15 Egg Dishes

T.L.E-10

James Clyde M. Mawac

10-Temperance
Greens Eggs and Ham
INGREDIENTS
8 oz. country-style bread, torn into 1½"
pieces 2 Tbsp. extra-virgin olive oil 1
tsp. kosher salt, plus more 2 lb. greens
(such as baby or mature spinach, kale,
Swiss chard, and/or mustard greens) 12
oz. thick-cut bacon, cut crosswise into
1½"-thick pieces 12 scallions, thinly
sliced 10 garlic cloves, thinly sliced 2
red Fresno chiles or jalapeños, thinly
sliced, or 1 tsp. crushed red pepper
flakes 2 cups heavy cream ½ cup
coarsely chopped dill 2 oz. finely grated
Parmesan (about ½ cup), plus more for serving 6 large eggs Freshly ground black pepper
RECIPE PREPARATION
Place a rack in middle of oven; preheat to 400°. Toss bread and oil in a 13x9" baking dish; season with salt.
Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°. Meanwhile,
bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add
leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all
greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander,
then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with
your hands. Transfer greens to a cutting board and coarsely chop. Set pot over medium heat and cook bacon,
stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring
often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and
stir to coat. Remove from heat and mix in cream, dill, and 2 oz. Parmesan. Spoon greens mixture evenly over
croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over. Using a spoon, create 6
deep divots in greens mixture and crack an egg into each one. Season eggs with salt and pepper. Bake
casserole, rotating baking dish halfway through, until egg whites are barely set and yolks still jiggle and are
slightly runny, 25–30 minutes. Let cool 5–10 minutes. Sprinkle with more Parmesan to serve.
Chicken Cobb Salad
INGREDIENTS
6 large eggs, room temperature 4
oz. bacon (about 4 slices) 2 Tbsp.
sherry vinegar or red wine vinegar 1
Tbsp. Dijon mustard 1 tsp. sugar ¼
cup extra-virgin olive oil Kosher salt,
freshly ground pepper 8 cups
coarsely torn frisée ½ rotisserie
chicken, meat pulled from bones
and shredded (about 2 cups) 2 large
beefsteak and/or heirloom
tomatoes, cut into wedges 1 ripe
avocado, quartered
RECIPE PREPARATION
Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-
set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel
eggs under running water; set aside. Place bacon in a dry medium skillet and set over medium-low heat. Cook,
turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain. Add vinegar,
mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually
stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper. Arrange frisée on a
large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and
arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if
desired). Season salad with salt and pepper and drizzle remaining dressing over.
Broccoli and Egg Fried Rice
Ingredients s
1 small head of broccoli 1 large bunch
scallions 4 large eggs Kosher salt 1 Tbsp.
sugar 4 tsp. soy sauce 1 1" piece ginger 2
garlic cloves 4 Tbsp. vegetable oil, divided 3
cups cooked, day-old sushi rice 2 Tbsp.
toasted sesame oil 2 Tbsp. unseasoned rice
vinegar
RECIPE PREPARATION
This fried rice comes together really quickly,
so it's important that all of your ingredients
are prepped and ready to go before you
start cooking. First up: broccoli. Holding
onto broccoli stem, shave around the head with a chef’s knife and let the florets fall onto cutting board. If the
pieces seem too large, break them down further into bite-sized pieces. Remove an inch or so of woody end of
the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces
about the same size as florets so they'll cook at the same rate. Transfer broccoli to a medium bowl.
Trim 1 bunch scallions on both ends, then cut crosswise into 1" pieces. Transfer to bowl with broccoli.
Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1" piece ginger and 2 garlic cloves
into bowl and give the sauce another whisk.
Time to cook! Bring all of your prepped ingredients to the stove. Heat 1 Tbsp. vegetable oil in a large cast-iron
skillet—or non-stick if you don't have one—over medium-high until just beginning to smoke. Add broccoli and
scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well
charred on one side, about 5 minutes. When we say "undisturbed," we mean it! You need consistent, direct
contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are
wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
Add 3 cups rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook,
undisturbed, until rice is slightly crisped on one side, about 5 minutes.
