Breakfast

Ham and Egg cups

 

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Hello everyone ! Long time no see ! Well, as all the other PhD students might sympathize with me, I will be qualifying this semester so I have not had a minute to myself.  I also realized that I have not been eating right too ! Lots of saltines, soda and microwave dinners—everything I dislike about being a student and why I started the blog a year ago in the first place !!!! Anyway, I am trying to cook again so the upcoming recipes will be super quick and super simple ! This is what I made for myself Easter morning since I did not have time to celebrate Easter !

You will need:

Ham slices–the thicker rounds cut in half.  You can you deli meat, just use 4 or 6 slices so that you can generously line the ramekins.

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Once the ramekins are lined, crack one egg into the center.

season with pepper and tarragon.  No salt since the ham tends to be salty.

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Place the ramekins  ( I made a batch of 6) in a baking dish and fill with water.

Bake in a 325 preheated for 15-20 min till the egg sets.

Enjoy hot or warm.

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Salad

Asparagus Egg Salad

I first read this recipe a few years ago in the New York Times.  I thought it was a little different but the ingredients were quite expensive.  I am not exactly in the position to add shaved truffles to my salad !  So this is my everyday adapted version of a what was once a very fancy salad.

Ingredients:

1 bunch of Asparagus cut into ~1/2 inch pieces

1 hard-boiled egg

1/2 Tbsp of drained capers

2 tsp of chopped parsley

Lemon juice ( please use as much as you like, I like my salads tart and lemony so I added as much as 1 Tbsp)

2 tsp of extra virgin olive oil

salt and pepper to taste.

Method:

Bring water to a boil in a small pot and add one large egg and boil for 15min till hard-boiled.  You could go a little shy of that if you prefer a soft and runny yolk–I don’t.

Meanwhile, cut asparagus and gently heat through in a pan with lemon juice and olive oil.

Chop parsley and capers together, the salt and tartness from the capers blend in with the oils of the leaves and makes for a great ‘gremolata’.

Add, the gremolata to the pan and heat through.  The idea is to heat the ingredients through and mix them–not fry them.

While the asparagus cools, chop the hard boil egg and add to asparagus.

Season with salt and pepper.

Enjoy !