Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)
Ingredients (4-5 portions):
– 4 medium potatoes
– 1 onion
– 5 eggs
– ½ tbsp olive oil
– salt to taste
1. Peel the potatoes and cut them in thin slices. Chop the onion in small pieces.
2. In a medium frying pan heat the olive oil and cook potatoes and onion together slowly until soft.
3. In a bowl, beat the eggs, add the fried potatoes draining the oil and mix together.
4. Remove the oil from pan.
5. Heat the pan again and put the mixture in it. Once cooked on one side, turn and cook the other side. Don’t overcook!
Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)
Total time: 55 min
Active time: 45 min
Ingredients (makes 4 servings)
– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives
1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)
Ingredients for 4 sandwiches
– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Black olives,
– Olive oil,
1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
Submitted by the family of Emily vonBorstel (Class of 2017)
A popular Japanese dish, both in restaurants and homes, oyakodon is a quick and healthy comfort food. By cooking the egg for a very short time, you can achieve the much sought-after egg texture called “toro-toro” (liquidy, runny).
Ingredients (serves 2):
– 150 ml dashi stock
– 2 tablespoon mirin
– 1 1/2 tablespoons soy sauce
– 1 teaspoon sugar
– a pinch of salt
– 1/2 large onion, thinly sliced
– 120 g skinless chicken breasts (or chicken thighs), cut into thin, bite-sized pieces
– 4 eggs
– Cooked rice
– Sprigs of mitsuba, a Japanese herb, cut into 3cm pieces
Other suggested toppings: pickled ginger threads (“beni-shoga”), chopped green onions, nori flakes
1. Combine stock, mirin, soy sauce, sugar, salt, onion in a saucepan. Bring to a boil.
2. Add chicken to the sauce, and cook over medium heat for about 4 minutes or until the chicken pieces are cooked. Remove from heat.
3. From this step, you will cook one serving at a time.Beat 2 eggs with fork/chopsticks in a bowl, until the whites and yolks are roughly incorporated.
4. Transfer half of the chicken mixture and sauce into a small nonstick skillet. Bring to a boil, then bring the heat down to medium.
5. Gently pour half of the beaten egg evenly over the chicken. When the edges are cooked, add the rest of the beaten egg, cover immediately, and cook for 30 seconds, just until parts of the egg on the surface remain slightly runny. Remove from heat.
6. Serve rice in a bowl. Gently slide the chicken-egg mixture off the edge of the skillet to cover the rice. Garnish with mitsuba and other desired toppings.
7. Repeat 3) to 6) for the next bowl.
Shared by the family of Kianu Taylor (Class of 2015)
– 1/3 cup margarine
– 1 cup chopped onions
– 1 32 oz bag frozen Southern-style hashbrowns
– 5 eggs
– 1 cup (or more) chopped ham (or hot dogs)
– 1 cup shredded sharp cheese
1. Saute onions in margarine, add potatoes and cover pan, stirring often
2. Add salt and pepper as desired.
3. Beat eggs and pour evenly over potatoes.
4. Cover with ham and shredded cheese.
5. Cook until eggs are done. Top with ketchup or salsa.
Shared by Monna McDiarmid and Damien Pitter
This is a recipe we learned to make when we lived in Barcelona.
– 4 eggs
– 1 small potato, peeled and chopped into 1cm cubes
– 1/4 yellow or white onion peeled and finely chopped
– 1 clove of garlic, crushed or finely diced
– Olive oil
1. Boil 1 liter of water and add a teaspoon of salt
2. Add the potato cubes and boil for about 5 minutes to soften
3. Drain the cubes.
4. In a saucepan add 3-4 tablespoons of olive to generously coat the pan and heat over a low-medium flame (4 on 10).
5. Add the potato cubes, onions and garlic and stir occasionally until onions are soft.
6. Beat 4 eggs separately in a bowl and add a pinch of salt.
7. Add the potato and onion to the egg bowl allowing them to be fully coated by the eggs. Add more oil to the pan if necessary to coat the entire surface.