Divide fried rice among bowls and serve.
Pesto Potato Salad
Ingredients
⅔ cup raw walnuts 6 large eggs 1 lemon 1
ounce Parmesan (about a 2x1-inch knob)
1½ pounds small red-skinned potatoes or
other small potatoes Kosher salt ¾ cup
(packed) basil leaves, plus a small handful
for serving 1 small garlic clove ½ cup extra-
virgin olive oil Freshly ground black pepper
RECIPE PREPARATION
Preheat oven to 350°. Roast ⅔ cup walnuts
on a small rimmed baking sheet until
golden brown and toasty-smelling, 8–10
minutes. Let cool. Set aside 4 or 5 walnuts halves for serving. Slide 1 of 2
Meanwhile, prep your other ingredients. Pull 6 eggs out of the fridge and place in a medium bowl. Cover them
with hot tap water and let sit to take the chill off (cold eggs will crack when you drop them in boiling water).
Cut 1 lemon in half. Grate 1 oz. Parmesan on the medium holes of a box grater. If your box grater has the side
that makes thin, flat shavings, use that side. Transfer cheese to a small bowl and cover with a wet paper towel
to prevent drying out.
Place 1½ pounds potatoes in a large saucepan and cover with cold water by about 2". Add a small fistful of salt
and bring to a boil over medium heat.
When potatoes are boiling, reduce heat to medium-low and bring liquid to a simmer. Cook until potatoes are
tender, 15–20 minutes. Test them for doneness after 15 minutes by using a skewer or fork to pierce one of the
larger potatoes. The skewer should slide into the center easily with little resistance.
Using a slotted spoon or spider, transfer potatoes to a large bowl. If water in pot has reduced below the
halfway point, top off with more water and bring back to a boil.
Carefully lower eggs into pot with slotted spoon or spider (reserve bowl they were just in) and immediately set
the timer for 8 minutes (this will give you medium-cooked eggs; if you like a drier yoke, set the timer for 9–10
minutes).
While the eggs are cooking, fill bowl formerly occupied by eggs with ice water.
When the timer goes off, immediately lift eggs out of water with spider or slotted spoon and plunge into ice
water. Let cool a few minutes, then remove eggs from water and peel.
If you’re not using any appliances and want to make the pesto by hand, skip to step 11. Mix toasted walnuts
and ¾ cup basil leaves in a food processor, chopper, or blender. Pulse 4–5 times until walnuts are chopped.
Use a microplane to grate in 1 garlic clove, then zest of a lemon half.
Add ½ cup oil and all but about 2 Tbsp. cheese (reserve for serving). Squeeze in juice of zested lemon half.
Pulse again a few times until incorporated and nuts are finely chopped. Season with salt and pepper and pulse
just once or twice more to combine.
Eggs in Purgatory
INGREDIENTS
¼ cup olive oil, plus more for drizzling 5 garlic
cloves, smashed Kosher salt, freshly ground
pepper ½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes 1 bunch Swiss
chard, preferably rainbow 6 large eggs 4 thin
slices country-style bread 1 lemon Flaky sea
salt or kosher salt Handful of basil leaves
RECIPE PREPARATION
Heat ¼ cup oil in a medium skillet over
medium-high. When it just starts to shimmer,
add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just
turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook,
tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.
Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing
them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are
slightly deflated but still hold some shape, 5–7 minutes. Meanwhile, strip leaves off Swiss chard stems and
tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a
medium bowl. Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack
eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart
around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks
are still runny, 4–6 minutes. While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub
outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.
Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with
kosher salt and black pepper. Toss again to combine. Scoop an egg out of pan, spooning it up from underneath
to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with
sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside. Do Ahead: Tomato mixture can be
made 1 day ahead. Let cool; cover and chill. Reheat over medium until simmering before adding eggs.
