I'm a cooking journalist and here are my 3 favorite fall recipes for cooking eggs

Whether you prepare them scrambled, soft-boiled, fried, in an omelette, boiled, poached or casseroled, eggs are the perfect solution when you’re short on time. And to make matters worse, they are inexpensive.

Recipe No. 1: Comté and smoked paprika scramble

Among my favorite recipes, brouillade comes in the top 3. Easy to customize, I include smoked paprika, which is one of my favorite fall spices, for a simple version, and cheese, if I have some. arrangement.

In my kitchen ? I beat whole eggs with smoked paprika, salt and pepper. I add cubes of Comté or other hard cheese, then cook over high heat with a knob of butter. I let it cook for about 3 minutes until the eggs are cooked but still a little shiny.

Attention not to push the cooking too much or you risk having a result that is too dry when tasting.

Discover the recipe for Comté and smoked paprika brouillade

Recipe no. 2: soft-boiled eggs, pan-fried and chanterelle cream

Combining mushrooms and eggs is one of my fall reflexes in the kitchen. In an omelet, as a main course, or simply fried with soft-boiled eggs, these autumn vegetables are also an easy and quick solution, ideal for weeknights. I give you my simplified version of this chanterelle recipe.

In my kitchen ? I chop some peeled garlic and onion. I chop parsley and mushrooms. In an oiled frying pan, I brown the garlic and onion, then I add the sliced ​​mushrooms. I let them drain over high heat, stirring them frequently. I season with salt, pepper, and parsley at the end of cooking. Separately, I cook the eggs for 6 minutes. I serve the peeled soft-boiled eggs with the fried mushrooms and toasted bread.

Advice : This recipe can be prepared with chanterelles but also button mushrooms which are cooked from head to toe, of course!

Discover the recipe for soft-boiled eggs, pan-fried and chanterelle cream

© Virginie Garnier

Recipe no. 3: avocado toast, soft-boiled egg, miso

Another easy idea to implement is the egg garnished with miso or spices according to a recipe from Trish Deseine that I adapted to my sauce.

In my kitchen ? I cook the egg or eggs for 5 to 6 minutes. I peel them and coat them with red or white miso paste. I reserve 3 hours in the fridge. I mash some avocado on a slice of toasted country bread, I season with salt, lemon, and toasted sesame oil. Finally, I finish with the egg cut in half and a few grains of fleur de sel.

Attention : The constraint of this recipe is the resting time of the eggs. You can also prepare several eggs at once and keep them cool in an airtight container.

Discover the recipe for avocado toast, soft-boiled egg, miso

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