Explore Cook Eat

1,000 Foods To Eat Project

DELISH South Carolina Benne Wafers Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a South Carolina Benne Wafers Recipe!

Benne wafers on a gold rimmed plate.

I was introduced to Benne Wafers when I was researching foods from South Carolina. These wafers feature benne seeds (or sesame seeds) and are a historic snack from the South Carolina low country.

These sesame cookies are irresistible, with a crisp texture, and it's truly impossible to eat just one.

I'm super thrilled to share this easy and delicious South Carolina Benne Wafers recipe with you!

[feast_advanced_jump_to]

What Are Benne Wafers?

Benne wafers are thin, nutty, salty and sweet (but not overly) sesame seed cookies that originate from South Carolina.

The word "benne" is the Bantu word for sesame, and the Bantu believe that eating benne seeds brings good luck. Bantu is a group of Niger-Congo languages spoken in Central and Southern Africa.

The benne seeds were brought to South Carolina by slaves from these regions in the 17th century. These seeds were planted and the resulting benne plants were utilized at every stage of their growth process. Benne was also cultivated for cooking oil in South Carolina in the mid 1700's and farmed extensively in the Antebellum era.

The history of the benne wafer traces back to Antebellum times, and it's a Charleston favorite that you can pick up at many gift shops when visiting Charleston. It is said that good luck comes to those who receive these delicious cookies as a gift.

So if you can't make it to Charleston, good news is that you can easily create these delicious cookies in your home kitchen!

Now allow me show you what you will need to make this classic southern snack. 😃

🥘 Ingredients

Small bowls containing butter, light brown sugar, an egg, flour, sesame seeds, salt, a can of Clabber Girl Baking Powder, and a small bottle of Vanilla Extract.

Here are the simple ingredients (easily found at your grocery store) you will need for this most lovely of lowcountry recipes:

  • Sesame seeds (or proper benne seeds available from AnsonMills.com)
  • Butter - I used salted butter but unsalted butter can be subbed
  • All purpose flour
  • Light brown sugar - can sub dark brown sugar if preferred
  • Egg
  • Baking powder
  • Salt
  • Vanilla extract

Benne seeds are actually different from sesame seeds, but we'll be using sesame seeds in this recipe. If you'd like to use authentic benne seeds, you can purchase them from AnsonMills.com.

The star ingredient is definitely the sesame seeds, which impart a wonderfully nutty flavor to these wafers.

Now I'll show you how easy it is to make these benne wafers!

🔪 Instructions

Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. Toasting these seeds helps to bring out an intensely nutty flavor.

They may start to pop! If they do, simply remove from the heat for a bit.

Once toasted, remove from the heat and allow to cool to room temperature.

Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.

Now melt the butter and then allow it to cool. Then add all of the following ingredients in a large bowl: melted butter, cooled toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.

Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.

You won't need an electric mixer for this recipe. Simply mix well by hand until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat (which has been placed on a cookie sheet) roughly an inch apart.

You can use parchment paper instead of the silicone baking mat.

Dollops of uncooked benne wafer dough on a silicone baking mat.

Bake for around 8-10 minutes until the edge of the wafers have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the try and mat halfway through the baking time.

Be sure to enjoy the delicious nutty aroma while baking your benne wafer cookies!

Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.

Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling wire rack to allow them to cool completely.

Benne wafers on a cooling rack.

Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!

Enjoy Your Delicious Benne Wafers!

Benne wafers on a gold rimmed plate.

As mentioned earlier, these benne wafer cookies are a great gift. They are also perfect to accompany some coffee or a warm cup of tea.

Their delicious nutty, buttery, and salty, sweet flavors and crispy texture are completely crave worthy.

I hope you will enjoy these traditional southern Benne Wafers soon!

FAQ

How can I store Benne Wafers?

Store Benne Wafers in an airtight container on your counter for around a week. They can also be frozen!

Are benne seeds the same as sesame seeds?

These seeds are actually different, however recipes that call for benne seeds very often sub sesame seeds. From BonAppetit.com benne are: "essentially the heirloom ancestor of sesame seeds-sesame and benne are the same species, but sesames have been bred to maximize oil output, which unfortunately has cut down on flavor." You can purchase proper benne seeds from Anson Mills.

Where are benne seeds from?

Benne seeds were brought to South Carolina by slaves from the Niger-Congo regions in sub-Saharan Africa.

1,000 Foods to Eat Project

In conclusion, Benne Wafers are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Benne Wafers is food #67 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Great Recipes You May Enjoy!

You may also enjoy the following recipes:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Benne wafers on a gold rimmed plate.

DELISH South Carolina Benne Wafers Recipe

Grace (adapted from Benne Wafers Recipe on AllRecipes.com)
Benne Wafers are a wonderfully nutty, sweet, and salty snack from South Carolina! Beware these can disappear very quickly as it's impossible to eat just one!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Course Dessert, Snack
Cuisine American, south carolinian, southern
Servings 12 people (around 5 wafers per serving)
Calories 100 kcal

Equipment

  • 1 baking tray
  • 1 silicone baking mat can use parchment paper but the silicone baking mat is preferred

Ingredients
  

  • 5 tablespoon butter I used salted butter but you can sub unsalted if you prefer
  • ½ cup sesame seeds
  • ½ cup all purpose flour
  • ½ cup brown sugar packed light brown sugar
  • 1 large egg
  • ⅛ ts baking powder
  • ¼ ts salt
  • ¼ ts vanilla extract

Instructions
 

  • Preheat your oven to 350F. Begin by toasting the sesame seeds in a skillet on a medium low to medium heat on your stove. Stir constantly for about 3 minutes or until the seeds have turned a light to medium brown. They may start to pop!
    Toasted sesame seeds in a pan with a blue spatula holding some of the sesame seeds.
  • Melt the butter and then allow it to cool. Then add all of the following ingredients in a large mixing bowl: melted butter, toasted sesame seeds, vanilla extract, brown sugar, flour, egg, salt and baking powder.
    Toasted sesame seeds, an egg, melted butter, brown sugar and vanilla extract in a mixing bowl.
  • Mix well until all of the ingredients are combined to make a dough. Then drop ½ teaspoonfuls of dough onto a silicone baking mat or parchment paper (which has been placed on a cookie sheet) roughly an inch apart.
    Dollops of uncooked benne wafer dough on a silicone baking mat.
  • Bake for around 8-10 minutes until the wafers are have browned and you have crispy edges. Keep an eye on them so that they don't burn. Rotate the cookie sheet and mat halfway through the baking time.
    Benne wafers baking on a silicone baking mat on top of a baking tray in the oven.
  • Remove from the oven and then allow to cool for a couple of minutes. Then transfer the wafers to a cooling rack to allow them to cool completely.
    Benne wafers on a cooling rack.
  • Bake in batches until all the dough is used up. I usually make between 3 and 4 batches with this recipe. This makes around 60-70 cookies!
    Benne wafers on a silicone baking mat.

Notes

Use of a silicone baking mat is highly recommended.  The wafers slide right off the mat!
You can sub dark brown sugar for light brown sugar, and unsalted for salted butter if you like. 
These delicious benne wafers are perfect served with tea or coffee and are an irresistible snack! 

Nutrition

Calories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 71mgPotassium: 63mgFiber: 1gSugar: 9gVitamin A: 35IUCalcium: 83mgIron: 1mg
Keyword benne wafers, cookies, sesame seeds
Tried this recipe?Let us know how it was!

Easy Foul Recipe Using Canned Fava Beans

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Foul Recipe Using Canned Fava Beans!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Fava beans...where have you been all my life? I'm so happy to have finally discovered this humble legume, which has nourished people throughout centuries.

One of the BEST ways to enjoy fava beans is in the dish Foul Medames, or foul for short.

So, here's a little bit of info on this dish, which originated in Egypt.

What is Foul Medames?

Foul medames is a humble dish which originated in Egypt. It's actually considered Egypt's National Dish, and some writers have said they think that this dish dates back to Ancient Egypt to the fourth century.

I have read that "medames" means "buried" in Egyptian. Centuries ago, the beans were buried over hot coals to cook slowly.

The dish is basically stewed fava beans, typically eaten for breakfast in Egypt. There are many variations as to how it's prepared and the accompaniments that are served with it.

Fava beans are also known as faba beans and broad beans. And, foul medames is also known by numerous names and spellings such as: ful mudammas, foul mudammas, and of course ful medames.

This dish is now enjoyed extensively throughout the Middle East, and even Africa!

Why You Will Love This Foul Recipe

Let me tell you why you will love this famous Middle Eastern dish, and this recipe!

  • This fava bean recipe is delicious! The fava beans have a meaty and earthy taste, and is supremely yummy when seasoned with cumin, salt, pepper, and lemon juice
  • Using canned beans makes preparation so incredibly easy!
  • Foul is a great source of protein and fiber, and high in nutrients. You can feel so good about having this as part of your breakfast table!

So now let me tell you what ingredients you will need to make this dish of creamy fava beans, which is famous throughout the arab world!

🥘 Ingredients

A white bowl with fava beans, small bowls with parsley, lemon juice, cumin, salt and pepper, hard boiled eggs, olive oil, and crushed garlic. There is a small white dish with red pepper flakes.

