Simply Laura Episode Review
Episode Synopsis: Laura demonstrates an all-day breakfast menu, where every meal contains a special ingredient: farm fresh eggs.
The Recipes: Veggie and Creme Fraiche frittata; smoked salmon and dill quiche; and a bruschetta bar.
The Process and My Thoughts: We start this episode off on the move. Laura and Joe, her husband, went out for breakfast at a local diner before stopping by a farm to pick some fresh eggs. I’ve never had farm fresh eggs before, but I can understand Laura’s fear of chickens because, from what I’ve experienced, they’re not all friendly. But, Laura says that fresh eggs are the best eggs.
“When it comes to farm fresh eggs they really can’t be beat. The egg yolk is naturally going to be a lot richer in color and it’s also going to be a lot richer in taste.” -Laura
First up, is the veggie and creme fraiche frittata. First, Laura gets a non stick skillet and melts some butter into it. After the butter is melted, she added in some zucchini. Then, she added a couple of tablespoons of creme fraiche, a little parmesan cheese, some lemon zest and some pepper into a bowl and mixed them together. She took a handful of spinach and added it into the skillet with the zucchini. She cracked her eggs in a bowl and then seasoned them with some salt and pepper. After whisking, she added them into the skillet with the zucchini and spinach. Laura took her bowl of creme fraiche and placed little dollops of it all around the skillet. Lastly, she placed everything into the oven to bake for about 8 minutes.
She took the frittata out of the oven and let it sit for a minute.
While that was cooling down, she moved on to the smoked salmon and dill quiche. Laura started off by cracking some eggs into a bowl. She added some whole milk, cream, chives, salt and pepper into the bowl with the eggs and gave everything a good mix. Then, she poured that mixture into her already made pie crust and sprinkled some gruyere cheese on top of the quiche mixture. She, then, placed the mixture into the oven for about 15-20 minutes.
Back to the frittata. Laura let it cool while she started preparing the quiche and it looked really good. I’ve never had a frittata, so I’m very curious as to how it tastes. The recipe wasn’t complicated, so maybe one day I’ll try to make my own.
After tasting her finished frittata, Laura moved on to a salad that she wanted to serve with her quiche. She took a handful of baby arugula and poured some extra virgin olive oil, some champagne vinegar, salt, pepper and added some dill. She gently tossed that mixture and gave it a taste to make sure the that it was perfectly seasoned. After that, she took the quiche out of the oven (yummy!) and cut it into quarters. Then, she topped each quarter with a slice of salmon and some dill. After that, she took a handful of her salad mixture and placed it in the middle of her quiche.
It looked so good! I really, really, really wanted to try some of this dish. I’m not a huge fan of salmon, but, for this dish, I would happily eat that salmon, if it came with everything else. The presentation alone looked phenomenal, so I know the full dish will taste just as good, if not better. By the way, this is making me so hungry!!
The final dish is the breakfast bruschetta bar. According to Laura, it’s all about making good eggs in a basket and then topping them with toppings of your choosing.
To begin, Laura turns her skillet on medium heat and adds in a little olive oil. Then, she adds her chorizo into the pan and lets it cook for a minute. While that’s cooking, she takes some grilled eggplant and starts to marinate it, but, before she really gets into that, she turns the skillet off and takes the chorizo out of the skillet (leaving its fats). She adds some chopped garlic, hot pepper flakes, parsley, salt, pepper, red wine vinegar (depending on how tangy you want it) and some olive oil on top of her grilled eggplant and mixes it all together.
From here, she turns her skillet back on and takes some sourdough bread and cuts the loaf into thick slices. Then, she took a biscuit cutter and cut a hole out of the center of each slice of bread. Next, she added that slice of bread straight into the fat that the chorizo left behind. While that’s cooking, she cracked some eggs into a small bowl, while simultaneously, flipping and keeping an eye on her bread. From here, she added one egg right into the center of the bread.
“Add that right into the center as soon as you flip it because you need to give that egg about 2 minutes on your stove, so that the other side of the bread can toast.” -Laura
Next, she added salt and pepper. After it’s been cooking for two minutes, she popped it into the oven and let them bake for 5 minutes. After they’ve baked, she took them out of the oven and showed us how to make her husbands favorite salsa topping. She mixed some chopped tomatoes, scallions, cilantro, salt, pepper and lime juice in a bowl and gave it a mix. From here, she just set everything up and served it.
Laura made about 5 different bruschetta choices and they all looked delicious. If I had to choose my favorite, I think I would agree with Joe and go for the salsa topping. But, they all looked good and I would have loved to try them all.
Conclusion: This was an amazing episode. I loved the recipes that she included in this segment and being that I love eggs, it just adds to my love of these dishes. Once again, amazing job, Laura!
What did you guys think of Laura’s all day breakfast menu? Let me know in the comment section and please follow my blog.
Simply Laura airs on Saturdays at 11:30 a.m. on the Cooking Channel.
A Little Extra: For the written recipes, click here.
*Please Note: I couldn’t find a photo of Laura’s bruschetta recipes, so I found the closest thing. Just picture cooked eggs in the middle of the bread and the toppings spread around the egg.