Quick and Elegant Breakfast

Here's an easy egg dish to break you out of the doldrums of cereal and waffles!

From the Gourmet Cookbook (with a few of my mods), this would make an amazing brunch dish, or BFD (Breakfast For Dinner!) Only four ingredients+S&P, and you might already have them!

Event: Quick and Elegant Breakfast for Two (or half recipe for one!)

Menu: Fried Eggs and Asparagus with Parmesan and Anderson's Fair Trade Organic Coffee

1/2 lbs asparagus, trimmed (I cut it into two inch pieces)

2 1/2 tbsp unsalted butter

kosher salt and black pepper

2/3 c finely (fresh) grated Parmesan-Reggiano

4 large eggs- 

Put a rack in the upper 1/3 of the oven and PH to 425. Cook asparagus in boiling, well salted water until crisp-tender (still bright green), about 4 mins. Transfer with slotted spoon to paper towels to drain. Butter, using only 1/2 tbsp butter, one or two ramekins or gratin dishes. Divide asparagus between dishes. Sprinkle with half the cheese.

Heat remaining 2 tbsp butter in a 10 inch non-stick (I don't use nonstick, but you can!) over med-hi heat until foam subsides. Fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 mins. 

With a slotted spatula, carefully transfer eggs to each dish, placing eggs on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any remaining butter from pan. Bake until cheese is melted and eggs are cooked as desired. 4-5 minutes. 

As for the coffee, you must simply go to Anderson's! 

Chicken Cordon Bleu

Super easy, super tasty- no pics, we ate too fast!

Menu: Chicken Cordon Bleu
Asparagus with Shallot Vinaigrette
Spinach Salad with Simple Vegetables


Chicken Cordon Bleu (serves 2 and a toddler-modified from The Joy of Cooking)
kosher salt and fresh ground black pepper
1 pkg thin-sliced (milanesa) chicken breast (4 pieces)
1/4 lb thin-sliced ham (Easter leftovers!)
4 slices baby swiss cheese
1/4 c whole wheat flour
1 large egg, beaten with 1 tbsp water
1/2 cup breadcrumbs (or I used 1/2 cup whole wheat pretzel crumbs, just pulse pretzels in food processor)
1 tbsp butter
1 tbsp olive oil


Flatten chicken breasts until 3/8 of an inch. Sprinkle with salt and pepper. Layer ham and cheese on top of chicken. Fold over and press sides together to keep cheese and ham mixture inside. Dredge in flour, then egg mixture, then crumbs. Heat butter and oil in a large skillet until fragrant. Add chicken to pan and cook 3-4 minutes a side until golden and juices run clear. Serve immediately.


Asparagus with Shallot Vinaigrette
1 lb asparagus, trimmed and washed
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp minced shallots
1 tsp dijon mustard
kosher salt and black pepper


Steam asparagus until cooked through but still bright green (5-7mins). Plunge into ice water to stop cooking. For dressing, whisk together remaining ingredients and season with salt and pepper to taste.

Lindsey & Julia (Doesn't Have Quite the Same Ring)

But that's alright with me... I can still make a mean Supremes de Volaille aux Champignons. (Chicken Breasts with Mushrooms and Cream)

Here's Julia's guide to a very delicious dish.

Event: Lindsey & Julia, Together at Last
Menu:Supremes de Volaille aux Champignons, Steamed Asparagus Stalks, Buttered New Potatoes with Parsley


For the Chicken and Mushrooms:
5 tbsp butter
1 tbsp minced shallot
1/4 lb diced mushrooms
1/8 tsp salt
4 supremes (boneless skinless ckn breasts)
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper  (I don't really like white pepper. In fact, I think it smells like feet. So I excused it from this recipe and used black pepper.)
4 MORE tbsp butter
1 piece of parchment or wax paper cut to the size of a large skillet or oven-proof casserole pan, buttered on one side


For the sauce:
1/4 c chicken stock (I did not make my own- YET!)
1/4 cup vermouth, you can also use Madeira or port
1 c whipping cream
salt and pepper
lemon juice, as needed
2 tbs fresh parsley, minced


Preheat oven to 400 degrees.
Heat the butter in a large casserole (oven-safe) or skillet over moderate heat, until foaming. Stir in the minced shallots and saute a moment without browning. Stir in mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with mushrooms, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more.) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and mushrooms) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


For Asparagus:
1 lb asparagus tips
lemon juice
kosher salt


Steam asparagus until tender. Remove from heat and sprinkle with lemon juice and kosher salt.


For Buttered White New Potatoes with Parsley:
1 lb white new potatoes, quartered
1 tbsp salted butter, cut into pieces
1/2 tbsp parsley, minced


In a large saucepan, cover potatoes with water and bring to a boil. Cook until fork-tender, 15-20 minutes. Drain in colander and return to pan. Add butter and toss. Sprinkle with parsley.