You will need the following ingredients to make this foul medames recipe:

  • Can of fava beans; be sure to select a can of fava beans that is plain and not already flavored with cumin, etc. I used Cortas Fava Beans which are cooked beans and ready to eat
  • Fresh garlic, crushed; I use a LOT of garlic in this recipe. Feel free to adjust to your tastes
  • Salt
  • Black Pepper
  • Lemon juice
  • Ground Cumin
  • Extra virgin olive oil; I recommend using a quality extra virgin olive oil
  • Parsley, minced for use as a garnish
  • Hard-boiled eggs, halved and used as a garnish
  • Aleppo pepper, an optional garnish I like to add for a little extra spice; please note these peppers are only moderately hot, and the Aleppo pepper flakes add a beautiful vibrant red color to this dish

Canned fava beans are such an easy and convenient way of making foul.

A can of Cortas Fava Beans.
Front of a can of Cortas Fava Beans.
The back of a can of Cortas Fava Beans.
Back of a can of Cortas Fava Beans.

However if you prefer to use dry fava beans, then consider using Bob's Red Mill Fava Beans. Prepare them per the package instructions and then use them in this delicious recipe. You could use a pressure cooker to cook these faster.

You should be able to get most if not all of these ingredients from your local grocery store. If you can't find canned fava beans there, then you may consider purchasing them from Amazon.

🔪 Instructions

You won't believe how easy it is to make this classic Middle Eastern dish!

Begin by rinsing the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.

Fava beans in a saucepan with a potato masher mashing some of the beans.

Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.

Crushed garlic in a mortar with a pestle on top of the garlic.
You can crush garlic using a mortar and pestle.
Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
Mix in seasonings, lemon juice, and crushed garlic into the mashed beans.

Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Suggestions For Serving

Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with warm pita bread, and your choice of fresh veggies if desired!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

FAQ

Do you have to peel canned fava beans?

It's not necessary to peel canned fava beans, but you can if you would like to. The ones I used were not peeled and they have a little bit of texture and more of a bite. There are also cans of peeled fava beans that you can purchase, such as Cortas Peeled Fava Beans.

Is foul medames healthy?

Foul medames has many health benefits because of the fava beans. It is a great source of protein and fiber, and high in nutrients. WebMD has a great article called "Health Benefits of Fava Beans" that you can refer to for more information.

Are canned fava beans ready to eat?

Canned fava beans are typically ready to eat. I do recommend buying plain fava beans and rinsing them with water to remove some of the sodium in the can. Then use in this foul recipe!

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Foul Medames is food #66 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper.

Easy Foul Recipe Using Canned Fava Beans

Grace
Foul medames, or foul for short, is a breakfast staple throughout the Middle East. Made with fava beans, it's a protein rich and delicious dish flavored with garlic, lemon juice and other seasonings. This recipe uses canned beans and is super easy to make!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 4 mins
Total Time 7 mins
Course Breakfast, Side Dish
Cuisine egyptian, Middle East
Servings 3 people
Calories 103 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 1 can fava beans ready to eat
  • ¼ cup water
  • 6 cloves garlic crushed (can adjust the amount of garlic to suit your tastes)
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • 1 lemon ½ of the lemon should be juiced, the other ½ cut into wedges
  • ¼ ts cumin
  • 1.5 tablespoon extra virgin olive oil I recommend adding as much olive oil as you like actually!

Garnishes

  • ½ tablespoon parsley minced
  • Aleppo pepper optional garnish, to taste
  • 1 egg hard boiled and cut in half

Instructions
 

  • Rinse the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.
    Fava beans in a saucepan with a potato masher mashing some of the beans.
  • Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.
    Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
  • Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.
  • Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with pita bread, and your choice of veggies if desired!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

Notes

Serve this foul with extra wedges of lemon, so that each person can add additional lemon juice if they like.
This makes for a delicious and hearty breakfast, as well as a wonderful side dish!  Enjoy with pita bread, and your choice of veggies.  Some suggested veggies include sliced cucumber, tomatoes, spring onions, or very thinly sliced onions. 
Enjoy! 

Nutrition

Calories: 103kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 55mgSodium: 218mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 22mgCalcium: 31mgIron: 1mg
Keyword fava beans, foul, foul medames, ful medames
Tried this recipe?Let us know how it was!

Easy Shrimp Mei Fun Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Shrimp Mei Fun Recipe!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Shrimp Mei Fun, also known as Singapore Noodles With Shrimp, is not from Singapore. This delicious dish, commonly found in many Chinese Restaurants in the United States, is actually a Cantonese creation (sourced from Wikipedia). So if you visit Hong Kong you'll be sure to see Singapore noodles on the menu of many Cantonese restaurants in that area.

[feast_advanced_jump_to]

What Is Shrimp Mei Fun?

Now that we know where this dish originates from, I'll move on to what Shrimp Mei Fun is.

This absolutely fantastic dish consists of thin rice noodles (rice vermicelli noodles), bathed with a delicious curry powder based sauce. Shrimp, egg, garlic, and some veggies are also thrown into the mix.

The result is a totally slurpable delight! The curry powder based sauce turns the noodles a gorgeous yellow color and the name "Mei Fun" is so apt because this is a super fun dish!

Are you ready to make your own Singapore Mei Fun? Then please read on and I'll share an Easy Shrimp Mei Fun Recipe with you!

🥘 Ingredients

Here are the ingredients you will need to make this fun recipe. You should be able to find all of these ingredients at a well stocked supermarket, and/or your local Asian market.

A package of A Taste Of Thai Vermicelli Rice Noodles, bottle of LouAna Peanut Oil, bowl containing uncooked shrimp, bowl with minced garlic and red bowl with 2 eggs.
Rice vermicelli noodles are essential to making Shrimp Mei Fun
Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
A colorful assortment of veggies go into this dish
Bottles of oyster sauce, soy sauce, and fish sauce, a bowl with some sugar, and a container of S&B Oriental Curry Powder.
The sauce consists of curry powder, sugar, soy sauce, fish sauce, and oyster sauce

Please don't let this long list of ingredients put you off making this dish. I promise that this recipe actually comes together pretty quickly and it's totally worth your efforts!

One quick word about the rice vermicelli noodles. The first time I made this dish, I made it with the Jiang Xi Rice Vermicelli noodles pictured below on the right hand side.

But please be aware that although these are Rice Vermicelli noodles, they are much thicker and chewier than the noodles that are traditionally used for this dish. I recommend using the type that's pictured below on the left. Look for "angel hair" type noodles if you'd like to use the traditional noodles used in Singapore noodles.

Package of A Taste of Thai Vermicelli Rice Noodles next to a package of Jiang Xi Rice Vermicelli Noodles on a wooden board background.

🔪 Instructions

Now it's time to have some fun! This steps for this mei fun recipe will be divided into three parts: 1) cooking the noodles, 2) prepping the garlic, veggies, shrimp, and eggs, and 3) stir frying.

Cooking The Noodles

Let's begin by cooking the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.

Rice vermicelli noodles cooking in water in a pan with a pair of blue tongs holding some of the noodles out of the water.
Cook your rice vermicelli according to package directions.
Rice vermicelli noodles spread out on a rack.
It's best to lay the noodles out on a rack and spread them out.

Now it's prep time!

Prepping The Vegetables, Garlic, Shrimp, and Eggs

This part takes the longest and you'll get to practice your knife skills. Start by prepping the vegetables and mincing the garlic. You'll want to slice the red cabbage and onions quite thinly because we are aiming for all the veggies to cook quickly. Also be sure to use thin julienned slices of carrot. Cut the green onion into pieces that are around 1"-2" long. Have your Asian dried chilies ready along with your prepped veggies if using.

Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
Prep your veggies and leave them to the side ready to stir fry.

Lightly beat the eggs in a small bowl and set this to the side. Peel and devein the shrimp and also leave it to the side ready to stir fry. You can save time by using shrimp that has already been peeled and deveined.

Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.

A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.
This is the beautiful golden hued sauce that you will add to the stir fry.

It's time to fire up that wok now!

Time To Stir Fry!

Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.

Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
Begin by cooking the egg then add your shrimp.
Cooked shrimp and cooked egg on a white plate.
Remove cooked egg and shrimp to be added back to the stir fry in a later step.

Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.

Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
Aren't the colors gorgeous? Stir fry the veggies, garlic, and chilies for around 1-2 minutes.

After that add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.

A wok containing cooked vegetables including snow peas, cabbage, carrots and onion with rice vermicelli noodles on top of the vegetables and a curry sauce poured over the noodles. There is a blue silicone spoon containing some of the cooked food on the top right.
Add the drained noodles and sauce to the stir fried veggies.
Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
Return the shrimp and egg to the wok and stir to heat through.

Taste and adjust seasonings if necessary to suit your tastes.

Rice noodles, shrimp, snow peas, cabbage, carrots, egg, and dried chilies in a wok with a pair of blue silicone tongs resting on the side of the wok.
Look at those beautiful yellow noodles!

And just like that, your Shrimp Mei Fun is ready to enjoy!

