Crunchy Eggs With Piquillo Peppers Recipes

Steps:

• For the piquillo pepper sauce: Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper and cook for 5 minutes.
• Transfer the mixture to a blender, and with the blender running, add the remaining 3 tablespoons olive oil and the vinegar and blend until smooth and silky. Add the creme fraiche and a touch of honey and pulse a few times just to incorporate; taste, pulse in a bit more honey if necessary. Transfer to a bowl.
• For the empanadas: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
• Melt 2 tablespoons of the butter in a large nonstick skillet over high heat. Add the ham and cook, stirring occasionally, until golden brown, about 3 minutes; remove to a plate lined with paper towels.
• Reduce the heat to low. Add the remaining 2 tablespoons butter and melt. Add the 8 whisked eggs and cook, stirring until soft curds barely form, then transfer to a bowl and quickly and gently stir in the green onion, goat cheese, ham and a generous amount of salt and pepper. Transfer to a baking sheet.
• Roll each empanada wrapper on a lightly floured surface into a 7-inch round. Divide the filling among the wrappers, mounding it in the centers. Brush the edges with some of the egg wash. Fold each wrapper over the filling to create half-moon shapes and seal by pressing the edges together firmly with a fork.
• Transfer the empanadas to the prepared baking sheet and brush with egg wash. Cut a few small slits in the top of each empanada to create steam vents. Bake until golden, about 10 minutes. Let cool for 10 minutes and serve with the piquillo pepper sauce.

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Steps:

• Line a rimmed baking sheet with plastic wrap. Pour water into a large skillet to a depth of 2". Bring water to a boil; lower heat to maintain a simmer. Add vinegar. Break 1 egg into a small ramekin or bowl. Partially immerse cup in water and quickly slide egg into water. Repeat with remaining 3 eggs. Cook until whites are firm but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to prepared sheet. Trim eggs' ragged edges with a knife. Slide eggs into a medium bowl filled with ice water. Cover bowl; chill until cold.DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Heat extra-virgin olive oil in a medium heavy skillet over medium heat. Add garlic; sauté for 1 minute. Add ham; sauté for 1 minute. Add peppers, Sherry, and marjoram; simmer until almost all liquid evaporates, about 10 minutes. Season with salt and pepper. Remove from heat.
• Using a slotted spoon, transfer eggs to a kitchen towel to drain. Mix panko, thyme, and 1 teaspoon salt in a medium bowl. Place egg whites in another medium bowl; whisk to loosen. Gently roll 1 poached egg in egg whites, then in panko mixture (some bare spots may remain). Place on plate. Repeat with remaining eggs, egg whites, and panko.
• Heat 3/4 cup olive oil in a medium heavy skillet over medium heat. Gently slide eggs, one at a time, into oil; cook until crumbs begin to brown, about 2 minutes per side. Using slotted spoon, transfer eggs to paper towels to drain. Sprinkle lightly with salt.
• Divide pepper mixture among 4 plates. Top each with 1 egg and serve.