Eggs are de­li­cious, nu­tri­tious, and in­cred­i­bly ed­i­ble and can eas­ily be in­cor­po­rated into an end­less ar­ray of dishes any time of the day.

Vegetarian Today - - Contents -

Show­case this ver­sa­tile pro­tein in four cre­ative and quick-to-pre­pare recipes.

EGGS SEEM TOO OF­TEN TO GET PI­GEON-HOLED INTO BREAK­FAST ROLES, but they’re so ver­sa­tile and good for you there’s no rea­son they can’t be the main course at lunch or din­ner, too. These recipes prove that if you think out­side of the shell, you can do most any­thing with eggs. Eggs and toast is a spin on a Span­ish dish called mi­gas. While recipes vary from town to town, they al­ways in­clude some form of day­old bread. This ver­sion toasts cubed bread in olive oil and paprika, then is topped with goat cheese and a fried egg for a com­plete meal.

Eggs in Pur­ga­tory is an old­school Neapoli­tan dish known to be the poor man’s eggs Bene­dict. In re­al­ity, it’s sim­ply eggs poached, or baked, in a spicy tomato sauce, and served over bread, mashed pota­toes, or po­lenta. This sauce recipe is fairly mild, so if you like heat, in­crease the pep­per flakes. And fi­nally, try this pop­u­lar Ro­man egg drop soup called strac­ciatella [STRAHT-chahTEHL-lah]. Mean­ing “lit­tle rags” in Ital­ian, the eggs look like shreds when added to the soup. It’s per­fect for a first course, and a great choice for a light din­ner. With broth and eggs on hand, it can be made in min­utes.

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