Enjoy Your Shrimpy Singapore Noodles!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

So it's time to get ready to slurp! Place your noodles in your favorite noodle bowl, and get your favorite pair of chopsticks ready.

Really savor the beautiful and complex flavors in this dish.

So, this Shrimp Mei Fun dish is a meal in and of itself. However, you could serve it with some Chinese greens such as Yu Choy if you like.

In addition, this meal is great for a busy weeknight or just anytime you want to indulge in some amazingly delicious food!

I hope you will give this a try and let me know what you think!

FAQ

What is Shrimp Mei Fun made of?

Shrimp mei fun typically consists of shrimp, rice vermicelli noodles, a curry powder based sauce, and an assortment of colorful veggies!

Is Mei Fun the same as Singapore noodles?

Mei Fun (or Mai Fun) is also known as Singapore noodles.

What other vegetables can I add or sub in this recipe for Shrimp Mei Fun?

Feel free to add or sub bean sprouts, sliced bell peppers, or sliced napa cabbage to this recipe.

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Singapore Mei Fun is food #65 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Easy Shrimp Mei Fun Recipe

Grace
Shrimp Mei Fun, also known as Singapore Noodles, is an absolutely delicious slurpable treat! This is super easy to make and as good as you would get from your local Chinese restaurant!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 1002 kcal

Equipment

  • large wok or very large pan to stir fry
  • large pot to cook the rice noodles

Ingredients
  

  • 200 grams vermicelli rice noodles
  • ¾ lb shrimp large shrimp are best for this dish
  • 2 eggs lightly beaten
  • 5 cloves garlic minced
  • 4 tablespoon peanut oil split
  • ¼ cup dried Asian chilies optional - add if you like spicy food or you can add it for extra color and don't have to eat them!

Vegetables

  • ½ onion thinly sliced
  • 2 each green onions cut into 1"-2" pieces
  • 1 cup red cabbage sliced thinly or cut into small pieces
  • 1 cup snow peas
  • ½ cup carrots either shredded or julienned thinly (keep these pieces small so they can cook quickly)

Sauce

  • 2 tablespoon curry powder I highly recommend S&B Oriental Curry Powder
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 ts sugar
  • ½ cup water

Instructions
 

Cook The Noodles

  • Cook the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.
    Rice vermicelli noodles spread out on a rack.

Prepping The Vegetables, Garlic, Shrimp, and Eggs

  • Prep all the vegetables and the garlic and set this aside until ready to stir fry.
    Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
  • Lightly beat the eggs in a small bowl and set this to the side.
  • Peel and devein the shrimp and set this aside.
  • Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.
    A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.

Time To Stir Fry!

  • Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.
    Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
  • Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.
    Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
  • Now add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.
    Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
  • Taste and adjust seasonings if necessary to suit your tastes. Remove your shrimp mei fun to your favorite noodle bowls and slurp away!
    Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Notes

This makes 2 very hearty servings or 3 decent sized servings.  
Enjoy with your favorite pair of chopsticks!

Nutrition

Calories: 1002kcalCarbohydrates: 128gProtein: 41gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 378mgSodium: 2734mgPotassium: 1360mgFiber: 16gSugar: 22gVitamin A: 14824IUVitamin C: 71mgCalcium: 259mgIron: 7mg
Keyword Noodles, Shrimp, shrimp mei fun, singapore noodles
Tried this recipe?Let us know how it was!

Easy Eggs Sardou Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Eggs Sardou Recipe!

Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish with one of the poached eggs showing the egg yolk.
[feast_advanced_jump_to]

On a recent trip to New Orleans, I was thrilled to be able to try Eggs Sardou. This dish was invented by Chef Antoine Alciatore, of Antoine's Restaurant, in New Orleans.

I first learned about this dish from the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So, I was super excited when I had the chance to enjoy this dish in its birthplace!

What Is Eggs Sardou?

Eggs Sardou is a New Orleans take on the famous dish Eggs Benedict. The Antoine's Restaurant website describes it as "poached eggs over artichoke bottoms with anchovies, topped with hollandaise sauce."

It is said that Chef Antoine invented the dish to honor the Victorian playwright Victorien Sardou, who visited New Orleans in 1892.

Variations on this dish abound. Brennan's Restaurant, also in New Orleans, replaces the anchovies with creamed spinach. You can find Brennan's Restaurant's recipe for their Eggs Sardou here.

This is a classic brunch dish in New Orleans. So, I enjoyed this MUST try brunch classic at brunch at a restaurant known for serving some of the best breakfasts/brunches in the city.

Panola St. Cafe's Eggs Sardou

I had my Eggs Sardou from Panola St. Cafe. The recipe I share here is inspired by Panola Street's take on this dish, which you will absolutely love!

Exterior of Panola St Cafe in New Orleans
Panola St Cafe, in New Orleans

Their version includes creamed spinach, artichoke hearts, homemade Hollandaise sauce, and 2 perfectly poached eggs atop English muffins.

The final touch is a black olive, and it is served with either potatoes or grits.

2 each Eggs Sardou which is poached egg on top of creamed spinach, artichoke, and English muffin and topped with Hollandaise sauce and a black olive, with grits in the background.

You see it pictured here in all its glory. I'm happy to share this delicious and easy Eggs Sardou recipe a la Panola St. Cafe's version. If you can't get to New Orleans to try this, then you can get a taste of this delicious dish created by you in your kitchen!

🥘 Ingredients

A packet of Knorr Hollandaise sauce, bottle of mil, bowls filled with black olives, salt and pepper, flour, butter, garlic, artichoke hearts and baby spinach, and a white plate topped with English muffins, onion, and 2 eggs.

Here are the ingredients you will need to make this fabulous dish at home:

The original recipe for Eggs Sardou uses prepared artichoke bottoms in which to top with the eggs and other ingredients. To keep this recipe simple, I chose to use the quartered artichoke hearts from the can.

Now let's move on to how to make this dish!

🔪 Instructions

This recipe provides instructions for 2 servings.

I recommend that you begin by putting your oven on a warm setting. You'll use your oven to warm your plates and keep the creamed spinach and hollandaise sauce warm while you poach your eggs.

Making The Creamed Spinach and Artichoke Mixture

Melt 2 tablespoons of butter on a medium heat in a large saute pan. Add minced onion and garlic, and saute for 2-3 minutes until the onion and garlic have been softened.

Then add the baby spinach, and stir until the spinach is wilted, around 30 seconds to 1 minute. Remove this mixture to a separate plate for the time being.

Garlic and onion being sautéed in butter in a cast iron pan.
Saute the onion and garlic
Wilted baby spinach and sautéed garlic and onion in a cast iron pan with a blue silicone utensil resting on the pan.
Add the spinach and cook until wilted

Now we will make a quick roux. Melt 1 tablespoon of butter, and then add in 1 tablespoon of flour a little at a time. Whisk this constantly to incorporate the butter and flour.

Add 1 cup of milk a bit at time, whisking constantly. You'll want to continue to whisk until you have a smooth and creamy sauce, breaking up any bits. You can add a little more milk if you feel your sauce is too thick.

Flour, butter, and milk combining to make a roux in a cast iron pan with a blue silicone utensil.
A cast iron pan containing a white roux, chopped artichoke hearts, wilted spinach, and salt and pepper.
Wilted spinach and chopped artichokes in a creamy sauce cooked in a cast iron pan.

Return the wilted spinach to the pan, and now add the quartered artichoke hearts and some salt and pepper. Stir, and add a little more milk if you would like a thinner creamed spinach and artichoke mixture. Taste and adjust for seasoning, and then place this in your oven to keep it warm while we prepare the Hollandaise sauce.

Prepare The Hollandaise Sauce

You can use a sauce mix to make your Hollandaise sauce. Or make it from scratch using your favorite recipe or this recipe from Downshiftology.

If using the Knorr Sauce Mix, simply whisk the mix and milk in a small saucepan, and then add butter. Stir constantly while bringing this to the boil, and then simmer at a reduced heat until the sauce is thickened. Place the sauce in the oven to keep it warm while you poach your eggs and toast the English muffins.

A packet of Knorr Hollandaise Sauce Mix poised over a pan with the prepared Hollandaise sauce and a blue whisk.
Knorr Hollandaise Sauce Mix
Prepared hollandaise sauce in a pan with a blue whisk.
Prepared Hollandaise Sauce

Toast The English Muffins

Gently toast the English muffin slices, and then move them to the oven to keep them warm.

Poach Your Eggs

It's time to poach your eggs! I recommend you watch this video "How To Poach Eggs, The Foolproof Method" from Serious Eats. Basically prepare the eggs by placing them on top of a fine mesh strainer which allows the "watery whites" to drain from the egg. These whites cause the whites to be whispy. Then use the strainer to lower the egg into water in a large saucepan that is heated to the point where it is just about ready to simmer.

A mesh strainer containing an uncooked egg poised over a red bowl.
Strain the watery whites using a fine mesh strainer
4 eggs being poached in water.
Poach the eggs until the whites are set and the yolks are still runny

Toss the eggs gently around from time to time when they are cooking. Cook the eggs until the whites are set but the egg yolks are still runny.

Assemble Your Eggs Sardou Masterpiece!

