Poor girls with an appetite unite — put an egg on it!

Anahita Tajmaher’s food blog Put An Egg On It is filled with cheap eats for hardworking and underpaid food lovers. Using only the best locally grown meat, dairy and seasonal produce (probably found at a Brooklyn farmer’s market) Anahita creates flavorful, colorful and egg-celent (#sorrynotsorry) dishes to be enjoyed by lonesomes, lovers and loved ones.

frittata recipe

Egg frittata with kale, caramelized onion, mashed tomato & manchego

I’ve had the privilege of attending one of her home-cooked brunches filled with interesting people, conversation, fresh squeezed bloody marys, egg frittata (pictured) and beet pickled egg salad (recipe below). Anahita’s food brings people together one egg at a time. Try these recipes for yourself and share them with the people you love.

bloody mary recipe

Fresh Squeezed Bloody Mary 

beet pickled eggs recipe

Beet Pickled Eggs

Pickling Recipe:

– 1 hour approximate prep time 
– 4 days pickling time

You need:

6 organic whole boiled eggs

4 medium sized whole unpeeled beets (roots cut and washed)

1 large white onion (thinly sliced)

4 star anise

4 teaspoons crushed cardamom

2 table spoons brown sugar

2 1/2 cups raw apple cider vinegar

3 cups water

2 tight lid 16 oz jars (I used two 16 oz glass mason jars)

In a pot:

Bring the water to a boil in a large pot with sugar. Drop in the beets to boil for 40 minutes or until beets are tender – insert a fork through the center to test the texture. Remove the beets from the water and set aside to slice into desired shapes. You’ll notice the peel will naturally slide off the beet during cooling process.

Remove the pot from the heat. When cooled to lukewarm, mix in the anise, cardamom, and the apple cider vinegar.

In either jar:

Distribute the sliced onions, sliced and peeled beets, and boiled eggs evenly. Pour in the beet and vinegar mixture until jar is full and all ingredients are floating. Tightly enclose jar lids.

Store the jars in a warm and dry place for up to 4 days. I prefer the window sill – the sun helps with the pickling. The longer the eggs are left, the more colored and acidic they become (even the yolk will become purple!).

Enjoy in a salad with sliced olive oil marinated cucumbers, goat cheese, broccoli micro-greens, and dill. Salt and pepper to taste,

shitake ragout

Creamy Shiitake Ragout & Truffle Toasted Ciabatta

– 10 minute approximate prep time

– 30 minute approximate cooking time

You need:

1 egg

1 cup shiitake mushrooms – washed and uncut

1 shallot (thinly sliced)

1 cipollini onion (thinly sliced)

1/2 heavy cream

1 table spoon butter

1 table spoon black truffle oil

1/2 loaf of freshly baked ciabatta bread (sliced into pieces)

1/2 cup water

few strands of thyme

few pieces of arugula for garnish

sea salt and ground pepper

Set the oven to 400 degrees.

In a stove top pot:

Melt the butter on high heat and toss in the shallots and the cipollini onion to sauté until pieces are tender and soft – about 4 minutes. Add in the shiitake with a pinch of salt stirring occasionally to avoid burns. When the shiitakes are tender, pour in the cream and bring to a boil. Add in a few strands of thyme. Stir occasionally once the cream comes to a boil and allow it to thicken into a sauce. Lower the heat and let it simmer for about 15 minutes until cream color is slightly golden like the shiitake.

In a baking pan:

Lay the ciabatta pieces on the baking pan. Drizzle on the truffle oil and sprinkle on a pinch of sea salt on each ciabatta. Bake until edges are golden and toasted.

In a shallow pan:

Bring 1/2 cup of water to a boil. Drop in the egg to slowly poach to a soft boiled yolk. Egg whites will eventually cover the yolk.

Plate the ragout and the ciabatta topped with the poached egg. Salt and pepper to taste and garnish with pieces of arugula. Enjoy!

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