Leek, Bacon, and Mushroom Quiche

Quiche with leeks, bacon and mushrooms

 

quiche with leeks, bacon and mushroom

 

photo 3

 

Last night around 10 pm, I remembered that I had invited a friend over for lunch……uh oh.  I had completely forgotten, and didn’t have anything in mind or ready to prepare.  So I looked in my fridge and pantry……and voila!  I love that you can make a Quiche out of basically anything.  Just as long as you have the mains, which are flour, eggs, cream and cheese, it doesn’t matter what the fillings are.  I think that it’s versatility has made it a mainstay in my house!.  So these were the ingredients I had in my pantry and fridge, but feel free to swap any of the ingredients for the ones you have on hand.

So here’s what you’re going to need:

For the crust:

250g all-purpose flour

150g butter, chilled and cut into 1 inch cubes

1 tsp salt

1 egg

1 tbsp cold milk

For the filling:

1 leek, halved and thinly sliced

2 slices bacon, julienned

1 small can sliced mushrooms, drained

1 egg

3 egg yolks

300ml heavy cream

1 1/2 cups Emmenthal (swiss cheese), grated

1 tsp salt

freshly ground pepper to taste

pinch of nutmeg

 

In a large bowl, add the flour, salt, and butter, mix with a pastry blender until it resembles coarse sand.  Add the egg and milk, and mix with your hands until it forms a ball.  Flatten it with your hand into a disk, and cover with plastic wrap and refrigerate for 30 minutes.

In the meantime, make the filling.  Saute the leeks and bacon together over low heat for about 10 minutes until soft and bacon is cooked but not crispy.  Let cool.  In a large bowl, mix the cream, eggs, salt, pepper and nutmeg.  Add the leek mixture, and half of the grated cheese.  Mix well and set aside.

Pre-heat oven to 190C (375F), take dough out of the fridge and place on a counter dusted with flour.  Roll out the dough into a disk that is about 2mm thick.  Place in a buttered tart or springform pan, cover with plastic and refrigerate for another 20 minutes.

Take the dough out, and with a fork pinch all over.  Cover with parchment paper and place pie weights or beans in the pan.  Cook in the oven for 15 minutes.  Reduce the heat to 170C (350F) and remove the parchment and pie weights, and cook for another 5 minutes.

Take out of the oven, and sprinkle the remaining cheese onto the bottom of the crust, and then add the filling mixture.  Cook for about 25-30 minutes, or until it is set but still has a slight wobble.  Let cool on a rack and serve warm or at room temperature.  Serve with a green salad and basic vinaigrette!

From my kitchen to yours,

Carla

Saveur Magazine Classic Recipe No. 83 – Elvis Presley’s Pound Cake

Elvis Presley's Pound Cake

Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.

Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!

This dish was a petition from my daughter,  as I mentioned before, we each get to choose a recipe to be done for the week.  My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect.  I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s.  I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk.  Other pound cakes I had tried didn’t come close in comparison.

Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections.  Spongy, moist, dense without being dry.  All in all, this is one pretty amazing pound cake!

Imagine, 3/4 of the loaf was promptly eaten straight out of the oven.  And the next day, after resting in the fridge, it was even better.

I hope you get your mojo on and make this cake.  Fairly easy to make, no rocket science involved.  And my daughter gladly lent me a hand in preparing it.

Overall taste points: 8.7 / 10

Difficulty: Easy, but you need a stand up or hand-held mixer

Availability of ingredients: Super easy

16 tbsp. unsalted butter, softened, plus more for pans

3 cups cake flour, sifted, plus more for pans

3 cups sugar

2 tsp vanilla extract

3/4 tsp kosher salt

7 eggs

1 cup heavy cream

 

Heat oven to 350F (180C).  Grease and flour two 9″ x 5″ x 2″ loaf pans; set aside.  Beat butter, sugar, vanilla and salt in a bowl on medium – high-speed of a hand mixer until pale and fluffy, about 6 minutes.  Add eggs one at a time, beating well after each, until smooth.  Add flour and cream alternately, beginning and ending with flour, beating until smooth.  Increase speed to high;  beat batter until smooth and light, about 5 minutes.  Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.  Serves 10.

