Hello! Eggs are top of mind lately, right? I think I hear about how expensive and/or hard-to-find eggs are every single day. Most things at the grocery store are more expensive, yet eggs have captured the headlines. So, I was thinking: now that everyone is feeling the preciousness of eggs, it makes sense to reiterate my love for them by sharing 6 recipes where eggs are the main character, the star of the show. Today on Kelly’s Kitchen, I bring you 6 Easy Recipes Starring Eggs.
Today we celebrate Eggs with 6 Easy Recipes Starring Eggs
You can get the full recipe card for a dish by clicking the link at the end of each section
Over the last few days, I have posted a few recipes for dishes I enjoyed in Paris. Dishes that are pretty easy to replicate at home. Today’s, Oeufs en Meurrette, is from the Burgundy region of France and it means, simply Eggs in Red Wine. Meurette is a red wine and beef stock-based sauce. This dish incorporates mushrooms, pearl onions, and bacon. It takes a little time to simmer and reduce the sauce, but it’s all very simple. Let’s get right to it: Poached Eggs in Red Wine.
Today’s recipe is as simple as The Easiest Pasta with Butter and Cheese, but Salerno-Style Pasta ups the ante with breadcrumbs, parsley and a fried egg, which tops each serving like a beautiful golden crown. The pasta is made creamy with parmesan and pasta water, flecked with parsley, garlic and red pepper flakes. A generous sprinkling of toasted panko gives a satisfying crunch. Then we have the fried egg; the yolk adds its own savory sauce. Let’s make this Salerno-Style Spaghetti!
Today I have a simple recipe for a new way to enjoy an egg salad sandwich. Rather than a minced egg situation, we have medium-sized chunks of egg, diced celery, onion and pepperoncini peppers all lightly dressed in a mayonnaise, dijon and vinegar dressing. Liberally seasoned with kosher salt and black pepper, sandwiched between fluffy soft potato bread slices. I think it’s The Best Egg Salad Sandwich – let’s do it!
Today’s dish is a popular street food in Thailand, it’s called Pad Gra Prow Gai. Served with a fried egg, this dish is savory, sweet, a little spicy and thoroughly delicious. The fresh basil leaves give it a sweet, fresh flavor; the sauce coats the ground chicken and crunchy green beans for a ton of savory flavor in every bite. I had this dish recently at a local Thai restaurant and I couldn’t wait to try it at home. It’s super easy, are you ready? Let’s do this Thai Basil Chicken Stir Fry!
Today I have a fun Stuffed Avocado Recipe that is really great because it combines savory Mexican flavors for a rich and satisfying breakfast, brunch or dinner. It kind of reminds me of a Mexican-style Eggs Benedict. Gluten-free of course, because we have the avocado playing the role of bread. This is a quick recipe that is easy to scale up for a group. Are you ready to try the Best Stuffed Avocados? Let’s do it!
This week I have a quick and easy one-pan meal that is healthy, satisfying and totally customizable. This is a perfect, end-of-the-week meal because you can use up all the bits of leftover veggies in the fridge. It’s also a great meal prep dish for the week ahead: make a big pot of rice, crisp it up and prep it in containers, to which you can add veggies (read: future leftovers) and toppings as the week rolls on. Let’s go Crispy Rice Bowl!
Yesterday, Beth shared her love for a Valentine's Perfect Sweater from Avara. make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, and shares a recipe on Saturdays.
She’s 45, 5’0, and a petite 0/XS.
She also runs her own food blog, Djalali Cooks, which you can find by clicking the world icon below.
What exactly is “kosher” salt? Is it jewish? Never heard about it. I’m using Himalaya salt
What a great question, Polin. Kosher salt is known for its larger grains. Larger grains mean it’s easier to use with your hands (adding a “pinch” of salt), it’s harder to over-salt your food with the larger grains, and it’s widely used in professional kitchens.
Kosher salt isn’t Jewish, but it got its name because historically, it was the kind of salt used in koshering meats. (Its larger grains drew out more moisture from the meat.)
Himalayan Pink Salt is a great choice because it’s unrefined, making it more of a natural salt. If a recipe calls for kosher salt, use about 3/4 of the amount of your unrefined salt. I hope that clears things up! xo Kelly
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