Eggs

Pan Bagnat

Recipe Photo: Pan Bagnat
Source of Recipe
The Boston Globe, July 11, 2010, By Adam Ried
Serves/Makes/Yields
Makes 1 large sandwich, serving 2 to 4

Provencal picnic -Celebrate Bastille Day with a menu to enjoy en plein air.

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Recipe Photo: Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers
Source of Recipe
Bon Appétit | March 2010 by Molly Stevens
Serves/Makes/Yields
4

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

Classic Deviled Eggs + Variations

Recipe Photo: Classic Deviled Eggs
Source of Recipe
The Boston Globe - April 4, 2010
Serves/Makes/Yields
12

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. They are delicious both seasoned simply and matched with all kinds of flavors. For instance, a combination of pickled beets and green apple provides a tangy-sweet crunch, while garlic, Parmesan, fresh basil, and salami bring to mind -- and taste buds -- a classic Italian antipasto. In a Japan-inspired version, scallions, sesame oil, and chopped seaweed balance nuttiness and onion against the brininess of the sea.

Quiche Lorraine

Quiche Lorraine
Source of Recipe
Published September 1, 1997 - Cook's Illustrated
Serves/Makes/Yields
8

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust.

Leek and Goat Cheese Quiche

Recipe Photo: Leek and Goat Cheese Quiche
Source of Recipe
Published September 1, 1997 - Cook's Illustrated
Serves/Makes/Yields
8

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly to remove any grit.

 

Western Omelet with Cheese

Recipe Photo: Western Omelet with Cheese
Source of Recipe
www.ziploc.com
Serves/Makes/Yields
1

Ziploc® Zip’n Steam® Microwave Cooking Bags combine the taste and nutritional benefits of steam cooking with all the convenience of your microwave. 

 

White Bean and Vegetable Frittata

Recipe Photo: White Bean and Vegetable Frittata
Source of Recipe
The Boston Globe - February 24, 2010 - Necee Regis
Serves/Makes/Yields
4

This recipe uses leftovers from the White Bean and Swiss Chard Stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.

 

Potato Tortilla

Recipe Photo: Potato Tortilla
Source of Recipe
The Boston Globe - February 10, 2010
Serves/Makes/Yields
4

You need half the cooked potatoes from the gratin, which are baked with lightly beaten eggs until the edges set. This Spanish dish is similar to an Italian frittata.

 

Mushroom Risotto Cakes with Eggs

Recipe Photo: Mushroom Risotto Cakes with Eggs
Source of Recipe
The Boston Globe - February 3, 2010
Serves/Makes/Yields
4

Leftover risotto, loosened with a little water, is delicious reheated. But you can also make rice cakes. Stir beaten eggs into the chilled leftovers, then shape it into disks, coat with flour, and sear in a skillet. Like stir-fried rice, crisping the cakes adds a new dimension of flavor and texture.

Use the same skillet to cook four eggs, sunny side up or over-easy. The soft yolks make an instant sauce over the golden mushroom-filled rounds.

Deviled Eggs with Curry

Recipe Photo: Deviled Eggs with Curry
Source of Recipe
Bon Appétit | August 1999
Serves/Makes/Yields
6

Pass around a platter of these curried eggs to enjoy before — or with — the BLTs.