EggSlut and "The Slut" Recipe

 Last weekend, Severo and I made a trek to EggSlut Venice for takeaway breakfast.

Yum!

Behold "The Slut"

This morning, I decided to replicate it.

Success!

The recipe:

EggSlut Slut
makes 1 serving

Ingredients

• 1/2 c mashed potatoes
• 1 egg
• butter (I used 1/2 tsp)
• chopped chives (I used Egyptian Walking Onion)
  

Method

1. Get a tempered* jar with tight-fitting lid (at least 8 oz size)
2. Before adding ingredients, measure for water level in saucepan. Put the empty jar in the pan. Add water to cover. You want the jar completely covered.
3. Remove jar from pan, heat water to boil
4. Spray inside of jar with Pam (cleanup will be easier)
5. In jar, add ingredients in order listed (start with potatoes on bottom)
6. Cover jar with lid, place in boiling water

I cooked mine for 7 minutes for a runny yolk.

Time may differ, depending upon size of jar and desired consistency of egg.

Season with salt and pepper to taste.

Narrow slices of toasted baguette a nice garnish.

*An 8oz canning jar is perfect. DO NOT use "any old jar". I tried.
The jar broke when I put it in the boiling water bath. Sad face.

My Most Easy Recipe

I call it the Hong Kong Scramble.

First, the backstory...

Dec 2003-Jan 2004. I was visiting Lisa in Hong Kong. She had a Nike Design HK contract job, staying at a long-term hotel with a double bed. She was lonely, and had a large meal stipend. All I had to pay for was my flight and any additional shopping (all, she says, haha).
The room came equipped with a microwave and mini-fridge. We usually had dinner leftovers.

Lisa went to work fairly early and I loved waking up slowly, sipping TenRen Tung-ting Oolong tea and looking out the window at the fabulous view.

I would make a super simple breakfast adding an egg to the leftovers. Indian Curries were especially accepting to this method.

Hong Kong Scramble

1. Put stewy leftovers in a bowl (curries, rajas, mash potatoes, creamed spinach, etc).
2. Stir in an egg or two.
3. Cook in microwave for 1 minute. 
4. Remove, stir again.
5. Cook for another 30 seconds+ (as needed)
6. Enjoy!

Here's a Hong Kong traffic movie to watch while you eat your scramble:

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Shelbee's Spread the Kindness

Mushroom Bread Pudding

I first found the concept for this recipe from Susan Spungen in the NY Times Cooking website, as a suggested side dish for Thanksgiving. I wasn't totally pleased with the results and searched for another version. Which I found. But I have no record of where I found it! Here it is on Chowhound! Thank you Google Chrome!

It's pretty much an exact copy of the Chowhound recipe, with a few minor tweaks.

Mushroom and Gruyere Bread Pudding

ingredients 

2 tablespoons unsalted butter
1 large shallot, minced (or small onion)
5 cloves garlic, minced
marjoram, rosemary
6 cups mixed wild mushrooms, thinly sliced
1/4 cup brandy sherry, or mirin
Kosher salt, to taste
Freshly ground black pepper, to taste

1½ cups heavy cream
2 eggs
1 cup grated gruyère or other cheese

1/4 cup chives
6 cups cubed bread: brioche, challah, anything soft

method

• Preheat oven to 350˚F.

• Grease a 9×13-inch baking dish with butter or PAM.

• In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and    cook for 2 minutes, until the shallots begin to soften.

• Add the garlic and herbs and stir for 30 seconds, until the garlic is fragrant.

• Add the mushrooms and brandy and cook for 6-8 minutes, until cooked down.
  Season with salt and pepper.
  Reserve the mushroom mixture off the heat.

• In a large bowl, Whisk the eggs and cream.

• Add the challah and stir until fully incorporated. Let rest for 30 minutes at room temperature.

• Add cheese and reserved mushrooms and stir until fully incorporated.

• Bake for about 45 minutes, or until the top is browned and custard is baked through.
Let cool for at   least 15 minutes before serving.
Top with chives.

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