Parmesan Zucchini Loaf

WARNING!!!!  THIS BREAD IS HIGHLY ADDICTIVE.  I hadn’t made this bread in years.  It’s a really old recipe a friend of my mother’s passed on to me, I remember way way way before I even thought of going to culinary school, I had tried this one Thanksgiving, and I became wholly enamoured with it.  So I picked up my very old and tattered recipe book and decided to make it again, to see if it still stood the test of time, you know, how sometimes you try something when you’re young and then you try it again and you think to yourself, what is the big deal?  Well, I made it the other day, because of my surplus of Zucchini’s, and it’s gone, daddy gone.

It’s such a simple recipe, fool-proof even.  Just the smell emanating from the oven will start to make your tummy rumble, my daughter even asked me if I was making pizza.  Then, you have to wait 10 torturous minutes before you cut into it……the agony!  But once you have one slice, you want another, and another and another.  This is a quick bread, and a very eggy loaf.  But the combination of the parmesan and the zucchini….wow.

So, here’s what you’re going to need:

2 small zucchini or 1 large, cubed

1 cup Bisquick or 1 cup regular flour + 2 tsp baking powder

5 eggs

1/2 cup vegetable oil

1 cup grated parmesan cheese

1 tsp garlic salt

In a large bowl mix the bisquick, eggs and oil.  Add the parmesan, zucchini and garlic salt.  Coat a bread tin with butter, and add the dough.  Bake in a 190 C oven for about 35-40 minutes, or until a toothpick comes out clean and it’s golden on top.  Check it mid-way through the baking process though, remember my oven sucks.

From my kitchen to yours,

Carla

Zucchini, Onion and Goat Cheese Frittata

FritattaBack home.  And my kitchen is empty.  Having a friend over for lunch.  Eeeeeeek!  What to do?  Well, for me, a Frittata is probably one of the easiest, sexiest and filling things to make in a pinch.

Frittata is the Italian version of Tortilla.  Yet, the preparation is slightly different, and hell of a lot easier!  It’s basically cook it in the pan, then finish it in the oven.  It’s a cinch.  You get your proteins, your veg, your healthy fats and it’s so versatile.  Don’t like zucchini?  Use eggplant.  Don’t have eggplant?  Well, throw in some mushrooms.  You get the gist.  I love using cheese with eggs, so I just ran downstairs to my local grocer and picked up some goat cheese.  Yummy, light, pairs perfectly with almost anything.  Also, if you feel like just having the Frittata isn’t enough, well make a nice side salad with a Dijon vinaigrette….and it is perfect.

So what are you waiting for?

Here’s what you’re gonna need:

8 eggs, beaten

1 small onion, sliced thinly

1 zucchini, cut in half and sliced

2 tbsp olive oil

Salt and Pepper to taste

Goat Cheese, use as much or as little as you like

Pre-heat oven to 200 C.  In a large sauté pan, add the olive oil over medium high heat.  Cook the onions and zucchini until tender, about 10 minutes, stirring often so they won’t burn or stick.  Add your salt.

Add the eggs, and swirl pan to coat.  With a wooden spoon, mix the eggs as if you’re scrambling, to cook the bottom a bit, like I explained in my Tortilla post.   Lower heat, and let cook for about 6-7 minutes.  Add the goat cheese and pepper on the top,then pop it in the oven so the top will set, about 7 more minutes.

Plate, serve and enjoy!

From my kitchen to yours,

Carla

Scrambled Eggs with Smoked Salmon and Spring Onions

A couple of days ago, someone was talking about eggs, and that was it.  I needed to have eggs for dinner.  I remember as a child I would sometimes have eggs for dinner, with chopped up ham, or even chopped up hot dog.  But as an adult, I crave something a little more sophisticated with my eggs.  So, smoked salmon and spring onion it was.

Simple, sophisticated, comforting.  It was just what I needed, and it took about 5 minutes to make.  Now ain’t that grand?

Obviously a dinner this simple has to have the best quality ingredients.  You really can’t hide any of them under a sauce or anything, so I got some fresh free range organic eggs and spring onions.

Also the best quality smoked salmon I could find, and chopped it up.

Isn’t my chopping board cute?  I have specific chopping boards for all my food.