Lamb and Feta Frittata
INGREDIENTS
1 garlic clove, finely grated 1
tablespoon za’atar 3 tablespoons
olive oil, divided ½ teaspoon finely
grated lemon zest, plus more for
serving 1 teaspoon fresh lemon
juice 4 ounces ground lamb Kosher
salt 8 large eggs ¼ cup plain whole-
milk yogurt, plus more for serving
Freshly ground black pepper 2
scallions, thinly sliced 2 cups baby
kale, tough stems removed ½ cup
cilantro leaves with tender stems ¼
cup crumbled feta ¼ cup torn basil
leaves 1 tablespoon tarragon leaves Mild red pepper flakes and more torn herbs (for serving)
RECIPE PREPARATION
Preheat oven to 400°. Combine garlic, za’atar, 1 Tbsp. oil, ½ tsp. lemon zest, and 1 tsp. lemon juice in a small
bowl. Add lamb, season with salt, and mix well. Gently whisk eggs and ¼ cup yogurt in a medium bowl; season
with salt and black pepper. Stir in scallions, kale, cilantro, feta, basil, and tarragon. Heat remaining 2 Tbsp. oil
in a medium well-seasoned cast-iron or nonstick skillet over medium-high. Add small pinches of lamb mixture
evenly across skillet and cook, undisturbed, until well browned, about 2 minutes. Toss and continue to cook,
breaking up clumps with a spoon, until just cooked through, about 2 minutes more. Pour in egg mixture and
gently shake pan to distribute. Cook, pulling in edges with a rubber spatula to keep them from sticking to sides
of pan and shaking pan occasionally, until edge of frittata has set evenly, about 3 minutes. Transfer to oven
and bake frittata until top is set but a small 1" circle of egg in the center still wobbles when shaken, 12–14
minutes. Dollop with yogurt, sprinkle with red pepper, and top with lemon zest and herbs. Serve right out of
skillet.
Broccoli and Cheese Quiche
INGREDIENTS
Crust 1 teaspoon kosher salt 2 cups
all-purpose flour, plus more for
surface 11 tablespoons chilled
unsalted butter, cut into pieces
Filling and Assembly 1 tablespoon
olive oil ½ small shallot, chopped 1
garlic clove, finely chopped 1 small
head of broccoli (about 8 ounces),
halved lengthwise, chopped (about 3
cups) 1 bunch small Swiss chard, ribs
and stems removed, leaves coarsely
torn (4 about cups) 4 ounces feta,
crumbled (about 1 cup) 2 ounces
sharp cheddar, grated (about 1 cup) 6 large eggs 3 large egg yolks 1¾ cups heavy cream 1 cup half-and-half or
heavy cream or whole milk 3 tablespoons chopped chives 1 teaspoon kosher salt Freshly ground black pepper
Special Equipment A 9-inch springform pan
RECIPE PREPARATION
Crust Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest
pieces are pea-size. Drizzle in ¼ cup ice water and rake with your fingers to combine. Turn dough out onto a
work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk;
wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead. Place a rack in middle of oven;
preheat to 350°. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up
edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth
out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for
patching.) Freeze until very firm, about 20 minutes. Line dough with 2 layers of overlapping parchment paper
and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and
rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment),
60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough
trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool. Filling and Assembly
Reduce oven heat to 325°. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally,
until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5
minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in
feta and cheddar. Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in
chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture.
Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or
two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.
Green Shakshuka
INGREDIENTS
½ teaspoon caraway seeds 3 medium bunches green Swiss chard, divided Kosher salt 2 serrano chiles, seeds
removed, chopped ½ cup cilantro leaves 1 teaspoon ground cumin ¼ cup plus 2 tablespoons olive oil 1 large
onion, sliced Freshly
ground black pepper 8
large eggs Harissa
powder or Aleppo-style
pepper and coarsely
chopped dill (for
serving) Special
Equipment A spice mill
or a mortar and pestle
RECIPE PREPARATION
Preheat oven to 325°.
Toast caraway seeds in
a dry small skillet over
medium heat, tossing
often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle. Remove ribs
and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds.
Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop;
transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if
needed, until smooth; season with salt. Trim tough stems from remaining chard; separate leaves from ribs.
Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over
medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with
salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in
batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are
wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well.
Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.
