Eggs

An all-too-common problem with hard-cooked egg recipes is that they produce a greenish colored yolk and a sulfurous odor. What causes the problem and how do we make perfect hard cooked eggs every time? We wanted a recipe that answered both these questions. One thing our testing told us: Don’t boil the eggs. After countless tests, we found that we got the best results from our Hard-Cooked Eggs recipe when we covered the eggs with an inch of water, brought it to a boil, covered the pan, and removed it from the heat. After 10 minutes, we drained the eggs and cooled them in ice water.

The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title.

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust.

This has some of the components of fried rice, but you don’t have to keep tossing it while you make it. Add chopped ham and frozen peas near the end of cooking, then top each bowl with a 5-minute egg. 

Of all the recipes in the Passover canon, one of the simplest is matzo brei. Soak matzos in egg and maybe a little milk or water until softened, fry in butter or oil. Top with powdered sugar or maple syrup if you like the sweet side of things, or salt and pepper if you have more savory hankerings.

It’s quintessential Passover brunch food, so bare-bones that I never really thought about altering it, or even eating it, more than once or twice a year.

Lentils were once hippie food, then chefs decided they were elegant enough to serve as a bed under rosy lamb or roast salmon, as an accompaniment to poultry, or in hearty bowls flavored with bacon. These little legumes, which are packed with protein and sophisticated flavor, can also be a vegetarian entree. The best ones are the small, dark green French lentils (sometimes labeled le Puy), which have a cleaner flavor and a more toothsome texture than their larger, light green counterparts.

My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to continue this tradition with Apolinaras, but unfortunately, he isn’t a fan. I think it’s partly because he actually gets up early enough to make eggs every morning, while I prefer to savor every last minute of sleep and usually end up just having cereal.

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. 

Yield: Makes 4 servings

Active Time: 30 minutes

Total Time: 45 minutes