We have a sneaking suspicion that lemons are about to be the new superfood (if that happens, you read it here first). It’s not that we don’t love our kale and quinoa, we just need a little more variety.
Aside from the fact that lemons have antioxidant and anti-cancer properties as well as antibiotic effects, they’re also packed with vitamins A and C, calcium, folate, potassium, beta-carotene, magnesium, phosphorus, and phytonutrients. Superfood indeed.
And it gets better: you can be eating lemons all day long! Ellen Jackson‘s recipes start with breakfast and cover every meal after, including side dishes, vegetarian options, drinks, and pantry staples like preserved lemons, chutney, and lemon curd. You can even combine lemons with kale if you need a superfood tsunami, and make Jackson’s Kale and Brussel Sprouts Salad with Lemon-Brown Butter. Or skip the kale and head right to the lemon bars. Or the Homemade Limoncello.
It is Friday, after all.
— Shelly and Fran
“This combination was loosely inspired by a pasta dish on the menu at Emily, a restaurant in Brooklyn. Eggs and lemon get along famously, and I like the idea of pairing the two with poppy seeds in a savory dish. Using both lemon oil and zest provides a complex hit of flavor.
“This simple dish deserves the best, freshest eggs you can find. Serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.” — Ellen Jackson
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This giveaway is now closed. Congratulations to our winner, Ginger!
- 6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided
- 1 medium shallot, finely minced, divided
- 2 tablespoons finely grated lemon zest, divided
- 1 ounce Parmesan cheese, finely grated (about ½ cup), divided
- ¾ cup heavy cream, divided
- Kosher salt
- 8 eggs, at room temperature
- 2 teaspoons poppy seeds, divided
- 4 teaspoons finely chopped fresh chives, divided
- Preheat the oven to 350 degrees F.
- Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier).
- Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt.
- Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.