Frisée-Lardon Salad
INGREDIENTS
1 tablespoon distilled white vinegar 4 large eggs
2 tablespoons olive oil 4 ounces slab bacon, cut
into 1x¼-inch pieces 1 medium shallot, finely
chopped Kosher salt, freshly ground pepper ½
cup red wine vinegar 2 large heads of frisée, torn
into bite-size pieces Fleur de sel 2 tablespoons
1½-inch pieces fresh chives
RECIPE PREPARATION
Pour water into a large saucepan to a depth of 2"
and bring to a boil. Reduce heat so water is at a
gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl,
then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set
before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still
runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking. Heat oil in
a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and
bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring
occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red
wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette
and adjust seasoning with kosher salt and pepper if needed. Place frisée in a large bowl and drizzle warm
bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur
de sel and pepper. Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur
de sel and pepper and scatter chives around. Do Ahead: Eggs can be poached 4 hours ahead. Place in a bowl of
ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.
Portuguese Baked Eggs
INGREDIENTS
¼ cup olive oil 3 bell peppers, any
color, thinly sliced 1 medium red
onion, thinly sliced 2 beefsteak
tomatoes, cut into wedges 8 garlic
cloves, thinly sliced 1 jalapeño, with
seeds, halved lengthwise ¼ cup
fresh basil leaves 2 tablespoons
fresh oregano leaves 1½ teaspoons
chili powder 1 teaspoon paprika
Kosher salt and freshly ground black
pepper 1 cup ricotta 6 large eggs 1
cup grated sharp white cheddar
(about 4 oz.) ¼ cup grated Parmesan
(about 1 oz.) Toasted country-style bread (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally,
until softened and just beginning to brown, 10–12 minutes. Add tomatoes, garlic, jalapeño, basil, oregano,
chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until
vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6
evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with
cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is
melted and egg whites are almost set but yolks are still runny, 15–18 minutes. Serve baked eggs with toast.
(Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
Lentil and Egg Stew
INGREDIENTS
1 large onion, chopped 1 fennel
bulb, chopped 3 medium carrots,
peeled, chopped 6 garlic cloves, 5
finely chopped, 1 whole ¼ cup
olive oil, plus more for frying
Kosher salt 1 tablespoon tomato
paste 2 cups French or black
beluga lentils 1 3x2-inch piece
Parmesan rind 1 bunch large
spinach, tough stems trimmed 4
large eggs 4 large slices country-
style bread Red wine vinegar and
grated Pecorino (for serving)
RECIPE PREPARATION
Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat ¼ cup
oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10–12
minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is
browning too quickly, until golden brown and very soft (it will look almost like a purée), 10–12 minutes. Add
lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a
boil, reduce heat, and simmer until lentils are tender, 35–45 minutes, depending on type. Taste and season
with more salt. Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt.
Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess
water, then cut in half. (If you don’t have a microwave, add the spinach directly to the pot and let it wilt
slightly before making divots for eggs.) Thin stew with water by ¼-cupfuls if needed to loosen. Scatter wilted
spinach across the top. Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each.
Cover pot and simmer stew very gently just until eggs are set, 8–12 minutes. While the eggs are cooking, heat
a small saucepan over medium-high; pour in oil to come ¼" up sides. Working one at a time, fry slices of
bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for
each slice. Season lightly with salt and rub with garlic clove. Carefully divide stew and eggs among bowls, add a
splash of vinegar to each, and top with Pecorino. Serve with fried bread.
The Silkiest Carbonara
INGREDIENTS
¼ pound guanciale (salt-cured pork
jowl) or pancetta, cut into ⅓-inch
cubes 7 large egg yolks 1 large egg 1
pound rigatoni Kosher salt ½ cup
finely grated Pecorino or Parmesan,
plus more for garnish 2 teaspoons
freshly ground black pepper (or ¾
teaspoon freshly ground green
peppercorns plus ¾ teaspoon freshly
ground pink peppercorns plus ½
teaspoon freshly ground white
peppercorns), plus more
RECIPE PREPARATION
Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is
not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer
guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend. Meanwhile, cook
pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta
cooking liquid. Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg
mixture; toss to coat. Working in 3 batches, gradually add ½ cup Pecorino, stirring and tossing to melt
between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by
tablespoonfuls if needed. Season with salt and pepper.
