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The Cookstr Weekly: Eggs That Go Beyond Breakfast

August 28, 2014
 

Eggs are a go-to for just about every breakfast option, but their ability to do double duty in lunches and dinners is underrated. A cheap protein that fills in when you’re feeling stuck in the meat-poultry-fish rotation, eggs are embraced cross-culturally and take well to most quick and easy cooking techniques.

Whether soaking up flavors in a stir-fry or scramble, lending body and that signature creamy texture to a soup or dessert, or fried up on top of a dish in all their photogenic glory, eggs are the ingredient you should promote to main course status.

 

Warmest regards,
Kara Rota
Editorial Director
Cookstr

 

 
  by Sharon Crayton 

 
A friend’s father used to make this dish as a weekend treat when she was a child. Kids like the trick of the egg inside the bread. Using good quality eggs and flavorful whole-wheat bread makes it delicious. The French eat their eggs for lunch or dinner, and this dish can work as a meal at any time of day.”
– Sharon Crayton

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 This dish is simple, hearty comfort food with lots of great flavor. Please improvise – add rosemary instead of dill, or green beans instead of zucchini, for example. However, we promise that if you just make the recipe as is, you will enjoy an easily prepared, completely satisfying supper.” 
– The Moosewood Collective 

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