Curried Egg Salad SandwichIngredients8 large eggs1/3 cup mayonnaise1 teaspoon curry powder1 tablespoon chopped fresh chiveskosher salt and black pepper4 slices pumpernickel bread4 large leaves Bibb lettucepotato chips, for servingDirections1. lace the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 1! minutes. "inse the eggs under cold water, peel, and coarsely chop.!. #n a medium bowl, combine the mayonnaise and curry powder. $old in the eggs and chives% season with & teaspoon salt and ' teaspoon pepper. (ividing evenly, top each slice of bread with lettuce, then the egg salad. )erve with the chips.Swiss Chard and Cheddar QuicheIngredients3 tablespoons olive oil1 bunch )wiss chard, chopped1 onion, chopped3 large eggs3/4 cup half*and*half kosher salt and black pepper! ounces +heddar, grated ,1-! cup.1 prebaked /*inch piecrust4 cups baby lettuce1 tablespoon red wine vinegarDirections1. 0eat oven to 3123 $.!. 0eat 1 tablespoon of the oil in a large skillet over medium*high heat. 4dd the chard and onion and cook until tender, 3 to 4 minutes.3. #n a medium bowl, beat the eggs with the half*and*half% season with 1 teaspoon salt and ' teaspoon pepper. 4dd the +heddar and chard mi5ture and mi5 to combine. our into the prebaked /*inch piecrust and bake until set, 42 to 41 minutes.4. 6eanwhile, in a medium bowl, toss together the lettuce with the vinegar, the remaining ! tablespoons of oil, & teaspoon salt, and ' teaspoon pepper.5. )erve the 7uiche with the salad.Spinach, Feta, and Sun-Dried Tomato OmeletIngredients! large eggskosher salt and black pepper1/! tablespoon unsalted butter1/! cup spinach, chopped! tablespoons oil*packed sun*dried tomatoes, chopped! tablespoons crumbled $etacountry bread, for servingDirections1. #n a medium bowl, beat the eggs with a pinch each of salt and pepper.!. 6elt the butter in a medium nonstick skillet over medium heat. 4dd the eggs and cook, stirring andtilting the pan, until 8ust set, ! to 3 minutes. )prinkle with the spinach, sun*dried tomatoes, and $eta% fold the eggs over the filling. 9ransfer to a plate and serve with the bread.Scrambled Eggs With Chorio and OnionsIngredients1 1/! pounds new potatoes, halved if large! tablespoons olive oil! ounces cured chori:o, sliced1 small onion, chopped8 large eggskosher salt and black pepper1 teaspoon chopped fresh chivesDirections1. 0eat oven to 4!13 $. ;n a rimmed baking sheet, toss the potatoes with the oil% season with & teaspoon salt and ' teaspoon pepper. "oast until golden and tender, 42 to 41 minutes.!. 6eanwhile, in a large nonstick skillet, cook the chori:o and onion over medium heat until the onionis soft, 1 to < minutes.3. #n a medium bowl, beat the eggs with ' teaspoon each salt and pepper. 4dd to the skillet and cook, stirring, until set but still soft, ! to 3 minutes. )prinkle with the chives and serve with the potatoes.!a"ed Eggs With Cream and #erbsIngredients1 tablespoon unsalted butter, softened8 tablespoons heavy cream8 large eggskosher salt and black pepper1 tablespoon chopped fresh herbs ,such as parsley and dill.toast, for servingDirections1. 0eat oven to 4!13 $. +oat four 4*ounce ramekins with the butter. #n each ramekin, place ! tablespoons cream. +rack ! eggs into each ramekin% season with & teaspoon salt and ' teaspoon pepper.!. Bake until the whites are set, 12 to 1! minutes. )prinkle with the herbs and serve with toast.Egg in a #ole With Smo"ed SalmonIngredients! slices country bread1 tablespoon unsalted butter! large eggs1/4 cup cr=me fra>che4 ounces smoked salmon1 tablespoon capers1/! small red onion, thinly slicedblack pepperDirections1. ?sing a cookie cutter or shot glass, cut a 3*inch hole in the center of each slice of bread. 6elt the butter in a large nonstick skillet over medium heat. lace the bread slices in the skillet, crack an egg into the center of each, and cook until the bread is golden and the whites are set, 1 to ! minutes per side.!. (ividing evenly, top with the smoked salmon, cr=me fra>che, capers, and red onion% season with 'teaspoon pepper.#ue$os %ancherosIngredients1 11.1*ounce can black beans, rinsed1 tablespoon fresh lime 8uice1/! teaspoon ground cumin3 tablespoons olive oil4 small corn tortillas4 large eggs1 cup salsa4 ounces 7ueso fresco or $eta1 avocado, cut*up1/4 cup fresh cilantro leavesDirections1. 0eat oven to 4223 $.!. +ombine the beans,lime 8uice, cumin, and 1 tablespoon of the oil in a medium bowl.3. Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until crisp, 8 to 12 minutes.4. 0eat the remaining tablespoon of oil in a large nonstick skillet over medium heat. +rack the eggs into the pan and cook, covered, to the desired doneness, ! to 4 minutes for slightly runny sunny*side*up eggs. lace the eggs on the tortillas and top with the beans, salsa, 7ueso fresca, and cilan.Spaghetti With #erbs, Chilies, and EggsIngredients1! ounces spaghetti ,3/4 bo5.4 tablespoons olive oil! garlic cloves, sliced1 red chili pepper, sliced1/! cup chopped fresh herbs4 large eggs1/4 cup shaved armesanDirections1. +ook the spaghetti according to the package directions% drain and return it to the pot.!. #n a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until the garlic begins to si::le, ! to 3 minutes. 