A foolproof method for poached eggs.
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.
See entry on Tortilla (Egg) for exact description of the technique used in this recipe. This makes a great brunch dish.
A colourful, tasty frittata.
This is a very nice supper dish.
This recipe is, of course, a nod to Eggs Florentine. Unlike Eggs Florentine, it’s easier to get it to the table hot, rather than disappointingly luke-warm.
This is like a quiche with no crust.
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 take on an omelette, from the Basque region of Spain, is sexy enough for dinner.
Sort of Tex-Mex style scrambled eggs and hash: a good mid-week supper dish.
This is kind of like an eggs benedict.
Very tasty, great for brunches.
A very hearty frittata.
This is a delicious baked egg, spinach and cheese dish. Serve for brunch, or for a light supper with a side salad.
This recipe takes your runner beans on a trip to the sunny south.
The rosemary and tomato together taste great in this easy egg dish for brunches, or a simple supper with a side salad.
A hearty frittata.
This is a great supper dish.
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.