Eggs
1930 recipes found
Egg in hole with Roasted vegetables
May be you call it a different name: Eggs in a pocket, One-eyed jack, Baby in the hole, Bird in a nest, Egyptian eggs, just to list a few. The classic breakfast version has an egg fried within a crispy ring of bread. To make it more sumptuous and filling, I roasted a bunch of beautiful vegetables with olive, salt and pepper and placed them around the ring & then crack an egg. Also how well the eggs must be cooked is a personal choice. Some like over easy, sunnyside up or completely cooked through. No matter how you make it, this will remain a favorite breakfast option passed on for many generations to come. :-)
Bacon, Poached Egg, & Jalapeno Lettuce Wraps
Simplicity at it's finest. 3 simple additions make this lettuce wrap one of the tastiest and easiest lunches one could ever make.
Heavenly Poached Eggs ovah Asparagus
A wonderul summery light and delishious anytime meal !
Rose-Scented Berry Tart With an Almond Shortbread Crust
A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt. But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby. For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
Mentaiko or Bottagra Cucumber Toast with Poached Egg
My husband likes mentaiko (salted roe) on his rice, with pickles, and an ONSEN TAMAGO (Hot Springs Poached Egg) on top. Over the years we started a toast version of this Japanese dish. Onsen Tamago are made by lowering eggs in bamboo baskets into the Hot Springs waters which very slowly poach the eggs. If you have the Momofuku Cookbook by David Chang and Peter Meehan, look for the Slow-Poached Eggs recipe. Their version is very close to the real thing. This photo is a real Onsen Tamago with mentaiko (spicy version of tarako) on the Japanese favorite toast--extremely thick, toasted crusty on the outside, and soft and fluffy on the inside. I prefer a firmer, healthier bread, but be sure to cut it thick.
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.
Decadent Fried Egg Sandwich
The decadence in this recipe is due to the amount of butter used to make the fried egg. I love this sandwich's complex salty flavor from the anchovy.
Radish Dressed Eggs
I was first introduced to deviled eggs by a lady born in the south whose home I shared when I was in college.I still consider them a neat little snack that has its way of taking the edge off of hunger in a true wholesome manner, and yet doesn't make it difficult to stop at just one because of the richness of their traditional preparation. This is a variation of mine that is quite light though and could make a light dinner with a slice or two of toast.
Egg Salad on Radish Slices Canape
I like my egg salad recipe to be served on whole wheat toast with a thin layer of sliced radishes on top of the egg salad. It makes a great canapé!
Daniel Patterson's Poached Scrambled Eggs
These are the quickest and fluffiest of poached scrambled eggs, made with a forgiving technique. Though this recipe serves 2, you can scale up or down freely.
Chopped Eggs on English Muffins with Asparagus and Cheese Sauce
This is a dish I make for my family or friends for brunch, particularly at Easter time. It's also a filling, inexpensive "breakfast for supper" dish and is a great way to use up extra eggs.
Key Lime & Kumquat Curd
Smash two tiny, cute fruits together with some eggs and sugar and you get this Key Lime & Kumquat Curd recipe! The kumquat adds sweet/tart essence to the curd.
Joan Nathan’s Matzo Ball Soup
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
New funky przepis
Very easy. Boiling egg(zist)s.
Orzo and eggs
So, it's late at night, you just got home, you're tired, you're hungry, most of all you're lazy, but you don't really have much to cook with. That was how I felt when I came up with this recipe, but with just a few ingredients that you most likely already have (because who has time to go to the store), you could be eating a delicious meal in a half an hour. This is so easy, you will be unhappy forever if you order take-out instead.
Shakshouka - Eggs in spicy sauce
So on those days where my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast, super easy recipe. Eggs, garlic, canned tomatoes. 20 minutes, done. Add a piece of baguette and your favorite salad, and in less than 30 minutes you have a balanced, delicious dinner no one will complain about. Just let someone else do the dishes…
The Beggle
The flavors in this beggle recipe all work together to create a delicious (and messy) sandwich that's perfect for using up the leftover food in your fridge.
Chocolate Tangerine Curd
I used Rose Levy Beranbaum's recipe for lemon curd as the base for this recipe. The resulting curd is balanced between rich chocolate and sweet-tart tangerines.
Baklazhannaia Ikra (Poor Man’s Caviar)
Egg KimMuffins
I recently discovered that an H Mart was within driving distance from my house. I went to check it out, left with a cart full of fun stuff, and have been experimenting with all the new Korean ingredients I found. I've really been liking kimchi on sandwiches paired with different kinds of cheeses, and this is my favorite of the moment.
Mini Garden Mint and Berry Pavlovas
To the uninitiated North Americans, the pavlova's closest relative would be the meringue ...but with a soft yet chewy centre that melts in your mouth. This is a recipe that has been passed through the generations of Australasians yet one we still argue as to the origins. Whip out a pavlova at a mixed Antipodean event and there is bound to be a lengthy discussion about its birthrights.
Eye-opening egg salad
I never liked egg salad growing up until I discovered wasabi mayo and left out the crunch-my mom used celery, another reason I never liked it.
Egg Pancakes
These egg pancakes make a perfect quick morning breakfast. Prep your batter overnight, and the rest is a snap. In a few minutes you have a tasty breakfast.
Omelette with Cherry Tomatoes, Arugula and Queso Fresco
Tomato season is short in the northeast, it's important to get them into every meal, including breakfast! This recipe puts Arugula in Omelette and it's perfect!