December 23, 2011

Philippe Schmit was born in France, but as the saying goes, he came to Texas as soon as he could. Schmit, the owner and chef at Philippe Restaurant + Lounge in Houston, demonstrates with food radio talk show host Cleverley Stone how to make eggs in four different ways – something sure to please everyone in the family on Christmas morning: Egg Burritos, Eggs in a Basket, Eggs Mac & Cheese and a special Egg Sandwich.

Schmit trained at three of Paris’ most respected Michelin 2-Star restaurants: Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna. In New York he worked at Le Bernardin, Park Bistro, La Goulue and Orsay. He was also a partner and chef at Bistro Moderne in Houston.

Christmas Morning Eggs 4 Ways: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show
Saturdays at Noon on Talk 650 AM.
(PS: She gives out restaurant gift cards on every radio show!)

Egg Burritos (Makes 4 servings)
Source: Chef Philippe Schmit, Philippe Restaurant + Lounge

Ingredients

• 8 Eggs
• 2 ounces Butte
• 1/2 cup Cream
• Salt, pepper to taste
• 4 Large flour tortillas, warmed
• 2 ounces Ham, diced
• 2 ounces Cheese, mozzarella
• 3 ounces Broccoli, blanched – use only florets.

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: Do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
Mix with remaining ingredients.
5. Presentation: Fill the warm tortillas with the egg and garnish mixture, roll and serve immediately.

Brioche Basket (Makes 4 servings)

Ingredients

• 8 Eggs
• 8 slices of bread (Brioche is suggested)
• 2 ounces Butter
• 1/2 cup Cream
• Salt, pepper to taste
• 8 ounces Sauteed Mushrooms
• 2 ounces Chives

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Sauté the mushrooms in a separate pan, then add to the egg mixture.
6. Toast the 8 slices of brioche bread. Once toasted, using a round 2” diameter cookie cutter and cut a
hole in the middle of 4 slices of bread (keep the round cut out pieces of toast to make hors d’oeuvres or ‘egg & soldiers’).
7. Presentation: Place a bread slice with a hole on top of a whole bread slice.
Fill each hole with a fourth of the egg mixture. Repeat for all four servings.
Top with chives and serve immediately.

Egg Sandwich (Makes 4 servings)

Ingredients

• 8 Eggs
• 2 ounces Butter
• 1/2 cup Cream
• Salt, pepper to taste
• 8 slices Cheese, Swiss or American, (can also be grated)
• 8 thick slices of Pain de mie (white bread), toasted

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. Simultaneously, melt the cheese on the tops of the 8 slices of white bread in a broiler for 30 seconds.
6. Presentation: Take two slices of cheesy bread. Place one fourth of the egg mixture on one slice of bread and
close the sandwich with the other slice of bread. Repeat this to make 4 sandwiches. Put back in oven to keep crispy before serving.

Egg Mac & Cheese (Makes 4 servings)

Ingredients

• 8 Eggs
• 2 ounces Butter
• 1/2 cup Cream
• Salt, pepper to taste
• 16 ounces Ground beef
• 1 cup Tomato coulis (or your favorite tomato sauce)
• 1/2 bunch fresh Basil, julienned
• Macaroni and cheese, homemade or store bought
• Parsley for garnish

Directions
1. Break the eggs into a bowl and whisk together.
2. Use some of the butter to grease the bottom and sides of a skillet or pan (NOTE: do not pre-heat the pan).
3. Cook the eggs over a low heat turning them first with a wooden spatula then with a whisk.
Continue alternating stirring methods until the eggs are scrambled.
4. Once the eggs are scrambled, take them off the heat and add the cream and the rest of the butter.
5. In a separate pan, cook the ground beef, adding the tomato sauce and basil once browned.
6. Mix together eggs and meat mixture.
7. Presentation: Fill a dish with the macaroni and cheese (or reheated).
Gently pour the egg and meat mixture on top and add parsley tops to garnish.

Bon appetit!!