More egg recipes from the L.A. Times Test Kitchen
- 1
Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon) Total time: 25 minutes Servings: 4 Note: Adapted from “Traditional Spanish Cooking” by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon salt Freshly ground black pepper 3 ounces chopped Spanish cured ham, preferably jamón ibérico Chopped parsley Strips of bread fried crisp in olive oil 1.
- 2
Eggs Benedict Total time: 20 minutes Servings: 6 Note: From “The Gourmet Cookbook, Volume 1” Hollandaise sauce 4 egg yolks 8 tablespoons (1 stick) butter, cut into three parts Juice of 1/2 lemon Salt Pepper 1.
- 3
Spring herbed poached eggs Total time: 25 minutes Servings: 4 Nonstick cooking spray, optional 2 teaspoons Dijon mustard 2 teaspoons Sherry vinegar 1 teaspoon lemon juice 1 teaspoon minced shallot 3 tablespoons olive oil 2 tablespoons canola oil Salt, pepper 4 cups watercress leaves 8 eggs 1 tablespoon minced fresh dill 1 tablespoon snipped chives 1 tablespoon minced chervil 8 baby small plum tomatoes 1.
- 4
Poached eggs with tarragon cream Total time: 25 minutes Servings: 2 Nonstick cooking spray, optional 1 teaspoon minced shallot 2 tablespoons plus 2 teaspoons butter, divided 2 tablespoons flour 1/2 cup milk 1/2 cup whipping cream 1/2 teaspoon salt 2 teaspoons minced fresh tarragon 4 eggs 1/4 cup shredded Gruyere cheese 2 tablespoons fresh bread crumbs 1.
- 5
Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1.
- 6
Total time: 20 to 30 minutes Servings: 4 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1.
- 7
Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.
- 8
Total time: 25 minutes Servings: 2 Note: From test kitchen director Donna Deane.
- 9
Total time: 30 minutes Servings: 1 Note: From Regent Beverly Wilshire Dining Room chef John Gladish 1 tablespoon butter Zest of 1 lemon, finely diced 3 eggs, lightly beaten 1 1/2 teaspoons chopped fresh dill 1/3 cup chopped cured Scottish salmon 1 teaspoon sour cream (optional) 3 lemon slices (for garnish) 1.
- 10
Creamy scrambled eggs with fines herbes Total time: 25 minutes Servings: 2 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
- 11
Asparagus with bread crumb-fried eggs Total time: 25 minutes Servings: 2 Note: This is based on a recipe from Judy Rodgers’ “The Zuni Café Cookbook.”
