Tuesday 22nd February 2022.
February 22, 2022
Our guest on today’s program in the eight o’clock hour is H.E. Itai Bardov the Israel ambassador to the Republic of Panama. We have the opportunity of chatting about a number of topics. We get a bit of a background on the Jewish community in Panama and also the accomplishments and future plans the Embassy has. Areas such as education, technology, agriculture and economic.
Also being Tuesday we link up with Sara our Feisty Foodie in Canada. ” I have Noah’s birthday coming up and he’s asked for a breakfast theme! Not only does he want breakfast food, but he wants treats that have fake breakfast foods on them! Lol His theme inspired today’s breakfast themed show! To start I want to talk about a butter-basting technique for cooking fried eggs in Butter-Basted Cast Iron Fried Eggs. This takes a little practice, but once it’s perfected, the end result is so delicious! Plus it’s super fast! After you’ve mastered the perfect fried egg, try these Jammy Eggs with Za’atar and Cream Cheese. These perfectly boiled eggs go great with the flavour of the za’atar and are the perfect combination of creamy and savory notes. Our last egg dish is a Silky Scramble with Smoked Salmon. Top with chives for a perfect bite! Now that we’ve made 3 different and perfect egg recipes, let’s make the perfect cocktail to go with it! A Passion Fruit Mimosa!
Butter-Basted Cast Iron Fried Eggs
2-3 tbsp unsalted butter
2 fresh eggs
Well- seasoned cast Iron skillet
Pre-heat pan to med-high heat and add butter. Once butter is bubbling add egg(s). As the eggs cook, carefully tilt the pan toward you so that the butter puddles towards the edge, then use a spoon to baste the hot butter over the egg whites (avoid the egg yolks unless you like a firmer, more set egg—in which case, spoon butter over the yolk too). Baste until no jiggly white remains, 2 to 3 minutes.
Use a spatula to transfer the eggs to a plate, leaving the butter behind. Season the eggs with pinches of salt, pepper, and/or red pepper flakes. Place the pan back on the stove over medium heat and continue to cook the butter until it becomes deeply golden and nutty-smelling, about 2 minutes more. Pour the browned butter over the eggs.
If desired, toast sliced bread or halved English muffins in the still-buttery pan until golden and crisp-edged, then serve alongside the eggs.
“Jammy” Eggs with Za’atar and Cream Cheese
2 slices sourdough rye bread
2 eggs, boiled for 7 minutes
2 tablespoon cream cheese
1 garlic clove, peeled and halved
½-1 tsp za’atar
½ teaspoon olive oil
Kosher salt and freshly cracked pepper to taste
¼ cup pea shoots or microgreens
Bring a 3-quart saucepan filled with water to a boil. Use a slotted spoon to carefully place eggs into boiling water and cook for exactly 7 minutes. Meanwhile, fill a medium-sized bowl with cold water and ice. When the egg is done cooking, transfer to the ice bath.
Once the eggs are cool, about 2 minutes, peel under running water and set aside.
Slice bread to desired thickness and toast for desired amount of time.
Use one half of the garlic clove and rub against the entire surface of the toast.
Apply a layer of cream cheese and sprinkle a little za’atar. Cut jammy egg in half (or smaller pieces if the bread is long) on top of bread. Sprinkle the remaining za’atar and add olive oil, salt, and pepper. Top with pea shoots or microgreens and serve.
Smoked Salmon Scrambled Eggs
2 tbsp milk or cream
1 tsp unsalted butter
Half of small red onion, chopped
3 oz smoked salmon, sliced into small pieces
1-2 tsp cream cheese (optional)
Kosher salt and freshly ground pepper
1-2 tbsp chives, chopped
In a small bowl, whisk eggs well. Add milk or cream and whisk until bubbles are formed.
Heat a nonstick skillet over medium heat. Add butter to pan and melt. Add chopped onions and cook for about 3-5 minutes, until soft.
Add whisked eggs to pan. Using a silicone spatula, gently move the eggs from side to side until they start to firm up.
Add your smoked salmon to the pan and continue to gently move from the center to the outside of the pan. Add in cream cheese and move around the pan until eggs are completely cooked and still creamy. Season well with salt and pepper and sprinkle with freshly chopped chives. Serve and enjoy.
Passion Fruit Mimosa
Chilled sparkling wine or champagne
Roses Passion fruit cordial (or juice/flesh from 1 fresh passion fruit)
Fresh Orange juice
Strawberry or passion fruit seed for garnish
Divide sparkling wine into champagne flutes until about half full. Add about ½ oz of Passion fruit cordial or pulp and top with fresh orange juice. Garnish with a fresh strawberry or a few passion fruit seeds.