Reuben Dutch Baby
INGREDIENTS
4 large eggs ½ cup milk, room
temperature 1 teaspoon Dijon
mustard, plus more for serving ½
cup all-purpose flour Kosher salt 4
ounces coarsely grated Swiss
cheese (preferably Jarlsberg),
divided ½ teaspoon freshly ground
black pepper, plus more 2
tablespoons unsalted butter 8
ounces thinly sliced pastrami,
divided Sauerkraut (for serving)
RECIPE PREPARATION
Real Talk: The key to getting a big, light, puffy rise is to make sure the flour is thoroughly incorporated into the
egg mixture. Whisk your arm off until zero, absolutely zero, clumps remain. Place a 10" cast-iron skillet in
oven; preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking
constantly, gradually add flour, whisking until smooth; season with salt. Stir in half of cheese and ½ tsp.
pepper. Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of
pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture
over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes. Remove
skillet from oven and heat broiler (do not fear the broiler). Drape remaining pastrami over Dutch baby; top
with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.
Corned Beef Hash
INGREDIENTS
corned beef 2 pounds uncooked corned
beef brisket (about 1 small), rinsed,
trimmed if fatty, spice packet discarded
if included 4 sprigs flat-leaf parsley 3 bay
leaves, torn 1 tablespoon black
peppercorns 1 tablespoon coriander
seeds 1 tablespoon yellow mustard
seeds 1 medium onion, peeled, halved
through root 1 large russet potato,
peeled, halved crosswise hash ¼ cup
chopped fresh flat-leaf parsley, plus
more for serving Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 teaspoon
distilled white vinegar 4 large eggs Chopped fresh chives (for serving)
RECIPE PREPARATION
Corned beef Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1”. Add
parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat,
cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat
submerged, until corned beef is tender, 3½–4 hours. Add onion and potato to corned beef in pot and cook
until vegetables are very tender, 20–25 minutes. Remove onion and potato from pot. Let cool; wrap
separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and
add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and
cooking liquid. DO AHEAD: Corned beef and vegetables can be cooked 2 days ahead; keep chilled until ready
to use. Hash Remove corned beef from cooking liquid and shred enough to measure 2 cups (reserve any
remaining corned beef for sandwiches or snacking). Preheat oven to 200°. Thinly slice cooked onion and cut
cooked potato into ½” pieces; toss in a large bowl with corned beef and ¼ cup parsley. Moisten with cooking
liquid if mixture is dry; season with salt and pepper. Heat 2 Tbsp. butter in a medium nonstick skillet over
medium heat. Add ½ of corned beef mixture and press into a pancake. Cook undisturbed until underside is
brown and crisp, 6–8 minutes. Set a plate over pan and carefully invert pancake onto plate; slide back into
pan, pressing back into shape if needed. Cook until second side is brown and crisp, 6–8 minutes. Transfer hash
to a rimmed baking sheet (it may break up a little), tent with foil, and keep warm in oven until ready to serve.
Repeat with remaining butter and corned beef mixture. Meanwhile, bring 2” water to a boil in a large
saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl and gently slide egg
into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30
seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon,
transfer eggs as they are done to paper towels. Serve eggs over hash, seasoned with salt and pepper and
topped with chives and more parsley.
Bacon Deviled Eggs
INGREDIENTS
12 large eggs 3 slices bacon 2 tablespoons melted
butter (if needed) 1/3 cup mayonnaise 2 teaspoons
Dijon mustard 1 heaping tablespoon chopped
scallions, plus more scallions, thinly sliced, for
garnish Kosher salt and freshly ground black pepper

RECIPE PREPARATION
Place eggs in a large saucepan; add water to cover
by 1". Bring to a boil, cover, and remove from heat.
Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes;
peel. Halve lengthwise and remove yolks. Coarsely chop bacon. Cook in a medium skillet over medium heat
until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a
small bowl. Add melted butter if needed to measure 2 Tbsp. Finely mash reserved yolks, bacon fat (and/or
butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly
ground black pepper. Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner. Pipe into whites;
garnish with thinly sliced scallions and reserved bacon.