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This was a recipe heavily influenced by my egg salad and chicken fricassee. Asparagus cut into pieces and cooked in a bright sauce is an old hat. My ancestors wanted to make something like that palatable to me when I was a child, but it never worked. For me, asparagus was just disgusting. That changed when I was allowed to try asparagus with butter. With that and the Hollandaise butter sauce, it was a taste explosion at that...
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Eggs Benedict is an American breakfast dish made with poached eggs on toast or English muffins. The original is with cooked ham, I made a variant where the ham is replaced with bacon. Instead of toast or muffins, I used toasties, which are small, flat buns.
As is usual with the first attempt, the hollandaise sauce sucked. Since next time there is hardly any rush to be expected, it will also work with the hollandaise, which I have...
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In Germany and France, an omelette is a pure egg mixture that is fried in a pan to make a flat cake, while in Switzerland and Austria a dough made with flour is also called an omelette.
In its simplest form, eggs are simply mixed together and served either pure or with hearty stuffings and belongs to the pub kitchen. The foam omelette is a little finer and is fried fluffy using various methods. You can do this by adding sparkling...
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Egg salad is one of my Trinity to jacket potatoes with Fleischsalat and chicken salad. And it stands together with meat salad and chicken salad in the deli corner at the supermarket. When egg salad from the large-scale production has usually no additives (earlier were that benzoic acid and sorbic acid), but it comes through the sensitive protein from time to time to recalls because salmonella etc. are found. For small businesses...
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A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau areas). 2 servings Ingredients:
For the potato salad:
500 g waxy potatoes (Yukon gold in the U.S. and Canada)
1 small...
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Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of national dish.
The basis is a tomato sauce made from tomato paste and whole tomatoes. Dumps are pressed into it, into which cautious eggs are poured, which are cooked into fried eggs in it. There are countless variants, which is now considered, are peppers in the sauce.
In Israel, this is mainly eaten...
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