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Entries Tagged as 'eggs'

Eggs for Breakfast: Eggs Toscana and a Giveaway!

February 14th, 2011 · 8 Comments · Main Dishes, Recipes, Sponsored

Eggs Toscana

I was raised as a breakfast eater. Every morning before school when I was a kid, I ate breakfast – occasionally cereal with milk, often toast with cheese or peanut butter to add protein. But on important mornings, when I had a biology test, a school play performance, or the SAT’s, my mom made eggs. Scrambled, fried, in omelets, hard boiled. Eggs were my breakfast of champions.

That’s why when Kitchen Play and the American Egg Board asked me to participate in their SideCar event about eggs for breakfast, I jumped at the chance. The American Egg Board is also sponsoring a great contest for those of my readers who write their own food blogs – scroll to the end of the post for details. I’m writing this post and creating this recipe as part of a partnership between Kitchen Play and The American Egg Board. They have compensated me for my time and cooking expenses but my opinions and tastes are my own. I only like to write about products I wholeheartedly endorse, but eggs and I go way back. I always keep a carton of eggs in the fridge, knowing that I can whip them into a quick meal or snack at any time of day, but eggs have a special place for breakfast.

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Savory Baked French Toast Croque Monsieur (with Ham and Cheese)

May 5th, 2010 · 10 Comments · Beef, Pork, Lamb, Entertaining, Holiday, Main Dishes, Make Ahead, Quick, Recipes, Spring

French Toast 1-4

I don’t really understand the marketing of Mother’s Day. I see all these floral pastel cards and delicate lacy handkerchiefs and early morning breakfast in bed and advertisements for “brunch” and “afternoon tea” with fussy hats implied. Let me set the record straight. I am a mom, and I know a lot of moms. An informal survey of what our ideal Mother’s Day would look like involves 1) sleeping in; 2) a pedicure with some celebrity gossip magazines; 3) sushi; 4) chocolate and 5) lots of wine. Maybe this holiday doesn’t sell so well on a greeting card, but it sounds pretty awesome to me. Too awesome to be an also-ran Mother’s Day. Maybe I will name it something else, like “Saturday”. And it will fall once a week.

If your Mother’s Day veers towards the more traditional, or you’re trying to fill the time between pedicures, sushi and wine, try cooking brunch at home, and avoid the overpriced and overcrowded restaurant brunch options. (For more on this, see Brooke of FoodWoolf’s insider’s take on the restaurant Mother’s Day brunch. If you’re not feeling confident in your hollandaise sauce, or you’re a late sleeper yourself and don’t want a giant fuss in the morning, this is the brunch dish for you.

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Deviled Eggs with Capers and Parsley

March 31st, 2010 · 10 Comments · Holiday, Quick, Recipes, Seasonal, Soups and Starters, Spring, Vegetables and Sides, Vegetarian

Deviled Eggs 2

I have vivid childhood memories of dyeing Easter Eggs. We always made my family’s traditional Craftsman flower eggs, but I also spent many a spring break waiting impatiently for the eggs to take on a deep color sitting in vats of vinegar with those little Paas tablets. Now that I am the mom, I try to recreate for the Nuni some of my own childhood joys, so I buy dozens of eggs each Easter, ripe for the decorating.

What I am faced with as an adult that I didn’t realize as a carefree kid is that after the fun of the Easter Egg hunt comes a long slong of trying to use dozens of hard boiled eggs. There are only so many plain hard boiled eggs you can eat, though a dash of tabasco helps matters immensely. Likewise, egg salad, although a love of mine, can quickly grow tireseome. Enter deviled eggs.

Deviled Eggs 1

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