#225 - The Good Egg

Marie Simmons, author of "The Good Egg," joins Carol to cook simply delicious egg recipes. Good cooks have always known that when you have an egg, you can make a perfect meal at a moment's notice.

Cheddar Scrambled Eggs in Tortillas with Tomato-Avocado Salsa

Makes 4 servings

8 10-inch flour tortillas

Tomato-Avocado Salsa:

2 cups diced plum tomatoes (about 6)

1/2 pitted and peeled avocado, diced

1/2 cup chopped red or yellow onion

1/4 cup minced fresh cilantro

2 tablespoons fresh lemon or lime juice

2 tablespoons extra-virgin olive oil

1 jalapeņo, seeded and finely chopped (optional)

Kosher salt

Remaining Ingredients:

6 - 8 large eggs

1/4 cup water

1 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/2 cup grated cheddar or Monterey Jack cheese

6 large soft lettuce leaves, washed, dried and cut crosswise into thin slices (about 4 cups)

1/2 cup sour cream or plain yogurt (optional)

Preheat the oven to 350°F. Wrap the tortillas in foil and place in the oven until warm, about 10 minutes. Meanwhile, make the salsa: In a medium bowl, combine the tomatoes, avocado, onion, cilantro, lemon or lime juice, oil, jalapeņo (if using) and salt to taste. Set aside. Break to eggs into a large bowl. Add the water, salt and a grinding of pepper. Whisk until blended. Heat the oil in a large nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently, until soft-set, 3 to 5 minutes. Sprinkle the eggs with the cheese, cover and remove from the heat. Place a handful of the lettuce on each warm tortilla. Add a spoonful of the eggs in a strip down the center, top with about 1/3 cup of the salsa and add a spoonful of the sour cream or yogurt, if using. One at a time, roll up the tortillas and place seam side down on a platter. Cover with foil to keep warm while you assemble the remaining tortillas. Or, if you prefer, simply set out a basket of the warm tortillas, a platter of the eggs and the lettuce, salsa and sour cream or yogurt, if desired, in serving bowls and let each person assemble his or her own tortilla.

Green Bean and Egg Salad with Mint

Makes 4 servings

1 pound tender green beans, stem ends trimmed (leave the graceful blossom end intact)

1 garlic clove, halved

3 tablespoons chopped fresh mint, plus whole leaves for garnish

3 large eggs, hard-cooked, peeled

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

Cook the beans in a large pot of boiling salted water until tender, 6 to 8 minutes, depending on their size. Drain. Rub the inside of a serving bowl with the cut sides of the garlic clove; discard the garlic. Add the warm beans and 1 tablespoon of the chopped mint; toss to coat. Using the wide-shred side of a box grater, grate the eggs into a bowl. Add the oil, the remaining 2 tablespoons chopped mint, the salt and a grinding of pepper and stir to blend well. Add the egg mixture to the beans and stir to coat evenly. Garnish with a few whole mint leaves and serve.

>Recipes from The Good Egg by Marie Simmons (Houghton Mifflin)

Back to Cookin' with Carol Cooking Show Main Page

© 2000