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Kitchen Chat
Hosted by Margaret McSweeney
Margaret McSweeney in her kitchen each week for some Kitchen Chat. You’ll not only hear great cooking tips from chefs but you’ll also learn the recipe for a great life with experts at Margaret’s table. Savor all that your day has to offer with the inspiration and insight from Kitchen Chat. Everything always happens in the kitchen!
You are cordially invited to visit me in my new kitchen at www.kitchenchat.info for delicious recipes and delightful kitchen chats. I hope to see you soon. Savor the day! Margaret
Queen of The Coop: Lisa Steele
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In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.
Enjoy this delicious recipe for Crispy Lemon-Fried Eggs that is featured on page 58 of Lisa Steele’s The Fresh Eggs Daily Cookbook, published by Harper Horizon, an imprint of HarperCollins Focus LLC and shared with permission.
Crispy Lemon-Fried Eggs
Getting tired of plain fried eggs? Adding lemon slices to the pan while you’re frying eggs will add an unexpected burst of citrus that’s sure to wake you up! Sunny-side up or over easy, these lemony eggs will be your new go-to for a quick and easy breakfast.
Makes 2 servings
4 tablespoons extra-virgin olive oil
1 lemon, cut into thin slices, seeded
4 eggs
Kosher salt
Freshly ground black pepper for garnish
Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices.
Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering.
Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil.
Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg
and cook until the other side is done, about 1 minute).
Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.
What is your favorite recipe with eggs?
Savor the day!
Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.
In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.
Enjoy this delicious recipe for Crispy Lemon-Fried Eggs that is featured on page 58 of Lisa Steel’s The Fresh Eggs Daily Cookbook, published by Harper Horizon, an imprint of HarperCollins Focus LLC and shared with permission.
Crispy Lemon-Fried Eggs
Getting tired of plain fried eggs? Adding lemon slices to the pan while you’re frying eggs will add an unexpected burst of citrus that’s sure to wake you up! Sunny-side up or over easy, these lemony eggs will be your new go-to for a quick and easy breakfast.
Makes 2 servings
4 tablespoons extra-virgin olive oil
1 lemon, cut into thin slices, seeded
4 eggs
Kosher salt
Freshly ground black pepper for garnish
Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices.
Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering.
Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil.
Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg
and cook until the other side is done, about 1 minute).
Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.
What is your favorite recipe with eggs?
Savor the day!
Kitchen Chat with Margaret McSweeney
As host of Kitchen Chat on Webtalkradio.net, Margaret McSweeney believes that you’re never too old to learn something new – even how to cook. Margaret, a middle-aged mom, lives in the Chicago suburbs with her husband, David and their two teenage daughters. She is a former vice president in corporate finance at a New York City bank, a published author and an internet radio show host.
After earning a Master’s Degree in International Business, Margaret moved to Manhattan where she worked near Wall Street for seven years. She found true love in the Big Apple and married David. After the birth of their oldest daughter in New York City, the new family moved to the Chicago suburbs where their second daughter was born over a year later.
People always say that you ultimately end up doing what you loved to do in third grade. For Margaret, that included writing and talking. For several years, she wrote a neighborhood column for Daily Herald, the largest paper in the Chicago suburbs. She is a published author of three inspirational books with two more scheduled for release in 2011 and 2012. In addition, she writes freelance articles for the ezine www.makeitbetter.net With an appetite to taste the fullness of life, Margaret dishes on topics with guests about food, family, fitness and finances on her internet radio show, Kitchen Chat.
Margaret has a heart for charity and serves on the Leadership Advisory Board for WINGS (Women in Need Growing Stronger). All proceeds from the Pearl Girls™ book goes in full to help fund a safe house in the Chicago suburbs for WINGS and to build wells for school children in Uganda through Hands of Hope www.handsofhopeonline.org