Look, omelettes are wonderful little egg dishes—particularly when they involve cheese and other fillings—but there’s no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.
Cold temperatures bring out carb cravings both sweet and savory, and the sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavor (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night.
Today, as I was putting some fun-size candy into Christmas stockings, I thought to myself, Oh, when I pick up stuff for cinnamon rolls, I should get some eggnog, too, that’ll be nice. And then just the thought of that Christmas morning almost made me sick.
Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we’re taking one of my favorite sandwiches and transforming into a cheesy, ham-studded, layered piece of edible art.
Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be.
As if Prince Harry hadn’t done enough this week by flooding our timeliness with good news and elevating Meghan Markle from “who?” to real-life black princess (I know she’s gonna be a duchess, don’t @ me), he’s also brought us a trick for making extra-crispy bacon.
My favorite part of staying in hotels is hotel breakfast. Breakfast food, or at least the breakfast food I traditionally eat, is some of the simplest to prepare, but I really love it when someone else scrambled those eggs or fried that bacon for me. I genuinely look forward to it every time I travel.
I need to get this out of the way up front: mayonnaise is basically eggs and oil. You’re going to be freaked out here, but remember: eggs and oil.
I love a fast food breakfast. Few things bring me as much joy as an Egg McMuffin or terrible breakfast burrito, even though I know they’re not exactly “healthful.” So rather than spend my mornings at the drive-through—I don’t have a car—I decided to make my own quick and easy breakfast fare, and I made a lot of them.
“Sheet pan meals”—aka, meals in which all of the components are cooked entirely on a sheet pan—are currently all the rage. But if your household is comprised of only a couple people (or, gasp, one human), you don’t exactly need a sheet pan-amount of food.
There are lots of tricks to making poached eggs. Add vinegar to the water, swirl the water into a vortex, slip the egg gently into the water from a mug, plop the egg into the water so its momentum holds it together. Boil the water, simmer the water, once the egg is in turn the heat off altogether. Well, here’s my…
Scrambled eggs are easy to make, but they’re kind of difficult to make perfectly. Rubbery, dry curds are no good, but runny scrambles can be just as offensive. Don’t worry though, we’re going to show you how to make perfect scrambled eggs every time, no matter how you like ‘em.
Whether over-easy, soft-boiled, lightly fried, or poached, runny-yolk eggs are one of the simplest, most delicious things in the world. But with so many ways to cook an egg, we can often fall back on one way to enjoy that yolk: bread.
It’s such an appealing fantasy: You wake up in your sun-drenched bedroom to the smell of a delicious breakfast being made by someone who loves you. But, a twist! What if that someone is you from last night! It’s either time-travel or you have a slow-cooker and planned ahead.
An over-easy egg on toast is one of my favorite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn’t difficult—you just have to know what you’re doing.
Welcome back to Sunday Sustenance, the weekly column of simple, delicious meals for the laziest of weekdays. Sunday seems to be the day most of us cook breakfast, and too often we skip out on it during the week. Let’s rectify that, starting now.
While there are many quick breakfasts—buttered toast, granola bar, banana—cereal reigns supreme. But a new contender has climbed the ranks: Soylent, the nutrient slurry marketed to busy Millennials. Both are convenient, but neither is very natural. Which is a better option on a rushed morning?
“How would you like your eggs?” isn’t a question that should cause you panic, yet it’s possible that you may not be egg-ercising all your options, especially if all you’ve ever known is scrambled.
Eggs are one of those foods that are easy enough to cook, but kind of hard to master. It’s the details that seem to trip people up. Scrambled eggs seem easy enough, but can you make them super fluffy? How about super custardy? Frying an egg should be a pretty straightforward task, but do you know how to get the edges…
Welcome back to Sunday Sustenance! Last week we preserved the freshness of summer and sampled it as delicious esquites. Today, we’re going to work with old, stale bread.