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Italian Style Eggs Benedict

Serves 4

4 slices of ciabatta or pugliese bread, sliced 1/2 inch thick
4 T. Ricotta Cheese
4 slices (or more, to taste) of Proscuitto
freshly grated parmesan cheese

4 large eggs
1/4 C. distilled vinegar

2 T. olive oil
4 ripe roma tomatoes, cut in half and seeds removed
1 large clove garlic, minced
1/2 of a small onion, diced small
1 T. chopped sun-dried tomatoes in oil
3-4 leaves of fresh basil, chopped
salt and pepper to taste

Fill a large saute pan with several inches of water and add 1/4 C. vinegar. Bring to a boil and then turn heat down to low. You want the water to be very hot and on the verge of simmering, but not quite there. There should be tiny bubbles all over the bottom of your pan.

In the mean time, roughly chop the tomatoes. In another saute pan, heat the olive oil to medium. Add the onion and stir constantly for about 3 minutes, being careful not to burn them. Add in the garlic and sundried tomatoes and cook for another minute. Add in the tomatoes, season with salt and pepper and turn the heat to low. Let the tomatoes soften and become somewhat saucy. Turn the heat off and add the basil. Set aside in a warm place.

Turn on your broiler.

In a toaster, toast the 4 slices of bread to just golden. Place on a cookie sheet. On top of each piece of bread, spread a tablespoon of ricotta cheese. Sprinkle with parmesan and place under the broiler for just a minute, until the cheese is bubbly. Remove from the broiler and place one slice of proscuitto on each piece of cheese toast. Set aside in a warm area.

Crack 1 egg into a tea cup and then gently pour the egg into the pre-simmering water. Repeat with the 3 other eggs. If your whites spread, you can gently nudge the them back once they turn white. Let poach for about 4 minutes and remove with a slotted spoon.

Set each egg on top of the proscuitto. Set the whole thing a a plate and then ladle with sauce. Sprinkle with extra parmesan and chopped basil if you like.

Green Chile and Cheese Timbales

Serves 12

12 eggs
1 stick (½ Cup) butter, very softened
½ C. all purpose flour
1 t. baking powder
1 t. salt
2 4 oz. Cans of diced green chilies
16 ounces of low fat cottage cheese
12 ounces of Monterey Jack cheese, shredded

Garnish with
1 t. sour cream, dollop
1 tomato, chopped
1 scallion, cut on a bias

Generously butter 12, 3½ inch, custard cups or one large quiche pan. Preheat oven to 350.

In a mixer whip eggs until light and fluffy (about 3 minutes). Add in soft butter. Incorporate. Then sift in the flour, salt and baking powder and mix until blended. Add in chilies and all cheeses. Pour into custard cups, or quiche pan, filling up ¾ to the top, and making sure an equal amount of chilies and cheese go into every cup. Bake on a sheet pan for about 20-25 minutes. (Will be about 45 minutes to an hour for the quiche pan.) Check for doneness with a toothpick. Serve immediately.

Harvest Vegetable Frittata

Serves 4

1/4 C. medium onion, chopped
� C fresh, or previously frozen, sweet peas.
1 small Yukon gold potato, cooked, cooled and diced into �� cubes.
2 T. red bell pepper; diced small
2 T. vegetable oil

6 eggs
1/2 C. mil
k 3 T. parmesan cheese
1 t. butter
2 T. sour cream
2 t. chopped scallion
Salt and pepper

Turn on oven broiler.

Combine eggs, 1 T. of cheese and milk in a bowl and beat until combined. Salt and Pepper to taste. In a small 6″ovenproof skillet, melt 1 T. oil on medium heat. Add onions and sauté until soft. Remove from pan and set aside. Add remaining oil to pan and add potato. Let the potato cook on medium heat, without stirring, for 3-4 minute. When the potatoes are golden on the bottom, turn them to cook on the other side. When the potatoes have a crispy, golden crust, add in the peas and red peppers. Stir just until they are heated through. Add the onions back in. Turn heat to low. Add in the teaspoon of butter and pour egg mixture over vegetables. Cook eggs slowly, stirring mixture occasionally to let uncooked eggs move to the bottom. When all but the very top is set, sprinkle remaining cheese over the frittata and place under the broiler. Broil until frittata is souffl�d and cooked through. Be careful not to over cook.Cut into four wedges and served with a dollop of sour cream. Top with scallions.

Jalapeno Corn Muffins

1 cup cornmeal
1 cup sour cream
1 cup all-purpose flour
1/4 cup milk
1/4 cup sugar
2 eggs
1 teaspoon baking soda
1/4 cup butter, melted
2 teaspoons baking powder
1 ear corn, trim kernel off ear
1 1/2 teaspoons salt
1/2 red bell pepper, diced small
1 jalapeno pepper, diced small

Preheat oven to 325 degrees F. Combine dry and wet separately. Mix together. Fold in vegetables. Scoop into greased muffin tins. Bake 20 – 25 minutes or until done. Serve hot and enjoy

Huevos Rancheros

Serves 6:

  • 6 small corn tortillas
  • Butter
  • 1 can of pinto beans
  • 6 eggs
  • 1 C. grated Monterey jack cheese
  • 2 C. ranchero sauce (recipe follows)
  • Sour cream, avocado, and scallions for garnish

Ranchero sauce:

  • 1 16oz. can of tomato sauce
  • 2 medium tomatoes, chopped
  • 1 clove garlic, minced
  • ¼ C. onion, minced
  • ¼ C. red and green bell peppers, diced very small
  • ½ of an jalapeno pepper, seeded, and minced
  • 1 T. oil
  • 1 t. cumin
  • 1t. cayenne
  • 1t. sugar
  • Salt and pepper

In a sauce pan, heat oil on medium. Cook onions, garlic, and peppers until soft. Add in tomatoes, spices, and sugar. Simmer for approximately ten minutes, until flavors have combined. Pour sauce into a blender and pulse several times until sauce is thick, but still has some chunks in it. Return to pot and season with salt and pepper. Keep warm on low heat.

Heat beans on the stove in a sauce pan.
Heat some butter in a skillet and fry the eggs to your liking. In a seperate saut� pan, melt some butter over medium heat and fry the tortillas to soften.

On a plate lay the fried tortilla, add a small scoop of pinto beans and make a hole in the center. Place the fried egg in the hole. Top with some cheese and about 1/3 C. of ranchero sauce. Dollop with sour cream. Sprinkle with chopped avocado and chopped scallions. Serve immediately.