Tomato Chowder with Mollet Eggs

I'm posting a recipe that isn't from America's Test Kitchen. I can't believe it! But Dave and I love to watch Jacques Pepin - especially when he's making cous-cous - because he's so fun to listen to with that silly French lisp. And because Create on PBS is the closest thing we have to the Food Network (although I would argue that it's actually better).

I watched Pepin make this Saturday morning, and although we have yet to try it, I can't stop thinking about it. Can't wait to make it this weekend with some Gruyere grilled cheese. Nom Nom. 

A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft whites. The eggs are cooked in their shells in barely boiling water for about 6 minutes, then thoroughly cooled and carefully shelled. This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water. Serves 4.

2 tablespoons olive oil
1 medium onion, coarsely chopped (1 1/4 cups)
6 scallions, trimmed (leaving some green) and chopped (3/4 cup)
1 carrot, peeled and coarsely chopped (1/2 cup)
3 garlic cloves, crushed and chopped
2 tablespoons all-purpose flour
3 cups homemade chicken stock or low-salt canned chicken broth
12 ounces cherry tomatoes
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 15-ounce can plum tomatoes

GARNISHES
4 slices country-style bread, preferably stale, for croutons
2 teaspoons olive oil
1 small garlic clove
4 large eggs
1/2 cup grated Gruyère or Emmenthaler cheese

Heat the olive oil in a large stainless steel saucepan. When the oil is hot but not smoking, add the onion, scallions, carrot, and garlic and cook over high heat, stirring constantly, for 4 to 5 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 1 minute longer, stirring. Mix in the stock.

Meanwhile, process the cherry tomatoes in a food processor until coarsely chopped. (You should have about 1 1/2 cups.) Add the cherry tomatoes to the soup, along with the salt, pepper, thyme, and sage. Process the can of plum tomatoes for 5 seconds, and add to the soup. Bring to a boil, stirring occasionally, then cover, reduce the heat to low, and cook for 20 minutes.

MEANWHILE, PREPARE THE GARNISHES: Preheat the oven to 400 degrees.
Brush the bread slices with the olive oil and arrange them in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the garlic clove, and set them aside.

Using a thumbtack or pushpin, make a hole in the rounded end of each egg. Gently lower the eggs into a pan containing enough boiling water to cover them and cook for about 6 minutes in barely boiling water. Drain the hot water from the pan and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water and set the eggs aside to cool completely.

When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water. Keep the eggs in cold water until just before serving. (The eggs can be cooked up to a few hours ahead and refrigerated in the cold water.)
At serving time, drain the cold water from the eggs and replace it with hot tap water. Let stand for 5 minutes, so the eggs are lukewarm inside.

Bring the soup to a strong boil, and ladle it into four bowls. Place an egg in the center of each bowl, and wait for a couple of minutes for the eggs to warm in the center. Place a crouton in each bowl and serve, sprinkled with the cheese.

Sausage, Egg & Biscuit Breakfast Casserole

1 lb breakfast sausage
7 eggs
1 cup milk
1 cup heavy cream
1 tsp salt
1 tsp pepper
8 frozen buttermilk biscuits, slightly thawed, halved
2 cups shredded cheddar cheese, divided

Preheat oven to 375. Lightly spray a 7x11-inch dish with cooking spray. Brown sausage in pan, breaking into chunks. Reserve fat. Whisk together eggs, milk, cream, salt and pepper in a large measuring cup. Set aside.

Slice each biscuit in half with serrated knife. Place biscuit bottoms in baking dish. Sprinkle half of cooked sausage over biscuits and top with half of the cheese. Place remaining biscuits on top of cheese and cover with remaining sausage. Pour egg mixture over biscuits. (Can cover and refrigerate overnight). Bake 30 minutes. Sprinkle remaining cheese over casserole and bake until eggs are set, about 10-15 minutes. Let casserole stand 10 minutes before serving.

Serve with Country Gravy:
Sausage drippings
3 Tbsp unsalted butter
3 Tbsp flour
2 cups milk
2 tsp dried sage
Salt, pepper and red pepper flakes to taste

Melt butter into sausage drippings over medium heat. Add flour one Tbsp at a time and whisk until smooth. Add milk slowly, stirring constantly. Cook for 6-8 minutes until thickened and season to taste.

Deviled Eggs with Basil Aoili & Fried Capers

Orangette's perfectly timed blog entry, came in handy today as I had some ideally aged eggs on deck... "As a general category, I love deviled eggs. But of all deviled eggs, all types and all recipes, I think these are my favorite. The yolk filling is fairly standard, but when you add that basil aioli, which smells and tastes like June itself, this month that we have waited all stinking winter for, you get something entirely new. And with the briny crunch of capers, each one exploded in hot oil so that they look like strange, delicate flowers and dissolve on your tongue, yes, I really do think these are my favorite. Just be sure to buy your eggs a week or two ahead of time, because old eggs peel more easily than fresh ones. Actually, you know, if you buy now, you’ll be all set for the Fourth of July."