Nana used to ask us if we wanted uova in purgatorio for breakfast in the morning—so called because the spicy tomato sauce makes the eggs hot as hell. This makes a good weekend breakfast: you prepare the whole dish in one pan, bring it to the table, and let everyone help themselves.
2 tablespoons olive oil
½ small yellow onion, finely chopped
1 large zucchini, sliced
4 baby bella or cremini mushrooms, sliced
2 cloves garlic, minced
½ teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
One 14-oz (500-g) can crushed or petite diced tomatoes
4 to 6 large eggs
Fresh herbs for garnish
Preheat oven to 375°F (150°C).
Place a large oven-safe skillet over medium heat. Add the oil.
When the oil is very hot add the onion, zucchini, mushrooms and garlic. Cook for about 3 minutes, stirring with a wooden spoon.
Add the red pepper flakes, basil, oregano, parsley, salt and pepper. Stir to combine.
Add tomatoes and bring to a boil. Taste sauce and adjust seasonings if necessary.
Carefully crack the eggs one at a time into the sauce, leaving space between each egg.
Bake in oven until the whites are set but the yolks are still runny, about 11 or 12 minutes. Top with fresh herbs.
Scoop out an egg along with vegetables and sauce for each serving.
TUSCAN VEGETABLE & HERB BAKED OMELET :
This omelet makes a lovely Saturday breakfast for family or overnight guests. You can prepare the ingredients the night before; in the morning, just put it in the oven, get the coffee going and set the table.
Since any cooked protein goes well in this frittata, it’s a great way to use up leftovers from the week. Served with a side salad, it also makes a nice light dinner.
2 tablespoons water
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
1 teaspoon dried basil
2 tablespoons olive oil or coconut oil, plus more for coating pan
1 small zucchini, sliced thin
2 cloves garlic, minced (about 2 teaspoons)
2 green onions (scallions) green and white parts, sliced (reserve some for garnish)
1/3 cup (40 g) frozen petite peas, thawed
1 cup (30 g) fresh spinach
1 teaspoon fresh thyme, chopped (reserve some for garnish)
2 tablespoons fresh parsley, chopped (reserve some for garnish)
Preheat oven to 350°F (175°C).
Whisk together the eggs, water, salt, pepper and basil in a large bowl. Set aside.
Heat a large skillet over medium heat, then add the oil. Once hot, add the zucchini and cook for 3 to 5 minutes, stirring or tossing once. Add the garlic and sliced green onions and cook for 1 minute more. Remove from heat and let cool.
Add the peas, spinach, fresh thyme and parsley to the egg mixture and stir. Add the cooked zucchini, garlic and green onions, and stir to combine all ingredients.
Brush a 9 x 13-inch (23 x 33-cm) baking pan with oil or butter. Pour the egg mixture into the baking pan. Bake for 25 to 30 minutes, or until the center is firm.
Nana and I loved making Italian baked eggs on the weekends, because we could prepare everyone’s eggs the way they liked them best. Nana and I liked green onions on our baked eggs, while my grandfather preferred diced onions on his. Everyone had their own special request. We’d send my grandfather out to pick fresh tomatoes for us from his garden. If you can get fresh-picked tomatoes, this is a great way to enjoy them!
½ tablespoon coconut oil, melted
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon dried red pepper flakes (optional)
12 cherry tomatoes or 5 plum tomatoes, seeded and roughly chopped
1 tablespoon tomato paste
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 slices good-quality prosciutto (or 8 slices of bacon)
4 large eggs
Fresh herbs for garnish
Preheat the oven to 375°F (150°C).
Brush four 5-inch (12.5-cm) oven-safe ramekins with melted coconut oil.
Place a medium skillet over medium-high heat. Add the olive oil. When hot, add the shallot and garlic and sauté, stirring, until fragrant; about 3 minutes.
