9
results
Narrow Results
You've Selected:
Spring
Saute
Eggs
Source
Saveur (8)
Food & Love (1)
Difficulty
Easy (7)
Medium (2)
Course
Breakfast/Brunch (5)
Main Course (4)
Appetizers (1)
Side Dish (1)
Cuisine
Spanish/Portuguese (2)
American (1)
French (1)
Greek (1)
Italian (1)
Topic
Recipe (9)

Advertisement
04/10/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
04/02/2007
Chive and Goat Cheese Omelette
Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
Issue #101
04/02/2007
Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg)
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Issue #101
01/17/2008
Browned-Flour Scrambled Eggs
This sumptuously rich egg dish is a favorite in the eastern Anatolian city of Van in Turkey.
Issue #95
01/25/2008
Corn Cakes with Eggs Scrambled with Onions and Cabrales
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
Issue #93
09/26/2005
Cajun Crawfish Eggs
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
Issue #65
03/08/2007
Scrambled Eggs with Shrimp
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
Issue #32
04/17/2007
Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble.
Issue #17
05/18/2010
Carbonara with Peas and Asparagus
Robert Love reminds us that true carbonara isn’t made with heavy cream and that the sauce is “perfect for spring.” Continue...
Does Not Apply
Source: Food & Love