When you think about eggs, what comes to mind? Visions of eggs variously poached, scrambled, fried, or hard boiled, prepared hastily for breakfast and served all by their lonesome? If so, perish the thought! The egg is in many ways like an accomplished Shakespearean actor—capable of playing many different roles and always doing so convincingly.
The following three dishes wonderfully illustrate how versatile eggs can be in terms of flavor and prove that they deserve a place on your dining table at all hours of the day.
It’s hard to imagine a breakfast or brunch menu that doesn't include eggs Florentine. Actually, why would anyone even dare to omit it? There’s something so basic, yet irrefutably perfect and complete about the combination of toasted bread, wilted spinach, poached eggs, and tangy, buttery hollandaise sauce. Why limit this perfection to the morning hours only? Sure, it might seem counterintuitive to think about enjoying this brunch staple as your evening repast, but that little hang up is easy to circumnavigate—just gussy up your eggs a bit by swapping out the coffee you’d normally pair it with for a crisp glass of white wine.
It’s worth noting, however, that after a long day, you might not feel inclined to stand over a double boiler and whip up a homemade batch of hollandaise. What to do then about your p.m. hankering for eggs? Fear not. As stated above, eggs are versatile and perfectly willing to adapt to your needs. Even with as little as toast, an avocado, and a couple of eggs, you can still satisfy your hunger and do so quickly.
Impressive so far, right? Well, we’re not finished yet. It’d be a disservice to the egg to only sing the praises of its poached state. If you’ve got a frying pan, an assortment of vegetables in your kitchen, a bit of cheese, and eggs, of course, you hold the potential to create one of life’s most simple, yet great pleasures—the frittata. The beauty of this dish is that minimal effort is rewarded with maximum flavor. Let your oven do the work for you and transform your eggs into baked, fluffy, heavenly perfection.
Published on March 5, 2016