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.
Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
David comes to understand that corned beef hash is far, far more than mere sustenance for The One.
Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
There’s a lot to be said for a diner-style dish like this one, though we prefer ours minus the too-high counter, the sticky laminated menu, and the surly service.
Little hands, ginormous expectations. Makes us want to ditch the fizzy little tablets of artificial dyes for something more natural. Hello, kitchen scraps.
A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.
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