Tag Archives: eggs

Kale Caesar Salad

All kale Emperor Caesar!

Caesar salad; delicious classic that can run the risk of getting boring. Without bastardizing things too much we found some baby kale to add a little bitterness and texture, added bacon (surprise!), and used sourdough for the croutons. The result was a slightly heartier version that played well with our more traditional dressing (make your own and you’ll never go back to the store-bought stuff). Um…romaine who?

Equipment Needed: Frying Pan, Blender or Food Processor, Chef’s Knife, Cutting Board, Wooden Spoon, Paper Towels, Sieve or Salad Spinner, Small Mixing Bowl, Fork

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chardonnay, Sauvignon Blanc 

Suggested Beer Pairing: Pale Ale, Black IPA, Dry Stouts


  • 10 oz baby kale (you can use two bunches of normal kale if you can’t find the other stuff) ($4.49/5 oz package)
  • 6 slices sourdough bread (about $3.99/loaf)
  • 6 slices thick cut bacon ($7.99/lb)
  • 4 eggs ($12.99/lb
  • 2 lemons ($0.50/each)
  • 2-3 cloves garlic ($2.99/lb)
  • 4-5 anchovy fillets ($1.99/12 oz tin)
  • 1/2 C Parmigianna Reggiano cheese ($12.99/lb)
  • 1 TSP capers ($2/3 oz jar)
  • 1/2 TSP ground mustard ($3.49/3 oz)
  • 1/2 TSP cayenne pepper ($2/3.5 oz jar)
  • 1/4 C & 3 TBSP extra virgin olive oil, separated ($8.99/32 oz)
  • Salt
  • Pepper

Dressing Preparation:

  • Separate your eggs and pour the yolks into your blender (or food processor). Peel and crush the garlic cloves and toss them in as well.

Separate your eggs over a different bowl so you don’t run the risk of getting egg whites in the dressing,

  • Squeeze in the juice of 1 1/2 lemons and grate in about 1/2 a cup of Parmigianna Regianno. Throw in the anchovies, mustard, cayenne pepper, a pinch of salt and pepper, and a teaspoon’s worth of capers. Blend the whole lot together.

Start with the juice of one lemon and add more to taste. We ended up using 1 1/2.

The anchovies will provide the umami backbone for the dressing.

  • Once the solids have broken down slowly pour in 1/4 C of extra virgin olive oil. Be careful not to thin it out too much, though; the dressing should still be able to coat a spoon without running off that easily.
  • Taste, taste, taste. Caesar dressing is all about the right balance and is more art than science. The flavors will need a little time to meld, though, so stop when it’s at the brink of where you want it then pop the dressing in the fridge for an hour. You can always go back and readjust more later.

Salad Preparation:

  • Sift through your kale and throw out any overly wilted or rotten leaves. Rinse, dry and set aside.
  • Place the frying pan over medium heat and add your strips of bacon. While your piggie pieces are crisping up take the sourdough bread and cut it into 1/2-1 inch cubes and set aside.
  • When the bacon is nicely crisped up remove it from the pan and drain it on paper towels. Leave the fat in the frying pan, though, as this is going to help flavor your croutons. Yes, bacon fat croutons.
  • Thow in the bread cubes and stir so they get evenly coated with the remaining fat. Drizzle a little extra virgin olive oil over everything to provide the extra lubrication required and salt and pepper liberally. Leave the bread to sit for about 4 minutes per side and once it’s crisped stir it up to fry the other sides.

Don’t stir the bread too much but make sure it doesn’t burn.

  • In a large mixing bowl add the kale and pour the dressing over the top. Toss the leaves thoroughly to ensure even coverage.
  • Cut the bacon into thin strips crosswise. Sprinkle over the greenery and add croutons until you’re satiated. Stir it up if you want to further incorporate the dressing or eat it as is to keep the flavors distinct. Grate some extra cheese on top if your heart desires and get to it.

Devil Ducks (aka, Deviled Duck Eggs)

So much delicious duck in such a tiny package.

We’ve had a soft spot in our hearts for deviled eggs ever since we can remember having our Nana’s at family Christmas gatherings. The traditional recipe is hard to beat but we recently had the good fortune of coming into the possession of duck eggs, which oddly coincided with our discovery of possibly one of the greatest things in the world, D’Artagnan’s duck bacon. You can make the below recipe with good ‘ol fashioned chicken eggs and pig bacon, but we couldn’t leave well enough alone. Just be careful about making more than one egg per person; duck eggs are larger and fattier so they can be overwhelming once you go back for seconds.

