On 01/29/2014 08:19 AM, Tara wrote:
> We had hole-in-the-wall eggs this snowy morning.
>
> Tara
>

A couple times a year, when I'm feeling especially indulgent, I'll make
one of the following recipes. These are my very most favorite eggs in
the whole world.



Creamy Eggs and Smoked Salmon on Croissants



Ingredients:
2 eggs
2 Tbsp. milk
1/2" thick slice of smoked salmon, diced
2 dashes hot sauce
1 green onion, cut into 2" lengths
cooking oil
2 croissants
soft cream cheese (Neufchatel)
salt and pepper

Method:
Prepare salmon and green onion. Split both croissants the long way.
Start 2 halves toasting. Start skillet heating.

Break eggs into an 12 oz. jelly jar. Add milk, salmon and hot sauce.
Blend until salmon is in fine pieces. Add green onion pieces to the jar
and whir again to chop them up.

When skillet is very hot, pour the egg mixture in. With a spatula, move
eggs around as they cook to allow the liquid part to cook too. No need
to be fussy about this; clumps are OK. Turn eggs over once and turn off
the heat. Allow to continue cooking.

Spread each toasted croissant half with soft cream cheese and put 1/4 of
the cooked eggs onto each half. Start the second split croissant toasting.

Salt and pepper to taste. If you are with your family, eat it with your
hands.

By the time you're done with the first croissant, the other should be
about done toasting. Spread with cream cheese and eggs, just like the
first one.

Notes:
A glass of champagne would be great with this. A Riesling or a
Gewürztraminer would be a distant second.

----------------------------------------------------------------------


Italian Soft Scrambled Eggs on Croissants


Ingredients:
2 croissants
2 eggs
1 Tbsp. Italian seasoning blend (or Pizza spice blend)
1/4 cup powdered Parmesan/Romano cheese
milk
salt
pepper
1/2 clove garlic
cooking oil or butter
1/4 cup ricotta cheese

Directions:
Split each croissant the long way. Toast the first one.

While it's toasting, break the eggs into a medium bowl. Add the spice
mix, milk, Parmesan blend and a little salt and pepper to taste. Finely
dice the garlic and mash it flat with the side of the knife. Add to the
eggs. Beat the egg mixture with a fork until everything is incorporated.

Add some cooking oil to a skillet and heat until nearly smoking. Add the
egg mixture. (Or use butter, heat, then add the eggs immediately when
the foaming subsides.) Move the eggs around as they cook to allow the
runny part to cook. When it is no longer runny, turn it over and cook
the other side. When it is all cooked through, turn off the heat and
mash in the ricotta until everything is mixed together.

Put both halves of the first toasted croissant on a plate, cut side up.
Put 1/4 of the scrambled eggs on each half. Put the other croissant into
the toaster to brown while you eat the first one. When the second
croissant is toasted, fill it with the last of the scrambled eggs in the
skillet. You might have to nuke it a little to warm it back up.

Notes:
This can be picked up and eaten with your hands as a sandwich. You
really don't need a fork.

This might be good with grape jelly, for example, either on or with. The
jelly might be even better with mascarpone instead of ricotta in the eggs.