The most decadent eggs you will ever eat

decadent scrambled eggs on toast
A few years ago, I got an exciting phone call. I had won a recipe contest from Cook’s Country, the sister magazine to Cook’s Illustrated. The subject was “interesting sandwiches,” and my entry consisted of french style, slow-cooked eggs on multi-grain toast with goat cheese and arugula. I was to receive $100, and a one-year subscription to their magazine. I was elated.

An entire month passed and I received neither. I began to wonder whether they had changed their minds about the winners. Then one day at pastry school, my classmate came up to me and said, “I saw you in a magazine! Your sandwich with salmon looks really good!” Doubly perplexed, I waited several more weeks to have my questions answered. The check and magazine arrived one day, bearing my photo, next to a heading which read “Elegant eggs on toast: scrambled eggs on pumpernickel with arugula, goat cheese and smoked salmon.” Now, I’m sure that sandwich is delicious too, but from then on I was left to wonder what recipes the contestants had actually entered, as I flipped through my year’s supply of Cook’s Countrys.
So here it is in all its glory – the o.g. elegant eggs on toast. Only I call them “decadent eggs,” and when you read the recipe, you’ll see why. The eggs are cooked with butter and cream in a skillet set over the lowest possible heat, stirred constantly with a rubber spatula. When they set up, after fifteen minutes or so, they are the consistency of a luscious custard, with some ricotta-like curds for body. Soft, meltingly creamy and oozy, they set off the crunch of the toast and the pungency of the herbs.
I made these on a whim the other day, using Acme’s glorious levain, sliced thin and toasted with a brushing of fruity olive oil, and some herbs I had on hand from the chilled beet and buttermilk soup I’d made a few days prior. Feel free to go crazy, though. Toast any bread you love: brioche, olive bread or, yes, even pumpernickel would be lovely. Other nice additions could be:
sliced avocado or tomatoes
arugula or watercress
basil, chervil, or tarragon
a smear of pesto or romesco
truffle oil or fresh truffles, if you should be so lucky
Speaking of lucky, I’m lucky enough to get awesome eggs in my bi-weekly box from Eatwell Farm; the striking orange-yellow of the eggs in the photos are all thanks to their crazy bright and happy yolks.
eggs in a carton

For more egg recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this delicious egg recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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Decadent eggs on toast, with herbs and goat cheese

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This will be the only way you eat eggs!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 to 2 servings.

Ingredients

  • 3-4 eggs
  • 1/4 teaspoons salt
  • 2 tablespoons heavy cream
  • 1 1/2 tablespoons butter, divided
  • 2 slices of bread, such as levain brushed with olive oil
  • 1 ounce soft goat cheese
  • a couple teaspoons minced fresh herbs, such as chives, dill or tarragon
  • pepper

Instructions

  • Beat the eggs in a bowl with the salt and heavy cream until they are homogenous and slightly foamy.
  • Heat 1 tablespoon of the butter in a heavy skillet over low heat. Add the eggs. Keeping the heat as low as possible, stir constantly with a heat-proof rubber spatula, for about 15 minutes, until the eggs are set up to your liking. They should be the texture of a soft ricotta cheese - creamy, yet firm enough to mound, with some curds.
  • Stir in the remaining 1/2 tablespoon of butter.
  • When the eggs are almost done, toast the bread. Spread or crumble on the goat cheese, top with eggs, herbs and a turn of pepper.

Notes

Nutritional values are based on the whole recipe.

Nutrition

Calories: 669kcal | Carbohydrates: 29g | Protein: 28g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 590mg | Sodium: 1325mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1970IU | Calcium: 210mg | Iron: 4.8mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

shot of scrambled egg mix for decadent scrambled eggs

Huckleberry Pear Galette with Sourdough Pie Crust

slice of huckle pear galette on aplte
Jay and I have been in huckleberry heaven. Huckle heaven is not the place where pious huckleberries go after being sacrificed to a bojon gourmet’s belly, but rather the euphoric state in which one finds oneself after a successful huckle hunt. Jay and I stumbled on a ginormous (I can’t believe my spell check is ok with that word) patch of huckleberry bushes in Marin. A few trips resulted in quarts and quarts of the sweet, woodsy little berries.

person picking berries from a tree
As mentioned in the previous post, I made this to go with my Mugolio ice cream. Actually, it started out in my head as a huckleberry-fig galette, as we had just scored 10 plus pounds of brown turkey figs from our friends, Michael and Sarah. But the days passed, and the figs got eaten for breakfast with yogurt, granola and huckleberries, and zealously turned into a huge vat of Deborah Madison’s savory-sweet fig and ginger jam, and the remainder sliced and frozen to be used later on.

