Murphys Eggs Recipes

DEVILED EGGS WITH CAVIAR AND SALMON ROE

Steps:

• For the roasted garlic: Preheat the oven to 400 degrees F.
• Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
• For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
• Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
• Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

MURPHY'S EGGS

Steps:

• Peel the potatoes, cut into small 1/2 in (1.25 cm) dice. Peel and slice the onion. De-rind and chop the bacon. Grease an oven-proof dish. Mix the potatoes, onion and bacon in a bowl, and put into the dish, seasoning well with the salt and pepper. Add the hot milk (enough to come halfway up the dish) and dot with the butter.
• Bake in a hot oven (400F/200C/Gas mark 6), covered with a lid or foil for 45 minutes-1 hour, until the potatoes are cooked and all the milk is absorbed.
• Break each egg into a cup. Remove the dish of potatoes from the oven, make two hollows in the top of the potatoes with a spoon, and slip the raw eggs into the hollows. Return the dish to the oven for 6-8 minutes until the eggs are set. Serve at once.

MARTHA'S SCRAMBLED EGGS

Steps:

• Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
• Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

MURPHY STEAKS

Steps:

• Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
• Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
• Preheat grill for hot heat.
• Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.

CHICKEN MURPHY II

Steps:

• Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
• In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
• Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
• Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
• Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.