{"id":2509,"date":"2011-03-02T13:10:17","date_gmt":"2011-03-02T18:10:17","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2509"},"modified":"2011-03-02T13:10:17","modified_gmt":"2011-03-02T18:10:17","slug":"ashley-cheap-food-here","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/guest-blog-post\/ashley-cheap-food-here\/","title":{"rendered":"Ashley of Cheap Food Here"},"content":{"rendered":"
\"Goto<\/a>Cheap Food Here logo<\/div>\n

Cheap Food Here<\/a> is your one-stop-shop for travelers, ex-pats, and Costa Rica-lovers that will let you in on the country\u2019s little noshing secrets. The hope is that they will open your taste buds to a new world of food, all with one eye on the plate and the other on your wallet.<\/p>\n

\"Ashley<\/a>Ashley of \u201dCheap Food Here\u201d<\/div>\n

About Ashley<\/strong><\/p>\n

The site started in 2007 when she quit her job to start a new marketing venture, which never really materialized, so she was left with a whole lot of time on her hands and the need to cut back the food budget more than ever. Prior to starting cheapfoodhere.com, she kept spreadsheets with recipes, portion budgets, grocery lists and anything else that would help her keep track of and reduce the food budget. This later transformed into the blog.<\/p>\n

The Guest Post and Recipe<\/strong><\/p>\n

Starting first in Charlotte, North Carolina and then in 2009 moving to San Jose, Costa Rica, Cheap Food Here<\/a> has evolved into a project that\u2019s proven functional no matter the location. The food prices in Costa Rica aren\u2019t as low as you might think and actually a lot of ingredients are hard to find or are really expensive. Our goal for the site is to: Open your taste buds to a new world of food, all with one eye on the plate and the other on your wallet.<\/em><\/p>\n

Steamed Eggs<\/strong><\/p>\n

We\u2019ve been exploring a lot of cheap breakfast recipes<\/a> lately and specifically with regards to eggs. I\u2019m a rare breed in that I prefer fried eggs, but fried hard with no runny yolk. There\u2019s nothing that will ruin my breakfast faster than runny egg yolk mixed in with everything. My husband, on the other hand, prefers the soupy yolk. So, therein lies the problem with eggs for breakfast for us, but it\u2019s nothing that timing can\u2019t resolve. <\/p>\n

A few months ago I gave my husband a rouxbe.com online cooking school membership, where he has drastically improved his cooking skills but also the variety of dishes he\u2019ll cook. Not too long afterward, he found the lesson on steaming eggs<\/a> and our legendary breakfasts began.\u00a0 We started simply with egg, bacon and chives but the recipe below steps it up a notch or two. I hope you enjoy our version of the recipe to serve two, but it\u2019s very easy to double or triple, depending on the size of the steamer. We served our steamed eggs on top of rosemary polenta with sun dried tomatoes and sliced bananas and strawberries on the side. <\/p>\n

\u00a0Steamed Egg Ingredients<\/strong><\/p>\n

\"Steamed<\/a>Steamed Eggs Ingredients<\/div>\n

2 Large Eggs
\n 1 Tbsp coarsely chopped Prosciutto
\n 1 tsp finely chopped chives
\n 1\/2 Tbsp unsalted butter
\n Pinch of sea salt and pepper<\/p>\n

Steamed Egg Directions<\/strong><\/p>\n

1. Using ceramic ramekins or small bowls, grease the insides generously with butter and place the remaining butter in the bottom.\n<\/p>\n

2. Place the heavy ingredients in the ramekins first. We placed in the chopped Prosciutto, then the cracked egg (keeping the yolk in tact), followed by the chopped chives, salt and pepper<\/p>\n

\"Eggs<\/a>Eggs in ramekins<\/div>\n<\/p>\n

3. Cover the ramekins with a double layer of aluminum foil, folding around all edges to make a seal\n<\/p>\n

4. Prepare the steamer pot by filling with water up to the steamer insert. Place in mesh steamer, cover with the lid and heat on high heat.<\/p>\n

\"Steamer<\/a>Steamer pot<\/div>\n<\/p>\n

5. When the water is at a rapid boil, using tongs, place the covered ramekins on the mesh steamer and cover the pot.<\/p>\n

\"Steamed<\/a>Foil covered ramekins into steamer<\/div>\n

6. For medium eggs with a slightly runny yolk, steam for 7-9 minutes. For fully cooked yolk, steam for 12-15 minutes, checking for doneness along the way.<\/p>\n

\"Steaming<\/a>Steaming the eggs<\/div>\n

7. Using a knife or fork, sweep the edges of the ramekin to loosen the egg and remove.<\/p>\n

\"Steamed<\/a>Steamed eggs loosened from ramekin<\/div>\n<\/p>\n

8. Place on top of heated polenta with sun dried tomatoes (we left them whole, but chopped is easier to eat). Serving over fried potatoes is a great option too.<\/p>\n

\"Plated<\/a>Plated with polenta and sun dried tomatoes<\/div>\n

9. Sprinkle with extra chopped chives, garnish with fruit and serve immediately.<\/p>\n

\"Garnish<\/a>Garnish with chives and fruit<\/div>\n
\n

Thank you so much Ashley for sharing with us this wonderful step-by-step breakfast recipe for steamed eggs with polenta, sun dried tomatoes and fresh fruit!<\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

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