They say that 'necessity is the mother of invention', and I'd like to change that, to 'an empty fridge is the mother of new dishes'! How many times have you opened your fridge to find that all you had were some leftover herbs, a nub of cheese, a half-empty milk container and one or two eggs? If you are the feast and famine type of grocery shopper that I am, you probably find yourself staring down that refrigerator abyss quite often! One of my favourite kitchen staples, and a frequent component of my meals are eggs. They are versatile, delicious, an excellent source of protein and believe or not... pretty dang fancy!
Here are my top 3 favourite ways to impress for dinner, using the humble egg!
Spicy Spaghetti with herbs and a soft fried egg
This is my favourite incarnation of the egg for dinner. Simple, tasty, a little bit spicy and the creaminess of the egg yolk is absolutely perfect! Ever since my husband visited Italy and raved about their simple tomato pizza with a fried egg, I've been dying to try it, but since I don't live in Italy and travelling there at the moment seems a little far off, I indulge instead in this recipe. This has a level of rustic-sophistication that really speaks to me. Add a drizzle of pesto or chopped herbs and an ample glass of Zinfandel and you're set for your next dinner with friends.
Find a great recipe for it here: A pinch of yum
Rustic Fontina, Mushroom & Leek frittata
This is another standard in my home when last-minute guests stop by or I'm running behind on dinner plans. A frittata is the Spanish's answer to quiche-- a simpler and in my opinion tastier version than the French Quiche. A frittata can be made with just about any ingredients you have in the fridge, but my favourite way of filling it is with tons of earthy mushrooms, delicate leeks and a very healthy dosage of fontina cheese. Serve this with a peppery arugula salad and a chilled glass of chardonnay and you'll have one tasty dish to serve up!
Here's a great recipe for it: at Bon Apetit
Poached Eggs over Polenta with Olive-Herb Pesto
This is a recipe that my sister pointed me towards and as a Southerner, grits or polenta (as is sold most often above the mason-dixon line) is a main-stay of every Southern girl's kitchen. I often use fine stone-ground grits as a base for things like garlicky, roasted veggies, spicy creole shrimp or like in this recipe, a poached egg and a healthy drizzle of pesto! This dish lends an air of sophistication because of the poached egg and the homemade olive-pesto. Pair this delicious dish with your favorite glass of red or white, and don't forget to shave a few curls of parmesan on top to really add some decadence!
Great recipe here: at The Kitchn
parting words of wisdom:
Any dish served with friends and family is a special one, so don't worry about breaking yolks or perfecting al dente, just gather round all your favourites and raise your glasses to friendship and food... whatever its form!
Over at Autumn Wood Stylist HQ we are reading a book, sipping our 5th coffee of the day and wishing someone would invent a contraption to put your pants on without your consent!
As always we are here for a friendly chat, a well-informed brain-storming sesh or just a quick hello how are you?! If you need our expert advice on your next photo-shoot, cook-book, blog-post or dog's birthday party... we're here for ya!