egg
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!
Niçoise Salad
Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
How To Make Hard Boiled Eggs
You’ve got this! Perfect hard boiled eggs - every single time. Here’s the method.
Feel-good Lunch Ideas
Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
Easter Brunch Ideas
A collection of all-star Easter brunch ideas ranging from a favorite breakfast casserole recipe to the best waffle recipe I know. All worth making year-round as well!
Grapefruit Curd with Ginger
This vibrant grapefruit curd is perfect slathered on scones, waffles, and shortbread. A jolt of freshly pressed ginger juice makes it extra special.
Scrambled Eggs with Cream Cheese
A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
Frittata Sandwich
A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.
Sheet Pan Frittata
You don't need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.
Garlic Soup
In the realm of garlic soup recipes, this is it. Inspired by a version in Richard Olney's The French Menu Cookbook, it is made by simmering a dozen cloves of garlic in water with a few herbs, then thickening it with a mixture of egg and shredded cheese. So simple and good.
Deep Dish Quiche
The deep dish quiche of your dreams. It’s made with a flaky all-butter crust. The filling is silky smooth and creamy, while still being perfectly sliceable. Switch up the add-ins based on the seasons - roasted cherry tomatoes in summer, winter squash later in the year.
