushrooms, stems removed and tops julienned
1 small red bell pepper, chopped
1 cup Arborio rice
1 tsp. salt
2 tsp. black pepper
1 Tbsp. anise flavored liqueur
1 cup white wine
3 cups chicken or vegetable stock
1 cup light cream
1 cup Stella Parmesan cheese, grated
1 cup Stella Asiago cheese, grated
3 Tbsp. fresh tarragon, chopped
3 Tbsp. butter
In a large skillet with sides, heat olive oil. Sauté onions, fennel and garlic in oil until soft and fragrant, about 5 minutes. Add mushrooms and red pepper and cook for another 5 minutes.
Add the rice, salt, pepper, and anise liqueur to the pan, continuing to cook for another 5 minutes, stirring frequently until the rice is well coated and begins to get toasty. Add the white wine to the pan and stir until all of the liquid is absorbed. Add stock in small increments, stirring constantly, waiting for the liquid to absorb before adding more. Once all of the stock been added and the rice begins to plump, add the light cream. Test the rice for a chewy but slightly firm consistency. Add a little water if rice is too firm.
Stir in cheeses and tarragon, reserving one tablespoon of each for garnish. Set aside and keep warm.
In a large non-stick frying pan, melt butter over medium low heat. Gingerly crack eggs into the pan, taking care not to overcrowd, and cook until the whites are set. It may be best to make the eggs in batches depending on the size of your skillet.
Serve about 1 cup of the risotto, topped with a sunny-side egg and garnished with the remaining cheese and tarragon. Devour.
Visit Pam Gelsomini’s blog at www.dishofftheblock.com.