Showing posts with label Eggs Romanoff. Show all posts
Showing posts with label Eggs Romanoff. Show all posts

Tuesday, March 29, 2016

Eggs Romanoff, two ways

LESLIE BUDEWITZ:

The first breakfast my hunny ever made me was Eggs Romanoff, a marvelous combination of eggs, mushrooms, and Swiss cheese, served with mimosas. I was already in love with him, but that cinched the deal.

Turns out they were a family favorite in his childhood. When we went looking for recipes—to pin down measurements, which are somewhat elusive in his cooking—the recipes we found bore little resemblance to the dish he remembered.

Mr. Right is also responsible for one of our favorite new egg dishes, the omelet muffin. After we made the eggs Romanoff by the traditional method, he decided he wanted to try them again using a technique from the omelet muffins, adding a pinch of baking powder to make the eggs puffy and more quiche-like, with a homogenous texture. Both are equally wonderful.

Call it a new family tradition!

Plan two ramekins for each person. The recipe is easily increased.

Eggs Romanoff, two ways

Butter
two mushrooms, washed and sliced
2 ounces Swiss cheese, sliced
2 tablespoons parsley, chopped
four eggs
scant 1/4 cup (4 tablespoons) cream
scant 1/4 cup (4 tablespoons) white wine or dry vermouth
salt and pepper




Preheat oven to 350 degrees.

My sweetie’s traditional method:

Butter four ramekins. For each, line with Swiss cheese. Layer in half a mushroom. Add half a tablespoon parsley.


Add one egg, yolk unbroken, one tablespoon cream, and one tablespoon wine or vermouth. Season with salt and pepper.




Place ramekins in a flat baking dish. (Four will fit nicely in an 8X8 inch pan.) Add hot water, about half way up the sides of the ramekins.



Bake 35-30 minutes, until eggs are firmly set.

For a puffier, quiche-like egg:

Ingredients as above, plus:

½ teaspoon baking powder

Prepare the ramekins and line with the sliced cheese and mushrooms.


In a medium bowl, whisk together the eggs, cream, wine or vermouth, seasoning, and baking powder. Pour the egg mixture into the ramekins. Bake as above.




Both methods serve 2.



From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…




Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.