Are you looking for a new way to brighten up your morning?  This recipe will do just that.  Turkish Eggs are eggs that are poached and served with garlicky yogurt and topped with warm oil or butter infused with paprika.  Use your favorite paprika in this – sweet, smoked or hot for extra special flavor.  Savor the last of it with some warm flatbread or pita if you like.

Turkish Eggs

makes 1 serving

Ingredients

• 1 small clove of garlic, minced
• 1/3 cup yogurt
• 1 teaspoon white vinegar
• 1 egg
• 1 tbsp olive oil or butter, or combination of both
• 1/2 tsp paprika
• fresh mint or parsley, torn for garnish
• salt and freshly ground pepper

Directions

1. In a small bowl, mix yogurt with minced garlic. Season with salt then set aside.
2. Fill a small saucepan with water and bring to a boil. Turn heat down to bring to a simmer, and add vinegar. Crack egg into a small bowl, stir simmering water in circles until swirling, then gently pour egg into the pan in the same direction as the water is moving. Keep water at a gentle simmer and cook egg for 3-4 minutes for soft yolk and 5-6 for firm yolk. Remove egg with a slotted spoon and drain on a paper towel.
3. Pour water out of the saucepan and wipe dry. Return to heat and add oil/butter. When warm, add paprika and stir for about a minute. Remove pan from heat.
4. Spread garlic yogurt on a plate and top with poached egg. Drizzle paprika oil/butter over egg. Sprinkle with mint or parsley, and season with salt and pepper.

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Need a plan for that bounty of squash you may have received from your CSA basket/farmers market/generous neighbor?  I did, when I was given my basket from Big Moon Farm, the CSA (Community Supported Agriculture) farm that I’m a member of.  This sunshine-y Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance like yellow squash, zucchini, patty pan or a mixture.

This pie is something between a crust-less quiche and a frittata, and is baked in the oven.  It’s open to many variations of not just the squash, but also the herbs and cheese depending on what you have on hand.  Make sure to completely drain the squash so the pie doesn’t become runny.

Now, embrace that bag of squash and savor the summer.

Squash Pie

makes 6-8 servings

Ingredients

• 2 teaspoons olive oil
• 1 pound (about 2 or 3) yellow squash, cut into 1/2-inch pieces
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 4 large eggs, lightly beaten
• 1 tomato, thinly sliced
• 1 ounce feta cheese, crumbled

Directions

1. Preheat oven to 325 degrees.
2. Heat the olive oil in a large skillet set over medium heat. Add the squash, green onions, garlic, oregano, salt, and pepper. Cook, stirring frequently, until squash has softened and is beginning to brown, about 5 minutes. Remove from heat and transfer to a bowl to cool.
3. Drain the cooled squash in a colander, pressing gently to remove extra liquid. Return to the bowl.
4. Add the basil, parsley, and eggs to the squash, stir to combine. Pour into a round, deep baking dish. Cover with the tomato slices and sprinkle with feta. Bake until set, 50 to 60 minutes. Serve hot or at room temperature.

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Today I’d like to pay tribute to the egg.  Often overlooked and previously maligned, it has overcome its humble beginnings and surpassed its bad reputation to earn a place in the food spotlight.

Eggs are a perfect food for anytime of day.  They play well with others and are ready for anything, whether it be French, Mexican, Mediterranean, Spanish, American or any other flavor combination you are in the mood for.  Need some ideas?  How about a prosciutto and arugula breakfast sandwich, or an English muffin egg sandwich, or maybe Oeufs en Cocotte, or a puff pastry breakfast tart, or simply the most perfect scrambled eggs.

Today I bring you the Tortilla Egg Bake.  A sumptuous little dish that could be made any time of day, really.  It combines peppers, onions, eggs and cheese in a tortilla shell that is baked in the oven until perfectly set.  The recipe is basic, but you can add any other vegetables to the mix that you have on hand – tomatoes, zucchini, roasted potatoes are just a few suggestions.  Simply add them in with the pepper and onion sauté.  Feel like a little ham or bacon?  That can go in, too.  As for the cheese, just pick your favorite.  You can make just one or ten at a time – your choice.

Let’s give those eggs a round of applause ’cause they deserve it.

Tortilla Egg Bake

from Shortbread

makes 2

Ingredients

• cooking spray
• 2 small (6″) flour tortillas
• 1/4 cup onion (red, white, yellow or green), diced
• 1/4 cup red or green pepper, diced
• 4 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon  pepper
• 2 tablespoons cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees. Lightly spray two 8 ounce ramekins with cooking spray. Press a tortilla into each ramekin.
2. Coat a medium sauté pan with cooking spray and heat over medium heat. Add onion and pepper and cook, stirring occasionally, until vegetables are soft, about 3 to 5 minutes. Remove from heat and set aside.
3. In a medium bowl whisk together eggs, salt and pepper until well combined. Stir in cooked vegetables and cheese and pour mixture equally into ramekins. Bake about 20 minutes until center is set and a knife inserted into center comes out clean. Let sit about 5 minutes before serving.

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