Equipment Needed: 5 Qt Pot with Lid, Frying Pan, Chef’s Knife, Cutting Board, Large Fork, Mixing Bowl, Paper Towels

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Crisp and acidic whites to combat the fattiness (e.g., Sauvignon Blanc, Pinot Gris) or lighter reds

Suggested Beer Pairing: Something crisp like an American Lager or Pilsner


  • 6 duck eggs (these are about $1 each, substitute with chicken eggs at will)
  • 6 strips D’Artagnan duck bacon ($12.99/8 oz)(you can also use regular bacon, you serf)
  • 1/2 C mayonnaise ($3.99/15 oz jar)
  • 2 TBSP dijon mustard ($3.85/8 oz jar)
  • 1-2 TBSP horseradish ($1.79/6 oz jar)


  • Fill your pot about 2/3 full with water, gently place your duck eggs in (you don’t want them to accidentally crack) and put it over high heat, covered.
  • While your water is coming to a boil place the frying pan over medium heat and add the duck bacon. This can be a little on the rarer side, so be careful not to char it up (2-3 minutes per side should be fine). Put the cooked pieces on paper towels to drain.
  • Once your water is boiling let it go for another 5 minutes then turn it off and let the eggs sit for another 5 minutes in the hot water. Once your 10 minutes is up carefully pour out the water and replace it with cold water to shock the eggs and stop the cooking. We even pop them in the fridge sometimes to speed up the process (this is probably some violation of classic technique but whatever).

Be sure to use a pot that gives the eggs room to move a bit.

  • In the mixing bowl stir together the mustard, mayo and horseradish. We recommend doing about half of each at first to make sure you like the taste and then add more of each to your liking.
  • Once your eggs are cool shell them and cut them in half. Take 4 of the yolks and toss them in the mixing bowl with your mayohorsetard sauce. Crush them up and stir it together with your fork until everything’s integrated. Add more yolk if you prefer but you can also save them for a salad later (remember that you’ve now got a lot of filling for 12 egg halves).
  • Take your bacon and chop it in to tiny crumbles for your topping.

It's safe to say that our lives are now better knowing that duck bacon is a thing.

  • Using your fork, scoop some of the yolk/sauce mixture into each egg half and set them on a plate. Sprinkle a healthy dose of bacon on top of each and go duck yourself.

Fill 'er up.

Momma Brown’s Baked Chicken

Just like momma used to make (with a tweak or two).

Our childhood was filled with simple food pleasures and baked chicken was one of the most magical. When we pressed our mom for the original recipe in an attempt to recapture some of that lost wonder she simply stated, “It’s chicken and cornflakes.” Duly noted.  Here’s our take with a couple flavor additions to bring this comfort food standby into the 21st century. Use panko breadcrumbs for extra crunch that provides a fried chicken experience with half the guilt. Grab a spot on the picnic blanket and pass a napkin.

Equipment Needed: 2 Plates or Large Containers (for dredging the chicken), Mixing Bowl, Large Baking Pan, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Pinot Noir, Beaujolais, Bordeaux, Viognier, Chardonnay

Suggested Beer Pairing: Lager, Pilsner, Pale Ale


  • 1 lb chicken drumsticks ($1.99/lb)
  • 1 lb boneless chicken thighs (you can use either skin-on or skinless, whatever you prefer) ($1.99/lb)
  • 3 C all-purpose flour ($1.89/2 lb)
  • 1 small box of corn flakes ($2.99/7 oz box)
  • 1/2 C panko breadcrumbs (we actually found chipotle seasoned)($2.99/12 oz)
  • 4 eggs ($2.79/dozen)
  • 1/4 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 1/2 C honey ($4.39/12 oz)
  • 1 TBSP ground cinnamon ($3.59/3.5 oz jar)
  • 1 TSP ground cayenne pepper ($3.50/2 oz jar)
  • 1 TBSP ground chipotle powder (about $5/4 oz)
  • Salt
  • Black Pepper


  • Preheat the oven to 350° F.
  • In one of your large mixing bowls pour in the panko breadcrumbs. Remove the cornflakes from the box but keep them in the sealed bag that they came in. Gently crush the cereal into smaller chunks (keeping it in the bag keeps the mess at a minimum) and mix them in with the breadcrumbs.