I suddenly realized that the pears from Jay’s mom’s tree were just about ripe. Pears are sneaky that way, as Eddie Izzard so adroitly pointed out. They sit there, rock hard, until you leave the room and suddenly they’re perfect for about two seconds, until you come back into the room to find them rotted from the inside out. I worried that our pears would meet the same fate in the tremendous heat wave of last week, and decided that action was needed. I sliced the pears, sauteed them in vanilla brown butter, tossed them with some sugar, lemon juice and huckles, and laid them in a sourdough pate brisee crust.

As for this crazy crust to which I keep alluding, I got the idea here, as I am always looking for ways to use up more starter. But I didn’t like the baking soda and shortening in the original recipe, so I decided to make up my own. I usually use Martha’s pate brisee recipe, which is buttery-tender and flaky. I based my recipe upon hers, substituting sourdough starter for the water, and reducing the amount of flour. The results were surprisingly fabulous. The acidity of the starter has the effect of tenderizing the glutens in the dough, as would lemon juice or vinegar called for in some pie dough recipes, resulting in an even more tender, flaky dough than usual. It also enhances the flavor, tasting not sour but just more full, the way a preferment does in a bread recipe.

The gallette is excellent served warm, with a scoop of Mugolio ice cream melting alongside.

For more huckleberry recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this huckleberry pear galette recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

galette slice on a place
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Huckle-Pear Galette with Sourdough Pate Brisee

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A delicious galette packed full of fresh fruit.
Prep: 30 minutes
Cook: 20 minutes
Chilling time: 1 hour
Total: 1 hour 50 minutes
Servings: 8 servings (9 inch galette).

Ingredients

Sourdough pate brisee

  • 1 cup flour (I use whole spelt, but all purpose or whole wheat are fine, too)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter, cold, cut into 1/2" cubes (4 oz.)
  • 1/2 cup liquid sourdough starter (mine was at room temperature, but chilled starter would probably be even better) (4 oz.)

Huckle-pear galette

  • 1 1/4 lbs. firm-ripe pears, cored, in 1/4 slices (ok to leave the skin on)
  • 2 tablespoons unsalted butter
  • 1/4 vanilla bean, split and scraped
  • 2 - 4 tablespoons sugar (depending on sweetness of fruit)
  • 1/4 teaspoon salt
  • juice of half a lemon (about 1 tablespoon)
  • 2 cups fresh or frozen huckleberries
  • 1 tablespoon coarse turbinado sugar, for sprinkling

Instructions

Sourdough pate brisee

  • In a medium bowl, stir together the flour, salt and sugar. Add the butter and work with your fingertips or a pastry blender until the mixture resembles coarse meal with some larger, pea-sized chunks remaining. Gradually add the starter tossing the mixture with a rubber spatula or your hands, pressing it against the sides of the bowl, until the dough barely holds together when squeezed. You may not need all the starter, or you may need to add more.
  • Gather the dough into a ball, put it in a plastic bag, and squash it into a 6" disc. Chill at least 1 hour, or up to a couple days, or freeze for up to two months.

Huckle-pear galette

  • Preheat the oven to 400º, with only the bottom rack in place. If you have a baking stone, place it on the rack to heat. Line a sheet pan with parchment, and (optionally) set a 9" cake ring or springform pan, with the bottom removed, on top. Set aside.
  • In a 10" skillet over medium heat, cook the butter with the vanilla bean until it browns and smells nutty, about 5 minutes. Add the pears and saute until firm-tender, a few minutes. Remove from the heat and toss in the sugar, salt and lemon juice to your taste. Set aside.
  • Remove the dough from the fridge, and let soften at room temp for about 10 minutes.
  • On a lightly floured surface, roll out into a 12" round; it will be fairly thin. Lay it in the cake ring, lifting to settle the dough into the corners, letting the edges drape over the sides. Place the pears and their juices on top of the pastry and add the berries. Gently toss with your hands to distribute evenly. Fold the edges of the dough loosely over the galette. Sprinkle the whole galette with the coarse sugar. Place in the oven, on the baking stone, and bake until the crust browns and the juices bubble thickly. Remove the ring and let cool slightly.

