It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit).

Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa.

Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast.

Click below for this easy and delicious recipe:

Check out these other wonderful breakfast/brunch recipes:

A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home
Try this version of Shirred Eggs with Salmon from French Cooking For Dummies
A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts

Above Photo by: SauceSupreme

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We tasted this creamy little delight the other evening at the Rising Stars event and I can’t seem to get it out of my head. It was prepared by McCaw Hall’s restaurant SAVOR, which wasn’t even part of the awards, but to me this dish was a winner.

Asparagus Panna Cotta.

It was served with fresh asparagus ribbons that were lightly dressed with a champagne, shallot and Dijon vinaigrette; an interesting flavorful hollandaise and tapioca maltodextrin powder; then topped with a crisp delicious square of housemade Guanciale bacon.

Mmm, mmm!

Kelly Gaddis, Executive Chef at SAVOR and creator of this divine dish, was kind enough to send me the recipe, which I am sharing with you all. You will love it!

What a lovely thing to serve for a spring brunch. It’s already on my Easter menu.

Click here for the recipe:

A traditional Panna Cotta recipe:

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I don’t quite remember where or when I discovered chilaquiles, but it was many years ago in Mexico and I remember thinking (or more likely exclaiming out loud), “Tortilla chips for breakfast? I love this country!”

Chilaquiles is a typical Mexican dish served at breakfast or brunch. It’s known as the “poor man’s breakfast” because it’s made from leftovers, namely tortilla chips. Chips or strips (or totopos) of corn tortillas are layered in a dish and smothered in sauce, typically either green (made with tomatillos) or red, and simmered until the chips are soft. It is then topped with grated cotija cheese (similar to feta or ricotta salata but less salty) and crema (like sour cream), and is sometimes served with chicken, refried beans and/or eggs.

For an easy Chilaquiles recipe click here.

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The other night, on our way to dinner in the Sunset District of San Francisco, we stumbled upon a wonderful little Russian market. Being from Manhattan, where smoked fish abounds, Barnaby was immediately drawn to the shiny fish-filled glass encasement. He had the same look on his face that I get when I walk into Tiffany’s. Wide-eyed, glassy and sporting a silly grin. I don’t blame him, it’s genetic, his father is the same way when met with fish.

What was most beautiful was the large, whole, three-day smoked sturgeon that had just arrived that day and had yet to be sliced into. At $19 a pound we took a chunk and added a whole smoked mackerel as well for a mere $4 and change. Sunday brunch is calling…

When Barnaby was a child his father would bring out the toaster oven and set it and an assortment of bagels, cheeses and spreads, smoked fish and fish pâtés on the dining table for a self-toast-and-serve Sunday feast. We’ve continued this tradition on the occasional lazy Sunday. Whenever we stumble upon a good cheese, maybe a fine stinky Stilton, or a beautifully smoked fish, we’ll look at each other in agreement and say, “Let’s do a Dorfman breakfast this weekend.” Then we’ll build the menu around that one prized ingredient: the best bagels we can get outside of New York, maybe some chopped chicken liver or a bit of smoked sable, thinly sliced red onion and cucumber, some tomatoes and capers…you name it.

Try your own Dorfman Sunday feast at home some weekend. Brew a big pot of a Earl Grey tea, grab your favorite section of the New York Times and enjoy a delicious leisurely morning with your loved one.

Don’t know where to get great smoked fish? Zabar’s in New York can ship it, and many other delicacies, to you just check out their Fish Counter.

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