Stir in the red pepper flakes (if using), tomatoes and tomato paste. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
Line each ramekin with a slice of prosciutto. Ladle a fourth of the tomato mixture into each one. Crack an egg into each ramekin.
Carefully place the ramekins on a baking sheet. Bake until the eggs are set, about 12 to 15 minutes.
Remove the ramekins from the oven and garnish with fresh herbs.
SPINACH & ARTICHOKE ROLLS :
This recipe was inspired by my love of artichokes. These rolls just came together as I was creating this cookbook; they weren’t on the original recipe list! I was very surprised that they turned out so well; the first bite was breathtaking. Go ahead and make these, but beware—it’s hard to stop eating them!
FOR THE DOUGH
2½ cups (250 g) blanched almond flour, plus extra for the work surface
¼ cup (30 g) coconut flour
¼ cup (30 g) tapioca flour, plus extra for the work surface
2 tablespoons coconut sugar
½ teaspoon baking soda
1 teaspoon sea salt
3 large eggs, at room temperature
¼ cup (65 ml) melted coconut oil, plus extra for coating tins
FOR THE FILLING
One 12-oz (340-g) can artichokes, drained and roughly chopped
One 10-oz (285-g) box frozen spinach, thawed
4 cloves garlic, peeled and chopped
½ teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried thyme 1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil or melted coconut oil
1 large egg
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda and salt and blend together with a fork.
Whisk the eggs in a separate small mixing bowl, then add the coconut oil and whisk again. Pour egg mixture into the dry ingredients and stir together using a spatula.
Form the dough into a disk, then wrap in waxed paper and refrigerate for 30 minutes.
Meanwhile, make the filling. Combine the artichokes, spinach, garlic, red pepper flakes, basil, thyme, salt and pepper in a food processor. Pulse until smooth.
Brush a 6-cup muffin tin with melted coconut oil.
Mix a small amount of almond meal and tapioca flour together and spread over a clean work surface. Roll the dough into an oblong shape about ¼ in (6 mm) thick, adding more almond-tapioca flour as needed.
Brush the rolled-out dough with olive oil or melted coconut oil. Spread the artichoke mixture on the dough in an even layer to about ¼ in (6 mm) from the top edge.
Starting at the bottom, roll the dough tightly to the top edge, sealing to make a log. Cut into 6 even pieces, then place the resulting rolls in the greased muffin tin, pressing them gently into place.
Whisk the egg in a small bowl. Brush the surface of each roll with beaten egg.
Bake the rolls for 18 to 20 minutes or until brown. Remove them from the muffin tin and let them cool slightly before enjoying them.
ZUCCHINI-BREAD FRENCH TOAST :
I always double the zucchini bread recipe and make two loaves. We enjoy one immediately and freeze the other—unless one of the kids claims it—so that when our family is home for the weekend or we have guests at our lake house I can just pull it out of the freezer and make French toast.
This is a truly gourmet breakfast or brunch. I recommend topping it with fresh fruit and a splash of pure maple syrup.
¾ cup (95 g) coconut flour
½ teaspoon sea salt
½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
3 large eggs, room temperature
1 cup (250 ml) olive oil or melted coconut oil
½ cup (125 ml) honey
½ cup (125 ml) unsweetened applesauce
1 large zucchini, grated (about 1 cup or 150 g)
1 teaspoon good quality vanilla extract
¼ cup (25 g) walnuts (optional)
Preheat oven to 325°F (150°C)
Grease a loaf pan with melted coconut oil.
In a mixing bowl, sift together the coconut flour, salt, baking powder, baking soda, cinnamon and nutmeg.
Whisk eggs thoroughly in a separate bowl.
Fold the dry mixture into the eggs with a rubber spatula.
Mix in the oil, honey and applesauce, then add the zucchini and vanilla. Stir to combine. Add the walnuts, if using.
Pour the batter into the greased loaf pan and bake 55 to 60 minutes, or until a toothpick inserted into the middle comes out clean.
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