And obviously, a great loaf of crusty bread……yum.  What a great dinner.

So here’s what you’re going to need:

Serves 2

6 eggs

2 spring onions, light and white parts only, minced

2 tbsp of butter

1/4 cup smoked salmon

Salt and Fresh ground pepper to taste

In a large non-stick frying pan, add one tablespoon of butter, melt over medium heat.  Add the spring onions and cook, until tender, about 5-6 minutes.  In the mean time, crack you eggs in a bowl, whisk until scrambled, and add the salt and pepper.  When the onions are tender, add the egg and lower the heat.  With a wooden spoon, start to curdle your eggs, adding the rest of the table-spoon of butter chopped into pieces.  When the egg is cooked but still a bit wet (I like mine creamy), switch off the heat and add the smoked salmon.

Serve immediately.

From my kitchen to yours,

Carla

Tortilla Espanola : Spanish Potato Omelette

It took me a while to get onto the Tortilla bandwagon.  I just didn’t see the amazing simplicity of this fabulous dish.  Obviously it was because I had not had a good specimen until I had a really good home-made one.  And now that I’ve mastered it, I make it at home more often.

Now here comes the great debate:  Onions or no onions?  And, as any true Spaniard will attest, the other great debate, is runny or dry?  Well, as all things, I think it is really preference.  I personally like mine with onions, it lends it a certain depth and sweetness.  Now the runny and dry bit, well, that was another point.  As you all may know, I used to hate eggs, so when I first moved here, the obvious answer was a dry tortilla.  I now love the runny ones, but not as runny as some of my friends.  And here in Catalonia, it is served with the ubiquitous “Pa amb tomaquet”….which is our version of the bruschetta.  (Shh, don’t tell anyone, it isn’t as nice as the Italian version, although it is still delicious).

Tortilla is one of those simple, feel good dishes that is great to serve as a light dinner.  Mind you, it is not easy to master, and it does take quite a bit of preparation to make a perfect tortilla.  It’s not one of those things that you say, two minutes into your famished guests arriving, “I’ll make a tortilla!”  because you will all be eating the cutlery by that point.

Since I teach how to make tortillas on a weekly basis, I have mastered the technique which I am going to share with you.  Step by step.

So here’s what you’re going to need:

Serves 4

6 eggs

2 potatoes, peeled, cut in half, and sliced horizontally

1 large onion, sliced

Salt

1 liter of olive oil (trust me on this)

In a large stockpot over medium high heat, add 3/4 liter of olive oil.  When it is hot but not smoking, add the potatoes and onions.  Lower heat to medium.  Cook, poaching the potatoes and onions until the potatoes are fork tender, about 10 minutes.

Meanwhile, in a large bowl, crack your eggs and beat.  Add salt.    At this time, get all the things you are going to need for the tortilla.  A large plate, two frying pans, one medium, one smaller (optional).  IMPORTANT NOTE:  THEY MUST BE NON-STICK FRYING PANS.  If not, your tortilla will stick and the whole process is ruined.


When your potatoes and onions are done, strain them, reserving 2 tbsp of oil.   Let cool for at least 10 minutes.  When your potatoes are cool enough to touch, then mix them in with your scrambled eggs.

In a medium frying pan, add 1 tbsp of your reserved oil.  Heat over medium heat until almost smoking.

Now add your egg and potato mixture, and as soon as it hits the pan, start stirring the eggs so that they coagulate and the uncooked part goes to the bottom, and you get some cooked egg on top……like this:

simultaneously, as you are stirring the center, with your wooden spoon, drag it along the edges to make sure that it is drying up.

This enables you to make sure that the tortilla is not sticking on the edges, so it will flip loosely onto your large plate.  Keep doing these movements until you see little runniness in the middle, and it seems like it is drying up.

When you feel that there won’t be enough egg mix lost when you do “The Flip”, then place your large plate (it must be larger than the circumference of your frying pan) on top of the pan,

And with a flick of your wrist, flip the tortilla onto the plate, and then slide back into the frying pan.

At this point, you can choose if you want to place it into a smaller frying pan.  I learned this tip from a proper Catalan, who said always move your tortilla into a smaller frying pan to get that nice rounded shape.

