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Musings of the FoodMadam

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Musings of the FoodMadam

Category Archives: eggs

Caramelized Onion, Asparagus and Goat Cheese Frittata

28 Tuesday Aug 2012

Posted by Dana Moos in breakfast, eggs

≈ 2 Comments

Tags

breakfast, frittata


 

Creamy eggs (free of browned spots or air pockets!), buttery caramelized onions and al-dente crisp white and green asparagus. My perfect breakfast frittata! Pair it with a salad and crisp white wine for lunch or dinner. Anyone hungry?

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Chive and Cream Cheese Scrambled Eggs in Wonton Cups

28 Sunday Aug 2011

Posted by Dana Moos in breakfast, cookbook, eggs, food photography, foodporn, recipes

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art of breakfast, breakfast, cookbook, dana moos, eggs, food photography, foodporn, recipes


From The Art of Breakfast…

Chive and Cream Cheese Scrambled Eggs in Wonton
This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast.

Serves 4

16 wonton wrappers
12 large eggs
1 cup heavy cream
1 bunch scallions,trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick
one (8-ounce) package cream cheese
¼ teaspoon salt
freshly ground black pepper

Preheat the oven to 350 degrees.

Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom.
Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate.

Mix the eggs and the cream in blender for 5 seconds.

Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled.

Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste

To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes.

Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it’s tall and holds the wonton wrappers in place vertically.

 

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The cover is finally up on my new cookbook on Amazon!

07 Friday Jan 2011

Posted by Dana Moos in baking, breakfast, chocolate, cookbook, cookies, dessert, eggs, food, food photography, foodporn, gluten free, Maine fare, photography, recipes, vegetarian

≈ 1 Comment

Tags

breakfast, cookbook, dana moos, Down East Books, food photography, foodies, foodporn, recipes


Available for pre-order on Amazon!!

 

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More Cookbook Musings: Lobster, Sherry, Butter, Eggs, a signature dish…

13 Monday Sep 2010

Posted by Dana Moos in breakfast, cookbook, eggs, food photography, foodporn, Lobster, Maine, Maine fare, recipes

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breakfast, cookbook, dana moos, eggs, food photography, foodies, foodporn, recipes


this was a Gourmet Magazine request…I do miss that publication…stay tuned for the recipe in the cookbook…

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Cookbook Tester: Simple Fried Eggs on Wild Mushroom Hash

31 Tuesday Aug 2010

Posted by Dana Moos in breakfast, cookbook, eggs, gluten free, Produce, recipes, vegetarian

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breakfast, cookbook, dana moos, eggs, food photography, foodporn, recipes


If you love mushrooms, this is a great way to enjoy them, particularly for a gluten-free breakfast or lunch with a salad and glass of wine!

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Trial Recipe: Baked Eggs Italiano…

30 Monday Aug 2010

Posted by Dana Moos in breakfast, cookbook, eggs, food photography, foodporn, recipes

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breakfast, cookbook, dana moos, eggs, food photography, foodporn, recipes


Homemade roasted tomato sauce (from tomatoes given to me by a friend), roasted fennel bulb and onions, two fresh eggs cracked on top with a sprinkling of Parmesan and baked…the flavor was really nice and not overpowering. The tomato sauce was really very light…

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Another Variation of a Poached Egg for the Cookbook…

18 Wednesday Aug 2010

Posted by Dana Moos in breakfast, cookbook, eggs, food photography, foodporn, Maine, recipes

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breakfast, cookbook, dana moos, eggs, food photography, foodporn, recipes


Roasted tomato, herbed goat cheese, poached egg, truffle oil, chives…gluten-free! I’d serve it with a buttered, toasted Ciabatta for dipping…

45.030795 -69.000000

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Another twist on a poached egg for the cookbook…

15 Sunday Aug 2010

Posted by Dana Moos in breakfast, eggs, food, food photography, foodporn, recipes

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breakfast, cookbook, dana moos, eggs, food photography, foodie, foodies, foodporn, photography, recipes


I think I’ll do a chapter on unique ways to serve poached eggs instead of using the traditional English muffins and Hollandaise…the ones on a potato hash are gluten-free as are the ones I do over sautéed butternut squash…

This is a sweet potato pancake with a dash of curry and grated onion, on baby spinach, poached egg and caramelized shallots, Poblano peppers mixed with sour cream! And of course, I used Fiore garlic infused olive oil to sauté the veggies!

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Results of my Poached Egg on Potato Hash creation…

14 Saturday Aug 2010

Posted by Dana Moos in breakfast, cookbook, eggs, food, food photography, foodporn, Maine, recipes

≈ 3 Comments

Tags

breakfast, cookbook, dana moos, eggs, food photography, foodie, foodies, foodporn, photography, recipes


potatoes, onion, bacon hash on top of fresh baby spinach, poached egg on top, add a dollop of sour cream with white truffle oil (from Fiore) and chives! when the egg yolk breaks and mixes with the flavors, delicious!

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Today’s INN-My-Kitchen session for my cookbook writing…

14 Saturday Aug 2010

Posted by Dana Moos in breakfast, cookbook, eggs, food, recipes

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breakfast, cookbook, dana moos, food photography, foodie, foodporn, recipes


I think I’m going to do a few recipes on various ways to serve poached eggs…I think today I’m going to do a Yukon potato, onion and bacon hash, a thin slice of triple cream Brie, top with poached egg, dollop of sour cream, drizzle of truffle oil, fresh chives all on a bed of raw baby spinach…thoughts?

Then sweet potato pancakes, local goat cheese, scallions, poached egg, drizzle of Balsamic…

And last, a pan fried polenta, shaved parmesan, poached egg and drizzles of chive oil and roasted tomato oil – the oils become a light sauce instead of the classic Hollandaise.

Pictures later!

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Your FoodMadam – Dana Moos

I'm a cookbook author, guest chef instructor at Stonewall Kitchen, food blogger, wineaux, chocolate addict, convertible driver, optimist, amateur photographer and full time broker selling B&Bs. I love foie gras, crusty bread, cheese, champagne and flip flops.
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