Friday, August 2, 2013

Foodie Fridays: Egyptian Twice-Cooked Eggs

When we returned from Santa Fe, I had a few hard-boiled eggs in the fridge that really needed to be used up.  Rather than make a boringly predictable egg salad, I decided to use a recipe that I haven't prepared in a very long time -- Egyptian Twice-Cooked Eggs.  I found this one in James McNair's Breakfast cookbook many years ago.  The eggs are very rich but delicately flavored, and worth the indulgence.  Be sure to serve this dish on top of something that will soak in all the subtly spiced buttery goodness spooned up from the pan.  The recipe calls for pita bread, but I had whole grain bread which I toasted and used instead (rice would also be good).  I have modified the recipe to use four eggs instead of twelve since that is the number I had, but otherwise there are no changes.  If you are looking for something different that will use up leftover hard-boiled eggs, this recipe is perfect -- you may find yourself boiling up a few more eggs than you actually need next time just to make this dish again!

Egyptian Twice-Cooked Eggs

2 tsp. toasted sesame seeds
1/4 tsp. cumin
pinch of nutmeg to taste
pinch of coriander to taste
salt and pepper to taste
4 T. (1/2 stick) butter
4 hard-boiled eggs, peeled and halved lengthwise
4 slices of whole grain bread, toasted (see Note)

Combine all of the seasonings in a small bowl.  Melt the butter in a skillet over low heat until frothy.  Add the eggs, cut side down, and cook until they begin to brown, about 5-6 minutes.  Turn the eggs, baste, and continue cooking, turning and basting occasionally, until browned on both sides, about 5 minutes more.  When the eggs are almost done, turn them cut side up and sprinkle with the seasoning blend, making sure some of the seasoning gets into the butter as well.

Place two slices of toast on each plate.  Top each slice with two egg halves.  Drizzle with the melted butter from the skillet.  Serve immediately.  Serves 2.

Note: Instead of toast, you can use two pita breads, warmed and cut into two half-rounds.  To serve 4 or 6, simply double or triple all of the ingredients (for 6 servings, the amount of nutmeg and coriander will be 1/4 tsp. each).

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