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Entries tagged with 'fried eggs'

Sunday Brunch: Olive Oil-Fried Eggs with Asparagus

Sunday Brunch Sydney Oland 5 comments

If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version. More

Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing from 'Franny's'

Cook the Book Kate Williams Post a comment

Bitter dandelion greens are often too strong to eat raw—at least without some tamer leaves for balance. So I was curious how I'd like this dandelion Caesar from the new Franny's cookbook. Miraculously, the runny yolk, salty-rich anchovy dressing, and curlicues of Parmesan managed to rein in the bitter green for a bold, bright salad. More

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Cook the Book Kate Williams 2 comments

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. More

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Serious Eats Kate Williams 4 comments

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. More

Max and Eli Sussman's Chilaquiles with Tomatillo Salsa

Kate Williams 1 comment

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

Max and Eli Sussman's Chilaquiles with Tomatillo Salsa

Serious Eats Kate Williams Post a comment

Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg. More

My Thai: Son-in-Law Eggs (Fried Hard-Boiled Eggs in Tamarind Sauce)

Leela Punyaratabandhu 2 comments

Son-in-law eggs are loved so much by the Thai people. It's one of those down-home dishes that you don't usually find at fancy restaurants in Thailand; you find them mostly at no-frills rice-curry shops or school cafeterias. And you'd hardly ever find them at a Thai restaurant in North America. More

Chive Biscuit Sandwich with Cheddar Spread, Canadian Bacon, and a Fried Egg

Serious Eats MarĂ­a del Mar Sacasa Post a comment

Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints.... More

How to Make Eggs Over Easy

The Serious Eats Team 12 comments

Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to make eggs over easy. More

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