8. Allow to cook until most of the surface is more like jell-o than runny egg then grab a large plate and slide the tortilla onto the plate.
9. Here comes the fun part: Using the plate, flip the tortilla back on to the saucepan to allow the other side to cook for another minute or two then slide the tortilla back on to the plate.
10. Allow 10-15 minutes to cool and enjoy!
Shared by Monna McDiarmid
This recipe comes from my mom. I do think it is the very best egg salad salad I have ever had… I might be biased, though!
– 8 hardboiled eggs
– several tablespoons of mayonnaise
– 1/4 cup of diced onions
– 1/4 cup of diced sweet pickles
– salt and pepper to taste
1. Peel the hardboiled eggs, wash of all the little bits of shell, and place the eggs in a small mixing bowl.
2. Cut the eggs into very small pieces. Some people do this with a knife and fork but I have found that a pastry blender is the best implement for quickly cutting the egg into small pieces.
3. Add mayo, onions, sweet pickles and as much salt and pepper as you like to flavour the egg salad. You want to make sure that the salad is smooth without being too runny – the right amount of mayonnaise is the key to great egg salad.
4. Place egg salad in refrigerator over night or, at least, for a couple of hours. (This egg salad is NOT fantastic when warm).
5. Take your cooled egg salad out of the fridge and make your sandwiches.
For a cool variation – try adding a teaspoon of Dijon mustard to the mix!
Shared by Damien Pitter
– 2 eggs (2 egg whites and 1 egg yolk)
– Salt and pepper to taste
– Other Ingredients that you like: cheese, onions, mushrooms, red peppers
1. Crack one egg into a bowl.
2. Crack open the second egg and separate the egg yolk from the egg white. This is done by moving the egg yolk from one half of the broken shell to the other and letting the egg white fall out of the shell into your bowl.
3. Throw away the second egg yolk – I recommend breaking it and mixing it with water in something before washing it down the drain. If you just drop an egg yolk in the sink, it’ll smell pretty bad before too long.
4. Beat your egg mixture with a whisk or a fork until it is light and well-mixed.
5. Pour the eggs into your lightly oiled/buttered and heated frying pan and let the mixture set until the bottom of it seems solid.
6. Add any extra (already cooked) ingredients you might like in your omelette – such as cheese, onions, mushrooms, and red peppers. Place them towards the center of the omelette so the ingredients will not spill out.
7. Fold the omelette in half using a spatula or egg lifter.
8. Let omelette cook for another 30 seconds and remove from pan.
Shared by Damien Pitter
– 2 eggs
– 1 tbsp of onion, finely chopped
– Salt and pepper
1. In a small mixing bowl, mix 2 eggs, onions and salt and pepper to taste.
2. Place a small amount of butter or cooking spray on the bottom of your frying pan.
3. Melt butter on medium heat.
4. Pour in your eggs.
5. Stir the eggs once they have begun to cook.
6. Remove eggs from heat when they are cooked but still light and fluffy. This takes just a couple of minutes.
You can add fresh tomatoes diced into small pieces, or mushrooms, or spinach to make your scrambled eggs more flavourful.
Shared by Damien Pitter
Many people joke that they don’t even know how to boil water… but it is actually a pretty important skill if you are going to be cooking for yourself and others.
– Small or medium sized pot
1. Fill the pot so that it is half to two thirds full of lukewarm water. (Hot water actually takes longer to boil).
2. Place the pot on high heat until it is boiling. You will know that the water is boiling because bubbles will form at the surface. Using the lid for that pot will help the water boil faster. Tip the lid so that some of the hot air can escape and the water in the pot will not boil over.
3. With a spoon, or other utensil, GENTLY place your eggs at the bottom of the pot. The water should cover the eggs by at least one1 inch.
4. Turn the heat down to medium and cook your eggs for approximately 10 minutes.
5. Remove pot from heat. Strain water. Peel eggs.