A different kind of shirred egg recipe!
Shirred eggs are simply eggs that are gently baked in an oven proof casserole dish. Usually a sausage, meat or a potato accompanies the eggs in the casserole dish. Sometime breakfast sausage links are used to separate the the eggs in a casserole dish. I made a nice polenta with heirloom Incan red quinoa for an entree accompaniment the other day. I thought that the hearty rich cereal grain flavor would be nice with eggs. Instead of using breakfast sausage links to keep the 3 eggs separated in the casserole dish, I used a pastry bag to pipe small portions of the red quinoa polenta in the casserole dish as dividers. The tart berry wine flavor of sumac berries and mellow manchego cheese added a nice flavor to the red quinoa that was compatible for breakfast. Red quinoa is full of protein and fiber, so it made for a nice healthy sausage replacement.
While working in Death Valley last summer, I visited many of the famous landmark sights. Salt Creek is pretty much crusted over with salt during the hot summer months, but water does run beneath the salt crust. Salt Creek is famous for being a breeding ground for pupfish. Pupfish have been around since the age of the dinosaurs. Pupfish are one of the few fish that are adjusted to very high saline content water and high water temperatures. During the cooler months, when the creek water breaks through the salt crust from storm water runoff, the pupfish can be seen. There is plenty of wildlife to see at Salt Creek in the morning hours. Even though the water is salty, wildlife is still attracted the area, because there is some lush green growth by the creek. It takes about a half mile hike to get to Salt Creek from the parking area. The path leads through a storm wash that is filled with desert plants. This is a good area to spot roadrunners and desert partridge. A view of the surrounding dunes leading to Salt Creek is a nice sight to see too. Salt Creek is located just north of Furnace Creek on Route 190. Salt Creek is near Mesquite Dunes and the Devil's Cornfield in Death Valley, California.
Sumac Manchego Red Quinoa Polenta: Boil 2 cups of water in a small sauce pot over high heat. Add 3/4 cup of red quinoa. Reduce the temperature to low heat. Simmer the red quinoa, till it starts to become soft. Note: Allow the liquid to absorb and reduce. Only add small splashes of water if necessary, to keep the red quinoa from becoming dry. Remove the pot from the heat and let the red quinoa cool to room temperature. Place the softened red quinoa into a food processor. Pulse the food processor a few times, till about a little bit more than one half of the red quinoa becomes ground to paste consistency. Return the semi ground red quinoa to the sauce pot. Add enough light chicken stock to turn the ground red quinoa into a soupy porridge consistency. Add sea salt and black pepper. Add 1 teaspoon of sumac berry spice. Place the pot over low heat. Gently simmer and reduce the liquid, while stirring occasionally, till the red quinoa becomes a rich thick polenta consistency. Add 4 pats of unsalted butter. Add 1/4 cup of grated manchego cheese. Stir till the red quinoa polenta becomes a creamy rich texture. Place the Sumac Manchego Red Quinoa Polenta into a star tipped pastry bag and keep it warm on a stove top.
Crema: Mix 2 tablespoons of cream with 2 tablespoons of sour cream. Place the crema in a plastic squirt bottle. Refrigerate the crema till it is needed.
Shirred Eggs and Sumac Manchego Red Quinoa Polenta with Roasted Red Pepper and Crema: Lightly brush a 6" wide, round shaped oven proof casserole dish with melted unsalted butter. Use the pastry bag of sumac manchego red quinoa polenta to pipe 3 evenly spaced dividers in the casserole dish. The dividers should be about 1/2" tall. Place 1 egg in each of the empty spaces between the red quinoa dividers. Sprinkle a little bit of diced roasted red bell pepper over the raw eggs. Drizzle a little bit of melted unsalted butter over the raw eggs. Sprinkle 1 pinch of sea salt and white pepper over the raw eggs. Place the casserole dish in a 325 degree oven. Bake till the egg whites become fully cooked and till the egg yolks are cooked medium soft. Place the hot shirred eggs casserole dish on a serving plate. Use the squeeze bottle of crema to paint streaks over the sumac manchego polenta. Garnish with an Italian parsley sprig. Be sure to mention that the casserole dish is hot, when serving shirred eggs to guests!
This is a very easy shirred egg breakfast to make and it has nice eye appeal. The sumac manchego red quinoa polenta adds a hearty breakfast flavor. Yum! ... Shawna
Hiç yorum yok:
Yorum Gönder