Eggs
1930 recipes found
Tarragon Egg Salad
Tarragon and eggs together: This is egg salad recipe is one of those dishes that I make for myself. It's simple to prepare but the flavors are so satisfying.
Zucchini Frittata with Fresh Basil and Parsley
This Parsley Frittata recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! Enjoy!
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
Dreamy Cheese Eggs
We use this recipe quite often for our clients. It is very well received, and adaptable to many types of additions.
Autumnal Salad
So all this cold weather is making me think of yummy fall recipes - this is one of my favourites. It's a variation on my a salad that my awesome aunt in the South of France makes. The butternut squash though, makes it nice and appropriate for autumn weather, and pairs well with soup and lots of crusty bread.
Breakfast of Champignons
So simple it is barely a recipe, this is my favorite late summer breakfast. I could say that I made it up, as it went straight from my head to my hand to my mouth, via the oven. But I'm sure it has been invented before and will be invented again. It can be made even more simply, if you just leave out the mushrooms. You would, however, need to change the name. It depends on proper local, unrefrigerated ripe tomatoes. This is nice with toasted pitas or buttered toast fingers, and very hot, very good coffee must be served.
Foolproof Ice Cream
After making Ice Cream Recipes that didn't turn out well, I dug into the science of making ice cream. This recipe is for vanilla, but you can make any flavor.
Easy Huevos Rancheros
Fried eggs on warm corn tortillas, topped with cooked tomato salsa — it’s a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.
Mark Bittman's Mayonnaise
Fresh Strawberries With Almond Crème Anglaise
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you’re on your 10th quart, it’s time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Preheated Oven Popovers
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
Oatmeal Crème Brûlée With Almond and Orange
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. “Putting salt and sweet together is always going to be successful,” Mr. Burke said. “That’s the classic candy bar trick.”
Pancakes
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. —Sam Sifton
Garlic Soup With Poached Eggs
Rawia Bishara's Vegetarian Musaqa
Poached Scrambled Eggs
Rice-and-Egg Soup
This meal in a bowl is pure midwinter comfort. Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands. You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be. You can also add cooked vegetables or pieces of meat for a heartier dish.
Eggplant and Chickpea Stew
Flat Omelet with Rutabaga
Mushroom Terrine
Gateau Reine de Saba
Julia Child wrote that the Gateau Reine de Saba was the first French cake she ever ate. My version is a bit simpler to make than hers. I melt the chocolate with liquid, and I use all ground almonds rather than the traditional mixture of flour and almonds. I like my Reine de Saba to be slightly more like pudding and voluptuously melting. As "Reine de Saba" is French for Queen of Sheba, this seems entirely fitting. It also makes this cake eminently suitable for those who are gluten-intolerant. A little of this cake goes very far. You can easily get 12 slices out of this cake, so each person isn't consuming a huge amount of sugar. But to be defensive is to end on the wrong footing. A cake this good does you good, both body and soul.
Chocolate Cherry Mousse
This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.
Spaetzle
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.
Dorie Greenspan’s Chocolate Pudding
This chocolate pudding, which is adapted from Dorie Greenspan, is everything you want in a creamy dessert: It’s light and airy, just sweet enough, not too sticky, and above all, it tastes of good-quality chocolate.