From quiches to frittatas to custards, eggs have long been at the forefront of many cuisines–they can, after all, be hard-boiled, pickled, fried, baked, whipped into frothy peaks, made into creamy sauces…the list is endless. And it’s much more economical to keep the hen alive and eat its eggs for years rather than kill it [...]
Here’s a solution for a hearty breakfast or lunch: just top some leftover veggies with freshly-scrambled free-range/organic eggs. In this case, I used yesterday’s broccoli and today’s sliced grape tomatoes to form the base, then scrambled the eggs with a bit of olive oil and salt and pepper to “crown” the dish. Iron-rich broccoli + [...]