It's best to try to work quickly here! Top slices of English muffins with the creamed spinach and artichoke mixture, then add a poached egg followed by the Hollandaise sauce. The final touch is half of a black olive.

Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish.

Now it's time to dig in!

Eggs Sardou Is The Perfect Brunch Dish!

Eggs Sardou is the PERFECT brunch dish! It's lovely served with a light salad, and a glass of white wine, if so inclined.

Poached eggs with hollandaise sauce and black olives atop creamed spinach and artichokes and an English muffin on a white dish with a salad, fruit, and bottle of Tabasco in the background.

I've also enjoyed it for dinner, so this taste of New Orleans is a great dish for anytime of the day.

A splash of your favorite hot sauce is a delightful addition to your Eggs Sardou. And I have to say I just love love breaking into the poached egg and watching that beautiful yolk run out of the egg.

Poached eggs with hollandaise sauce and splashes of Tabasco and a black olive atop creamed spinach and artichokes and an English muffin on a white dish.
Beautiful!

I hope you will enjoy a gorgeous and delicious plate of Eggs Sardou soon!

FAQ

Who created Eggs Sardou?

It is said that Chef Antoine Alciatore, who established Antoine's Restaurant, invented the dish to honor the Victorian playwright Victorien Sardou, who visited New Orleans in 1892.

Where was Eggs Sardou invented?

Eggs sardou was invented in New Orleans by Chef Antoine Alciatore, who established Antoine's Restaurant in 1840.

Where can I buy Eggs Sardou in New Orleans?

You can buy Eggs Sardou in New Orleans at the following restaurants: Antoine's Brennan's or Panola St. Cafe!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

1,000 Foods to Eat Project

As mentioned previously, I first learned about this dish from the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Eggs Sardou is food #64 in my project!

Please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish with one of the poached eggs showing the egg yolk.

Easy Eggs Sardou Recipe

Grace
Enjoy a delicious taste of New Orleans with this Easy Eggs Sardou Recipe! You'll love this take on the New Orleans classic, served with creamed spinach and artichoke, topped with a lovely poached egg and lots of decadent Hollandaise sauce!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, brunch, dinner
Cuisine American, creole
Servings 2 people
Calories 257 kcal

Equipment

  • large saute pan to prepare your creamed spinach and artichoke mixture
  • toaster to lightly toast the English muffins
  • small saucepan for the Hollandaise sauce
  • large saucepan for egg poaching

Ingredients
  

  • 2 each English muffins equivalent to 4 slices and 2 servings
  • 1 packet Hollandaise sauce mix I used Knorr; you will also need 1 cup milk and ¼ cup butter to make this packet; feel free to make your own Hollandaise sauce if you like
  • 4 each eggs for poaching
  • 5 oz baby spinach
  • 1 cup artichoke hearts quartered and drained from a can; I used Reese's brand; select the non marinated artichoke hearts for this dish
  • ¼ cup onion minced
  • 4 cloves garlic minced
  • ¼ ts salt
  • ¼ ts pepper
  • 1 cup milk plus additional if needed
  • 3 tablespoon butter split: 2 tablespoon for the spinach/artichoke mixture and 1 tablespoon for the roux
  • 1 tablespoon all purpose flour
  • 2 each black olives cut in half to make 4 pieces of olive to top each portion
  • Tabasco optional hot sauce!

Instructions
 

Place Your Oven On A Warm Setting

  • Begin by putting your oven on a warm setting. You'll use your oven to warm your plates and keep the creamed spinach and hollandaise sauce warm while you poach your eggs.

Making The Creamed Spinach and Artichoke Mixture

  • Melt 2 tablespoons of butter on a medium heat in a large saute pan. Add minced onion and garlic, and saute for 2-3 minutes until the onion and garlic have been softened. Then add the baby spinach, and stir until the spinach is wilted, around 30 seconds to 1 minute. Remove this mixture to a separate plate for the time being.
    Wilted baby spinach and sautéed garlic and onion in a cast iron pan with a blue silicone utensil resting on the pan.
  • Now we will make a quick roux. Melt 1 tablespoon of butter, and then add in 1 tablespoon of flour a little at a time. Whisk this constantly to incorporate the butter and flour. Add 1 cup of milk a bit at time, whisking constantly. You'll want to continue to whisk until you have a smooth and creamy sauce, breaking up any bits. You can add a little more milk if you feel your sauce is too thick.
    Flour, butter, and milk combining to make a roux in a cast iron pan with a blue silicone utensil.
  • Return the wilted spinach to the pan, and now add the quartered artichoke hearts and some salt and pepper. Stir, and add a little more milk if you would like a thinner creamed spinach and artichoke mixture. Taste and adjust for seasoning, and then place this in your oven to keep it warm while we prepare the Hollandaise sauce.
    Wilted spinach and chopped artichokes in a creamy sauce cooked in a cast iron pan.

Prepare The Hollandaise Sauce

  • You can use a sauce mix to make your Hollandaise sauce. Or make it from scratch using your favorite recipe. If using the Knorr Sauce Mix, simply whisk the mix and milk in a small saucepan, and then add butter. Stir constantly while bringing this to the boil, and then simmer at a reduced heat until the sauce is thickened. Place the sauce in the oven to keep it warm while you poach your eggs and toast the English muffins.
    A packet of Knorr Hollandaise Sauce Mix poised over a pan with the prepared Hollandaise sauce and a blue whisk.

Toast The English Muffins

  • Gently toast the English muffin slices, and then move them to the oven to keep them warm.

Poach Your Eggs

  • It's time to poach your eggs! I recommend you watch this video "How To Poach Eggs, The Foolproof Method" from Serious Eats. Basically prepare the eggs by placing them on top of a fine mesh strainer which allows the "watery whites" to drain from the egg. These whites cause the whites to be whispy. Then use the strainer to lower the egg into water in a large saucepan that is heated to the point where it is just about ready to simmer.
    A mesh strainer containing an uncooked egg poised over a red bowl.
  • Toss the eggs gently around from time to time when they are cooking. Cook the eggs until the whites are set but the egg yolks are still runny.
    4 eggs being poached in water.

Assemble Your Eggs Sardou Masterpiece!

  • It's best to try to work quickly here! Divide the creamed spinach and artichoke mixture and Hollandaise sauce into ¼ for 4 slices of English muffins which will give you 2 servings. Top slices of English muffins with the creamed spinach and artichoke mixture, then add a poached egg followed by the Hollandaise sauce. The final touch is half of a black olive. Finish with some awesome Tabasco if you like!
    Poached eggs with hollandaise sauce and a black olive atop creamed spinach and artichokes and an English muffin on a white dish.

Notes

To keep this recipe as simple as possible, I used Knorr's Hollandaise Sauce Mix to make the Hollandaise sauce, and quartered artichoke hearts from a can. 
I recommend placing your oven on a warming setting to keep the creamed spinach and artichoke mixture and the Hollandaise sauce warm while poaching your eggs.
Serve this with a lovely green salad and a glass of white wine for a divine brunch! 

Nutrition

Calories: 257kcalCarbohydrates: 31gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 79mgSodium: 1819mgPotassium: 672mgFiber: 6gSugar: 10gVitamin A: 6897IUVitamin C: 23mgCalcium: 265mgIron: 2mg
Keyword artichoke, eggs sardou, english muffins, spinach
Tried this recipe?Let us know how it was!

How To Cook Country Ham With Coke Red Eye Gravy

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to cook Country Ham With Coke Red Eye Gravy!

Cooked slices of country ham, a silver bowl with red eye gravy, and biscuits next to the ham.

I spotted Country Ham when shopping in a grocery store in Tennessee recently. This item is not easily found where I live in San Antonio, so I bought a couple of packages to try them out. I cooked up one in Tennessee, and then one when I got home to San Antonio. Each was accompanied with Coke Red Eye Gravy and I got to enjoy Food #63 in my 1,000 Foods To Eat Project twice!

So I'm excited to share a few ideas with you as to how to enjoy this true Southern classic for yourself.

Country Ham is a true American Southern speciality and this dish is definitely for you if you love Southern cooking!

1,000 Foods to Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Country Ham With Coca Cola Red Eye Gravy is food #63 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried this dish, you'll definitely want to put it on your foodie list! If you live in the South, you may be able to pick up Country Ham at your local grocery store. If not, then you can purchase it online and I will share some great sources for this ham at the end of this post.

What Is Country Ham?

Package of Clifty Farm Country Ham.

Country hams are hams that are salt cured, aged, and smoked. Salt curing is how the ham can age for many months without being refrigerated.

The high salt content of these country hams is why they are typically sliced and served on the very thin side.

The picture above shows the country ham that I bought in Tennessee. This package contained center cut slices of ham, was packaged thinly sliced, and did not require refrigeration. Please have a look at the sodium content on the nutrition label...it's certainly a very salty ham!

Smithfield Country Hams

Smithfield Hams of Virginia is mentioned in the 1,000 Foods To Eat Before You Die book as the most famous of American country hams. At one time, the Smithfield hogs were allowed to roam the peanut fields to forage for peanuts. It is said that this added a nutty flavor to the hams.

