Without eggs, breakfast would never be the same.
Words like scrambled, poached and over easy would need new meanings. Quiche, strata and soufflé would disappear. No more eggnog, French toast, meringue or egg drop soup. There’s no replacing eggs as the dependable stars of breakfast and so much more. They provide the “glue” that binds ingredients in our recipes. They add moisture and increase the richness of baked goods. Soufflés would not rise and meringues would not expand. Even a delicious, nutritious dish tossed together at the last minute, such as our Goat Cheese Frittata, couldn’t grace tables without eggs. Only God could hide so many blessings within such a fragile, seemingly insignificant shell.
“Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything.”
Quiche Lorraine
In Lorraine, France, where this quiche got its name, bakers sprinkle crisp bacon into a rich, savory egg and Gruyère cheese filling. The tender foundation is a buttery, herbed crust flecked with chopped green onions. Enjoyable hot or cold, quiche can be served with fruit or salad.
Eggs Benedict with Sweet Potato Hash
The secrets to poaching an egg are adding a small amount of vinegar to gently boiling water and carefully spinning the egg as it cooks. Serve this breakfast tradition on a bed of tender asparagus and a smoky hash of sautéed sweet potatoes.
Crêpe Madame
A classic French ham and cheese sandwich is served heavy on meat and bread for monsieur. Here's a crêpe-wrapped brunch version for madame. This café staple is made with prosciutto and Parmesan—then topped with an egg.
Goat Cheese Frittata
Substituting mild but slightly tangy goat cheese for milk in this frittata makes it a springtime romp. Petite green peas and snips of Canadian bacon are added for a meal you can serve any time of day.
Surprise Egg Biscuits
Londoners have been churning out hearty egg-and-meat snacks called Scotch eggs since the 1700s. Here's a new twist. Nest hard-boiled eggs inside flaky cheddar biscuits. The result is a protein-packed bite that can be savored on the run.
Berry-Lemon Pavlova
Named after Russian ballerina Anna Pavlova in 1926, this dessert is as elegant as a pirouette yet easy to make. After baking, let the meringue cool completely before taking it out of the oven. This helps minimize cracking in the meringue. Topping the confection is a pillow of whipped mascarpone cream, berries and mint.
Spring Salad with Hard-Boiled Eggs
Hard-boiled eggs rest gently on a bed of flavor comprised of creamy avocado, watermelon radishes and tender greens. Gently toss with our dill-and-lemon vinaigrette. Make enough of this bold dressing to use later on grilled salmon or shrimp.
Chocolate Soufflé with Brown Sugar Whipped Cream
Rich in cocoa and bittersweet chocolate, these single serving desserts are one way to get your sweet fix without feeling weighed down. Take care to whip the eggs until they form stiff peaks but do not over-whip. The lightness and decadence of this delicate dessert is well worth the effort.
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