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Egg Recipes Good Enough for Dinner

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11 August 2009

Egg Recipes Good Enough for Dinner

It's halfway through the week. Are you down to leftovers from the farmers' market this past weekend and a dozen eggs?

Why not have eggs for dinner?

Over at Good Bite, Julie Van Rosendaal (from Dinner with Julie) and the always-hilarious Matt Armendariz (from Matt Bites) and I had a conversation about eggs and how much we love them. (Oh goodness, do we love eggs around here.)

Actually, the video is right here:

And if you'd like to see Jesse Brune demonstrate how to make the crab and avocado omelette that I'm talking about, take a look at this:

(Jesse is very kind to me, but let me tell you — anything I know about omelettes, I learned from Danny. To be honest, what I talked about in the video is only words trying to describe what I watch him do.)

Eggs are one of our most favorite foods around here. Thank goodness eggs are gluten-free.

If you're like us, you're always looking for more ways to eat eggs. Here are some of our favorite egg recipes from this site:

Avocado and Mushroom Frittata

Crustless Quiche Cups

Frisee Salad with Warm Bacon Vinaigrette and Poached Egg

Poached Eggs on Spinach

Poached Eggs on Toast

Scrambled Eggs with Pisto Manchego


At 3:19 AM, Anonymous Anonymous said...

Okay, I'm convinced. It's breakfest time for me and one omelet coming up, with mushrooms, tomatoes, onions, garlic and pepper. But, this Saturday market time, I'm trying that avocado and crab omelet. That one looked like a king's feast to me.

At 5:24 AM, Blogger Heather said...

We have chickens b/c we eat so many eggs! They are a great, inexpensive source of protein, and I am thankful that they are GF, too. We are just getting started, and I am thankful I found your blog. I have found many helpful recipes!

At 6:10 AM, Anonymous Anonymous said...

I'm an egg lover, too. Really, what could be faster to make for dinner (or any meal for that matter)?
I often make poached eggs for dinner to top up veggie entrees like this curried lentil stew:

What has me steamed is that so many of the organic eggs sold here in Toronto come in plastic tri-fold containers. Annoying. Give me a biodegradable egg carton!

At 7:23 AM, Anonymous Emily (A Nutritionist Eats) said...

I love eggs any time of the day!! They are so comforting to me!!

At 8:31 AM, Anonymous Jennifer said...

The crab and avocado omelette is a Sunday brunch dream. Also, the tips you share are invaluable and will spare future omelettes my messy attempts at "the flip." Thanks!

At 8:52 AM, Anonymous Justin from Bitchin' Kitchen said...

Great egg recipe. Eggs and I have been having a love affair my entire life. Easily one of the only foods I can eat morning, noon and night. Keep the idea coming!

At 10:27 AM, Anonymous Anonymous said...

Oh joyous eggs! I miss the Cotswold Legbar eggs I could buy in London- deep orange colored yolks that literally take your breath away- and then once you taste them you really can't breathe! Of course the ONLY way to eat them was soft boiled with buttered aspargus and maldon sea salt. Love the video and you miming the omelet making!

At 11:57 AM, Anonymous Bakerina said...

Oh, my dear, my dear. You know how I feel about eggs. :) Frittata (gluten-free!) and matzo brei (alas, not gluten-free, unless there are GF matzo somewhere I have not yet discovered) are regular dinner fixtures around here. One of these days, though, I'm going to try Eggs Jeannette, a variant form of devilled eggs created by Jacques Pepin's mother. You hard-boil some eggs, cut them in half, remove the yolks, mash them with garlic, parsley, salt, pepper and oil, stuff the eggs with them (holding back some of the yolk mixture to turn into dressing, with mustard and olive oil),heat a skillet, cook the eggs cut side down until they brown gently, remove, dress, eat. It occurs to me that I have all of this stuff in the house now, and it's lunchtime...

Incidentally, I know it's been a really, really long time since I said hi to you. Because I'm in law school and I suck. But that won't last. (The suckage, that is. I still have a little bit of law school left. ;)

At 12:04 PM, Anonymous Anonymous said...

my plan for tonight? egg and pesto sushi rolls.

At 3:03 PM, Anonymous Anonymous said...

Thanks for this great blog and recipes! I come from a family full of gluten allergies! Everyone talks about Gluten Free food and I am so happy many stores are actually creating sections for them. But, I also think that it is important to consider not only the gluten free foods but also body car produtcs, shampoo, wash etc. That gets absorbs into the skin. I found a line of kids products call TruKid which are gluten free thakfully they call it out on the package. I use them for myself and my kids. I thought this was an important thing to point out.

At 3:20 PM, Blogger Jo Whitton said...

We love eggs too, and go through a lot each week - thank goodness we have our own chickens! I posted one of my favourite egg dinners yesterday - Sunny Scalloped Eggs with Broccoli or Silverbeet. Yum!

At 5:22 PM, Anonymous Fiona said...

I LOVE eggs and used to eat them all the time. Now they've joined my 'do not eat' list. I probably miss eggs more than gluten ... there really is no substitute for a lightly poached egg on a hot, buttered muffin. Mmmmm.

At 6:24 AM, Anonymous Anonymous said...

I'm so glad to see egg recipes posted here. They're such an inexpensive base for a meal. I love making a crustless fritatta for dinner, and using the leftovers for breakfast or lunch; it's a great around-the-clock meal.

At 8:09 AM, Anonymous Sho said...


Hooray for eggs! They have gotten a bad reputation over the years. Thank you for clearing up the cholesterol issue with eggs.

We eat eggs any time of the day in our home. We keep hard boiled eggs in our fridge all the time. My teenage son eats the egg whites after he comes home from the gym.

I loved the videos. I would love to try your crustless quiche recipe soon.


At 9:40 AM, Anonymous smallbluebird said...

We love eggs at our house. A few hard boiled ones usually wait in the fridge to be used for a quick snack.
I live in a biggish city but there is an "urban farm" that sells fresh chicken and duck eggs...I bring my own container. The duck eggs are good but I've noticed that the whites are a bit rubbery.

At 4:08 PM, Anonymous lisa16 said...

For me, the best egg dish of all is the Spanish omlette-- a little sweet yellow onions in olive oil with red potatoes fried up and then cooked in glorious eggs to make a kind of egg-cake!

The best part is turning it over and seeing how perfect it is. You can accompany it with a "tah-dah" and a little anticipatory tap dance of joy.

At 5:17 AM, Anonymous Anonymous said...

Ah, eggs! Eggs and I go a long way back! They are eaten any way and time. One of my most favorite memories with my older brother,(not many of those) is when he would come home from work as I was getting ready for school in the morning. He, not having dinner yet, would be heating leftovers. Me not having breakfast, would smell what he was fixing and want some too. At the time though, I was slighly picky about what constituted breakfast. Eggs were number one. So to please me he would fix extra leftovers and then top it with an egg. I have learned that LOTS of wonderful food is enhanced with an egg. Like fried spaghetti(with sauce), meatloaf, cold pizza, and get this, fried mac an cheese. GF mac an cheese is not the easiest to fry so we stopped doing it. Seeing your salad pictures some time ago with an egg on top has given me the knowledge that other people are adventurous as well. Thanks for this! Wendy

At 10:30 AM, Anonymous Marion said...

Oh, thank you. How did you know I was one recipe idea short of a meltdown in this August heat. Yes, eggs. Thank you. I make fritattas when I'm at this point. But I forgot. Now I remember.


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