Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche

Holiday Breakfast
Scrambled Eggs, Caviar, Crème Fraîche, Chives

Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.

Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .

Holiday Breakfast: Scrambled Eggs, Caviar, Crème Fraîche, Chives

Holiday Entertaining Series

Holiday Entertaining: Oysters with Caviar

Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)

Foie Gras with Sweet & Salty Palmier Cookies, Passionfruit, Pistachios

First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)

Asparagus, Hollandaise, Caviar

Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)

Scrambled Eggs and Caviar Recipe

Continue reading “Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche”

Southwest-Style Shakshuka with Avocado, Epazote, Pinto Beans

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

Shakshuka, the breakfast/lunch dish that originated in Tunisia that’s wildly popular in Israel, is a perfect brunch item. It is easy to prepare in a single pan but takes a bit more time than weekday fried eggs and toast. The skillet doubles as the serving dish, and makes a terrific presentation on the buffet.

This now-global egg and tomato skillet dish has many incarnations – made with a myriad of ingredients such as sausage, feta, bell peppers, eggplant, potatoes, and a variety of herbs and spices depending on geography and the seasons.

Epazote in garden

Inspired by my garden overflowing with epazote, I decided to make shakshuka with a Southwestern influence. Epazote is often paired with beans for its natural carminative properties. The saw-toothed epazote leaves give the shakshuka a unique aroma and flavor. I have fallen in love with this herb and its intriguing bouquet which is strangely reminiscent of, if you can believe it, kerosene. Here, spicy tomato sauce is simmered with pinto beans and epazote, then topped with eggs. Once cooked, the whole thing is garnished with avocado slices, cilantro and scallions.

Smoky charred corn tortillas and sour cream

It can be served on its own or as tacos with smoky charred corn tortillas and sour cream.

Southwest-Style Shakshuka (Eggs Cooked in Spiced Tomato Sauce) Avocado, Epazote, Pinto Beans

For the Memorial Day holiday, try this vegetarian shakshuka for brunch, and save the meat for a big barbecue later in the day.

Memorial Day

My Memorial Day

Every year at the end of May, it is our duty to honor those who have laid down their lives to defend our freedom and ensure our liberty. Simultaneously we celebrate Memorial Day weekend as the official start of the summer grilling season. So in addition to serving awesome grilled foods and refreshing drinks, we proudly display the American flag and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. We turn on the television to watch the President lay a wreath at the Tomb of the Unknowns, and we listen with respect as a lone bugler plays the languid 24-note melancholy bugle call known as Taps.

“The solemn pride that must be yours to have laid so costly a sacrifice upon the altar of freedom.”
Abraham Lincoln

“A nation reveals itself not only by the men it produces, but also by the men it honors, the men it remembers.”
John F. Kennedy

“Memorial Day is a day of ceremonies and speeches. Throughout America today, we honor the dead of our wars. We recall their valor and their sacrifices. We remember they gave their lives so that others might live.”
Ronald Reagan

Continue reading “Southwest-Style Shakshuka with Avocado, Epazote, Pinto Beans”

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake
Breakfast Bindaetteok

Mung Bean Pancake (Gluten-Free, Low-Carb)
Nappa Cabbage Kimchi, Scallion
Topped with a Sunny-Side-Up Egg
Gochujang Sauce

It’s those savory caramelized bits of kimchi that make this pancake so irresistible. Dried-peeled-split mung beans are soaked overnight in water, then pureed in a blender to produce a pale yellow batter that yields a tasty low-carb, gluten-free pancake with an interesting slightly chewy texture.

The pancake is topped with a sunny-side-up egg. Gochujang sauce made from fermented red chilis, is spicy and slightly sweet and makes the perfect condiment for this breakfast which is a twist on the popular Korean appetizer called bindaetteok.

Savory Korean Breakfast Pancake Recipe

Continue reading “Savory Korean Breakfast Pancake {Breakfast Bindaetteok}”

Corned Beef & Cabbage Brunch


I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender.

For this brunch dish, eggs are poached in the corned beef cooking liquid.  This gives the eggs an extraordinary flavor.

I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.


This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is “metal.” This food photograph features my French SABATIER knife with fork.

Rise & Shine! Poached Egg, Lentils, Béarnaise


Steamed seasoned lentils topped with a poached egg and béarnaise. I refer to Yann Chef of Food Lorists for fabulous sauce recipes, this one included. Thanks Yann!

This breakfast/brunch dish is my contribution to “My Legume Love Affair” Event by Susan of The Well Seasoned Cook Blog. Do you have a legume dish to share? You can join in through February 9th.