Perfectly poached eggs with spinach and buttery hollandaise isn’t just for Sunday brunch. If you have summer guests, like I do, this is a special breakfast, brunch, or even dinner. A dash of white wine vinegar (about 2 teaspoons) added to the poaching water will encourage the protein in the eggs to coagulate, creating a neater looking poached egg.
This Spring Herb Frittata is perfect for breakfast, brunch, lunch, or dinner.
Don’t toss those broccoli stems. Cut the touch peel away from stems and discard. Chop the remaining stems and use along with the florets. Slice and serve right from the skillet.
A spin on a classic favorite!
These extra-mustardy deviled eggs pack a kick and are nice to take along on picnics.
I love this twist on traditional deviled eggs, which are excellent as appetizers for dinner parties or Sunday brunch. Avocado adds a nutty flavor to the filling and lime juice gives a balance to the richness of the eggs.
Dye eggs naturally, using everyday ingredients from your pantry and refrigerator.
One-skillet dishes, like this one offer the bonus of quick cleanup. Tomato Poached Eggs is a recipe inspired by the traditional Middle Eastern dish shakshuka. This dish is great for breakfast, lunch or dinner.
Mix and match the meat and cheese combination to suit your fancy. For example you could use chicken, crabmeat, sliced beef, Swiss, cheddar, or Monterey Jack cheese.
You can put a poached egg on almost anything along with just eating them by themselves. Eggs benedict, over a grain bowl, a salad, over a bowl of lentils and greens, or over potato hash or ice pilaf.