Smithfield Country Hams are aged, smoked, and dry cured with salt for 6-12 months.

RoadsideAmerica.com has an interesting article about the "World's Oldest Edible Ham." Of course this ham is a Smithfield Ham currently on display at the Isle of Wight Museum in Smithfield, Virginia. Apparently this ham was once considered a pet. 😂 It's super fun to read about this Smithfield country ham!

For the ultimate experience of enjoying a country ham, you can purchase a whole ham or country ham slices at Smithfield Marketplace.

What Is Red Eye Gravy?

There are many ways to prepare and enjoy Country Ham. One must try dish is Country Ham with Red Eye Gravy (or Red-Eye Gravy).

I've read several accounts about how this gravy got its name. One account involves the traditional method of making red eye gravy with black coffee. Sourced from Wikipedia: "Red-eye gravy's name comes from its distinct appearance. Prepared traditionally, with coffee and grease combined in the final step. A heterogeneous mixture forms with the water-based coffee sinking to the bottom and the oil-based grease forming the top layer. In a round bowl the mixture looks much like a red human eye. Use of red pepper enhances the redness of the appearance."

The grease referred to in the Wikipedia article refers to the drippings resulting from the cooking the ham.

This Wikipedia article also mentions the following: "Less traditional preparation techniques do not always result in the "red eye" appearance, leading to folk legends surrounding the origin of the name. For instance, one story is that former United States President Andrew Jackson requested ham with gravy as red as his cook's eyes, which were bloodshot from drinking the night before, or that the black coffee in the gravy will keep people awake."

The most traditional way of making red eye gravy is using black coffee. However, this post will discuss using coke to make red eye gravy.

So now I'll move on with some suggestions as to how to cook Country Ham With Coke Red Eye Gravy!

How To Prepare Country Ham With Coke Red Eye Gravy

I am going to share 3 ways to prepare and enjoy this dish. The first two I have personally tried. The last is on my list to try but looks fantastic!

These methods involve cooking cut center slices, and not the whole ham.

For best results try to select slices of ham with a good amount of fat on them.

I used Coke Zero, but you can use regular Coke or diet Coke it's all good!

#1 Baking The Ham With Coke

The first method I tried was when we were in Tennessee. I selected a recipe from Just A Pinch called Country Ham and Red-Eye Gravy. This recipe calls for baking the ham with coke, and then reserving the juices from the ham. The juices are combined with black coffee and sugar to make the coke red-eye gravy.

Country ham slices in a package, a bag of Imperial Sugar, a yellow coffee mug with black coffee, and a bottle of Coca Cola Zero Sugar.
Only 4 ingredients are needed for this recipe
Coke red eye gravy in a white bowl held by a person whose fingers are visible.
Red-eye Gravy
A blue rimmed plate containing country ham slices with red eye gravy poured over them.
Delicious gravy poured over the country ham slices

Baking the ham with the coke resulted in tender ham and the red-eye gravy was absolutely delicious! I poured the gravy over the ham and served it with mashed potatoes and a salad.

A blue rimmed plate containing country ham slices with red eye gravy poured over them served with mashed potatoes and a salad.

This meal was SUPERB! It did not seem overly salty and I've read that the coffee helps to take the edge off the saltiness.

#2 Pan Frying The Ham

I tried pan frying the ham when I returned home. This method involves frying the country ham in a cast iron or other heavy skillet and then removing the ham from the skillet. Now add coke (7.5 oz can) to the drippings left in the pan from frying the ham and simmer until reduced to make the red eye gravy.

Package of country ham and a can of coke zero in the background.
Only coke and country ham are needed for this recipe
2 slices of country ham cooking in a cast iron skillet.
Pan frying the ham in a skillet
Cola and country ham liquids mixed together in a cast iron skillet.
Red eye gravy made from the drippings in the pan and coke

This time I collected the coke red eye gravy and served it on the side, rather than pouring it over the ham. The country ham and gravy were accompanied by some delicious Natchez Butter Biscuits, recipe from Chef Regina Charboneau, the Queen of Biscuits!

Slices of cooked country ham, silver bowl with red eye gravy, and 2 biscuits in a cast iron pan.

A nice way to enjoy this is to make a Southern Ham Biscuit. You simply split the biscuit in two, dip each half into the gravy, then place the ham between the two pieces and tuck in!

I found the salty taste of the ham was much more prominent prepared this way, and the ham not as tender as when baked in the coke. However, this is a perfectly acceptable way to prepare this dish and it was delicious!

#3 Cook The Ham In Coke On A Skillet

Finally the third method I want to share is to cook the ham in coke on a skillet. This YouTube video is from Clifty Farms, the company that makes the country ham slices that I bought in Tennessee. This doesn't address making the coke red eye gravy, but I am including it here to demonstrate another way to use coke to cook these hams.

You only need a little water, coke, and slices of center cut country ham to prepare this dish using method #3.

What To Serve With Country Ham and Coke Red Eye Gravy

Country ham and red eye gravy is traditionally served with biscuits and/or grits. I have also served this with mashed potatoes which was great with the red eye gravy!

This Dish Is Perfect For Breakfast (Or Anytime!)

This dish is traditionally eaten for breakfast and served with biscuits and/or grits as mentioned above. However, I had both servings at dinnertime so anytime is a good time for country ham and red eye gravy!

It's also particularly beloved around the holidays of Thanksgiving and Christmas and makes for a very special meal during those times.

Where To Buy Country Hams

Now that you know how to cook country ham with coke red eye gravy I hope you will give it a try!

Hopefully you can find country hams at your grocery store. But if not, then I want to recommend the following two retailers:

Also, be sure to visit The Loveless Cafe if you are in the Nashville area! This cafe is renowned for their scratch made Southern dishes and is a Nashville Tradition!

The Loveless Cafe sign which says cafe, Loveless Motel, air conditioned, no vacany, hot biscuits and country ham and the sign has red ribbons and wreaths wrapped around the poles.

FAQ

What is a country ham?

Country hams are hams that are salt cured, aged, and smoked. Salt curing is how the ham can age for many months without being refrigerated.

Why is it called red eye gravy?

Traditional red eye gravy is made using black coffee and the grease or drippings from cooking the ham. It is said when the coffee and grease are combined and placed in a bowl it appears to look like a red human eye.

What is in coke red eye gravy?

Coke red eye gravy substitutes for the coffee when preparing the gravy. It could also be used in addition to coffee to make the gravy.

Why use coke when cooking a country ham?

Coke adds sweetness to the ham.

Some Other Southern Foods You May Enjoy!

Here are some other Southern foods that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

How To Eat French Breakfast Radishes

by 2 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How to Eat French Breakfast Radishes!

Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.
[feast_advanced_jump_to]

I was absolutely DELIGHTED to find French breakfast radishes at my local grocery store the other day. My eyes had been on the look out for these radishes ever since I read about them in the book 1,000 Foods To Eat Before You Die. I almost did a cartwheel when I saw them! 😅

1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Radis au Beurre, or red radishes with butter, is listed in the French section of the book and this is food #62 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried these delightful red radishes before, please be sure to seek them out! You may stumble upon them at your local farmers market or even at your grocery store.

What Are French Breakfast Radishes?

French breakfast radishes, with their beautiful pink colors, are one of the most delightful radish varieties. They are typically long and slender, with a white tip on the end of the radish that extends to a long taproot.

A display of French breakfast radishes in a grocery store with a sign showing that they are $1.99 per bundle.

A fresh radish will have a crisp texture, and they have a mild peppery flavor.  The radish greens are also edible.

SpecialityProduce.com has a wonderful article on the French Breakfast Radish which also includes the nutritional value, applications, and geography and history of the French radishes for your enjoyment.

This article explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

French breakfast radishes on a wooden cutting board, glass bowl with sea salt in the background, white dish with salt on the left, and top right a wooden handle of a cheese knife.

So, it seems despite the name, the French do not eat these radishes for breakfast. Rather, they are commonly enjoyed as a delicious snack in France.

How Do The French Eat This Classic French Snack?

So now I will describe what I think is the perfect way to enjoy these raw radishes, as the French do. This method is written about in the 1,000 Foods To Eat Before You Die book.

You will need the following ingredients:

  • French breakfast radishes (if you can't find these, by all means feel free to use the standard radishes that we typically find in our US grocery stores called Cherry Belle)
  • Butter - Ms. Sheraton's book recommends a creamy sweet butter. I used Président® Salted Butter bar. You can also select unsalted butter if you prefer.
  • Coarse or flaky sea salt.
Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.

Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.

Now sprinkle a little salt onto the butter. Close your eyes and take a bite. You'll truly be amazed at how incredible this combination is. It feels and tastes so decadent and if you're like me, you'll always eat raw radishes with butter and salt from now on!

Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

I do hope you will enjoy Radis au Beurre at the earliest opportunity!

🎥 Video

Watch me try French Breakfast Radishes for the first time!

FAQ

Can you eat French breakfast radish greens?

The radish greens are edible! Try sautéing them in a little olive oil with your favorite spices.

Why are they called French breakfast radishes?

An article from SpecialityProduce.com explains that these radishes are named "French breakfast radishes" because the English upper class enjoyed them for breakfast during the Victorian era. They were designated "French" because they originated in France.

