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!
Baked Eggs
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.
Curried Noodle Patties
A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.
The Madame’s Souffle
The most exhaustive, detailed instructions on how to make a souffle excerpted from La Bonne Cuisine de Madame E. Saint-Ange - there are few better teachers.
How to Whisk Egg Whites
If you are looking to learn how to whisk egg whites properly, there are few better teachers than Madame E. Saint-Ange. The most meticulous intructions you are likely to find on the topic.
Spinach-Mushroom Quiche
This is a spinach mushroom quiche recipe that features no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? Wrong. It was delicious.
