Most days I cook and enjoy an egg or two. It might be a quick scramble for breakfast, a soup topped with a poached egg for lunch, or a slice of frittata for dinner. They're an easy source of protein, versatile, and I always seem to have a dozen on hand. I'll argue that sourcing great eggs is worth the added expense. Particularly if they are one of your primary protein sources, which is the case for many vegetarians (not vegans). The ones I buy at the farmers' market are pasture-raised, their eggs arguably more nutritious with vibrant yellow-orange yolks. Here I've highlighted a number of the egg recipes I regularly return to - enjoy!
Quick, clever, healthy breakfast ideas are something I'm always excited to discover. I landed on what I think of as new healthy breakfast favorite this week, and instead of simply sharing that recipe, I thought I'd list it off with a handful of other feel-good day starters.
A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.
Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
A favorite five-minute quesadilla - corn tortilla, egg, a bit of cheese, fresh herbs, and a dollop lemon-zested Greek yogurt or creme fraiche. The egg helps make it more substantial and extra good.
Eggs cooked crepe thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes - great for lunch and brunch.
A vibrant spring salad - butter lettuce, saffron almonds, blue kale micro greens - the first at the new studio, plus a few treasures discovered as we fixed up the place.
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.
A vibrant ginger grapefruit curd recipe & scans from my Marrakesh photographs.
A slight twist makes these scrambled eggs extra special. I drizzled them with oregano pesto and served with a thick slab of toast.
Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.
A vegetarian gumbo recipe taught to me by my friend and neighbor Kim. A rich and delicious gumbo served over rice, and just before serving, eggs are poached in the simmering gravy.
A delicious rice gratin recipe - a hearty casserole of baked rice flecked with spinach. The top bakes into a golden cheese crust made even better with a generous sprinkling of black olives, red onions, and toasted pine nuts.
Itty-bitty pasta plays the lead role in this simple orzo soup recipe with an egg drop soup style broth that has been boosted with flecks of chard and topped with vibrant, fire-roasted tomatoes. It's finished with an all-important thread of golden olive oil and a flurry of grated cheese.
A springtime twist on a traditional tabbouleh recipe featuring peas, asparagus, chives and farm-fresh hard-boiled eggs.
A quick list of favorite egg recipes from the past few years. It includes favorite omelette, frittata, egg salad, and crepe recipes.
A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.
An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
A fun meringue recipe that enables you to shape the meringue into seasonal shapes - ghosts for halloween, or snowmen for the holidays
Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.
A great way to use nutritious quinoa. This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.
A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.
The most exhaustive, detailed instructions on how to make a souffle excerpted from La Bonne Cuisine de Madame E. Saint-Ange - there are few better teachers.
If you are looking to learn how to whisk egg whites properly, there are few better teachers than Madame E. Saint-Ange. The most meticulous intructions you are likely to find on the topic.
This is a spinach mushroom quiche recipe that features no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? Wrong. It was delicious.