Eggs Kevin Recipes

EGGS A LA KEVIN

Eggs a la Kevin image

This egg recipe, courtesy of chef Pierre Schaedelin, earned its name by becoming a favorite of Martha's friend and editorial director of decorating, Kevin Sharkey.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 large tomatoes, peeled, cored, and halved horizontally
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1 sprig fresh thyme
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
2 medium onions, julienned
8 large eggs
4 ounces Comte cheese, very thinly sliced
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 325 degrees. Using a small spoon, carefully remove seeds from tomatoes and discard. Place tomatoes, cut side-down, on a small parchment paper-lined baking sheet along with garlic and thyme. Drizzle with olive oil and season with salt and pepper. Transfer to oven and bake until softened, 45 to 50 minutes. Remove from oven and set aside.
Melt 2 tablespoons butter in a medium skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized, about 30 minutes. If onions begin to brown too quickly, add 3 to 4 tablespoons water to prevent burning and sticking. Remove from heat and set aside.
Preheat the oven to broil. Heat 3/4 teaspoon butter in a small nonstick skillet over medium heat. Carefully crack 2 eggs into skillet, side by side. Cook eggs until whites are just set, 2 to 3 minutes. Place a tomato half and 2 tablespoons caramelized onions on the whites in between the two yolks. Carefully top eggs, tomatoes, and onions with 2 to 3 slices of cheese to cover. Transfer to broiler just until cheese melts, about 15 seconds.
Gently transfer eggs onto a plate and season with salt and pepper. Sprinkle with chopped basil and serve immediately. Repeat process with remaining eggs, tomatoes, onions, and cheese.

EGGS KEVIN

Eggs Kevin image

This beautiful mix of fried eggs, cheese, and heirloom tomatoes is one of Kevin Sharkey's favorite breakfasts. Serve it with toast.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

2 teaspoons unsalted butter
3 large eggs
Coarse salt and freshly ground pepper
1/2 cup mixed heirloom tomatoes, sliced
1/4 cup sliced or finely grated extra-sharp cheddar cheese (1 ounce)

Steps:

Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes.
Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT)

Ken's Perfect Hard Boiled Egg (And I Mean Perfect) image

Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!

Provided by Ken

Categories Appetizers and Snacks

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8 eggs

Steps:

Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 947.4 mg, Sugar 0.4 g

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