So we’re back for one more round of the egg at the Seder. I’ve assembled a list of recipes for egg dishes that are delicious, beautiful, and easy to prepare. The seder is about freedom, and elegance is most certainly a symbol of freedom. There are ten recipes in total, so if you missed part one, you can read it here.
Soups and deviled eggs don’t do it for you, huh? Want something a little more challenging? Something with a little more ooh and aah? These egg recipes aren’t exactly difficult, but poaching eggs takes a little patience to get it right. The results are not only well worth the effort, they’re pretty tasty, too.
Poached Egg on Greens
A light, refreshing salad gets a decadent boost from the creaminess of a poached egg yolk.
Timing: Salad can be prepared beforehand. Poached eggs can be prepared beforehand and held until service.
Prepare individual salad plates using mesclun, tomatoes, red onion, olives, shredded carrots, anchovies, radishes, or whatever else you like in your salad.
Set a single warm poached egg on each salad. Season lightly with salt and black pepper. The poached egg acts as a dressing.
Mushrooms and Herbs Baked Eggs
These are always fun, because everyone likes a little surprise. The best part is you get to buy muffin tins before Pesach, which will probably confuse the girl behind the counter. The salami won’t hold its shape, so you need to get individual cups or ramekins and serve them individually.
Timing: Cups can be prepared beforehand. Remove pre-cooked cups from the refrigerator after the Ten Plagues and place directly in the oven. Crack the eggs and put back into the oven right before the second hand-washing (Rachtzah). Remove for first course.
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 200 grams onions
- 4 large fresh mushrooms
- 4 slice salami
- 20 grams chopped herbs
- 4 whole egg
- salt and pepper
Directions
Shakshuka
This is a fairly simple recipe, and quite popular throughout Israel.
- Prep Time : 10 min
- Cook Time : 15 min
- Ready Time : 25 min
Servings
Ingredients
- 250 grams onion
- 400 grams canned tomatoes
- 1 whole yellow pepper
- 6 whole eggs
- salt and pepper
Directions
Basque Pipérade
This is similar to shakshuka, but it’s heavier on the pepper, both sweet and hot.
- Prep Time : 10 min
- Cook Time : 30 min
- Ready Time : 40 min
Servings
Ingredients
- 200 grams onions
- 3 whole green pepper
- 400 grams crushed tomatoes
- 4 whole eggs
- 4 slice salami
- oil
- salt and pepper
- cayenne pepper
Directions
- Saute onions in oil until golden.
- Add green peppers and saute until soft.
- Stew crushed tomatoes with the onions and peppers for 20 minutes.
- Season with salt, black pepper and cayenne pepper.
- Make depressions in the sauce with a large spoon or ladle. Space the depressions 2cm (1 in) apart.
- Crack an egg into a glass and check for blood spots. Pour the egg into the depression. Repeat until all the depressions are full.
- Turn fire to low and cover. Cook for 8 minutes until top of eggs are set.
- In a separate pan, saute chopped salami until crisp.
- Serve in the pan or carefully spoon a little sauce into a bowl and set an egg on top of it. Garnish with salami.
Baked Egg in Butternut Squash
Simple but fancy-looking. Choose thick-necked squash, preferably with a wide, long bulb at the bottom.
Timing: Remove pre-cooked squash rings from the refrigerator after the Ten Plagues. Crack the eggs and slip into the oven right before the second hand-washing (Rachtzah). Remove for first course.
- Prep Time : 15 min
- Cook Time : 45 min
- Ready Time : 60 min
Servings
Ingredients
- 1 whole butternut squash
- 4 slice tomato
- 4 large eggs
- oil
- salt and pepper
Directions
Notes
Poached eggs can be held at 55°C (125°F), which is just a little over “hot to the touch”. Fill a deep ceramic dish with hot water from the tap. Add the poached eggs as they’re done. Cover the dish. Every 20-30 minutes, check the temperature. If you can hold your hand in the water for more than four seconds, add a cup of water from your urn to raise the heat.
The timings that I’ve given are my own. If for whatever reason eating Korech in your house takes 45 minutes, adjust your timing accordingly.
These recipes are meant for sedarim that are not on Shabbat, where you can use your oven and stove to cook. Please do not prepare these recipes in violation of Shabbat.
These look delicious — and every recipe is fine on my diet. Yes, I know you are not writing just for Ruti; but I'm just sayin'… Pesach is going to be even tastier this year. :-)
Interesting recipes. Will try a few!