4dd to the pasta in the pot, along with the herbs, and toss to combine.3. 6eanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. 4dd the eggs and cook until the whites are set, ! to 3 minutes. )erve the eggs on the spaghetti. 9op with the armesan.Frise With Bacon and Soft-Cooked EggsIngredients8 large eggs4 slices bacon3 tablespoons red wine vinegar1 tablespoon olive oil4 cups fris@e, torn4 cups radicchio, tornblack pepperDirections1. Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 6 minutes; rinse under cold water and peel.2. In a large skillet cook the bacon o!er medium heat until crisp " to # minutes; remo!e crumble and set aside. $o the bacon drippings add the!inegar and oli!e oil and stir to combine.%. &lace the fris'e and radicchio in a medium bowl. (dd the warm dressing and toss to combine. )er!e topped with the eggs bacon and * teaspoonpepper.Poached Eggs With Grits and TomatoesIngredients1 pound cherry tomatoes1 bunch scallions, cut into !*inch lengths1 tablespoon olive oilkosher salt and black pepper1 tablespoon white vinegar8 large eggs1 cup 7uick*cooking grits! tablespoons unsalted butterDirections1. 0eat oven to 4223 $. ;n a rimmed baking sheet, toss the tomatoes and scallions with the oil% season with & teaspoon salt and ' teaspoon pepper. "oast until soft, 18 to !! minutes.!. #n a large, deep skillet, add the vinegar to 3 inches of barely simmering water. #n ! batches, crack the eggs into the water and cook until the whites are set, ! to 3 minutes.3. 6eanwhile, cook the grits according to the package directions. )tir in the butter. )erve the grits topped with the eggs and vegetables.Egg NestsIngredients ! eggs 1/8 teaspoon Aosher salt ,a pinch of salt per egg. 1/4 cup grated Bruyere cheese&ethod1 reheat the oven to 4123$ with a rack in the middle. Cine a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or )ilpat.! )eparate the egg yolks from the whites. 6ake sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. #t helps if you are making more than one egg nest to keep each eggyolk in a separate prep bowl.3 lace the egg whites in a very clean mi5er bowl ,any residual oil in the mi5er bowl will keep the egg whites from whipping up properly.. 4dd an eighth of a teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mi5er ,or using a hand mi5er., starting on low speed and then slowly increasing to high speed, until stiff peaks form.4 Bently fold in the grated Bruyere cheese, taking care not to deflate the egg whites.1 +reate two mounds of the egg white mi5ture on the lined baking sheet. $orm the mounds so they look like nests, with indentations in the centers.< lace in the oven for 3 minutes. 4fter 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. "eturn the baking sheet to the oven and cook for 3 more minutes.Devied Egg Saad !eci"eIngredients1! eggs, hard boiledD and peeled1/4 cup chopped green onion1/! cup chopped celery1/! cup chopped red bell pepper3 9bsp (i8on mustard1/3 cup mayonnaise1 9bsp cider, white wine or sherry vinegar4 few drops of 9abasco or other hot sauce1/4 teaspoon paprika)alt and black pepper to taste&ethod1 +hop the eggs coarsely and put them into a large bowl. 4dd the green onion, celery, red bell pepper.! #n small bowl, mi5 together the mayo, mustard, vinegar and 9abasco. Bently stir the mayo dressing into the bowl with the eggs and vegetables. 4dd paprika and salt and black pepper to taste.Best served chilled.#$ick and Eas% Egg Saad Sand&ich Ingredients 1 hard*boiledD egg ,large., peeled and chopped 1*! 9bsp mayonnaise ,to taste. ! 9bsp chopped celery 1 9bsp chopped green onion or chives 4 pinch of curry powder )alt and pepper ,to taste. Cettuce ! slices white, wheat, multigrain, or rye bread, toasted or plain&ethod1 6ash up the chopped egg a bit with a fork. 6i5 together the chopped hard*boiled egg, mayonnaise, celery and onion. )prinkle with salt and pepper and curry powder to taste. 6i5 with a spoon.! 9oast your bread slices if making the sandwich with toast. ut a layer of lettuce on one slice of bread, spread the egg mi5ture on top of the lettuce, put another slice of bread on top.#$ick and Eas% Egg Dro" So$"Ingredients 3 eggs, lightly beaten 4 cups of chicken stockD 1 tablespoon of corn starch )cant 1/! teaspoon grated gingerDD 1 tablespoon of soy sauceD 3 green onions, chopped 1/4 teaspoon of white pepper 3/4 cup of enoki mushrooms or sliced shitaki mushrooms&ethod1 "eserve 1/! cup of the stock and mi5 with the cornstarch until dissolved.! lace the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.4dd the cornstarch and stock mi5ture and stir. "educe heat to a simmer.egg*drop*soup*method*