#EVOOChallenge: Olive Oil Poached Eggs with Tomato Relish

It’s day 4 of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

Today’s recipe comes from Brunch at Bobby’s. This brunch is the 4th recipe we’ve made from this book and we’ve only had it since Christmas. (Remember that incredible Croissant French Toast? I feel like a spokesperson for this incredible cookbook. I should be getting paid!) How could I pass up the opportunity to stretch my culinary muscles by poaching eggs in olive oil?! I even went ahead and experimented with mustard seeds for the tomato relish recommended. I don’t even like eggs and I devoured two open faced sandwiches for lunch! As if the texture combinations between crispy pancetta and silky eggs isn’t enough, there’s a boost of flavor from the relish.

Olive Oil Poached Eggs with Tomato Relish

Ingredients:

  • 8 thin slices of pancetta
  • 4 thick slices of sourdough bread, toasted
  • 1 C plus 3 tbsp olive oil, divided use
  • 1 tsp yellow mustard seeds
  • 1/2 pt cherry tomatoes, quartered
  • pinch of sugar
  • splash of red wine vinegar
  • 2 tbsp chopped flat-leaf parsley (I used Gourmet Garden lightly dried herbs)
  • 2 tbsp chopped chives (I used Gourmet Garden lightly dried herbs)
  • 4 eggs

Steps:

  1. Preheat oven to 375 degrees F. Place pancetta on a rimmed baking sheet. Bake 8-10 minutes until crispy, flipping halfway through.
  2. Make the relish: Heat 3 tbsp olive oil in a pan over medium heat, add the mustard seeds and cook until they start to pop. Add the tomatoes, sugar, and vinegar. Mix in the parsley and chives. Transfer to a bowl.
  3. Heat the remaining 1 C of olive oil in a small skillet over medium heat, until it reaches 140 degrees F. Crack each egg into a ramekin and slide them into the oil, one at a time. Poach until the yolks are almost set, 3-5 minutes.
  4. Assemble: Place each egg on a slice of toasted sourdough, sprinkle with S+P. Top with 2 pieces of crispy pancetta and some of the tomato relish. Garnish with fresh parsley.

*This recipe is adapted from Brunch at Bobby’s*

Olive Oil Poached Eggs with Tomato Relish for the #EVOOChallenge from Sew You Think You Can Cook

Disclaimer 1: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 

Disclaimer 2: This post contains affiliate links. 

CIC: Beets & Eggs

CIC-header

I got really excited when I saw that beets and eggs was one of the combination options for this month’s Crazy Ingredient Challenge. I actually made my dish before the winner was announced. And it only won by one vote! (The close runner up was garden peas and cheese.) I don’t think eggs are a particularly challenging ingredient – they’re easy to hide. So, I decided to think in the Chopped mentality and make it a star. Now, I am not a fan of eggs – I’ve finally determined that it’s the yolks that I don’t like. That means scrambled eggs are out; quiches and frittatas a no-go. What I decided on doing challenged me in the kitchen – Eggs Benedict. I’ve had a couple at nice brunch restaurants, and the runny egg yolk doesn’t bother me when it’s mixed with the rest of the ingredients on the plate.

My Roasted Beet Eggs Benedict required me to tackle my fear of poaching eggs. In fact, it tackled everyone’s fear! My brother and his fiance were in town meeting Wesley for the first time. I’ve watched countless Food Network stars poaching eggs, so I knew the general idea. I am proud to say, that even though it took four of us, every egg poached was a perfect success!

To poach an egg, bring a wide mouthed pot of water to an almost boil. With a spoon create an eddy in the water. Break the egg into a small bowl and drop it slowly into the vortex of the eddy. Cook the egg for about four minutes – until the whites are set and the yolk still runny – and remove with a slotted spoon.

I also got to attempt making a Hollandaise Sauce. I followed Alton Brown’s recipe. I have to say, I thought it was going great! I enjoyed watching the sauce transform after each addition of butter. But adding lemon juice the second time caused my sauce to separate. If I whisked enough it came back together, and it tasted right too. Unfortunately, I made this sauce way too early. The rest of the Eggs Benedict elements were not ready. (And I had a very hungry infant requiring my attention.) When we came back to the sauce, there wasn’t any saving it. Happily though, no one missed the Hollandaise Sauce on their Eggs Benedicts!

There was yet a third new experience to try. Beets! I’ve had beets before (a caprese salad w/ roasted golden beets), but I’d never worked with them myself. I followed this tutorial to roast them. (The left over beets were used in smoothies! If you decide to put roasted beets in a smoothie, note that a little bit goes a long way, the flavor tends to over power the other fruits/vegetables.)

Roasted Beet Eggs Benedict

Ingredients:

  • 1 English muffin, halved and toasted
  • 2 slices Canadian bacon
  • 2 slices roasted beets (instructions linked above)
  • spinach leaves
  • 2 eggs, poached (instructions posted above)
  • salt and pepper

Steps:

  1. Assemble Eggs Benedict by placing a slice of Canadian bacon on each half of the English muffin. Top with the roasted beet and spinach leaves. Place the poached eggs on the top of the open faced sandwiches. Season with S+P.

Roasted Beet Eggs Benedict

To see other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!