Recipe by Joshua McFadden Six Seasons A New Way with Vegetables
 
Serves 4
1/2 pound Yukon gold potatoes, cut into 1 inch cubes
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 red bell peppers
1 bunch scallions
4 ounces prosciutto
6 eggs
1/2 cup finely grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/2 cup whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred until creamy

1. Put the potatoes in a 4 qt pan and just cover with water and add salt until it tastes like the sea. Bring to a boil and cook until they are tender but not mushy, 10-15 minutes. Drain
2. Heat the oven to 400 degrees (this is to finish the frittata. Most of the cooking will happen on the stove top) or you can use the broiler instead. If using the broiler preheat at the same time you add the eggs to the pan.
3. Heat the butter in a 10-inch skillet (non-stick if you have one, with an oven proof handle) over medium high heat. Swirl the melted butter to cover the bottom of the pan and up the sides.
4. Add the peppers, scallions, and prosciutto, season lightly with salt and pepper, and cook until fragrant and the peppers ae softening but not browning, 5-7 minutes. Add the potatoes to the top.
5. Crack the eggs into a large bowl, add 1 teaspoon salt, many twists of pepper, and the Parmigiano. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
6. Reduce the heat to medium and let the eggs sit for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let the new layer of egg set up a bit and then repeat the process.
7. After most of the liquid egg has cooked, but the top is still runny dollop the ricotta over the top of the frittata in 8 blobs.
8. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff up a bit and brown. If finishing under the broiler, place the pan at least 5 inches away from the heat source. Keep an eye on the frittata and remove once it browns.
9. Let the frittata sit in the pan for a couple of minutes, then run the spatula or small knife around the edge of the frittata and as far under the center as you can. Serve it from the pan or gently slide it onto a serving platter. Serve warm or cold the next day.

Serves 2-4
 
4 corn tortillas, cut into strips
2 tablespoons olive oil or avocado oil
1/2 teaspoon kosher salt
½ cup chopped cilantro
3 scallions, chopped
8 eggs, beaten
Salt and pepper to taste
salsa for serving
 

• Heat a cast-iron skillet or other large sauté pan. Add the oil and the tortilla strips with a little salt. Stir to coat the strips. The tortilla strips will wilt, then crisp. Sprinkle with kosher salt.
• Add the chopped cilantro, scallions and combine.
• Add the eggs. Mix and stir the eggs with the tortillas until the eggs are set. Season with salt and pepper and serve with salsa.

 
 
Variations:

• Tortilla chips instead of tortilla strips. Halfway through cooking the eggs, add crumbled chips, cilantro, and scallion. 
• Top with shredded cheese, salsa, and siracha sauce.
• Top with leftover sausage, chicken, or beef. 
• Season leftover tomato sauce w/Liz's Southwest Seasoning and serve over Chilaquiles.

Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil
Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil
Preparation:

• Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
• Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
• For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

 Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1. Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Makes about 1 ½ cups
 
4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
 pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Kosher salt
Freshly ground pepper
 

1. Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds. 
   
   
2. Melt butter until bubbling.
   
   
3. With the blender on, slowly pour the hot butter into the egg mixture.  Blend until thickened.  Season with salt and pepper to taste.  Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.

Serve with vegetables, chicken, or fish. 
Too thick?  Add an additional tablespoon of warm water or lemon juice.

Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 

1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 

1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video