David and Nicole's Recipes

• 1 tbsp olive oil
• 1/2 onion, minced
• 1 garlic clove, minced
• 3/4 tsp dry rosemary
• 1 1/2 cups milk
• 1 cup heavy cream
• 4 eggs
• 1 tsp salt
• cracked pepper
• 3/4 cup gruyere, grated
• 5 cups white bread, crusts removed, cubed

1. Heat the olive oil in a skillet on medium high.  Saute the onion until tender.  Add the garlic and rosemary and saute 1 minute.  Set aside.
2. Combine the milk, cream, eggs, salt, and pepper.  Stir in the onions.
3. Stir in the cheese and bread.  Let soak in the fridge 4 hours.
4. Preheat the oven to 350F.  Grease a 9 by 9" baking pan.
5. Pour into the pan and bake 45 minutes.  Serve.

•  1 dozen large eggs 
• 1/4 cup plus 2 tablespoons crème fraîche
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped cornichons
• 2 tablespoons scallions, minced
•  Salt and freshly ground black pepper 
•  Freshly ground white pepper
• 1/2 teaspoon ancho chili powder

1.           In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. 2.           Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Drain and peel the eggs. 3.           Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and scallions and season with salt, black pepper and white pepper. 4.           Arrange the egg-white halves cut side up on a serving plate.Fill the cavities with the yolk mixture. Sprinkle with the chili powder and serve.  

• 1 cup mayonnaise
• 3 tbsp sambal oelek
• 1 tbsp minced shallots
• 1 tbsp parsley, minced
• 2 tsp minced chives
• 1 tbsp minced green olives
• kosher salt and cracked pepper
• lemon juice
• 6 hard boiled eggs, halved lengthwise

Combine all the ingredients except the eggs.  Chill 3 hours before serving.

Spoon the sauce over the eggs.  Serve.

• 3 tbsp olive oil
• 2 cups french bread, cubed
• 1 garlic clove, minced
• 2 plum tomatoes, diced
• 4 eggs, lightly beaten
• salt and pepper

1. Heat 2 tbsp of the oil in a non-stick skillet on medium heat.  Add the bread and fry until golden.
2. Add the garlic and the tomatoes and cook for 2 minutes. 
3. Add the remaining oil and the eggs. 
4. Shake pan, and invert the eggs on a plate, then slide back into the pan to cook both sides.  Season with salt and pepper.
5. Serve.

• 1 1/2 oz. toasted almonds, ground
• butter
• 4 eggs
• 4 slices bacon
• 4 slices white bread
• lemon juice
• maldon salt

1. Combine the the almonds with 1 tbsp of butter. 
2. Fry the bacon until crisp and then drain it on paper towel.
3. Poach the eggs for 4 minutes.
4. Fry the bread in the bacon fat.
5. Lay the bacon on the bread and then top with the eggs.  Squeeze on lemon juice. Add a dollop of the nut butter.
6. Sprinkle with maldon salt.  Serve.

• 4 eggs
• 11/2 cup dry white wine
• 2 scallions, minced
• 3 garlic cloves, crushed
• 1/4 tsp thyme
• 1/2 bay leaf
• sea salt and pepper
• butter
• 1 tsp flour
• 4 slices white bread

1. Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper.  Bring to a boil and then simmer covered for 15 minutes.  Break the eggs into wine to poach for 3 minutes.
2. Spread butter on the bread and then fry it in a non-stick skillet.
3. Lay the eggs on the bread.  Whisk 2 tbsp of butter and the flour into the wine sauce until slightly thickened.  Pour the sauce over the eggs.  Serve.

• 1 tbsp parsley, minced
• 1 tsp paprika
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• 2 clove garlic, crushed
• sea salt and cracked pepper
• 1 red pepper
• 4 eggs, hardboiled, peeled and quartered

1. Roast the red pepper until the skin is very blistered.  Peel and slice.
2. Combine the parsley, paprika, vinegar, olive oil, and garlic.
3. Lay the hard boiled eggs on the plates and then place the red pepper on top.  Pour the dressing over both.  Season it all with sea salt and cracked pepper.  Serve.

• 4 oz. buffalo mozzarella, sliced into 4
• 2 english muffins, sliced
• 2 tbsp minced parsley
• 1 tbsp minced fresh basil
• 1/2 tsp dry oregano
• 2 tsp olive oil
• maldon salt
• 4 eggs

1. Poach the eggs for four minutes
2. Toast the english muffin halves and lay the mozzarella slices on each of them.
3. Combine the parsley, basil, oregano, and olive oil.  Lay the eggs on top of the mozzarella and sprinkle with the herbs.
4. Sprinkle the maldon salt on top.
5. Serve.

• 4 eggs, hardboiled, halved lengthwise
• 1/4 cup basil, minced
• 1/2 cup parmesan, grated
• 3 garlic cloves, minced
• salt and pepper
• 1/3 cup olive oil

1. Arrange the eggs on a platter.
2. Combine the remaining ingredients in a food proccessor.  Puree until smooth.
3. Spread the sauce over the eggs and let sit for 30 minutes.
4. Serve.

• 1 lb white asparagus, trimmed and peeled
• 2 eggs, hardboiled
• 1/4 cup butter, melted
• salt and pepper
• 2 tbsp parsley, minced

1. Boil the asparagus in salted water until just tender.
2. Cut the eggs in half, remove the yolks, and combine them with the butter.  Beat the yolks and butter until it gets a creamy texture.  Season well.
3. Chop up the egg whites and combine with the parsley.
4. Serve the asparagus with the creamy yolk sauce, sprinkled with the egg whites and parsley.