Why do the French put butter on radishes?

First of all the combination is delicious! The butter is added to temper the slightly peppery bite of the radish, and along with salt is the perfect trio!

Some Other Foods You May Enjoy!

Here are some other foods of the world that you MUST try, as listed in the book 1,000 Foods To Eat Before You Die:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

French breakfast radishes on a wooden board one radish has butter and salt on i there is a white dish with butter to the left of the radishes and a glass dish with coarse salt at the top left.

French Breakfast Radishes With Butter

Grace
Also known as Radis au Beurre, French breakfast radishes with butter is a classic French snack! Best enjoyed with a great quality butter and some coarse sea salt you will love this indulgent way of eating radishes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 mins
Total Time 2 mins
Course Appetizer, Snack
Cuisine French

Ingredients
  

  • 1 bunch French breakfast radishes
  • creamy sweet butter can use salted or unsalted as you prefer; try to use the BEST quality butter that you can afford
  • coarse sea salt

Instructions
 

  • Begin by cutting off the leafy tops of the radishes, leaving just a small amount of the stem. Also cut off the tap root and wash and dry the radishes.
  • Use a knife (I used a cheese knife) and cut off some of the butter. Make a slice into the radish with your knife, leaving the butter behind. Honestly I wasn't able to do this perfectly cleanly but that's ok! Just dab whatever butter might be left on your knife into the cut in the radish.
  • Now sprinkle a little salt onto the butter. Close your eyes and take a bite. Bon appetit!
    Several French breakfast radishes on a wooden cutting board with a glass bowl with sea salt in the background, a white dish with butter on the left side, and a cheese knife with wooden handle in the foreground.

Notes

Use the best quality butter that you can afford for best results.  If you use a salted butter, you may want to hold back on the amount of coarse sea salt that you sprinkle on the radish.
If you can't find French breakfast radishes, any other radish would work!  
Bon appetit! 
Keyword French breakfast radishes, radishes
Tried this recipe?Let us know how it was!

How To Make Canadian Poutine!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Canadian Poutine!

Poutine consisting of fries covered with cheese curds and gravy in a white dish
[feast_advanced_jump_to]

Crispy fries covered with rich delicious gravy and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!

Why Make This Poutine Recipe?

Stop right here if you want to experience a mouthwatering Poutine! You'll want to make this recipe because:

  • I will show you how to make crispy fries for your Poutine!
  • We'll make a rich gravy that combines both chicken and beef broth that you'll want to SMOTHER your fries with!
  • This recipe is straightforward, easy, and DELISH!
  • Poutine is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Poutine is listed in the Canadian section and this is food #61 in my project.

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Poutine before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need?

Cartons of beef and chicken broth, 4 russet potatoes and cheese curds

The list of ingredients you will need is pretty short! They include:

  • Russet potatoes
  • Chicken Broth
  • Beef Broth
  • White cheese curds
  • Butter
  • Flour
  • Salt
  • Pepper
  • Vegetable oil (for deep fat frying)

You probably already have most of these items available, and may just be missing some white cheese curds!

So gather these ingredients together, and let's make some Poutine!

Easy Instructions!

It's easy to make this Canadian comfort food!

Soak Your Potatoes!

In order to achieve some nice crispy fries, you will want to soak your cut up Russet potatoes in cold water. Soaking helps to remove the starch so that you can achieve the crispiness you are after. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like!

After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.

strips of russet potato soaking in water in a blue bowl

White Cheese Curds!

30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

The Gravy!

I like to use a mixture of chicken and beef broth for the gravy. Simply start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.

Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it!

flour and melted butter in a saucepan
Melted butter and flour in a saucepan
a roux with a blue whisk in a saucepan
Light brown roux made with butter and flour
gravy in a saucepan
Lovely rich gravy!

Crispy Fries

Now, let's talk crispy fries!

We have a 2 step frying process: first at 300F and then the second at 350F. The first frying softens the potatoes and prepares them to crisp up when they go back in at 350F!

french fries in a fryer
First frying at 300F
french fries in a fryer
Second frying at 350F

You'll want to fry for around 5 minutes each time, for a total of around 10 minutes of frying time. Drain on paper towels and then immediately transfer to a plate.

Assemble!

Poutine consisting of fries covered with cheese curds and gravy in a white dish

Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty!

That's it! Time to DIG IN!

Some Fun Ways To Enjoy Poutine!

There is a restaurant called La Banquise in Montreal, Canada which serves Poutine 31 different ways (at last count!). I took inspiration from their menu to serve my dish with guacamole, sour cream, and tomatoes one evening. Later I tried it with sautéed mushrooms, onions, and green bell peppers. Sorry about the pics here, but both were delicious!

Poutine with guacamole, sour cream, and tomatoes
Poutine with sour cream, guac, and tomatoes
Poutine with mushrooms, onions, and green bell peppers
Poutine with mushrooms, onions, and green bell peppers

Enjoy it the traditional way, or with toppings of your choice, it's all VERY GOOD!

By the way, check out Canada's McDonald's Poutine which is on their menu!

Do yourself a favor and have some delish Canadian Poutine ASAP!

Some Other Recipes You May Enjoy!

An Easy And Delicious Green Chile Burger Awaits!

Green Chili Burger With cheese

Absolutely MUST TRY Nashville HOT Chicken!

Nashville Hot Chicken on a slice of white bread with pickles on top pierced with a toothpick

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Poutine consisting of fries covered with cheese curds and gravy in a white dish

How To Make Canadian Poutine!

Grace
Crispy fries covered with rich delicious gray and melted cheese curds? YES PLEASE! This is Canadian Poutine, and it is out of this world DELISH!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Soaking potatoes 1 hr
Total Time 1 hr 35 mins
Course Main Course, Snack
Cuisine canadian
Servings 3 people
Calories 3422 kcal

Equipment

  • 1 Deep Fat Fryer
  • 1 Saucepan

Ingredients
  

  • 2.25 lbs russet potatoes choose large potatoes that are similar in size; cut into ¼"-½" fries (no need to peel)
  • 1 qt vegetable oil for deep fat frying
  • ½ lb white cheese curds can use another color if white is not available!

Gravy

  • 1 cup beef broth use unsalted or low salt if you can
  • 1 cup chicken broth use unsalted or low salt if you can
  • 4 tablespoon butter
  • ¼ cup flour
  • salt to taste
  • pepper to taste
  • cornstarch only needed if you feel you need to thicken the gravy; use according to package directions

Instructions
 

Soak The Potatoes

  • Begin by soaking your cut up Russet potatoes in cold water. You'll want to soak the fries for at least one hour. You could even soak them overnight if you like! After soaking, drain and then pat the potato strips dry and try to remove as much moisture as you can. Set these aside and heat up your deep fat fryer to 300F.
    strips of russet potato soaking in water in a blue bowl

Cheese Curds

  • 30 minutes before starting to make your Poutine, take the cheese curds out of the fridge and allow them to come to room temperature. This helps them melt a bit easier. 😊

Rich Delicious Gravy

  • Start by making a roux. Melt some butter in a saucepan and then whisk in flour, stirring constantly for around 5 minutes until you achieve a nice light brown roux.
    a roux with a blue whisk in a saucepan
  • Then add the chicken and beef broths, a little at a time. Bring to the boil and then simmer for a few minutes until you get a nice gravy. Season to taste with salt and pepper, and keep it warm until you are ready to smother your fries with it! (If you feel you need to thicken the gravy add a little cornstarch according to package directions.)
    gravy in a saucepan

Crispy Fries!

  • Fry the dried strips of potatoes at 300F for around 5 minutes. Try not to overcrowd and fry in batches if necessary. Drain on paper towels and then increase the heat to 350F.
    french fries in a fryer
  • Fry the fries at 350F for another 5 minutes, or until they are a nice golden brown. Drain on paper towels and then immediately transfer to a plate
    french fries in a fryer

Assemble Your Poutine!

  • Lay your fries down on your plate. Top with the cheese curds. Then smother with HOT gravy! You want this to be really hot so that the cheese becomes melty! Enjoy!
    Poutine consisting of fries covered with cheese curds and gravy in a white dish

Notes

If you can't find white cheese curds (or cheese curds), you could sub mozzarella.  Just pull some apart to make some "mozzarella curds"
In a pinch you could use frozen french fries and ready made gravy.  It's all good! 
Be sure the gravy is really hot when pouring over your fries and curds so the cheese will get nice and melty!
Enjoy! 

Nutrition

Calories: 3422kcalCarbohydrates: 71gProtein: 31gFat: 341gSaturated Fat: 62gPolyunsaturated Fat: 181gMonounsaturated Fat: 72gTrans Fat: 2gCholesterol: 83mgSodium: 695mgPotassium: 1684mgFiber: 5gSugar: 3gVitamin A: 36IUVitamin C: 19mgCalcium: 612mgIron: 4mg
Keyword cheese curds, comfort food, french fries, poutine
Tried this recipe?Let us know how it was!

Easy Guacamole With Sour Cream And Tomatillos!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy Guacamole With Sour Cream and Tomatillos!

