Place the olive oil in a small skillet over medium high heat.
When the oil is hot, add the shallot and olives. Reduce the heat to medium. Stir occasionally. Cook for about 3 minutes.
While the shallots and olives are cooking, whisk together the eggs, pepper, and water.
Add the eggs to the pan and cook for about one minute, then fold the eggs carefully with a spoon. Continue to fold gently until the eggs are almost firm and then add the parmesan. Cook for another 30 to 60 seconds and serve.
Place the egg whites, egg yolk, water and salt in a small mixing bowl and whisk until frothy.
Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the mushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.
Add egg mixture and stir the eggs, cooking until firm.
Add fresh ground black pepper to taste and serve.
Preheat the oven to 375°F.
Place the water in a small sauce pan over high heat. When the water is boiling, whisk in the polenta. Add it gradually while whisking so that it doesn’t clump. Add the salt and pepper to the pan.
Reduce the heat to medium so that the polenta is simmering. Whisk almost continuously. After about 5 minutes, the polenta should be about the thickness of house paint.
Pour the polenta into a shallow dish, like an au gratin dish or even a small soufflé dish.
Crack the egg and pour it in the middle of the polenta. Place the dish in the oven and bake for 5 minutes. Sprinkle the parmesan over the top and cook for another 3 to 5 minutes. Serve.
Place the cornstarch and cold milk in a sauce pan over low-medium heat. Cook while whisking continuously until sauce begins to thicken.
Add the butter and whisk until melted.
Slowly add the lemon juice, mustard and the salt and whisk until well blended.
Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.
Preheat the oven to 325°F.
Place 1 teaspoon of the olive oil in a medium skillet. Add the potatoes and place the pan in the oven.
Place the red pepper in the oven directly on the rack (not in the pan).
Roast the potatoes, tossing occasionally, for about 30 minutes.
Roast the red bell pepper for about 30 minutes, turning at least twice.
Remove the now-blackened pepper from the oven and place in a small paper bag to cool. Remove the potatoes from the oven and place on a plate. Set aside.
When the pepper is cool peel the skin off and seed it, then cut into strips.
In a bowl, gently whisk together the egg whites, egg yolks, salt, capers, oregano, red pepper flakes and fresh ground pepper. Fold together gently until well blended.
Heat the remaining 1 teaspoon olive oil (in the same skillet in which you roasted the potatoes) over medium-high heat and add the garlic. Cook for about one minute. Add the onions and cook for about 4 minutes, stirring frequently, until the onions are translucent but not browned.
Add the potatoes and peppers. Toss.
Remove the pan from the heat and pour the egg mixture over the garlic, onions, potatoes and peppers.
Layer the sliced tomato over the top of the eggs in a circular pattern (as if it were a pizza).
Place the pan in the oven and bake for about 20 minutes.
Remove and sprinkle the cheese over the top of the tomatoes. Place the pan back in the oven for about 2 minutes.
Remove and let cool for one minute, then serve.
Place one teaspoon of the olive oil in a medium skillet over medium high heat.
Add the onion and cook for about 4 minutes until slightly softened.
Add the celery and cook for about 4 minutes, stirring frequently.
Add the tomatoes, water, salt, pepper, chili powder, oregano and cumin. Stir and reduce the heat to medium. Simmer for about 20 minutes until most of the water has evaporated. Stir occasionally.
When the vegetables are done place the remaining oil in a small skillet over medium-high heat. When the pan is hot add the eggs. Cook for about 5 minutes or to your preference.
Place two corn tortillas on two plates. Top each with 1/6 of the vegetable mixture and then 1/6 of the black beans. Sprinkle some of the cilantro leaves on top.
Add another corn tortilla and again layer with another 1/6 of the vegetable mixture, black beans and cilantro and then a third layer of tortilla, vegetable mixture and beans.
Top with the fried egg and serve.
Place the cornstarch and milk in a sauce pan over low-medium heat. Cook while whisking continuously until it begins to thicken.
Add the butter and whisk until melted.
Slowly add the lemon juice and the salt and whisk until well blended.
Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.
Place the water in a large stock pot over high heat.
Place the potatoes in the water and cook for about 45 minutes until a knife slips into the flesh with easily but with slight resistance.
Remove the potatoes and chill.
While the potatoes are cooking preheat the oven to broil.
Place a sheet of aluminum foil on the oven rack and put the peppers on top.
Roast until blackened turning to cook on all sides.
Remove and place in a paper bag to cool.
When cool, peel, seed, and cut into 1/2 inch squares.
When the potatoes are cool, cut them in half and then cut the halves into 1/4 inch sliices.
Preheat the oven to 325°F.
Place the eggs, milk, salt and pepper in a large mixing bowl.
Whisk until well blended and slightly frothy.
Pour about 1/2 cup into the bottom of a 10 inch Pyrex pie dish.
Add the ham and bell peppers to the egg mixture and whisk.
Place a single layer of potatoes in the bottom of the Pyrex dish.
Pour in half of the egg mixture.
Place another layer of potato slices.
Pour in the remaining egg mixture and then top with the final layer of potato slices.
Lightly pat the slices down so that the top layer is slightly submerged.
Place the tortilla in the oven and bake for 50 to 60 minutes.
Cool before serving.
Preheat the oven to 325°F.
Cut the hamburger bun into 3/4 inch chunks and place them on a cookie sheet.
Place the cookie sheet in the oven and toast the croutons for 10 minutes. Set aside.
Place a medium skillet over high heat.
Add 1 teaspoon olive oil, and when hot, add the onions. Cook the onions until caramelized: stir frequently and adjust the heat so that they don’t burn.
When the onions are a caramel brown color, add the vegetable stock and cook for another two minutes until the liquid evaporates.
Remove the onions from the pan to a plate and let them cool for 10 minutes.
When they are cool, place the eggs, water, salt and pepper in a bowl and whisk until the eggs are frothy.
Add the onions to the bowl and fold them into the eggs until well blended.
Place a small skillet over high heat and add 1 teaspoon olive oil.
When the pan is hot, add the egg mixture and cook for about 30 seconds.
Place the pan in the oven and bake the frittata for about 10 minutes, until the eggs are almost set but the center of the top of the frittata is still slightly liquid.
Sprinkle the croutons over the frittata and top with the provolone cheese. Return the pan to the oven to bake for another 3 to 5 minutes, until the cheese is melted.
Serve.
Place a small skillet in the oven and preheat the oven to 325°F.
When the oven is hot add the olive oil to the pan and swirl.
Add the mushrooms to the pan and return the skillet to the oven.
At five minutes toss the mushrooms in the pan and return the skillet to the oven.
At ten minutes add the garlic to the pan, toss well and return the skillet to the oven.
At fifteen minutes add the white part of the green onions to the pan, toss well and return the skillet to the oven.
Whisk the eggs until frothy. Add the green part of the green onions and the salt. Whisk.
At 20 minutes add the eggs to the pan, shake the pan gently, and return to the oven.
Bake for 10 minutes.
Serve.
