Eggs

Spinach Bouillabaisse

Recipe Photo: Spinach Bouillabaisse
Source of Recipe
New York Times, By MARTHA ROSE SHULMAN Published: April 9, 2012
Serves/Makes/Yields
6 servings

The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title.

Spinach and Onion Tart

Recipe Photo: Spinach and Onion Tart
Source of Recipe
New York Times, By MARTHA ROSE SHULMAN Published: April 9, 2012
Serves/Makes/Yields
6 servings

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust.

Un-Fried Rice with Soft-Cooked Eggs

Recipe Photo: Un-Fried Rice with Soft-Cooked Eggs
Source of Recipe
The Boston Globe, July 13, 2011, by Sheryl Julian
Serves/Makes/Yields
2

This has some of the components of fried rice, but you don’t have to keep tossing it while you make it. Add chopped ham and frozen peas near the end of cooking, then top each bowl with a 5-minute egg. 

Matzo, Lox, Eggs and Onions

Recipe Photo: Matzo, Lox, Eggs and Onions
Source of Recipe
The New York Times, April 12, 2011, By MELISSA CLARK
Serves/Makes/Yields
4

Of all the recipes in the Passover canon, one of the simplest is matzo brei. Soak matzos in egg and maybe a little milk or water until softened, fry in butter or oil. Top with powdered sugar or maple syrup if you like the sweet side of things, or salt and pepper if you have more savory hankerings.

It’s quintessential Passover brunch food, so bare-bones that I never really thought about altering it, or even eating it, more than once or twice a year.

Braised Lentils with Fried Eggs

Recipe Photo: Braised Lentils with Fried Eggs
Source of Recipe
The Boston Globe - March 30, 2011, by Catherine Smart
Serves/Makes/Yields
4

Lentils were once hippie food, then chefs decided they were elegant enough to serve as a bed under rosy lamb or roast salmon, as an accompaniment to poultry, or in hearty bowls flavored with bacon. These little legumes, which are packed with protein and sophisticated flavor, can also be a vegetarian entree. The best ones are the small, dark green French lentils (sometimes labeled le Puy), which have a cleaner flavor and a more toothsome texture than their larger, light green counterparts.

Fajita Frittata

Recipe Photo: Fajita Frittata
Source of Recipe
http://cakebatterandbowl.com
Serves/Makes/Yields
6

My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to continue this tradition with Apolinaras, but unfortunately, he isn’t a fan. I think it’s partly because he actually gets up early enough to make eggs every morning, while I prefer to savor every last minute of sleep and usually end up just having cereal.

Quiche without Crust

Recipe Photo: Quiche without Crust
Source of Recipe
The Boston Globe, November 17, 2010, By Sheryl Julian
Serves/Makes/Yields
6

Deviled Eggs - Boston Globe 2010

Recipe Photo: Deviled Eggs
Source of Recipe
The Boston Globe, November 17, 2010, By Sheryl Julian
Serves/Makes/Yields
6

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. 

Baked Eggs with Bacon and Spinach

Recipe Photo: Baked Eggs with Bacon and Spinach
Source of Recipe
Bon Appétit | September 2010 by The Bon Appétit Test Kitchen
Serves/Makes/Yields
4

Yield: Makes 4 servings

Active Time: 30 minutes

Total Time: 45 minutes

 

Flatbread with Arugula, Asparagus, and Fried Eggs

Recipe Photo: Flatbread with Arugula, Asparagus, and Fried Eggs
Source of Recipe
Bon Appétit | September 2010
Serves/Makes/Yields
8 servings (4 flatbreads)

Original recipe from B&O American Brasserie in Baltimore, MD

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.