Recipe: Eggs 3 Ways

Learn how and why you’d want to make a French Omelette, then head south for some Portuguese Scrambled Eggs, and finish up with Avocado Toast but with Croissants! These recipes come from Chef Jeremy Duclut, who runs restaurants 'The Wooden Rooster' in St Pete and Sarasota, plus 'Marcel' also in downtown Sarasota and 'Pangea Alchemy Lab'.

Click here to see his recipe for the classic dish Coq Au Vin, and click here for his 30 Minute 3 Course Meal.

Click here for a printer-friendly version of the recipes below. If you make any of them, let us know how they turn out! 

Email us, DinnerDeeAs@fox.com or message us on Facebook or Instagram.

Watch the recipes again any time by clicking on the video at the top of the page, and see Dinner DeeAs every weekday at 1pm ET on FOX13. 

Tomato Bruschetta 

Ingredients

• 2 pints grape tomatoes
• 1 lemon zest and juice
• 2 oz chopped garlic
• 2 diced shallots
• ¼ cup chopped basil
• ¼ cup chopped parsley
• salt and pepper, to taste
• 4 oz sherry vinegar
• ½ cup extra virgin olive oil

Directions

1. Cut tomatoes in half.
2. Add lemon zest and juice.
3. Incorporate shallots, garlic, and herbs.
4. Season with salt and pepper.
5. Stir in sherry vinegar.
6. Mix in extra virgin olive oil.
7. Keep refrigerated for at least a couple of hours before serving.

French Omelette

Ingredients

• pinch of salt
• 3 large farm eggs
• fresh chives, chopped
• fresh parsley, chopped
• fresh tarragon, chopped
• 1 tbsp butter

For serving

• mixed green salad (of your choice)
• Tomato Bruschetta as topping/dressing (see recipe above)

Directions

1. Whisk eggs with pinch of salt.
2. Add chopped chives, parsley, and tarragon to eggs.
3. Melt butter in pan over medium heat.
4. Add egg and herb mixture to pan.
5. Quickly stir with rubber spatula, allowing eggs to cook gently without browning.
6. Once eggs are just set but still soft, fold omelette and slide onto plate.
7. Serve with mixed green salad topped with marinated Tomato Bruschetta.

Oeufs Brouillés à la Portugaise (Portuguese Scrambled Eggs) 

Ingredients

• 1 cup Tomato Bruschetta (see recipe above)
• 4 large farm eggs
• ¼ cup cream
• salt and pepper, to taste
• 2 oz butter

Directions

1. Sauté Tomato Bruschetta in pan and cook down slowly.
2. In bowl, mix eggs with cream.
3. In separate pan, melt butter and add egg mixture.
4. Season with salt and pepper.
5. Scramble eggs gently over low to medium heat until just set.
6. Stir cooked tomatoes into eggs.
7. Serve once combined and eggs are cooked to desired consistency.

Avocado Toast 

Ingredients (per serving)

• splash of vinegar
• 1 large farm egg
• 1 croissant
• 1 tbsp butter
• 1 tbsp honey
• ½ ripe avocado
• salt and pepper, to taste
• ½ lemon
• extra virgin olive oil (EVOO)
• alfalfa sprouts
• Tomato Bruschetta (prepared as per previous recipe)

Directions

1. Bring water to boil and add splash of vinegar.
2. Poach egg and reserve.
3. Pan sear croissant with butter and honey.
4. Bake croissant at 325° F for 3–4 minutes.
5. Slice avocado and place on top of baked croissant.
6. Season with salt, pepper, lemon juice, and a drizzle of EVOO.
7. Add alfalfa sprouts and Tomato Bruschetta.
8. Top with poached egg and enjoy.

To grab more recipes from Dinner DeeAs, click here.