EnnaEel Cooks

November 4th, 2008

Go ahead and take the town then. The town is yours to take.

Posted by LA in Breakfast, Recipes


Pumpkin pancakes and oven-coddled eggs with mashed potatoes and herbs. Because it’s fall. And because my insides must be filled with pumpkin in the fall.

Oven-coddled eggs with mashed potatoes
1/2 c. soy milk
1 bay leaf
14 ounces Yukon Gold potatoes, scrubbed but not peeled, cut into 1-inch pieces
1/4 c. finely chopped shallots
2 T. chopped fresh green onion
2 T. butter
1 t. rosemary
1 t. thyme
1 t. crushed garlic
4 large eggs
6 T. freshly grated Pecorino Romano
1 t. fresh ground pepper

  • Butter four 3/4 c. ramekins. Bring soy milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
  • Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm soy milk, shallots, green onion, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. Spoon small amount of crushed garlic into center. (Can be prepared ahead of time and refrigerated. Bring to room temperature before continuing.)
  • Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in baking pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle with ground pepper, chives, or Parmesan and serve.

    Pumpkin pancakes
    1 1/4 c. unbleached all purpose flour
    2 T. brown sugar
    2 t. baking powder
    1/2 t. cinnamon
    1/4 t. ground cloves
    3/4 t. salt
    1 1/3 c. soy milk
    3/4 c. canned pure pumpkin
    1/4 c. unsalted butter, melted
    1 t. vanilla extract
    4 large eggs, separated
    2 T. sugar
    vegetable oil

  • Whisk flour, brown sugar, baking powder, cinnamon, cloves, and salt in large bowl to blend.
  • Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
  • Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
  • Using an electric mixer, beat egg whites in another medium bowl until stiff but not dry, slowly adding sugar. Fold whites into batter in 2 additions.
  • Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 min per side. Repeat with remaining batter, brushing skillet with oil between batches.

    I’m not a big maple syrup fan, so instead I just added a little bit of butter and dusted them with powdered sugar. Mmmm.
    I didn’t use a mixer to beat the egg whites, so the batter stayed a bit more dense than I might have liked. After making a few cakes to have for dinner, I thinned out the batter a bit with a little more pumpkin and soy milk, and made crepes for lunch tomorrow. I’m not completely sure how refrigerating them will work out, so I put half in the fridge, half in the freezer.
    Hooray for experiments on pumpkin pancakery in the fridge environment. Science must be served!

    I don’t think it will ever feel not-awkward to have a cashier ring myself up for one potato, one shallot, one garlic clove, and one orange.
    Cooking for one much?

    • Listening to:: Bishop Allen - Rain
    • Status:: + 20 Meh

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