If you do switch to a smaller frying pan, then add the remaining 1 tbsp of olive oil, and heat over a low flame.  Either way, if you do or you don’t, you have to start to tuck in the edges of the tortilla, to give it a nice round shape on the edges.  And, now the key is if you want it a bit runny, or “JUICY” as they would say here, you either cook it for 2 more minutes, or 7 more minutes.  Since I like mine in between, I cook it for 5 more minutes.

Slide it back on a clean plate, let rest for at least 5 minutes, and serve warm with nice crusty tomato bread.

From my kitchen to yours,

Carla

 

Creamy Scrambled Eggs and Truffle oil with “Migas de Chorizo” (Chorizo Breadcrumbs)

I apologize for not posting anything yesterday, but I had a huge team building event that I was catering.  It was a huge success, but working all day yesterday took its toll on everything else in my life.

I wanted to share one of our most popular tapas, “Huevos revuelto con Aceite de Trufa y Migas de Chorizo”.  This is such a playful dish, and a huge crowd pleaser.  It’s incredibly fun to eat, right out of the shell, and with a few tips you can easily re-create this at home and serve it just as we did, on the egg crate.

Eggs are divine, and they are so easy to pair with other ingredients.  We wanted to play with the whole “Eggs and Bacon” Bit, but make it more accessible to our Spanish clients by adding Chorizo instead of bacon, which is undoubtedly a very Anglo-Saxon food.

To keep the eggs creamy, and to be able to prepare them before hand and then re-heat them and still be creamy, we made a light béchamel sauce, mixed with the scrambled egg and spooned them back into their shells.  Then with a light drizzle of olive oil, and the addition of the chorizo breadcrumbs, you just plonk it in a 375 F oven for three to four minutes, and serve immediately.

Serving them on the egg crate is not only fun, but super useful.  It allows you to make up to 30 at a time, and then place the whole thing in the oven and take it out again easily.

Migas is a typical dish of central Spain, which was originally made by sheep herders.  It was a way to re-use stale bread, and make it into a filling meal.  We added the chorizo sausage, because of its high content of paprika, it gives the bread crumbs this beautiful red hue that you can see here.

The addition of truffle oil elevates it from a very humble dish to a more sophisticated tapa.

So here’s what you’re going to need:

Serves 30 as an appetizer

30 farm fresh eggs

4 tbsp olive oil

Salt and pepper to taste

4 cups cold milk

6 tbsp butter

6 tbsp flour

1/4 tsp nutmeg

1/4 tsp salt

1/4 tsp black pepper

2 stale baguettes

2 pieces of cured chorizo sausage

White or Black truffle oil, for drizzling

If you don’t have an egg cutter, then lay the egg sideways on top of a tea towel, and with a serrated knife slice the wider end of the egg in a quick sawing motion until half way through or less, and then with your fingers take the top off carefully.  Place the egg in a bowl, and your shell back on its crate.  Once you’ve opened all the shells, wash the inside of the egg shells in warm water, and place upside down on the crate to dry.

Meanwhile, in a large heavy bottomed sauce pan, melt your 6 tbsp of butter.  Add the flour, and cook over very low heat, stirring constantly, for 5-6 minutes.  Add the cold milk, whisking vigorously so no lumps form.  Continue to cook, for about 10-15 minutes, until the sauce thickens and coats the back of a spoon.  You don’t want it too thick though.  So a key to make sure it isn’t that thick, is when you coat the back of the spoon, blow on it, and if it makes a slight flower pattern and then returns back to normal, you’re done.  Too thick would be that it stays as a flower pattern.  Take off heat and add the nutmeg, salt and pepper.

In a large non-stick skillet, heat your olive oil.  Whisk the eggs, and cook until done but still juicy.  Add the béchamel, a large spoonful at a time, whisking, until soft and creamy, but still tastes very eggy.  Make sure you don’t add too much, just enough so that it stays creamy when it cools, but not so much that you lose the egg flavor.  I can’t give you exact details, because each egg is different size, and it really has to do with more of the texture you want.  Cover and set aside.

To make the migas, slice the baguette into rounds, and with a food processor, pulse to make bread crumbs.  Set aside.
Then slice the chorizo, and in a food processor, pulse until it is finely chopped.  In a large skillet or sauté pan, place the breadcrumbs and chorizo, and over medium heat, cook until all the bread is coated with chorizo and slightly fried.

