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Narrow Results You've Selected: Saute Medium Eggs Remove all Source Saveur (15) Sticky, Gooey, Creamy, Chewy (1) Course Main Course (7) Breakfast/Brunch (4) Side Dish (4) Soups & Stews (2) Appetizers (1) Show all... Bread (1) Dessert (1) Cuisine French (5) Italian (3) American (2) Spanish/Portuguese (2) African (1) Show all... Cajun/Creole (1) Central/South American (1) Season Fall (5) Winter (4) Spring (2) Occasion Easter (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Eggs"; var omni_prop8 = "Technique:Saute,Difficulty:Medium,Main Ingredient:Eggs"; var omni_pageName="saveur:"+omni_prop12; 10/06/2010 Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles) Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. Issue #133 09/08/2010 Crabmeat Sardou This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise. Issue #132 02/29/2008 Doro Wot (Spicy Chicken Stew) This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia. Issue #110 04/01/2007 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 04/01/2007 Crêpes Flambées au Lambig (Cider-Spiked Onion Confit) The presentation of this flaming dish is quite a show. Issue #101 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 10/29/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 10/23/2000 Sorrel Frittata If you wish, add 1 more cup sorrel and omit the mushrooms. Issue #35 03/06/2007 Tortilla Española This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor. Issue #28 04/30/2008 Morel Omelette This rendition of the French classic is bursting with fresh morels. Issue #19 03/19/2002 Poached Eggs in Red Wine Sauce This classic Burgundian bistro dish is hard to find these days. Issue #18 03/28/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 08/08/2007 Hangover Stew This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile. Issue #14 03/28/2002 Corn Soufflé Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco. Issue #13 01/27/2007 Swiss Onion Pie Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia. Issue #5 05/09/2010 Pizza Rustica In the world of Sticky Gooey Creamy Chewy, baking is something one did with “Mom.” Here SGCC’s intrepid blogger shares her experiences of baking with her mother while making this easy pizza rustica, or “rustic meat pie.” Continue... Does Not Apply Source: Sticky, Gooey, Creamy, Chewy