Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
Got eggs, stale bread, and a skillet? Then you’ve got supper. Seriously. Chefs do this. It takes less time than takeout. Tastes immeasurably better.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
David goes out to pasture. Uh, we mean, he decides the only eggs that shall touch his lips hereafter shall be pastured.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
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