To assemble, spoon the scrambled eggs back into their shells until 3/4 full, drizzle with a little of the olive oil, and top with a spoonful of the chorizo breadcrumbs.  Place them back on the crate, and place in a 375 F oven.  Re-heat for 3 to 4 minutes.

Let cool slightly (the shell will be quite hot) and serve on the crate!

From my kitchen to yours,

Carla

 

 

Nicoise Salad

How can you not love this salad?  It’s not really a salad, it’s a complete meal.  Of course, there are thousands of variations of Nicoise, and I don’t pretend mine to be the authentic one.  But, it’s my take, and I loved every bite of it.

When summer rolls around, I crave something that is cold, yet hearty.  But just the connotation of the word hearty to me is warm food.  But I think this is the equivalent of that for summer.  It really is a whole meal on a plate.  My version is chock full of vine ripe “Raff” tomatoes, green beans, new potatoes, red onion, tuna, boiled egg, and chickpeas (yum!), topped with a parsley pesto vinaigrette.  This combination is so satisfying and nourishing.  I truly enjoy making and then gobbling up this “salad” with a nice piece of crusty bread.  And really, it is quite easy to make.  Yes, you have to boil ingredients separately, but if you prepare beforehand, it is simple.

So here’s what you’re going to need:

Serves 2

2 hard-boiled eggs

3 new potatoes

80 g string beans

1 can of tuna, oil packed, drained

1 small red onion, sliced

100 g chickpeas, boiled and cooled. (or from a can or jar)

1 tomato, sliced

For the parsley pesto vinaigrette:

1 large bunch Italian parsley

1/4 cup extra virgin olive oil

1/2 tsp salt

2 garlic cloves, minced

2 tbsp pine nuts, toasted

4 tbsp grated Parmiggiano Reggiano

1 tsp lemon juice

1/8 cup olive oil

juice from 1 lemon

Arrange all the ingredients for the salad however you want.  I chose just for the picture to separate them, but it makes a really nice presentation if you have guests over.  You can even bring it out to the table without dressing, and then add the parsley pesto.

In a blender, pulse the parsley, 1/4 cup extra virgin olive oil, the garlic, salt and pine nuts until a fine paste.  Then add the parmesan and lemon juice.  Sprinkle about 2 tbsp of this over the veggies, and then dress with the rest of the olive oil and lemon juice.  Toss to coat.

Reserve the rest of the pesto to use on bruschetta, fish, pasta, whatever your heart desires!

I hope you enjoy this meal as much as I do, and you can feel good, because its super duper healthy!

From my kitchen to yours,

Carla

The British Are Coming! The British Are Coming! : Bubble and Squeak

Continuing with British Week, since it is the Queen’s Diamond Jubilee!  I love the practicality of British food.  It amazes me that from one lunch, as we had on Sunday, I have almost a week’s worth of food just from the left over’s!!!

Yesterday I made Bubble and Squeak.  This is a hearty, belly filling dish using up the rest of your mashed potatoes and vegetables from the roast.  On Sunday I made roast chicken, roast vegetables, mashed potato and yorkshire pudding.  The pud’s were the first to go.  But as always, I have chicken, mash and veggies left over.

Bubble and Squeak to the rescue!  All you have to do is mix your veggies with the mash, place it into a frying pan and form into a sort of juiced up hash-brown.  Basically the name of this dish is because of the sounds of the “potato patty” as it cooks, and since your veggies will let out a little water as they cook, the whole thing will bubble as well.

Since I didn’t put the chicken into it, because today I am making a Chicken, Mushroom and Tarragon Pie, I decided to fry up a couple of farm fresh eggs to go on top.  Then just, portion it up, place your fried egg on top, and heat up and pour on some of your leftover gravy….and you are good to go!

It’s so ridiculously easy, and tasty.  You can even do this with your Thanksgiving left overs, since the day after I am so keen on the leftovers, but then I kind of get tired of them.  I think this will be a great answer to not end up throwing them all away in despair (and utter disappointment, since I hate throwing away food).

