Eggs in Purgatory
I’ve been revisiting old Nigella Lawson cooking series on YouTube. It’s been 2 days that I’ve been watching 4 hours marathon of her Nigella Bites series. Watching Nigella takes me to a happy and relaxed zone while I do my ironing which takes me a good 3-4 hours to finish (yes, I have entirely succumbed to domestic life). Anyway, I don’t think she did this recipe on Nigella Bites, but I saw she made this recipe on the set of a morning show here in the US.
This morning, I had a hard time waking up, so my kind and loving husband suggested we just eat yogurt for breakfast, and we did. And now, I feel so famished that as I am typing this post on my smartphone, I am shoving forkfulls of this dish in my mouth. I suppose this my version of Nigella ’ s Eggs in Purgatory, but I also think this is my hack (what I readily have in my fridge and pantry) on Huevos Rancheros.
Nigella started by sautéing garlic and chili flakes in olive oil before emptying a can of chopped tomatoes in a small skillet, I however didn’t bothered with all that. I spooned enough hot salsa into the skillet until it simmers over medium heat, cracked 2 eggs into the simmering salsa, covered the skillet so that the eggs poach, then added torn American cheese single on top of eggs and salsa, I turned off the heat the minute the cheese melted, placed a handful of homemade cheesy herb and garlic bagel croutons and sprinkled torn coriander on top.
Now I have to excuse myself so I can finish what I have started.
Crunchy Top Fudge Brownies
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
A 6.0 magnitude earthquake hits northern San Francisco Bay Area (CNN). Yes, indeed! Got awoken by it around 3:15 am… not fun when you’re in the 2nd floor of your house having a sound sleep, then suddenly being swung and shaken shocked. Now I have all this adrenaline to keep me up for an hour or two, heading to the fridge now to get post earthquake snack of string cheese and maybe some Doritos.
Easy Crustless Cheese Pizza (recipe adapted from Nigella Lawson’s crustless pizza recipe from Nigella Kitchen)
These days I like simple flavors, and quite surprisingly, I am having a bit of aversion to really salty bold flavors such as cured meats.
Last Sunday, my husband ordered a Meat Lovers pizza which we normally enjoy but because of my pregnancy my tastebud is super sensitive that I become so overwhelmed by strong food flavors. So I ended up more enjoying the pizza crust edges dipped in tomato ketchup.
I was raised eating really simple meals. Living here in the states, is taking a lot of adjustments for my tastebuds to adapt, and mostly I never enjoy most meals because they are too rich and with complicated different flavors. It’s also so seldom now that I manage to eat simple Filipino food. So when I do get to eat some, I always go for simple boiled rice, fried fish (today it’s smoked milk fish) and chopped tomatoes seasoned with sea salt, and I am always over the moon and thoroughly satiated.
Brunched with my lovely friend Roxane last Friday @ CLIFF HOUSE, SAN FRANCISCO and I happily enjoyed their complimentary popovers (bread basket) which I ate with whipped butter and strawberry jam more than I enjoyed my burger, but their garlic fries is to die for. Also Dungeness Crab Cocktail (and Roxane), Camera Obscura and Sutro Baths.