It was raining like mad Monday night as I dashed through the downpour to fetch two pots of food from my car for Culinary Experimentation Club. Turns out it was actually Egg Night, but since I’ve missed the past few weeks due to illness, I showed up with soup.

No one seemed to mind though, especially when they very bravely tried my Reuben Soup filled with sauerkraut, pickles and Swiss cheese. I got the recipe from my friend Glenna who had been urging me to try it for months. I confess I was a bit leery about pickles in soup, but Glenna has such good taste in all other foods that I decided to trust her judgment.

She was right!!

It’s like a Reuben Sandwich in a bowl with the traditional rye bread served on top as croutons. Thick, creamy and deliciously cheesy with chunks of corned beef, Reuben Soup was a resounding favorite with my cooking club pals – even with those who hate sauerkraut AND pickles. I can’t praise it enough. Thank you, Glenna! 🙂

I also made Lentil Soup topped with Danish Crispy Fried Onions. Mmm. Twas a humble soup in comparison to the flashy Reuben, but still hearty, comforting and good.

After the soups came a dizzying flurry of creative egg dishes. Robin and her friend Nora (who was visiting from Germany) made scrumptious curried eggs on toast – a dish they’d learned during the year they spent in South Africa. Topped with cilantro it was sweet and savory, a surprising combination but a good one.

Cameron continued his Adventures in Smoking by smoking hard-boiled eggs. I love how the shells look so aged, like fine old antiques. Dipped in salt the eggs were good, hearty fare, familiar yet different with just that hint of smoke.

Our newest member Paul delighted us with his concoction: small sourdough rolls hollowed out and filled with a sprinkling of Parmesan cheese, salt, pepper, sweet paprika and one raw egg. He topped them with more seasoning and cheese then popped them in the oven to bake for 20 minutes. They were so good! The bread nicely toasted and warm, the egg cooked firm. They would be a splendid thing to take in the car for the first leg of a road trip.

Darren and Nicole whipped up two versions of a Bacon Spinach Quiche, one gluten-free, the other regular. Ohhh, so yummy with fresh spinach, thick cut bacon, and topped with cheese that toasted beautifully.

What is your favorite egg dish?

Glenna’s Reuben Soup

(serves 8)

1 cup chopped onion
3 Tbsp butter
1/4 cup flour
4 cups chicken broth
1 cup sauerkraut, packed
2 cups corned beef, chopped fine
3/4 cup dill pickles, chopped
3 cups half-and-half (10%mf cream)
1 cup milk
3 cups shredded Swiss cheese
salt & pepper, to taste
slices of nice fresh dark rye bread OR
cut into cubes & toast for croutons

Directions:

1. In large soup pan, saute onion in butter till tender. Stir in flour until smooth.
2. Gradually add chicken broth. Bring to a boil. Reduce heat to low after it thickens.
3. Add corned beef, sauerkraut, pickles, milk and cream.
4. Simmer and stir often for about 15 minutes while flavors blend.
5. Add cheese, salt & pepper. Stir till cheese is melted.
6. Serve with your choice of rye bread or fresh croutons.

Robin and Nora’s South African Curry Eggs
(invented by a Zimbabwean, prepared Italian style, by some Americans)

Ingredients:

3 tablespoons -ish of olive oil
1/2 a sweet yellow onion
6 large eggs
Rajah Mild and Spicy curry powder
ground sea salt
enough red wine vinegar to make it yummy
1 loaf of whole wheat baguette
fresh cilantro

Directions:

1. Saute the onions in the heated olive oil until they are soft and just starting to get brown.
2. Add maybe 4 tablespoons of the curry powder and fry it all up until it gets a sweet and spicey smell.
3. Add beaten eggs and cook scrambled style. Add salt, pepper, red wine vinegar to taste.
4. Broil the bread drizzled with olive oil for a few minutes to crisp.
5. Place small amount of scrambled Curry Eggs on top and sprinkle with cilantro

Darren’s Gluten-Free Spinach and Bacon Quiche

(Adapted from Paula Deen – just eliminate pie crust)

Nicole’s Bacon and Spinach Quiche

Ingredients:

6 eggs
1/2 cup pancake mix
1/2-3/4 cup milk
salt
pepper
2 cups fresh spinach
1 cup grated cheddar cheese
6 strips crisply fried strips thick cut bacon

Directions:

1. Preheat oven to 375 degrees F.
2. Combine first five ingredients. Set aside.
3. Fill bottom of pie plate with spinach and sprinkle with bacon.
4. Pour egg mixture over spinach, top with grated cheese.
5. Bake 45 minutes.