Chef Johns Baked Eggs Food

CHEF JOHN'S BAKED EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

CHEF JOHN'S CLOUD EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly.
• Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg.
• Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks.
• Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks.
• Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

CHEF JOE'S BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
• In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
• Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
• In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

CHEF'S SPECIAL OMELET

Steps:

• Put eggs in a blender, and mix on high until egg mixture is almost white.
• Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges.
• Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
• Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium sauce pan and cover with cold water.
• Bring water to a boil and immediately remove from heat.
• Cover and let eggs stand in hot water for 10-12 minutes.
• Remove from hot water,cool and peel.
• Slice eggs in half lenghtwise.
• Remove yolks and place in a medium bowl.
• Set aside egg whites mashing with a fork, mix mayonnaise,Dijon-style mustard,salt and black pepper with the egg yolks.
• Fill the holled egg whites halves with yolk mixture.
• Sprinkle with cayenne pepper,adjusting the amount to taste.
• Cover and chill in the refrigerator until serving.

CHEF JOHN'S HOMEMADE EGGNOG

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

BIG JOHN'S KILLER CAESAR SALAD DRESSING

Steps:

• Combine all ingredients in a medium bowl.
• Whisk for 1 minute.
• Cover and refrigerate for a minimum of 2 hours (over night is best).

CHEF JOHN'S MONTE CRISTO BENEDICT RECIPE - (4.5/5)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined. Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes. Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet. Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side. To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham. Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes. Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.

TRADITIONAL EGGS BENEDICT

Steps:

• Poach egg.
• Lightly toast English muffin half.
• Top with ham slice, (tucking square corners under to conform to round muffin).
• Top ham with poached egg.
• Cover all with 3 tablespoons Hollandaise Sauce.(See recipe #25113)for (Quicky Hollandaise Sauce).
• Sprinkle with paprika (if desired).
• SERVE AT ONCE.