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brunch, eggs

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breakfast(8) | halloween(1) | main(8) | st-patricks-day(1) | try(1) | valentines-day(1) | vegetarian(1)

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Asparagus and Prosciutto Strata

(Sunset, April, 2006)

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Baked Eggs with Chives and Cream

(Fine Cooking, February/March, 2010)

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.
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Brunch Flatbread with Eggs, Bacon, and Frisée

(Sunset, November, 2003)

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Eggs In Hell

(Washington Post, October, 2004)

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Eggs In Purgatory With Artichoke Hearts, Potatoes And Capers

(Bon Appétit, March, 2010)

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Herb Frittatas

(All You, February, 2013)

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Hilary’s Heavenly Eggs

(EatingWell, March/April, 2010)

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.
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Mushroom, Leek, and Fontina Frittata

(Bon Appétit, February, 2013)

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Pasta Carbonara Frittata

(Fine Cooking, February/March, 2013)

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.
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Scrambled Eggs With Leeks, Fava Beans, Crispy Breadcrumbs, And Parmesan

(Bon Appétit, April, 2010)

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