Notes

My pastry teacher at Tante Marie's, Claire Legas, taught us a handy technique to make a galette perfectly round and a bit less flat using a cake ring or springform pan with the bottom removed. Lacking one of those, you can make the galette free-form. It will still kick ass.
If you are lucky enough to have perfectly ripe pears, skip the sauteing step and just toss the pears with the vanilla brown butter and so forth. If you are without huckles, try this combination with all pears, or use apples and blackberries.
Nutritional values are based on one serving

Nutrition

Calories: 279kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 227mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 505IU | Vitamin C: 5.4mg | Calcium: 21mg | Iron: 1mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

a bowl of pears

Mugolio (pine cone bud extract) Ice Cream

mugolio extract being poured onto ice cream

I purchased a tiny bottle of Mugolio, or pine cone bud extract, over a year ago at Avedano’s meat market in Bernal Heights. Imagine licking fresh maple syrup while standing in the middle of a fragrant pine forest, and you have a vague notion of what Mugolio tastes like. But trying to describe Mugolio’s ambrosial flavor is like trying to dance about a huckleberry-pear gallette. The curious can order it through Amazon, but I got my bottle for a lower price at Avedano’s, plus they let me taste it first, and gave me a sample of house-made beef stew to boot. Suck on that, Amazon.

Mugolio is heavenly with fresh goat cheese and ripe figs or pears, or drizzled sparingly over buckwheat crepes or huckleberry sourdough pancakes. But the Mugolio wanted to get more out of life.

Mugolio: Make me into ice cream.
Me: No way, you’re too expensive. What am I, made of money?
Mugolio (sweetly): Come on, I’m so strong. You wouldn’t need much of me.
Me: I don’t know. I’ll think about it.
Mugolio (accusatory): You said that last year. I’m not getting any fresher. Besides, it would go perfectly with all those huckleberry desserts you’ve been dreaming about.
Me: Agh, get out of my head, Mugolio!
Mugolio (wheedling): If you really loved me…

So I caved. I made a plain ice cream base and added the mugolio teaspoonful by teaspoonful until it tasted assertive, but not overly strong, four teaspoons in total. Then I made a huckleberry-pear gallette to eat it with, using my recipe for sourdough pate brisée. I’m happy, Jay’s happy, and the Mugolio is happy, for now. We’ll see what it askes me to do next, like standing on my head, or making a goat’s milk and Mugolio panna cotta, or some such nonsense. Here’s the ice cream recipe.

shot of mugolio in a container

For more ice cream recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this mugolio ice cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

ice cream in a bowl
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Mugolio Ice Cream

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This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor.
Prep: 30 minutes
Chilling time: 4 hours
Total: 30 minutes
Servings: 8 servings (3 cups).

Ingredients

  • 1 1/2 cups heavy cream
  • 3/4 cup milk
  • 4 or 5 egg yolks
  • 1/2 cup sugar
  • pinch of salt
  • 1 Tablespoon plus 1 teaspoon Mugolio (pine cone bud extract; see above)

Instructions

  • Place the cold cream in a quart sized container and place a fine mesh strainer over it.
  • In a small saucepan, heat the milk over medium heat until small it is hot and gently steaming.
  • Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt. Secure the bowl with a damp towel, and gradually temper in the hot milk. Return the mixture to the saucepan and cook over medium low heat, stirring constantly with a heatproof rubber spatula, until the mixture just starts to coat the bottom of the pan with a thin film, 170º. Immediately pour the mixture through the strainer into the cream. Whisk in the Mugolio until thoroughly combined.
  • Chill the mixture at least four hours, or up to a couple of days. Churn in an ice cream maker.

Notes

Serve Mugolio ice cream plain, drizzled with more Mugolio, or with warm, fruited desserts, such as apple, pear, quince, fig, huckleberry or blackberry, or any combination thereof.
This makes a deliciously dense, rich ice cream, my favorite base recipe for any flavor. For vanilla, omit the Mugolio, and add 1/2 a vanilla bean to the milk while you heat it. Let it steep 20 minutes or more, then proceed with the recipe, leaving the bean in the mixture while it chills.
 
Nutritional values are based on one cup.

Nutrition

Calories: 654kcal | Carbohydrates: 40g | Protein: 8g | Fat: 52g | Saturated Fat: 30g | Cholesterol: 429mg | Sodium: 92mg | Potassium: 195mg | Sugar: 36g | Vitamin A: 2195IU | Vitamin C: 0.7mg | Calcium: 177mg | Iron: 0.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

top down shot of ice cream in a bowl

Whole-Grain Sourdough Crackers {vegan option}

These easy homemade crackers are richly flavored with butter, whole grain spelt or wheat flour, and sourdough starter. A great way to use up excess sourdough! 

Jar of Homemade Crackers with Sourdough

Homemade Crackers FTW

It was a revelation when I learned that baking homemade crackers takes about the same effort as making sugar cookies. Of the many recipes I tried over the years, my favorite came from Williams Sonoma’s Essentials of Baking. The recipe was akin to making pie dough, using the biscuit method of cutting or rubbing butter and shortening into the dry ingredients, then adding enough heavy cream to make a firm dough.

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