Crush up the cereal into smaller pieces but don't turn it to complete dust.

  • Add the cinnamon and chipotle powder along with a couple healthy pinches of salt and pepper. Stir it all together and set it aside.
  • In your other large container add the flour, cayenne pepper and another good pinch of salt and pepper. Stir things together with a fork so the seasonings are mixed evenly.
  • Crack the eggs into your small mixing bowl, pour in a splash of water and whisk it up with a fork. Arrange your bowls in this order on your working surface: flour, eggs, cereal mix.
  • Rinse the chicken off and trim any excess fat. Pat the pieces dry with a paper towel and prepare for dredging. Taking each piece individually coat them entirely in flour, dip them in egg, and coat them evenly in the cereal mix. Place each crispy-crusted piece in the baking pan and repeat until you’ve dredged all your chicken.

Coat each piece thoroughly with crunchy goodness.

  • Put the chicken in the oven for about 45 minutes then cut into a thigh to test the done-ness. If the juice runs clear you’re good to go. If it’s still got blood in it, pop it back in for another 10 minutes or so and re-check. Once it’s fully cooked let the chicken rest for at least 5 minutes before serving.

Hot Honey Preparation:

  • In a small bowl or mug pour in the honey and pop it in the microwave for 20 seconds or until it’s extremely runny.
  • Pour in the Frank’s Red Hot and stir until both are thoroughly incorporated. Use as a dip for individual bites of chicken or just douse the whole lot of it.

Macaroni Salad

You may as well skip the formalities of a plate and grab the nearest fork.

Depending on where you hail from you might call this pasta salad or tuna salad. To us it’s macaroni salad, regardless of what type of pasta you use. This one is a quick and easy crowd pleaser where the most difficult step is waiting for the ingredients to cool once they’re done boiling.

Equipment Needed: 1 QT Pot w/ Lid, 3 QT Pot, 5 QT Pot, Chef’s Knife, Cutting Board, Colander, Large Mixing Bowl or Container, Small Bowl, Fork

Serving Suggestion: Family Style

Servings: 8 – 10

Suggested Wine Pairing: Whatever you’re drinking, but keep it on the lighter side if you can.

Suggested Beer Pairing: Same as above. We’d avoid heavy IPAs or overly chocolatey stouts.


  • 1 lb pasta (we used shells but recommend anything on the smaller side) ($1/lb)
  • 3 eggs ($2.79/dozen)
  • 1 smedium onion (that’s in between medium and small for you laypeople) ($0.99/lb)
  • 1 10 oz package frozen peas ($1)
  • 1 5 oz can solid white albacore tuna (we highly recommend using the water-packed tuna) ($1.69)
  • 1-2 C mayonnaise ($3.99/15 oz jar)
  • 2 TBSP white vinegar ($1.99/32 oz)
  • 2 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 lemon ($0.50)
  • Salt
  • Pepper


  • This involves a lot of boiling, which is good because you can put everything on at the same time and prep the rest of your ingredients while things bubble away on the stove.
  • In your smallest pot, add the peas and just barely cover them with water. Put them on a burner over high heat and bring to a boil, the reduce the heat to simmer, cover and cook for another 5 minutes. Drain and pop them into the fridge to cool off.
  • Put your eggs in your medium pot and cover them with water. Bring them to a boil and continue to cook for 5 minutes. After that turn the burner off and let them sit for another 5 minutes in the hot water. Drain and put them in the fridge as well.
  • Fill your largest pot 3/4 full with water and put it over high heat. Once it’s boiling add a big pinch of salt and a dash of olive oil and throw in your pasta. Let it boil until it’s tender (about 8-10 minutes), drain and throw in the fridge with your eggs and peas.

See, three things boiling at once and your work is half done.

  • While your other ingredients are cooling, peel and finely dice your onion. Remove the tuna from the can and break it up as if you were going to make a tuna salad sandwich. The point is to have the flavor but not necessarily giant chunks of fish.

Break down that tuna!

  • Once everything has cooled to at least room temperature put the pasta in your mixing bowl and add the tuna and onion. Chop your eggs and ad them as well.