Mind you, the picture isn’t great, just because it is sort of a lump on the plate covered with gravy and egg.  But trust me, your taste buds will thank you.  And it’s so darn quick to make, you don’t even have to think about it and you have a full, balanced meal on the table.  Of course, this isn’t health food.  But I don’t eat like this every day, and you only live once! ;)

So, just to give you a couple of steps:

Mix your left over vegetables with your mashed potatoes.

Place a little oil or butter into a non-stick frying pan, over high heat.

Put your mash and veggies into the pan, and form into a large patty.

Cook for about 5-7 minutes, and then place a large plate over the pan, flip over, and slide the patty back into the pan and cook another 5-7 minutes until nicely browned.

In the mean time, fry up a couple of eggs in another pan.

Serve your bubble and squeak topped with the fried egg and your re-heated gravy.

Enjoy!

From my kitchen to yours,

Carla

Tunisian Egg Brik with Sauteed Spinach, Mushrooms and Tomatoes

I was in Tunisia many, many moons ago.  I don’t remember much of Tunisian food, since I was staying with a Korean American family.  Actually, on that trip I learned how to make some amazing scrambled eggs from my friend Alexi Weden’s dad, and her gorgeous mother made me a Kimchee addict.  I remember seeing lots of goat carcasses hanging from hooks in the butcher stands on the side of the road, and one memorable dinner at Chez Nous, in Tunis.  I know for sure I did not have a brik, of any kind.

If you are not familiar with Brik, it kind of looks like a crepe, but it is crispier and lends itself to frying and baking quite easily.  The proper term for it is Malsouqa, but Brik is the tunisian derivative of the Turkish word Borek, which is basically a savory stuffed pastry.  Whichever way you decide to call it, it’s delicious.

A few nights ago at work, we did a dish using Brik pastry.  So, I thought, I have never, ever had Brik with egg.  And you know how I feel about eggs now.  So, I marched myself to the store and got a package of Brik, and today for lunch, made Brik a L’oeuf.  It is really really simple to make, and you can use whatever fillings you want.  I wanted a filling reminiscent of my Turkish/Egyptian/Syrian background, so I chose spinach and then a couple of spices that I brought back from Turkey on my last visit.  I looooooved my brik.  I think it will absolutely be a hit at the next dinner party, and with the spinach, mushrooms and fresh tomato, it gives you a vitamin packed punch, too.

So here is what you’re going to need for one person:

1 sheet of Brik pastry

1 egg, plus one egg yolk (if you don’t want a lot of yolk, just use one egg)

Egg white from one egg, lightly beaten

1 cup fresh spinach, chopped

2 cremini mushrooms, halved and sliced

1/4 tomato, chopped

1 shallot, sliced

1 garlic clove, chopped

2 tbsp olive oil, plus 1/4 cup for frying

1 tsp ground cumin

1 tsp ground coriander

1 tsp aleppo pepper

1 tsp sumac

salt and pepper to taste

squeeze of lemon juice

In a medium saute pan over medium, add your 2 tbsp of olive oil.  Saute for 5 minutes, raise heat to high, and add your mushrooms.  Don’t worry if your shallot starts to brown.  Saute for about 5 minutes, or until your mushrooms are golden brown, then add your spinach and saute until wilted.  If you need to add a little bit more olive oil, by all means do.  Take off heat and add your spices, salt, pepper and squeeze of lemon.  Place into a bowl and let cool slightly.  In the meantime, in a large skillet, pour in your 1/4 cup oil and start heating it up over medium high heat.

Take your sheet of Brik and place on a clean work surface.

Place your spinach mixture in the center, spreading it out a little and make a well in the center for your egg.

Now add your whole egg plus the egg yolk.

Now start folding up the sides, and brush each side with your beaten egg yolk and press to seal.

Once it is all folded up and sealed, your oil should be hot enough.  Carefully lift with a wide spatula and place in the hot oil, and fry for about 3 minutes.

With another spatula, carefully flip it over, and fry on the other side, for another 3 minutes.  If you want your eggs less runny, then fry for 5 minutes, and so on and so forth.  When it is done, place on a plate with paper towels to soak up the excess oil.  Serve immediately.  Oh!  Don’t forget your bread to sop up all that delicious yolk.

Bon Appetit!

From my kitchen to yours,

Carla