You’ve probably heard the expression, ‘I’ve been punked!’ Well, I’m using that same expression, albeit tweaked with my word, in my cooking—no, this is not new at all. I’m just now starting to blog about it!
‘This dish, spicy Eggs Boho, has been ‘boho’d!’ I’ve taken a classic fare, ‘Eggs Benedict’ and changed it somewhat—so it’s been ‘boho’d,’ What a delicious and couture treat for a beautiful Saturday morning brunch! Of course, this dish has all the hallmarks of my ‘Bohemian Bold’ culinary style—taking rustic and peasant ingredients, like eggs, bread, olive oil, and transforming them into something chic and luxurious and worthy of not only wowing the palate but the palette!
What you need:
One English muffin sliced in half (I used a Rudi’s brand thick whole wheat.)
3 tbl butter (softened)
4-6 tbl whipped cream cheese
½ large red bell pepper cut in long thin slices
1 tbl fresh chopped basil
1 tbl fresh chopped parsley
½ tsp red chili pepper flakes
2 tbl extra virgin olive oil
Sea Salt (to taste)
Freshly ground pepper (to taste)
4 tbl freshly grated asiago or parmesan cheese
Butter each muffin for grilling. In a cast iron skillet over medium high heat, place buttered side down and grill until golden brown. Remove and set aside. When cooled, spread cream cheese on each grilled side. Set aside.
Coat iron skillet with cooking spray. Let it heat up on medium. When hot, scatter red pepper slices. Add salt and pepper. Let cook about one minute and remove and set aside.
Eggs can be steamed in ramekins or egg holders. The important thing with cooking is that you want them to keep a round shape, hence the ramekins or egg holders, so they can be placed on the muffin stack. Cook to desired doneness. (Note: I coated the ramekins with cooking spray. Cracked an egg in each. Placed the ramekin in the cast iron skillet on medium heat. Covered with a lid and let the eggs steam to a soft yolk. Run a butter knife on the inside to ensure a complete release.)
Assemble the ‘Eggs Boho’. Atop the cream cheese spread on the grilled muffin, place the crunch grilled peppers, then add the egg, Next sprinkle on each egg the red chili pepper flakes, basil, parsley, salt and pepper. Drizzle each egg with olive oil.
Finish with sprinkling the freshly grated cheese. Serve immediately.
©2012 Alice D’Antoni Phillips Ally’s Kitchen