Pesach Menu: Eggs, Part II

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.

Posted in: ,
Cuisines:
  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min

Servings

4 servings

Ingredients

  • 200 grams onions
  • 4 large fresh mushrooms
  • 4 slice salami
  • 20 grams chopped herbs
  • 4 whole egg
  • salt and pepper

Directions

Saute onions until golden. Saute mushrooms and cook until soft, 6-8 minutes. Line a ramekin or disposable muffin tin with a slice of salami. Push down. Spoon a small amount of onions and mushrooms into the cup. Sprinkle chopped basil or cilantro into the cup. Season with salt and pepper. Broil for 6-8 minutes until the salami is lightly browned. Crack an egg into a glass and check for blood spots. Pour the egg into the cup. Repeat until all the cups are full. Bake for 12 minutes at 160°C (325°F), until the whites are set but the yolks are still runny.

Shakshuka

This is a fairly simple recipe, and quite popular throughout Israel.

Posted in:
Cuisines:
  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min

Servings

6

Ingredients

  • 250 grams onion
  • 400 grams canned tomatoes
  • 1 whole yellow pepper
  • 6 whole eggs
  • salt and pepper

Directions

Chop onions and saute in oil until golden. Pour chopped or crushed tomatoes on top of the onions and incorporate. Sprinkle finely diced yellow peppers into the sauce. 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. Serve in the pan or carefully spoon a little sauce into a bowl and set an egg on top of it.

Basque Pipérade

This is similar to shakshuka, but it’s heavier on the pepper, both sweet and hot.

Posted in: ,
Cuisines:
  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

4 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

  1. Saute onions in oil until golden.
  2. Add green peppers and saute until soft.
  3. Stew crushed tomatoes with the onions and peppers for 20 minutes.
  4. Season with salt, black pepper and cayenne pepper.
  5. Make depressions in the sauce with a large spoon or ladle. Space the depressions 2cm (1 in) apart.
  6. Crack an egg into a glass and check for blood spots. Pour the egg into the depression. Repeat until all the depressions are full.
  7. Turn fire to low and cover. Cook for 8 minutes until top of eggs are set.
  8. In a separate pan, saute chopped salami until crisp.
  9. 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.

Posted in: ,
  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 60 min

Servings

4 servings

Ingredients

  • 1 whole butternut squash
  • 4 slice tomato
  • 4 large eggs
  • oil
  • salt and pepper

Directions

Wash the outside of the squash. Slice the squash into 3cm (1 1/4in.) thick rings. Use a glass to hollow out a 5-6cm (2- 2 1/2in.) hole from the neck slices. Clean the seeds and mucilage from the large end slices. Boil the unused discs of squash in a medium pot for 20 minutes until soft. Puree or mash the squash. Prepare a baking sheet by spraying with non-stick spray, or coat with oil. Lay a slice of tomato down on the prepared baking sheet for each of the rings. Lay one ring on each slice of tomato. Spoon a small amount of the puree into the center of the ring and pat it into the edges so the eggs won\'t leak out of the ring. Season with salt and pepper. Bake for 25 minutes at 160°C (325°F). Crack an egg into a glass and check for blood spots. Pour the egg into the squash ring. Repeat until all the rings are full. Bake for 12 minutes at 160°C (325°F), until the whites are set but the yolks are still runny.

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.

Comments

comments

3 thoughts on “Pesach Menu: Eggs, Part II”

  1. 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. :-)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.