Murphys Eggs Recipes

SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees F.
• Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
• Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.

DEVILED EGGS WITH CAVIAR AND SALMON ROE

Steps:

• For the roasted garlic: Preheat the oven to 400 degrees F.
• Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
• For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
• Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
• Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

MURPHY'S EGGS

Steps:

• Peel the potatoes, cut into small 1/2 in (1.25 cm) dice. Peel and slice the onion. De-rind and chop the bacon. Grease an oven-proof dish. Mix the potatoes, onion and bacon in a bowl, and put into the dish, seasoning well with the salt and pepper. Add the hot milk (enough to come halfway up the dish) and dot with the butter.
• Bake in a hot oven (400F/200C/Gas mark 6), covered with a lid or foil for 45 minutes-1 hour, until the potatoes are cooked and all the milk is absorbed.
• Break each egg into a cup. Remove the dish of potatoes from the oven, make two hollows in the top of the potatoes with a spoon, and slip the raw eggs into the hollows. Return the dish to the oven for 6-8 minutes until the eggs are set. Serve at once.

MARC MURPHY'S FRENCH TOAST

Steps:

• Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.
• Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.
• Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
• Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.