Chop those eggs!

  • Scoop in 1 cup of the mayo, your vinegar and lemon juice and stir everything thoroughly. Check the flavors and add salt, pepper and any of the other ingredients to your liking. Keep adding mayo until things are nicely bound together but not too creamy; the consistency should be just a little north of dry. When the flavors are right add your peas last, mix everything together well and pop it back in the fridge for about an hour to let everything meld together. Et viola!

Arugula and Poached Egg Salad

Like a little pillow of protein on a peppery green sea.

Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander

Serving Suggestion: Family Style

Servings: 2

Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner 


  • 3 C arugula (about $4/10 oz)
  • 1 egg ($2.79/dozen)
  • Parmigiano Reggianno cheese (about $13.99/lb)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper


  • Wash and drain your arugula and plate it up.
  • Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.

Get close to the water to gently slide the egg in.

  • Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.

Grate cheese evenly over the whole shootin' match.

Roasted Asparagus with Artichokes and Poached Egg

Like a little protein king on top of a roasted castle.

A poached egg on top of delicious vegetables you say? How novel! There’s no possible way that anyone has thought of this before. Wait, what? This is almost as played out as beet and goat cheese salad? Well guess what Mr. Fancypants, some combinations are awesome and are not to be f**ked with. So there. Grab yourself some fresh asparagus and artichokes (sorry, this is one time the canned ones won’t work) and get in there.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc,  Pinot Grigio, Cava, Prosecco

Suggested Beer Pairing: Crisp Lagers, Pilsner, Witbier or Heffeweizen  


  • 1 lb asparagus ($3.99/lb)
  • 4 large artichokes ($2.50/each)
  • 1 egg ($2.79/dozen)
  • 1/4 C Parmigiano Reggianno cheese (about $13.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lemon ($0.50/each)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  3 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper


  • Preheat your oven to 400° F
  • Thoroughly rinse your asparagus and snap off the woody ends. Place them on the baking sheet to await their companions.

The stalk will naturally snap at the woody part.

  • Cut the top half of the artichokes off.  Remove the hard leaves from the outside until you get down to the softer ones towards the center. With your vegetable peeler take the top layer of skin off the stem. Cut the artichokes in half and add to the baking sheet.

We sure to remove any hard leaves and the outer skin on the stalk.

  • Mince the garlic and sprinkle it evenly across your veggies. Drizzle the whole lot with olive oil, salt and pepper. Pop it all in the oven and roast for about 15 minutes or until things start to develop the delicious brown crust we all know and love.
  • With about 5 minutes left on your green guys fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water when it’s done and make sure to let the excess water drip off.

Slide the egg in gently.

  • Plate up your veggies and squeeze the juice of half a lemon over everything. Gently place the egg on top and grate on your cheese. Break the egg open when you’re ready to serve and marvel at your new favorite flavor combo.

Grate, grate, grate all day long. Grate, grate, grate while we sing this song.

Salmon Teriyaki Fried Rice

Make your taste buds go banzai!

One of our New Year’s resolutions is to cook more fish. To ease into things we decided to take a stab at a Japanese staple, teriyaki, with the relatively hearty and forgiving fish that is salmon. Keep a close eye on your fish while cooking, you can always eat it on the raw side (sushi anyone?) but no one likes a dried out fillet.

Equipment Needed: Wooden Spoon, 3 QT Pot w/ Lid, Wok, Large Frying Pan, Chef’s Knife, Cutting Board, Gallon Freezer Bag

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Riesling, Pinot Noir, Merlot, Chenin Blanc

Suggested Beer Pairing: Pilsner, Lager, Lambic


  • 1 lb fresh salmon fillets (we highly recommend using wild caught salmon, which tend to contain less toxins than farm-raised)(around $11.99/lb)
  • 2 C brown rice ($3/2 lbs)
  • 1 QT chicken stock ($3.19/32 oz)
  • 1 package frozen peas ($1/10 oz package)
  • 2 medium carrots ($1/lb)
  • 1 medium onion ($0.99/lb)
  • 3 eggs ($2.79/dozen)
  • 3 cloves garlic ($2.99/lb)
  • 1/2 C teriyaki sauce ($2.29/10 oz bottle)
  • 2 TBSP chili oil ($3.29/6 oz)
  • 2 TBSP mirin ($4/10 oz bottle)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 lemon ($0.50/each)
  • Salt
  • Pepper


  • Pour the rice and chicken stock in your pot and put it over medium heat, stirring occasionally to prevent it from burning. Cook until the stock is fully absorbed (about 20 minutes).

