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Narrow Results You've Selected: Recipe French Eggs Easy Summer Remove all Source Saveur (11) David Lebovitz (1) New York Times (1) Course Dessert (4) Appetizers (3) Salad (3) Side Dish (3) Condiments and Sauces (2) Show all... Breakfast/Brunch (1) Main Course (1) Occasion Backyard BBQ (2) Easter (1) Technique No Cook (4) Poach (3) Bake (2) Chill (2) Fry (2) Show all... Slow Cook (2) 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 = "Season:Summer"; var omni_prop8 = "Topic:Recipe,Cuisine:French,Main Ingredient:Eggs,Difficulty:Easy,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 10/22/2012 Celery Root Rémoulade This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish. Issue #150 06/06/2012 Salade Niçoise Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. Issue #148 07/18/2008 Frisée Salad with Poached Eggs and Bacon Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad. Issue #113 03/01/2002 Aïoli with Young Vegetables The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best. Issue #44 04/02/2002 Crème Anglaise Keep an eye on this delicate custard sauce: It cooks very quickly. Issue #12 09/11/2007 Savory Buckwheat Crêpes with Gruyère These cheese crêpes are a specialty of Breton cooking. Issue #10 01/19/2007 Floating Islands Cool and creamy, this classic French dessert is both delicious and beautiful. Issue #1 01/19/2007 Artichoke and Mushroom Soufflé No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg. Issue #1 01/19/2007 Aïoli This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups. Issue #1 01/19/2007 Brioche Perdu The infusion of orange blossom water adds a uniquely Provençal note to this dessert. Issue #1 01/19/2007 Lavender Honey Ice Cream This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence. Issue #1 09/09/2009 Lime Meringue Tart Lemon meringue pie gets a sophisticated French twist by substituting lime for lemon juice. The more acidic flavor of lime is the perfect foil for the sweet meringue topping. Continue... Does Not Apply Source: David Lebovitz 07/20/2009 Fresh Herbs Omelette Don't skimp on adding plenty of summer's fresh herbs to this classic French breakfast. Does Not Apply Source: New York Times