I have shared my love for eggs through a few recipes in this blog:
- herbed eggs and greens and my quick-scramble technique;
- egg, avocado, and tomato salad (posted on Mark’s Daily Apple with the addition of, oddly enough, bacon);
- my discovery of an Irish technique for perfect scrambled eggs;
- open-faced omelet sandwich.
I get these beautiful eggs from a neighbor, who handily dates them.
In this first part of a three-part series on the (incr)edible egg, I will share with you other variations I particularly like.
- scrambled eggs and salsa;
- scrambled eggs and my mom’s homemade kimchee (Korean-style fermented cabbage with pepper [crushed or red bell, depending on her mood], ginger, and garlic);
- scrambled eggs with a healthy dose of fresh Parmesan cheese;
- fried eggs with fresh sage butter (melt butter in pan, sauté sage for a while before adding the eggs);
- frittata, adapted from Nourishing Traditions by Sally Fallon (Weston A. Price Foundation);
- what my friend Chris calls an “eggy breakfast”—eggs scrambled with yesterday’s leftovers.
What’s great about eggs—in addition to their yumminess and affordability—is that they are so versatile. This list could go on and on. What are some of you favorites?
scrambled eggs and salsa
(Shared with Party Wave Wednesdays.)
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