What Your Style of Eggs Say About You by Bite.ca. Not much to say but we’ll let it speak for itself. Either you’re laughing or quietly brooding about something this may have revealed. Enjoy your day. And your eggs.
- via Laughing Squid -
Breakfast served all day. The most exciting words you’ll ever see printed on a menu. Our house is the philosophical equivalent. When isn’t it a good time to have breakfast? I can’t think of one. A dish like this makes you wonder why you ever go out to eat.
I suppose you have to like scrambled eggs. I was in the camp of hating scrambled eggs for years. Let’s tally that in a column of “things people and restaurants have screwed up so badly they’ve ruined it for me.” Thankfully I’ve put my own little world right. Scrambled eggs made with love and attention, not cooked to within an inch of existence, and given a few minutes of thought are ohmygodthatsunbelievable!!! Dry scrambled eggs are best used to prop a door open. I know that’s personal taste, but really, who wants dry eggs? Continue reading
During the Christmas season a variation on this breakfast casserole makes its way out of the fridge on Christmas morning and at far flung family celebrations as a treat for the morning after whatever celebration has just transpired. Given its comfort food quality and its great taste, why not move it into more regular rotation, then? Continue reading
Omelets intimidate people. I’m not sure why. They’re quick and easy to make. Probably even easier to make than a properly cooked scrambled egg. Scrambled eggs are often overcooked. Sad, but true. A decent omelet can be made in a few minutes and given the ability to add just about anything to it, you can make a dish that goes spans almost any ethnicity; pico for a Western omelet, mushrooms and onions and perhaps a bit of Gruyere for something more Provencial, or ham and Swiss for something a bit more typical. At any rate, with a little practice, you can bang these out reliably in very little time. Continue reading
I’m a sucker for cheese, eggs, and bread. I’m a sucker for just about any food. More so those three though. I’m also a sucker for breakfast food anytime of the day. Perhaps I am just a sucker. Doing Mr. T proud, then.
This is one of those dishes that’s so simple it defies logic that it should be so tasty. There’s no lengthy preparation. No long cook time. It’s simple and it’s better than most things you’ll put in your mouth this week, I can almost guarantee that. It’s so good I started writing about it before I’ve finished eating. I want to share.
I’ve had this once before in a little tiny place in New York one Saturday for brunch. I’ve never forgotten it. It’s one of those places that has the Italian sort-of-a-meal-sort-of-a-snack thing down more solidly than anywhere else I’ve been. It’s a nice place to linger for a while over some food that’s thoughtful and well made. It’s called ‘ino. On the menu this is simply called truffled egg toast. It’s pretty much what it sounds like, which is tasty. Continue reading
I went to the uber-busy supermarket this evening – the one that plays house and industrial music at one in the morning at nightclub volumes…but I went in the middle of the day. Pre-Superbowl the day before. Oops. Parking wasn’t so difficult but navigating the store for the two simple items I needed was tantamount to developing a missile program in my laundry-room. Not pleasant. Or easy. I did make it outside in time to find a Parking Enforcement Officer standing behind my car with a handheld computer thing in her hand. I tried very bravely to completely ignore her existence and just get into my car. That didn’t work. Continue reading