Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (11 page)
FRIED EGGS OVER BROILED TOMATOES
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
10 minutes |
SERVES:
2
I have no problem serving this as a quick breakfast, lunch, or dinner at my house alongside a slice of crusty country bread drizzled with olive oil.
1 large beefsteak tomato
1 T. plus 2 tsp. e.v. olive oil
1
/
4
tsp. dried oregano
1
/
4
tsp. kosher salt (
1
/
8
tsp. +
1
/
8
tsp.)
Freshly ground black pepper
2 large eggs
2 T. grated Parmesan
Tools needed:
cutting board, chef’s knife, rimmed sheet pan, measuring spoons, medium skillet, metal spatula, cheese grater (if grating it yourself).
Don’t Panic:
Using the broiler for the tomato slices and frying the eggs on the stovetop to your preferred doneness may cause you concern. Don’t fret—we’ll work this out.
1.
Heat
the broiler (with the oven rack about 4 inches from the top).
Slice
the tomato into four
1
/
2
-inch-thick rounds
and
place
on a rimmed sheet pan.
Measure
1 T. of the oil and
drizzle
over the slices.
Measure
the oregano, then
pinch
and
sprinkle
over the slices;
do
the same with
1
/
8
tsp. of the salt.
Season
each slice with a turn on the pepper mill.
Broil
until the tomato has softened slightly, 2 to 3 minutes.
Divide
between two plates.
2.
Place
your medium skillet on the stove and
turn
the heat to medium-low.
Measure
and
pour
in the remaining 2 tsp. oil and
heat
until it shimmers (1 to 2 minutes).
Swirl
the skillet so the oil coats the bottom.
3.
Crack
each egg and
open
about 2 inches above the skillet so the egg slides gently out; space them a few inches apart.
Cook
until the whites are set (not runny) and the yolks are still soft to the touch, 2 to 3 minutes. For an “over easy” egg, carefully
flip
with a spatula and
cook
for 30 seconds more. Gently
lift
each egg out of the skillet while being careful not to break the yolk.
Serve
on top of the tomato slices.
Season
the eggs with the remaining
1
/
8
tsp. salt and pepper to taste and
sprinkle
with the Parmesan.
Soft-boiled Eggs with Toast a.k.a. The Granny Egg
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
10 minutes |
SERVES:
2
My grandmother made these for me my whole life. So simple, so good.
French, country, or whole wheat bread
4 large eggs
1 T. unsalted butter
Kosher salt and freshly ground black pepper, to taste
Tools needed:
medium saucepan, cutting board, serrated knife, large spoon, toaster, kitchen timer.
*
How-to:
Don’t Panic:
You can learn to boil an egg. I know you can.
1.
Fill
a medium saucepan with water (about 2 inches from the top) and place on the stove. Turn the heat to medium-high and let the water come to a boil. While it comes to a boil,
slice
the bread into two
1
/
2
-inch-thick slices if not using presliced.
2.
Once the water is boiling,
use
a large spoon to carefully
lower
the eggs, one at a time, into the water.
Lower
the heat and gently
simmer
(low boil) for 5
1
/
2
minutes.
Set
your timer.
3.
While the eggs simmer,
toast
the bread in your toaster until golden brown, then
spread
the tops with butter.
Cut
each piece of toast into small squares and
put
into individual bowls.
4.
After 5
1
/
2
minutes,
pour
out the hot water from the pan. Immediately
crack
each egg by tapping and rotating it several times on the edge of the sink. Because they are hot to handle,
pass
them under cold running water while you gently peel
.
5.
Place
the eggs on top of the toast squares and
cut
them up so the yolks spill out.
Gently toss.
Season with salt and pepper to taste.
*