Guacamole in a molcajete with a pestle garnished with cilantro
[feast_advanced_jump_to]

Most people are familiar with the delicious Mexican dip called guacamole! Traditionally it consists of avocado, lime juice, onion, chilies, cilantro, salt and pepper. This version is SO DELICIOUS!

Here I want to share with you another version which is equally yummy! Guacamole with sour cream and tomatillos!

Why You Need To Try This!

I truly believe you need to make this variation on the traditional guacamole because:

  • It's easy and delicious!
  • Sour cream is always welcome!
  • The taste is so very tangy and creamy!
  • This version includes roasted tomatillo and serrano which add an extra layer of depth to this dip!
  • It's so fun to try a new variation on the customary guac we are used to!
  • You will enjoy this version which is inspired by the guac made in the Zacatecas region of Mexico, as mentioned in the book, 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Guacamole was food #12 on my quest to prepare and eat each of the foods listed in the book. Ms. Sheraton describes a guacamole which is made with tomatillos and sour cream in the North-Central Zacatecas region of Mexico. It was exciting to me to read about this variation on the traditional guacamole, so I knew I had to try it!

Ingredients You Will Need To Make This Guacamole

avocado, onion, sour cream in a glass bowl, cilantro, serrano pepper, lime, and tomatillo

You will need the following ingredients to make this delicious "avocado sauce," which is what the word "guacamole" actually means!

  • Avocado - recommendation is to use Hass, which is THE BEST type to use for guacamole!
  • Sour Cream
  • Tomatillos
  • Olive oil
  • Lime
  • Cilantro
  • Onion
  • Serrano pepper
  • Salt and pepper to taste

The combination of these ingredients is just heavenly! So once you have gathered all your ingredients let's make this guac!

Here Are The Easy Instructions!

This delicious Mexican dip is super easy to make! Start by roasting seasoned and sliced tomatillo and serrano pepper until softened.

Slices of tomatillo and sliced serrano pepper
Seasoned and sliced tomatillo and serrano
Roasted slices of tomatillo and serrano pepper
Tomatillo and serrano after roasting

Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado, and mash away!

Avocados, tomatillos, and serranos in a molcajete
Avocado and roasted tomatillo and serrano in a molcajete
Guacamole in a molcajete with a pestle
Mashed avocado, tomatillo, and serrano

The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.

guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle

Combine and your Zacatecas style Guacamole With Sour Cream with Tomatillos is ready to enjoy!

What To Eat With This Mexican Creamy Dip!

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!

I do hope you will try this soon!

Guacamole in a molcajete with a pestle and garnished with cilantro

Some Other Mexican Recipes You May Enjoy!

Easy and Supremely Delicious Spicy Guacamole

Guacamole in a molcajete with a pestle and cilantro as garnish

Chalupas Poblanas

Chalupas Poblanas

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Guacamole in a molcajete with a pestle garnished with cilantro

Easy Guacamole With Sour Cream And Tomatillos!

Grace
This variation on the traditional guacamole is so very delicious and MUST be tried!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Cooling time 10 mins
Total Time 35 mins
Course accompaniment, sauces
Cuisine Mexican
Servings 3 people
Calories 171 kcal

Equipment

  • molcajete nice to use one if you have it! But optional of course 😊

Ingredients
  

  • 1 large avocado use Hass if you can; sub 2 small/mini avocados for one large
  • ¼ cup sour cream
  • 1-2 tomatillos sliced or cut up into small pieces
  • 1 serrano pepper cut into small pieces
  • ½ lime juice from ½ of a lime
  • 2 tablespoon cilantro torn into small pieces or chopped; can stir it all in or reserve some for garnish
  • ¼ cup onion minced
  • salt to taste
  • pepper to taste
  • 1 ts olive oil

Instructions
 

  • Preheat your oven to 400F. Add sliced/cut up tomatillos and serrano to an ovenproof baking pan. Drizzle the olive oil and add a pinch of both salt and pepper. Roast in your oven for around 15 minutes or until the tomatillos and serrano have softened. Remove from your oven and allow to cool (should take around 10 minutes).
    Roasted slices of tomatillo and serrano pepper
  • Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado(s), and mash away!
    Guacamole in a molcajete with a pestle
  • The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.
    guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle
  • Stir to combine well and your Zacatecas style Guac with Sour Cream and Tomatillos is ready to enjoy!
    Guacamole in a molcajete with a pestle garnished with cilantro

Notes

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!
 

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 12mgPotassium: 418mgFiber: 5gSugar: 2gVitamin A: 273IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Keyword avocado, dip, guacamole
Tried this recipe?Let us know how it was!

Italian Braised Lamb In Egg And Lemon Sauce

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Italian Braised Lamb In Egg And Lemon Sauce!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl
[feast_advanced_jump_to]

This Italian lamb dish is absolutely amazing. Tender and succulent lamb in a zingy and zesty lemon and egg sauce is a favorite of Romans during Easter. I believe it will become an Easter favorite for you too!

Why You Should Make This Braised Lamb Dish

This exquisite lamb dish MUST be experienced, at Easter or anytime of the year you crave some tender lamb! You will want to make this dish because:

  • It's absolutely delicious! Cooked until tender, the lamb is served with a fantastic lemon and egg sauce that is silky smooth
  • Lamb and egg are symbolic of the Crucifixion and Resurrection (respectively), so this dish is perfect for celebrating Easter
  • For such a sumptuous dish, it's actually very easy to make!
  • Braised Lamb In Egg And Lemon Sauce aka Abbacchio Brodettato, is one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Abbacchio Brodettato is listed in the Italian section and this is food #60 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Italian Braised Lamb In Egg And Lemon Sauce before, please be sure to take the time to enjoy this MUST try food!

What Does Abbacchio Brodettato Mean?

Abbacchio refers to a "freshly slaughtered suckling lamb" (sourced from LaCucinaItaliana.com). Furthermore, the lamb should be less than 11 pounds and the color of its meat should be pale pink.

Brodettato means "in a little broth" and the verb "brodettare" means "to thicken a dish with egg yolk and lemon juice."

So this dish is aptly named! Now, it is very difficult to obtain meat from a young lamb where I am, therefore I will be using lamb stew meat in this recipe.

Ingredients You Will Need For This Dish

There are two phases to making this dish. The first phase involves braising the lamb until it is nice and tender. The ingredients you will need for this phase are:

lamb stew meat, prosciutto, garlic, onion, a bottle of chardonnay, flour in a glass bowl, chicken broth in a glass bowl
  • Lamb stew meat
  • Olive oil
  • Chicken broth
  • Garlic
  • Onion
  • Flour
  • Dry white wine
  • Prosciutto
  • Salt and pepper

The second phase involves adding the lemon and egg sauce, which is done at the end of the cooking time. Ingredients needed for this phase are:

bottle of marjoram, Italian parsley, a whole lemon, an egg yolk in a glass bowl, and pepper on a white dish
  • Egg yolk
  • Zest and juice from ½ lemon
  • Marjoram (I couldn't find fresh marjoram so used ground dry marjoram)
  • Pepper
  • Italian parsley (as a garnish)

Now let's get ready to prepare a MOST succulent and tender lamb!

Instructions To Make This Braised Lamb Dish

Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add a little flour to the meat.

Next, sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.

Lamb stew meat seasoned with salt and pepper in a glass bowl
Seasoned and floured lamb stew meat
Minced onion and garlic and prosciutto in a cast iron pan
Sauté minced onion, garlic, and prosciutto

Then increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates.

It's time to then add the chicken broth and reduce the heat to a simmer. Cover the pan and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.

Please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!

Lamb stew meat with prosciutto and onion
Brown lamb on all sides
Lamb stew meat with prosciutto and onion with wine
Add wine and stir until it evaporates

Now get ready for the second phase which is a little tricky but not too bad! A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.

Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background

When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat.

Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon. 🥚🍋

Egg and lemon sauce from a white bowl being added to braised lamb
Add the egg and lemon sauce on low heat or off the heat
Italian Braised Lamb In Egg And Lemon Sauce with a blue spoon
Admire your beautiful creation!

Enjoy This Italian Braised Lamb At Easter Or Any Day!

Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

This tender and delicious lamb with the zingy zesty taste is PERFECT for Easter or for any day!

It would be lovely to serve this with some Italian focaccia bread, to mop up any of the extra sauce that remains.

Enjoy it at Easter as many Romans do, or treat yourself anytime you crave a stupendous and flavorful lamb dish!

Some Other Recipes You May Enjoy!

Indulgent Amarone Red Wine Risotto

Amarone Red Wine Risotto in a white dish with a bottle of Amarone and glass of Amarone next to it with salad in the background and chocolate cookies

Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Italian Braised Lamb In Egg And Lemon Sauce garnished with a slice of lemon and Italian parsley in a gold rimmed bowl.

