D ELI GHT S| ENTERTAINING
Warm meals for winter nights
Margaret Dickenson's deluxe eggs make a comforting brunch dish or could even serve as a starter for a multi-course meal.
Deluxe Oven-Poached Eggs with Herbs Margaret Dickenson
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old weather has set in, awaking our desire for comfort food and that starts with break fast. My oven-poached eggs are a perfect choice. In addition to the delicate nature of eggs poached in this manner, the combination and strategic positioning of ingredients will delight palates. But be aware that the eggs will continue to cook when removed from the oven and the hot water bath. Turning to the main course, mussels simmered in a stick-to-the-shells sauce will have diners experiencing the pleasure of tasty flavour dimensions that go far beyond the mussels themselves. Thinking of dessert, consider my signa58
Makes 4 servings This is a quick and easy recipe that is certain to make any breakfast or brunch a special occasion. The delicate texture of cream poached eggs becomes even more delectable with the hints of fresh herbs, cheese and ham. The recipe is delicious regardless of the final (sometimes unanticipated) degree of doneness or serving temperature. (Extra portions taken directly out of the refrigerator a day or two later, rank high as a special breakfast treat for me.) 2 tsp (10 mL) butter 3 tbsp (45 mL) cooked ham, diced 1/3 cup (80 mL) medium cheddar cheese, coarsely grated 1 1/3 tbsp (23 mL) fresh dill, minced
4 eggs (room temperature) 1/4 cup (60 mL) heavy cream (35 per cent) 1 1/3 tbsp (23 mL) chopped fresh chives Garnish (optional) Rosemary sprigs adorned with grape tomatoes or fresh herbs of choice 1. Butter 4 ramekin dishes (diameter: 3 inches or 7.5 cm). 2. Sprinkle bottom of ramekin dishes with ham, then cheese and finally fresh dill. 3. Make an indentation in a central area of the ingredients, pushing them to the edge and up the inside of the ramekin dishes.* Carefully crack (i.e., avoid breaking yolk) one egg into each ramekin dish. Add cream and sprinkle with chopped chives. 4. Place filled ramekins in an oven-proof baking dish. Pour boiling water into the dish to reach two thirds up the outside of the ramekins. 5. Carefully place baking dish (uncovered) into middle of a 375 F (190 C) preheated oven. Bake for 18 minutes.** (Caution: The egg whites should be barely set, the yolks WINTER 2021 | JAN-FEB-MAR
HEADSHOT: MICHELLE VALBERG; MARGARET DICKENSON
ture Lemon Phyllo Napoleons. The lemon curd and phyllo squares may be prepared days in advance, ready to be quickly assembled into crispy, creamy stacks.
