It’s funny to me how “whipping” a cheese can totally change it. All I did was put some goat cheese and dill in a food processor and pulse until “whipped.” Took about 15 seconds, all in. But man, is whipped goat cheese heavenly!
I love dill pickles, but I never really thought to add the dill herb to anything until I went to Greece and had delicious tzatziki sauce (hence the inspiration behind my tzatziki zucchini pasta). Missing Greece lately on account of the chilly wintry weather, I decided to get dill back up on the blog. In whipped goat cheese. Mmm.
Let’s talk about the cold weather before we get to the recipe. I feel like I’ve become so sensitive to the cold. Is that something that happens as you age? I guess so! It’s either that or the fact that I spent 2005 – 2009 at college in North Carolina, where the winters are much milder.
A couple weeks ago, I was out shopping in SoHo and my jacket caught on an edge of a display in a crowded store (you’re always packed like sardines anywhere in SoHo) and ripped it open. Down feathers were pouring out everywhere, it was quite a mess.
My first thought? “Oh no! How will I ever leave the house without a jacket?” Time to buy a new one.
Ugh. This blog post would never even happen if I lived in California. Oh, a girl can dream.
As for this recipe, it’s unsuspectingly wonderful. As I mentioned before, whipped goat cheese is luxuriously soft and creamy and when spread over a Yukon gold potato noodle bun, it melts divinely. The saltiness of the noodle bun with the mildness of the goat cheese is outstanding.
Then comes in the egg over easy. Wow. When you cut into that egg and the yolk spills over the bun, it’s just… wow. The cucumbers come through for a refreshing crunch and pair nicely with the dill.
Oh, and here’s my video on how to make the bun (just use Yukon gold potato noodles instead of sweet potato, obviously).
Tomorrow’s New Year’s Eve… duh duh duhn. Have those resolutions ready?
- 1 large yukon gold potato, peeled, Blade C
- olive oil cooking spray
- 1 tsp garlic powder
- salt and pepper, to taste
- 4 large eggs
- 4 oz goat cheese
- 1 tbsp finely chopped dill
- 6 cucumber slices
- 1 tbsp olive oil
- Place a large skillet coated with cooking spray over medium heat and add in the potato noodles. Season with salt, pepper and garlic powder. Cook for 5-7 minutes or until noodles wilt and slightly brown.
- Once noodles are done, place in a bowl with one egg. Toss to combine until egg coats noodles. Take out three 6oz ramekins and pack each 1/2 way full with potato noodles. Place three pieces of wax paper over each ramekin. Place three 14oz cans over the wax paper and press down firmly to compact the noodles. Place in the refrigerator for 10-15 minutes.
- While the noodles are cooling, prepare your goat cheese. Add goat cheese and dill to a food processor and pulse until whipped.
- Once the noodles are done cooling, place a large skillet over medium heat and add in the olive oil. Take the noodles out of the refrigerator and remove wax paper and cans. Flip a ramekin over and pat the bottom until noodles fall into the skillet. Repeat this for each ramekin. Cook the noodle buns, not moving, for 2-3 minutes and then flip over and cook an additional 2-3 minutes. Press the back of a spatula onto the bun to compact.
- Remove the buns and place on three different plates. Set aside.
- Place a large skillet over medium-low heat and a small skillet over medium-low heat. Crack two eggs in the large skillet and one egg in the small skillet. Cook until egg whites are set, about 3 minutes. While eggs are cooking, top each bun with goat cheese and cucumbers.
- When egg whites are set, flip over and cook for about 30 seconds. When done, remove with a spatula and lay on top of each potato noodle bun. Season lightly with salt and pepper and enjoy!