I love eggs. It is one of the most versatile ingredients in the kitchen and I’ve enjoyed learning different ways of working with it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. For those of us who are not vegan, eggs are an excellent wellspring of nutrition in a single source- eggs provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.
Omelettes are great on weekends, like this Scallion and Mushroom Turmeric Omelette we love. On weekdays the classic hard boiled egg is my go to for either topping a salad for lunch or an express breakfast on busier days.
Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I 100% agree with that statement. Here I share with you what I consider the best way to make hard-boiled eggs. It will be one the simplest and most satisfying dishes you make. And since here at Basil and Roses we love flowers so much, we present our eggs shaped like one! It’s just beautiful and we think it will put a smile on your face.
The key to perfect hard-boiled eggs is to NOT boil them. You read correctly.
Place eggs in water in a pot and cover with lid.
Make sure eggs are covered with at least 1 inch of water.
Bring water to boil.
As soon as water starts boiling, turn off the stove.
For a softer yolk, let sit for approximately 5 minutes.
Then run under cold water, peel and enjoy.
For the perfectly firm yolk, let sit for 10 minutes before running under cold water and peeling.
Sprinkle with sea salt (or regular salt) and fresh black pepper.
To present like the beautiful flower above-
Cut 2 eggs in half, then cut the half into a quarter and arrange like a flower on the plate.
Plato said “Beauty of style and harmony and grace and good rhythm depend on simplicity.” This presentation and the incredible miracle that is the egg are two great examples of that notion.
Something salty compliments eggs well. Feta cheese is a great choice.
Here I served the eggs with a typical Persian breakfast of Feta, Tomato, herbs and pita (noon o paneer o sabzi!)
A couple of hard boiled eggs often end up being an express lunch or breakfast on a busy day. A dollop of Sriracha and I’m good to go! Today however, I decided to elevate my express lunch and added new flavors to a long time favorite. After all, I just had an awesome workout in Central Park and was starving!
This recipe is also a good choice for: picnic sandwiches, afternoon tea sandwiches and works well served on mini cocktail bread for a quick appetizer when hosting!
1 tablespoon Dijon mustard
1 teaspoon mayonnaise (just a dab of indulgence)
2 sprigs tarragon
2 teaspoons lemon juice (adjust to preference of acidity)
salt and pepper to taste
Bread (I use 100% whole wheat pita but any bread you enjoy will do).
Boil 3 eggs and let cool.
*I like to bring the water to boil, add eggs, cover and turn off the heat. Let sit for 5-10 minutes and the yokes are slightly softer and in my opinion, more enjoyable.
Peel eggs and mix with remaining ingredients.
Serve on favorite bread and enjoy!
Eggs are a great healthy, tasty and filling way to start the day. There are many iterations with healthy veggies and herbs to give a basic omelette a daily face lift and maintain variety. Here is one with the super food Turmeric!
2 brown cage free/antibiotic free eggs
1 1/2 tablespoons olive oil
4 scallions, chopped
1 small white onion chopped
1 cup baby bella mushrooms sliced (any other mushroom is fine)
1/4 teaspoon turmeric
Salt + Pepper to taste
Heat olive oil to medium high
Saute onion until transparent
Add red chilli flakes
salt + pepper to taste
Once veggies are cooked, create 2 holes in mixture
crack entire egg in hole in mixture
Move veggies and egg white around gently with spatula to cook (leaving yolk slightly runny).
Drizzle with Sriracha for an extra kick (optional)
Serve and enjoy with tasted whole wheat pita!
*“The way you make an omelette reveals your character.” ― Anthony Bourdain
This is how I start my day, everyday. It’s the simplest and possibly one of the most decadent recipe on Basil and Roses.
Enjoy feeling like a Goddess with every spoonful of this creamy yogurt which is well balanced with the crunch of walnut, the juxtaposition of the tang of yogurt with the sweetness of honey, and the thought of knowing you are starting your day on a high nutrition and pleasure note!
1/2 cup whole milk Greek Yogurt (Fage is my absolute favorite!)
2 tablespoons honey (clover or lavender honey work well here)
2 tablespoons chopped walnuts
1 teaspoon black chia seeds
1 teaspoon flaxseed oil
Place Greek yogurt of your choice in bowl.
Add chopped walnuts.
Add chia seeds.
Add flaxseed oil.
Drizzle honey of choice.
Note: For fun, you can substitute Membrillo for honey.
Membrillo is Spanish quince paste. I accidentally discovered how well this worked one day when I was our of honey. But having honey in your diet gets you more wellness points so I opt for that most days.