To prepare for Battle of the Brunches (our first recipe smackdown), we’ve been talking about eggs a lot lately, and many of those discussions included a meal-time qualifier; someone’s favorite egg breakfast was invariably another’s favorite dinner. Whether your favorite egg dish is one you eat for breakfast, lunch, brunch, or dinner, we want to hear about it. . .
For me, it’s a frittata. They’re super quick to make, and satisfying, too; plus, you can change them up easily by just adding whatever cheeses, vegetables, herbs, or meats you have on hand. We even have an app so you can create your own frittata recipe. Doesn’t get much easier than that.
—Rebecca Freedman, senior editor
Two words for you Torta Española! I can eat this delicious potato and egg omelet all day, every day. This recipe is similar to my mom’s, which she would serve with some spicy chorizo and a simple salad. It’s the best way to start (or finish) your day.
—Juli Roberts, editorial assistant
For breakfast, I like either scrambled eggs, or a bacon egg and cheese sandwich on an English muffin. But when I want eggs for lunch or dinner, I go for Uova in Purgatorio (aka eggs in purgatory), which are poached eggs in tomato sauce with fresh basil.
—Melissa Pellegrino, assistant food editor
I don’t like eggs. In fact, I detest them. Eggs are okay inside things like cakes and muffins, but my idea of hell is a deviled egg, or a scrambled egg, or just about any egg preparation served on its own. Given my profession, I’ve tried eggs in every guise and I simply do not understand their appeal. That said, if I were forced to pick a favorite way to eat eggs, I’d say they’re made most palatable in French toast (but only if the bread isn’t soaked for too long), or a quiche that’s chock-full of cheese and other savory ingredients. But seriously, give me a stack of pancakes over an egg dish any day!
—Denise Mickelsen, associate editor
|Apple-Stuffed French Toast with Cider Syrup||Smoked Salmon, Goat Cheese, and Artichoke Quiche||Wild Blueberry and Ricotta Pancakes|
Unlike Denise, I LOVE eggs on their own. In past blogs I’ve gushed about my favorite comfort food: creamy, soft-scrambled eggs (yes, Denise, I know you’re probably gagging right about now). Another favorite, particularly for breakfast, is a soft-boiled egg: perch the egg in a cute little egg cup, crack open the top and sprinkle in a little sea salt and fresh-ground pepper. Then dip toast into the runny yolk—total heaven.
—Sarah Breckenridge, Web producer
Scrambled eggs, but not just any scrambled eggs. Only those that are cooked in butter, very slowly, over very low heat, stirring constantly. This meditative dish can take up to 20 minutes or so to reach the right texture, which is rich and custardy and entirely indulgent. Sprinkle with good salt and a little pepper; serve with a glass of prosecco. Yum.
—Laurie Buckle, editor
I’m not a big egg eater and I’m particular about how my eggs are cooked, but on nights when I get home late from work and I’m too hungry and too tired to fix dinner, I often turn to what my sister calls “the scromelet” (a scrambled omelet). A scromelet is made with eggs and whatever else you might have in your fridge that will go well with them. One of my favorites is made with spinach, mushrooms and feta cheese, but you can make a scromelet with almost anything. It’s a great way to use up leftovers and have a quick, healthful meal any time of day.
—Pam Winn, associate art director
You know, I’m not really an egg person either, but this post has me wanting to try both eggs in purgatory (I suppose they’re neither good nor bad) and a scromlete. I want bacon pieces and fresh tomato in mine. You guys are good.
—Robyn Doyon-Aitken, Web producer
You know how sometimes the best part of a gift is the pretty packaging? Well, that’s how I feel about eggs. One of my favorite go-to snacks when I have leftover mashed potatoes is to make my special Bombay Eggy Bread Sandwich. I saute some chopped onions until meltingly soft in a little butter, then I toss in some curry powder and continue to cook the mixture until it is nice and aromatic. I add the mashed potato and combine everything well, then I leave the mix to cool.
I spread the spicy mix between two thick slabs of soft white bread and dip the sandwich in lightly seasoned beaten egg until the egg is soaked in well on all sides. Finally, I fire up the saute pan again and shallow-fry the sandwich until the egg is golden and spotted brown in places. I serve it piping hot with a dollop of tomato ketchup.
—Nadia Arumugam, contributing editor
I love egg salad in the summer, when I can make it with the usual mayo and mustard but also add finely chopped cherry tomatoes (with the seeds squeezed out) and tiny leaves from the spicy globe basil plant that is a warm-weather fixture on my deck. Spread on toasted whole-grain bread, it makes a fantastic open-face sandwich.
—Enid Johnson, senior copy/production editor
For more information on eggs, you can’t go wrong with The Food Geek’s Guide to Cooking with Eggs. You should also visit our Easter page to watch a Video Recipe on how to make a Classic French Omelet.