Eggs are one of the nearly universal foods used in almost all cuisines. In American cooking, they are largely relegated to breakfast, but in other cuisines they play an important role in other meals throughout the day.
See also: Eggs (main entry)
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
This is a delicious baked egg, spinach and cheese dish. Serve for brunch, or for a light supper with a side salad.
Serve as breakfast wraps. Good for on the go, or if served on a plate, serve with something tomato-y such as a salsa, sliced tomatoes, ketchup or a chili sauce.
Some people suggest this as a foolproof method for poached eggs. Use clingfilm that is certified microwave-safe to reduce risk of migration of plastic material into the food
Migas can be served for any kind of meal. Excellent with flour tortillas, sour cream, salsa, black beans, etc.
With the cauliflower, potato and cheese, this is a hearty, satisfying frittata. You can serve this hot, warm or room temperature.
The rosemary and tomato together taste great in this easy egg dish for brunches, or a simple supper with a side salad.
This recipe is, of course, a nod to Eggs Florentine. Unlike Eggs Florentine, however, it’s easier to get it to the table piping hot.