Use chicken stock instead of water to build a sturdy flavor foundation.

  • While the rice is cooking dice the onion and mince the garlic. Peel and dice the carrots while you’re at it.

Quarter the carrots lengthwise and cut them into thin slices.

  • If your salmon has skin you’ll want to fix that. Place the fillets skin-side down on your cutting board. Slide your knife along the bottom as close to the skin as possible and run it along the length of the fish. Put the salmon in the freezer bag and pour in the teriyaki sauce, chili oil, and mirin. Seal the bag and mix everything around to coat the meat evenly. Pop it in the fridge and let it marinate for about 30 minutes to an hour.

Be careful on this one; teriyaki fingertips aren't as tasty.

  • Place your wok or frying pan over medium heat and add the olive oil. Toss in the veggies and cook them down for about 5 minutes. Add the peas and cook until thawed (about another five minutes).

Add the peas at the end so they don't get mushy.

  • Put your frying pan over medium head and add the salmon and the liquid from the freezer bag. Cook the fish for three to four minutes and then flip each piece. Cook for another couple minutes and remove from the heat.
  • When the rice is done, pour it into the wok and stir everything together. Make a well in the middle of the wok and crack in your eggs, stirring them in place to scramble them. Once they’re on the firm side stir them into the rice mix. Add more teriyaki sauce, mirin and cayenne if desired. Spoon some on a plate and top it with a big hunk of salmon.

Scramble the eggs and let them cook a bit before mixing them in.

Extra Credit: Toast some sesame seeds by placing them on a frying pan over medium heat for about 3 minutes, stirring them constantly so they don’t burn. Sprinkle over the top of the salmon when you plate it.

Brunch Salad Sandwiches


Wakey, wakey, eggs and bakey.


Egg salad: a tasty but boring standby. Bacon: well, you know where we stand on that. Why has it taken someone so long to combine the two? Bacon and eggs are a breakfast staple, why not marry them to punch up a lunchtime last resort? Seriously, people, do we have to think of everything?

Equipment Needed: Frying Pan, Wooden Spoon, 3 QT Pot, Chef’s Knife, Cutting Board, Cheese Grater, Mixing Bowl, Paper Towels

Serving Suggestion: Individual Plating

Servings: 4 sandwiches

Suggested Wine Pairing: Something white

Suggested Beer Pairing: Something light


  • 2 TBSP grated onion (about 1/4 of a small yellow onion) ($0.99/lb)
  • 4 eggs ($2.50/dozen)
  • 3 strips bacon ($6.99/lb)
  • 1-2 TBSP spicy brown mustard ($1.99/12 oz)
  • 2-3 TBSP mayonnaise ($3.99/15 oz)
  • 8 slices of bread (use something soft) (about $2.99/loaf)
  • Salt
  • Pepper


  • Put the eggs in your pot and cover them with water. Bring the water to a rolling boil then turn off the heat and let them sit for 10 minutes.


Big bubbles = rolling boil.


  • While the eggs are cooking, peel and grate the onion into the mixing bowl and cut the bacon into thin pieces.


Save yourself a step and grate directly into your mixing bowl.


  • Put your frying pan over medium heat and cook the bacon thoroughly. Since it’s going into a moist salad you want the pieces to be a little crispier than normal to provide a nice contrast.


We've run out of bacon captions.


  • When the bacon is cooked, drain it and add it to the bowl. Cover and put the mix in the fridge until the eggs are ready.
  • When ten minutes is up on the eggs, drain the water from the pot and put it in the fridge to cool gradually. After about 20-30 minutes take everything out and peel the shell off the eggs. Using a fork, mash them into tiny chunks in the mixing bowl with the onions and bacon. Add a tablespoon of mustard and two tablespoons of mayo, stir everything together and add more of both to taste until the mix gets creamy.
  • I hope we don’t have to tell you how to make a sandwich, but just in case, spread the salad on one piece of bread, add some salt and pepper and put the other slice of bread on top. Devour and ponder wonder why it took you so long to try this.