The Golden Egg

“Love and eggs are best when they are fresh.”

– Russian Proverb

No, I’m not going Wonka on you ~ just talking about the glorious, versatile egg… They are almost a perfect food ~ when used as an ingredient in your cooking, they can create leavening, coagulate, emulsify, add texture or bind your ingredients.. they even add a beautiful golden brown color to many baked goods.

From MOLTEN LAVA CAKES, to AIOLI… MUFFINS, BECHAMEL and FRITTATA ~ the amazing egg is undeniably, unequivocally essential ~ don’t be a bad egg! Crack one open ~ as B Franklin once said, “An egg today is better than a hen tomorrow!”

grilled bread with aioli
grilled bread with aioli

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  • 1 egg yolk
  • 2 garlic cloves, smashed
  • 1/2 c olive oil (or 1/4 c grape seed, 1/4 c olive)
  • Kosher salt and fresh milled pepper (i use about 1/2 tsp of Kosher salt and 1/4 tsp pepper) to taste
  • juice of 1 lemon
  • pinch of cayenne or crushed red pepper

If you do not have a double boiler, drape a kitchen towel over a small saucepan; set a small metal or glass heat-proof bowl over (this will hold bowl in place). Whisk egg yolk, garlic, 1/4 tsp. salt, and 2 tsp. water in bowl to blend well. Whisking constantly, add olive oil in a slow, steady stream until sauce is thickened and emulsified. Stir in cayenne or crushed red pepper; season aioli with lemon juice, pepper, and salt. Serve with rustic bread (slice bread, drizzle a little olive oil and sprinkle a little Kosher salt, place on grill pan until lightly grilled) . YUM!



  • 6 – 10 eggs, depends on how big a crowd and how big your pan
  • 1/2  c half & half
  • 1 onion, cut in half, then thinly sliced
  • 1 garlic clove, smashed
  • 1 tsp thyme or oregano
  • 1/2 tsp crushed red pepper
  • fresh Italian parsley, chopped, for serving

Vegetable & cheese favorites:

  • leftover roasted potatoes, or thinly sliced potatoes (use mandoline) & 1 c Monterey Jack or pepper jack
  • potatoes, green chile, 1/2 cqueso fresco and 1/2 c Monterey Jack
  • roasted red pepper, 1/2 c Pecorino & goat cheese
  • asparagus, 1 c Monterey Jack & Grueyere
  • spinach and tomato with basil, 1/4 c feta, goat or 1 c Monterey Jack

Heat a large, shallow frying pan over medium heat; spray with non-stick spray.  Saute onion and garlic. If using fresh potatoes, remove onion and garlic from pan, set aside; drizzle 1 T olive oil in pan and arrange potatoes in a circular or spiral pattern; sprinkle with salt, pepper, red pepper flakes and oregano; add onion and garlic on top, turn heat to medium-low, cover and cook for 2 minutes.  In a medium bowl, whisk eggs and half & half; season with salt and pepper; remove lid and carefully pour eggs over top, sprinkle with 1/2 cup cheese; with a large rubber spatula, gently lift edges of potatoes and tilt the pan so the egg mixture is evenly dispersed. Cover and cook for about 10 – 15 minutes, checking occasionally (you may need to repeat the spatula step once more). Preheat oven to 425 degrees. Remove lid from pan, sprinkle remaining cheese, place in oven to finish cooking and melt cheese. Either invert on a large serving platter (you’ll see the spiral or circular pattern of the potatoes) or serve rustic style, right from the pan with crusty bread and salad.

If using asparagus, I trim the spears to create “spokes” for my frittata.  I save the ends in the freezer to use in soups or risotto later.  Whisk and season eggs as above; heat pan, spray with non-stick spray; sauté onion and garlic in 1 T olive oil; gently pour in egg mixture and lay asparagus spears in wheel pattern.  Sprinkle with desired cheese; use spatula method as described above. Place in oven to finish off dish ~ sprinkle with fresh parsley.

Asparagus Frittata
Asparagus Frittata






For spinach & tomatoes, I sauté the onion and garlic; toss in 10 grape tomatoes and spinach (about 3-5 cups fresh), cook down slightly, then pour on egg mixture. Cook, do the spatula thing, finish off in oven to melt the cheese and serve with chopped parsley.

If you don’t want to fuss with the veg, or simply do not like your veggies (WHAT???), heat pan, pour in egg mixture and cheese choice; cook as stated above, do the spatula thing and serve ~ you can serve with salsa on your plate (to make me feel better).  As always, the addition of bacon, in pork, turkey, tofu, veg or any other form would add a nice taste element…


  • Nutrition Facts
    Amount Per 1 tbsp (8 g)1 large (50 g)100 grams1 cup, chopped (136 g)1 large (50 g)

    Calories 78
  • % Daily Value*
    Total Fat 5 g 7%
    Saturated fat 1.6 g 8%
    Polyunsaturated fat 0.7 g
    Monounsaturated fat 2 g
    Cholesterol 187 mg 62%
    Sodium 62 mg 2%
    Potassium 63 mg 1%
    Total Carbohydrate 0.6 g 0%
    Dietary fiber 0 g 0%
    Sugar 0.6 g
    Protein 6 g 12%
    Vitamin A 5% Vitamin C 0%
    Calcium 2% Iron 3%
    Vitamin D 11% Vitamin B-6 5%
    Vitamin B-12 10% Magnesium 1%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

2 Comments Add yours

  1. Val – You are so kind and generous. Thank you so much for sending me your recipes. I truly appreciate your many kindnesses, and your support. I hope that I can do something for you one day.


    Trina Elsasser 208.880.3032


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