Italian Braised Lamb In Egg And Lemon Sauce

Grace
Tender and succulent lamb in a zingy and zesty lemon and egg sauce is perfect for Easter or any day you are craving a stupendous and flavorful lamb dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 2 people
Calories 605 kcal

Equipment

  • 1 Large covered skillet

Ingredients
  

Braised Lamb

  • 1 lb lamb stew meat cut into cubes or bite sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 small onion minced
  • ½ cup dry white wine
  • ½ cup chicken broth (low salt) may need more if the mixture becomes too dry
  • ½ tablespoon flour
  • 2 oz chopped prosciutto
  • ¼ ts salt
  • ¼ ts pepper

Egg and Lemon Sauce

  • 1 egg yolk
  • ½ lemon juice juice from ½ a lemon
  • ½ lemon zest zest from ½ a lemon
  • ¼ ts marjoram use fresh if you can find it but if not use ground dry marjoram
  • ¼ ts pepper

Garnish

  • 2 sprigs Italian parsley chopped

Instructions
 

  • Begin the first phase by seasoning the pieces of the lamb stew meat with salt and pepper, then add the flour to the meat and stir to coat the lamb.
    Lamb stew meat seasoned with salt and pepper in a glass bowl
  • Add olive oil to your skillet set on a medium high heat. Sauté minced onion and garlic, and chopped prosciutto in hot olive oil for around 3 minutes.
    Minced onion and garlic and prosciutto in a cast iron pan
  • Increase the heat and add the lamb to the onion and prosciutto mixture. Brown the lamb on all sides and then stir in the wine until it evaporates. Then add the chicken broth and reduce the heat to a simmer. Cover the skillet and braise the lamb until it is nice and tender. From time to time check it and add additional broth if you feel the lamb is becoming too dry. This should take around an hour. However, continue to braise a little longer until the lamb is truly tender.
    Lamb stew meat with prosciutto and onion with wine
  • A few minutes prior to finishing braising the lamb, make the egg and lemon sauce. Combine egg yolk, lemon juice and zest, some marjoram and pepper in a small bowl and whisk well.
    Egg yolk, lemon juice and zest, ground pepper and marjoram in a white bowl with a slice of lemon in the background
  • When the lamb if fully cooked and tender, turn down the heat to low or better yet even take it off the heat. Add the egg and lemon sauce and stir well to combine. If this sauce is added when there is heat, you run the chance of the egg scrambling...and we don't want that to happen! We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
    Egg and lemon sauce from a white bowl being added to braised lamb
  • Garnish with some Italian parsley, and enjoy your succulent Abbacchio Brodettato!
    Italian Braised Lamb In Egg And Lemon Sauce in a gold rimmed bowl

Notes

If you are sensitive to salt, adjust the amount of salt down and use unsalted chicken broth.  The prosciutto adds salt so using salted broth may make the dish too salty.
You may add extra broth or water to the lamb as it is braising if you feel the mixture is too dry.  However please note that you want the sauce to be on the thicker side and not too thin. The sauce will be rich and flavorful!
The trickiest part is adding the egg and lemon sauce.  Please be sure to do this when the lamb is on a low heat, or take it off the heat.  Adding it to hot lamb may make the egg scramble. We want to achieve a nice and silky smooth sauce with the addition of the egg and lemon.
This dish is PERFECT for Easter! 

Nutrition

Calories: 605kcalCarbohydrates: 11gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 263mgSodium: 654mgPotassium: 901mgFiber: 1gSugar: 3gVitamin A: 234IUVitamin C: 11mgCalcium: 67mgIron: 5mg
Keyword braised, Easter dish, egg and lemon sauce, Lamb
Tried this recipe?Let us know how it was!

Bright and Beautiful Moroccan Orange Salad

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Bright and Beautiful Moroccan Orange Salad!

orange segments topped with shallots, parsley, olives and dressing on a white plate
[feast_advanced_jump_to]

Moroccan Citrus Salad Is The BOMB!

If you want an INCREDIBLE citrus salad, look no further. Moroccans have nailed it! Here I am thrilled to share with you a recipe for a fantastic orange salad which you will want to make because:

  • This salad is BURSTING with flavor!
  • It's BEAUTIFUL!
  • Moroccan orange salad is super easy to make
  • You will enjoy a delicious taste of North Africa! Morocco, located in North Africa, is home to one of the most exciting cuisines in the world!
  • It's one of the 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT PROJECT

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Orange Salads, listed in the North African section of the book, are beautiful dishes in Moroccan cuisine. This is food #59 in my project.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried a Moroccan Orange Salad before, please be sure to take the time to enjoy this MUST try food!

Ingredients Needed For This Salad

Olive oil, cumin, parsley, red chilies, lemon, blood oranges, and olives on a wooden board

You will need the following ingredients for this salad:

  • Oranges - you can use any oranges that you like. I opted for blood oranges as they were in season. Mix and match different oranges for maximum effect!
  • Olive oil - use a good quality olive oil for the dressing
  • Cumin seeds - will include in the dressing as well as scattering some on top of the salad
  • Parsley - can use Italian or curly parsley
  • Lemon - juiced for the dressing
  • Shallot (can sub red onion)
  • Chilies - I used red Thai birds eye chilies; you can sub red pepper flakes
  • Olives - pitted olives (can use green or black, or a mixture of both)

While gathering these colorful ingredients, just think of how colorful the salad will be once assembled!

Easy Instructions!

It's super simple to make this salad! We'll start by making the dressing. Combine olive oil, lemon juice, minced chilies, and some of the cumin seeds in a small bowl or salad dressing shaker. Whisk or shake (depending on the container you use), and then set this aside for around an hour to let the flavors infuse a bit.

olive oil dressing including chilies and cumin seeds in a glass bowl

Prepare the oranges by slicing them into disks as pictured below. Cut the pith and the rind off the edges of the oranges. Cut the shallot (or red onion) into rings, and mince the parsley.

Assemble your salad by laying the orange slices on a plate. Top with olives, shallots, parsley, cumin seeds, and a generous amount of dressing.

orange segments topped with shallots, parsley, olives and dressing on a white plate

Be sure to admire your beautiful creation prior to enjoying it at the table. 😍

What To Serve With Moroccan Orange Salad

Moroccan orange salad, moroccan chicken tagine, couscous and Vina Casablanca wine in a bottle and a glass

We enjoyed our orange salad with a delicious Moroccan Chicken Tagine by OnceUponAChef, couscous, and a glass of Vina Casablanca Chardonnay. I chose the Vina Casablanca purely because of the name and it ended up being a great pairing! 😃

Please enjoy this beautiful and delicious Moroccan Orange Salad soon!

Some Other Recipes You May Enjoy!

Sunny and Delicious Senegalese Chicken Yassa

Chicken yassa served with rice with a lemon wedge and garnished with green onions on a white plate

Delicious Sicilian Fennel and Blood Orange Salad

Fennel and Blood Orange Salad
#46 Sicilian Fennel and Blood Orange Salad

1,000 Foods To Eat Project

Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

orange segments topped with shallots, parsley, olives and dressing on a white plate

Bright and Beautiful Moroccan Orange Salad!

Grace
Delight both your eyes and your palate with this beautiful Moroccan Orange Salad!
Print Recipe Pin Recipe
Prep Time 20 mins
Time to allow flavors in the dressing to infuse 1 hr
Total Time 1 hr 20 mins
Course accompaniment, Appetizer, Salad, Side Dish
Cuisine african, Moroccan
Servings 2 people
Calories 358 kcal

Ingredients
  

  • 2 oranges slice into disks (about ¼") and cut the pith and the rind off
  • 1 oz olives pitted; can use black or green olives
  • 1 small shallot peeled and cut into rings; can sub ¼ small red onion peeled and cut into rings
  • 1 tablespoon parsley minced; can use Italian or curly parsley

Dressing

  • 4 tablespoon olive oil
  • 1 ts cumin seeds split; ⅔ will go in the dressing and ⅓ sprinkled on top
  • 1 lemon juiced
  • 2 birds eye chilies minced (deseed if you like it less spicy or leave out completely); can sub ¼ ts red chili flakes

Instructions
 

  • To make the dressing, combine olive oil, lemon juice, minced chilies, and some of the cumin seeds in a small bowl or salad dressing shaker. Whisk or shake (depending on the container you use), and then set this aside for around an hour to let the flavors infuse a bit.
    olive oil dressing including chilies and cumin seeds in a glass bowl
  • Assemble your salad by laying the orange slices on a plate. Top with olives, shallots, parsley, cumin seeds, and a generous amount of dressing.
    orange segments topped with shallots, parsley, olives and dressing on a white plate

Notes

This dish is absolutely wonderful paired with the Classic Morrocan Chicken Tagine and couscous!
Opt for colorful blood oranges if you can get them.  Cara cara oranges are also nice, and it's lovely to mix and match different colored oranges for maximum effect.
Ideally leave the dressing for around an hour to allow the flavors to infuse.  However, you can use it right away if needed. 
You most likely will have extra dressing left over which would go great with a leafy green salad.
Enjoy this beautiful taste of Morocco!

Nutrition

Calories: 358kcalCarbohydrates: 24gProtein: 2gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gSodium: 226mgPotassium: 390mgFiber: 6gSugar: 15gVitamin A: 573IUVitamin C: 109mgCalcium: 87mgIron: 1mg
Keyword citrus salad, orange salad, oranges, salad
Tried this recipe?Let us know how it was!