Weekend Brunch: Eggs, Italian-style

Brunch is one of my favorite meals. There is nothing more comforting than long, lazy mornings loafing around in your pajamas while whipping up a dish or two to be enjoyed over long conversation and a pot of coffee (or two). 

 

The first is a take on the classic Italian ‘Eggs in Purgatory’ with kale substituted for the tomato sauce.  So easy and so yummy.  Feel free to change it up and add in some sausage or other veggies or even some tomato sauce. 

 

The second recipe takes a simple cannellini bean and tomato stew and kicks it up a notch by topping with a creamy poached egg.  I can personally vouch that this makes for great hangover food. (Don’t judge.)

So pull on those slippers, put on the coffee and get cooking! Buon appetito!

 

Ingredients:

1 tablespoon olive oil

1 tablespoon unsalted butter

2 large shallots, diced

3 cloves garlic, minced

Red pepper flakes

2 bunches kale, tough stems removed, roughly chopped

½ cup chicken broth

Zest from ½ lemon

Few handfuls grape tomatoes, halved

Salt; freshly ground black pepper

2 or 3 eggs

Grated parmesan

 

Preparation:

1. In a large frying or cast iron pan, heat the olive oil and butter over medium heat until butter has melted. Add in the shallots and garlic. Sauté until the onion is soft and translucent and the garlic fragrant, about 2 minutes. Add a pinch of red pepper flakes. Add in the kale and sauté until wilted, stirring frequently. (You may need to add in batches.) Add in the broth and stir to combine. Stir in the zest and tomatoes. Season with salt and pepper. Simmer over medium low heat until the kale is wilted and soft, about 8-10 minutes.

2. Make little holes in the kale with the back of a spoon. Crack one egg into each of the holes. Season the eggs with a bit of salt and pepper.  Cover the pan. Allow the eggs to cook until set to your liking.  Sprinkle with grated parmesan cheese and serve with some nice crusty bread!

 

Ingredients:

1 pound dried cannellini beans, picked over, rinsed

Salt

Olive oil

¼ pound pancetta, diced

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon tomato paste

Pinch red pepper flakes

1 (14.5 ounce) can diced tomatoes 

2 cups chicken broth

Freshly ground black pepper

1 cup cherry tomatoes, halved

White vinegar

4 eggs

Grilled bread

Fresh parsley, chopped

 

Preparation:

1. Soak beans in water overnight. Drain. Place beans in a large pot and cover with at least 4 inches of water.  Bring to a boil. Reduce the heat and simmer until the beans are tender – 45 minutes to an hour.  Add salt to the water once the beans begin to soften. (Adding it too early will toughen the beans.) Drain. 

2. Heat a drizzle of oil in a large saucepan over medium low heat. Add the diced pancetta and sauté until the fat begins to render – about 5 minutes. Add the onion and sauté until soft and translucent – about 5 minutes.  Add in the garlic, tomato paste and red pepper flakes. Saute until the tomato paste begins to darken in color – another few minutes.  

 

3. Add in the beans, diced tomatoes with their juices and the broth. Bring to a boil. Reduce the heat and simmer until the mixture begins to thicken, about 15 minutes.  Season with salt and freshly ground black pepper. Add in the cherry tomatoes and simmer until the tomatoes are  tender, about 3 minutes.  Season with salt and freshly ground black pepper. 

 

4. While the beans are simmering, fill a small, deep saucepan with about 6 inches of water. Add in a few splashes of white vinegar. Bring the water to a simmer (Not a boil! If you boil the water, reduce the heat so it is simmering gently.) Break each egg into a separate little bowl or glass. Once you have the desired temperature, gently swirl the water (not too vigorously) so you have a gentle whirlpool. (This helps keeps the whites intact.) Slowly and gently pour the egg into the water. (Be careful not to plop it in from high up…gentle!)  Simmer until the eggs are cooked to the desired doneness (2 minutes – very runny; 3 minutes – sort of runny; 4 minutes – getting to firm).  Remove the egg using a slotted spoon and drain on a paper towel. 

 

5. Place one slice of grilled bread in a shallow bowl. Top with the bean-tomato stew and place the poached egg on top. Sprinkle with fresh parsley and a turn or two of freshly ground black pepper. Serve!