Eggs
1930 recipes found
Migas with Pico de Gallo
‘Totally Local’ Gratin
All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients. Or grow and make them yourself. (Just kidding.)
Frittata With Sorrel, Potatoes and Prosciutto
Migas Eggs A La Mike Marks
Sugared Puffs
Tostadas With Sweet and Hot Peppers and Eggs
This comforting topping is a kind of Mexican piperade.
Ricotta Gnocchi With Herbs
Seared Summer Squash and Egg Tacos
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Blackberry Linzer Tarts
Fig Brochettes With Tapioca Cream
Chilled 'Gin' Custards
Breakfast Tacos With Eggs, Onions and Collard Greens
These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.
Herb Crepes With Goat Cheese Filling
Crepes make delicious, easy finger foods. Cut them in half, top with a filling, then fold them in half and again in half, so they’re like little coronets. These thin pancakes are easy to make in today’s heavy nonstick crepe pans. Give the batter plenty of time to rest so that the flour swells and softens; that will make the crepes delicate.
Wiener Schnitzel
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.
Tiny-Dice Caponata on Parmesan Croutons
Verjuice Dessert Bars
Portobello Schnitzel
Egg Foo Yong With Oysters
Iranian Herb and Walnut Frittata
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I’ve substituted a drop of rose water, because that is what I had in my pantry.
Tomato Chowder With Mollet Eggs and Croutons
Spinach Soup With Pasta and Egg
Eggplant Ragout
Stuffed Eggs Claudine