Notes about Recipes in this book

• Fried eggs with Italian frying peppers

  • MollyB on November 14, 2018

    Delicious way to use Italian frying peppers, especially with eggs with runny yolks. We make this regularly when we find good, fresh peppers at the farmers' market.

• Feta, spinach and tomato omelette

  • lkgrover on September 23, 2019

    Easy vegetarian omelette; reminds me of Greece.

• Egg fu yung

  • greatembini on December 29, 2018

    Pretty good! Quick and easy. Definitely need to be served hot straight from the pan.

• Popover pancake

  • trudys_person on March 28, 2013

    Quick and easy and good! Excellent with a fruit compote-type topping or just maple syrup.

• Leek, sun-dried tomato and Brie strata

  • Breadcrumbs on December 29, 2013

    p. 153 – Worth repeating! A great make-ahead dish that worked out perfectly for our Christmas morning breakfast. As you might suspect, the dish was outrageously rich but it was also delicious. The leeks were plentiful and sensational. The sun-dried tomatoes added a nice textural and colourful element though mr bc said he felt bacon would have been even better in the dish. Overall it was a nice change of pace, worked well with our Prosecco and it was a dish I'd make again. Photos here: http://chowhound.chow.com/topics/928986#8542561

  • dinnermints on December 31, 2014

    Delicious! It was a bit salty - next time would decrease the salt in the eggs to 1/4 tsp, and would also use home-dried tomatoes. Instead of using whole bread slices, I cut the slices into 1" or so squares. After refrigerating it overnight, I let it sit out an hour before baking so it would come closer to room temperature, and also let it sit another 10 minutes after baking. I used a slightly smaller baking dish than a 9x13, but 9x13 would work as well (she just says "9-inch baking dish," which I took to mean square - which would seem to be too small). This is about 473 calories per serving for six, 355 for eight - not too bad. I'd do eight servings for brunch, since there'd likely be fruit, etc. served with brunch.

• Old-fashioned deviled eggs

  • MollyB on June 28, 2021

    Good, basic deviled egg, though I'll probably try some of the more interesting variations in the book next time. I might reduce the Dijon mustard if I make this again. I liked it, but it was too much for my 9 yr old.

• Curried stuffed eggs

  • lkgrover on October 12, 2024

    Delicious stuffed eggs with curry powder.

• Tarragon and honey mustard stuffed eggs

  • lkgrover on December 21, 2017

    This is one of my favorite stuffed egg recipes: a different take than the traditional deviled eggs. Easy to make. Herbs give flavor, but not spicy (hot). Perfect contribution to a dinner party or appetizer.

• Asian tea eggs

  • inflytur on November 06, 2018

    These are great to have in the fridge for adding to noodle or rice bowls or snacks. Make yourself a simple, tasty sandwich by slicing an egg, add some wasabi to mayo and sandwich between whole wheat bread.

• Diane Kochilas's avgolemono soup

  • mcvl on March 25, 2020

    This is very good, but perhaps a little too plain. I used celery and dillweed in the broth. Restorative.

• Caramelized tomato and corn quiche with basil and cheddar

  • lkgrover on July 27, 2019

    Good vegetarian quiche; use fresh corn for full flavor.

• Crème anglaise

  • inflytur on December 30, 2020

    I’m not sure why I have put off making this wonderful dessert sauce. It was perfect over poached pears. The instructions are clear and detailed which was helpful since this was my first attempt at crème anglaise. Many variations are offered.