‘Eggs’ Category

  1. Waverly’s Eggs with Sour Cream Sauce Piquant

    March 5, 2012 by Tarrant Figlio

    I know-you come here for holiday sauce recipes for eggs Benedict and now I am going to offer you something similar. This one is EASIER than my mother’s “holiday sauce” and different. What’s nice? It makes a nice sauce for huevos rancheros or dipping some jalapeno poppers or ok, yes, poached eggs on English Muffin halves with Canadian bacon. The recipe calls for 4 single egg servings but the sauce makes enough for easily twice that many.

    This recipe from River Road Recipes, Baton Rouge, LA. 1976. Submitted by a Mrs. William M. Simmons. I imagine Waverly’s was a restaurant. Mama’s a bit foggy on Baton Rouge restaurant and family names these days, so I didn’t ask. If you do know, let me know!

    Waverly’s Eggs with Sour Cream Sauce Piquant

    2 cups sour cream
    Juice of 2 1/2 lemons
    1 teaspoon Worcestershire Sauce
    4 dashes Tabasco sauce
    4 eggs
    4 English Muffin halves
    4 slices ham or Canadian Bacon

    In a saucepan, heat sour cream, lemon juice, Worcestershire sauce, and Tabasco. Poachc eggs, toast muffins and lightly fry ham. Place ham on muffin, then egg, cover with sour cream sauce. Serve immediately while hot. Serves 4.

    Category Eggs, retro food | Tags: | No Comments

  2. Quick Egg Beaters Frittata

    September 14, 2010 by Tarrant Figlio

    Frittata is really the wrong name for this dish and it isn’t a crustless quiche exactly either. Denise and my mother enjoy it quite a bit. I like it because it uses up leftover veggies. Half a box of mushrooms? Some slices of tomato left from Sub Night? Half an onion? Some zucchini or yellow squash starting to look like it won’t get used? Asparagus bought but nothing else came to mind and it is hitting its uh oh point? The frittata loves those things! The frittata also loves leftover fresh herbs

    Here is how to make it. Grab the veggies. Slice them. You can saute them briefly if you want, it does help the flavor. Throw them in a pie plate that you sprayed with cooking spray. Top with egg beaters and the shredded or crumbled cheese of your choice. (We especially like goat cheese.) Add some Italian Seasoning, garlic, basil, thyme, rosemary–whatever spices tickle your fancy as well.

    Bake at 350 until set–this usually takes 35-45 minutes at our house…less if I saute first.

    Category Eggs, Recipes, Vegetables | Tags: | No Comments

  3. Egg and Green Pepper Family Club Sandwich

    January 29, 2010 by Tarrant Figlio

    Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

    Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

    Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

    Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

    Egg and Green Pepper Family Club Sandwich

    Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

    Hot Mayonnaise Sauce

    Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.

    Category Eggs, Recipes, retro food, Sandwiches, Sauces | Tags: | No Comments

  4. Layered Pasta Ricotta Pie

    January 26, 2010 by Tarrant Figlio

    This recipe is a pain. I will confess to this right up front. It makes for a lot of dirty dishes. It seems fussy. It matters not…it is one of my favorites.

    You see…this is a completely wonderful dish to serve to company or to take to a friend with a new baby. Put it in a heart-shaped springform pan-you have a Valentine’s Day to remember.

    It comes from a grocery store checkout cookbooklet I bought in the early 90s that is all pies. The cover is missing. No decent information on the publisher at all. I could make guesses based on the products pimped in it…but it is irrelevant really. It isn’t  retro but this recipe makes people swoon.

    Please REALLY read all the directions first and as you go along. Otherwise you will end up with some missing egg whites or cheese or generally going “huh?”
    Pasta Ricotta Pie Recipe

    Layered Pasta Ricotta Pie

    Makes 6 to 8 servings ( I feel like it makes a bit more than that-but I tend to serve with sides)

    1/4 (1lb package) Creamette Vermicelli (I tend to use about 1/2 of the package and you can use whatever brand you like)
    1/3 cup finely chopped onion
    4 cloves garlic, finely chopped
    1 tablespoon olive or vegetable oil
    1 cup grated fresh Romano cheese (Yes, I tend to use Parmesan)
    3 eggs
    1 15 or 16 oz container ricotta cheese
    1 10 oz package frozen chopped spinach, thawed and well drained. (I mean it, WELL DRAINED. Press it once it is thawed.)
    1/2 tsp salt
    1 26 oz jar Classico Di Sicilia Ripe Olives and Mushrooms Pasta Sauce (or any chunky pasta sauce with olive and mushrooms)

    Preheat oven to 350. Break vermicelli into thirds; cook according to package directions. Drain. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch springform pan. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce. Serve with pie. Garnish as desired. Refrigerate leftovers. This reheats well.

    Category Cheese, Eggs, Recipes, retro food, Vegetables | Tags: , | 3 Comments

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