This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, and then goes savory with toasty cumin-scented farro and a creamy avocado. It’s also perfectly portioned for two. Boil the farro like pasta—in plenty of water that you’ll drain off—to cut the cook time in half. Toasting the […]
Ingredients 2 teaspoons extra-virgin olive oil, divided 1 teaspoon red wine vinegar 1/4 teaspoon kosher salt, divided 1 cup hot cooked tricolor quinoa 1 cup grape tomatoes, halved 1/2 cup canned unsalted black beans, rinsed, drained, and warmed 2 tablespoons chopped cilantro, plus more for garnish 2 large omega-3 eggs 1/2 ripe avocado, slicedg How […]
The traditional version of this Italian-American classic is known to tip the scales: heavily breaded and fried eggplant slices that are then buried in cheese and baked. Our makeover skips the fry and bakes the panko-crusted eggplant until it has a crisp exterior and wonderfully meaty interior. A combination of part-skim ricotta, sliced mozzarella, fontina, […]
Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek […]
Think of egg foo yong as a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a savory mushroom “gravy.” It’s a superspeedy meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwaveable brown rice. A smaller (8- to 10-inch) skillet will make for a taller, fluffier pancake. […]
When you’re out shopping for eggs or chicken, do you make a point of looking for “free-range” on the label? Many people are willing to pay extra for free-range eggs because they believe it means the animal has a better life. You might picture chickens frolicking in an open, grassy field, pecking around and enjoying […]
f you’ve ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano. Ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped yellow onion 1 […]
A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup chopped shallots 3 garlic cloves, minced 1 (8-ounce) […]
Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It’s a sure winner at breakfast, lunch, or dinner. Ingredients 1 teaspoon olive oil 4 large eggs 1 peeled ripe avocado, mashed 4 (1-ounce) slices hearty whole-grain bread, toasted 1 cup alfalfa sprouts 1/4 teaspoon kosher salt 1/4 teaspoon freshly […]
Ingredients 4 large eggs 3/8 teaspoon kosher salt 1 tablespoon olive oil 1/4 teaspoon brown mustard seeds 1/8 teaspoon turmeric 2 green onions, finely chopped 1/4 cup diced plum tomato Dash of black pepper How to Make It Step 1 Whisk together eggs and salt. Step 2 Heat oil in a large cast-iron skillet over […]