Fried Eggs with Mushrooms and Kale

When people ask me what my favorite food is, I usually say french fries, chocolate chip cookies, or sushi.  But if I am being honest with myself, it is really eggs.  I love eggs for breakfast, lunch, and dinner.  I love them scrambled, poached, hard-boiled…you name it.  Which is why I am especially excited to be taking an Eggs class this term in culinary school.

One of Dave and my week night go-to meals is Fried Eggs with Mushrooms and Kale, a one pan recipe that I saw Martha Stewart demonstrating on the Today Show a while back.  It is quick, easy, and healthy.  We like kale, but really you can use any cooking greens you prefer.  We make this in our cast iron skillet since Dave has a minor obsession with it.  But any large skillet would work also.

Enjoy morning, noon or night!

Fried Eggs with Mushrooms and Kale
Adapted from Martha Stewart
Serves 4

Ingredients
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
Coarse salt
2 garlic cloves, thinly sliced
6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese (optional)

1. Heat a large, heavy skillet over high heat and add oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt.

2. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Garnish with cheese.

Blood Oranges Three Ways

Not sure if you have noticed all the citrus in the grocery store and at produce stands, but Dave and I sure have.  We even schlepped back a bushel of citrus from our Florida road trip in December.  And ever since our juicer has been working overtime making fresh squeezed orange juice of different varietals. Let me tell you, there is nothing better than fresh squeezed orange juice!

Among my favorites this time of year is the Honeybell (aka tangelo) and most recently the blood orange.  I had obviously heard of this said blood orange (El Vez’s Blood Orange Margarita anyone?), but I had never brought one home to my own kitchen.  During one of our weekly trips to the Italian Market, Dave and I saw the oranges being sold at one of our favorite stands and picked them up.  I love the beautiful crimson color on the inside and the sweetness of its juice.

The first recipe we tried was this Blood Orange and Onion Salad.  So delightful and refreshing.

Of course, we had to test our own version of a Blood Orange Margarita.

And my sweet tooth couldn’t resist this Blood Orange Olive Oil Cake.

I even made blood orange mimosas for a recent Girls’ Dinner.  While they are in abundance, I would highly recommend picking up a few!  All three recipes are below:

Blood Orange and Red Onion Salad
Adapted from Food and Wine

1/4 small red onion thinly sliced
1/4 cup rice wine vinegar
Maldon salt and fresh ground white pepper
4 blood oranges
2 T extra-virgin olive oil
2 T basil leaves chiffonade or torn

1. In a bowl, toss the red onion with the vinegar and season with Maldon salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain.

2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits. Arrange the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.

Blood Orange Margaritas
Adapted from How Sweet It Is
makes a single serving

1 1/2 ounces tequila (silver or gold, based on your preference)
1 ounce aperol, grand mariner, or other orange-flavored liquor
1 ounce fresh lime juice
1 1/2 ounces blood orange juice (about 1-2 oranges)
salt for the rim, lime/orange wedges for garnish

Rim the ridge of your glass with a lime wedge and dip in salt. Fill the glass with ice. In a cocktail shaker, combine tequila, aperol, blood orange and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lemon and orange slices.

Blood Orange Olive Oil Cake
Adapted from Smitten Kitchen

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt*
3 large eggs
2/3 cup (156 ml) extra virgin olive oil
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Whipped cream, for serving (optional)

*I actually used soy yogurt and it worked well

1. Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

2. Cut off bottom and top of the oranges so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers or cut to about 1/4-inch pieces with a knife.

3. Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

5. Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream.