Back after I lived alone, earlier than I used to be married, I ate eggs for dinner a number of nights every week — normally scrambled, typically poached, all the time salted to the nines. It was amongst my happiest habits for one.
That time is lengthy gone, however the eggs stay: I eat them almost on daily basis in a single type or one other, for breakfast, lunch or dinner. They are cuisine-crossing, genre-hopping staples, as reliably scrumptious a meals as exists on this earth.
And so I’m enamored of our latest particular part dedicated to eggs, in print in The New York Times this weekend and on-line now, with 24 recipes and an essay by our personal Eric Kim. In honor of that scrumptious challenge, I’ve bought 5 eggs-for-dinner concepts for you beneath. (It might’ve been 50; I actually love eggs.)
There’s additionally nonetheless time to join the digital occasion I’m doing on Tuesday, May 17, with Tejal Rao, our California restaurant critic (and the writer of The Veggie e-newsletter), and Samin Nosrat, the chef and author. It’s dedicated to vegetarian cooking in all its scrumptious varieties, and it’s going to be actually enjoyable. Join us! And attain out to me anytime at firstname.lastname@example.org along with your egg recollections and requests.
1. Huevos Rancheros
Kay Chun’s model of this basic Mexican breakfast is zesty (from a easy home made salsa), smoky (from the refried beans) and wealthy (from the yolky egg on prime). It’s a mixture for the ages and a really satisfying dinner.
View this recipe.
2. Skillet-Baked Eggs and Asparagus
Eggs associate properly with most inexperienced greens, however asparagus is their greatest match. (It’s the tidy brightness of the spears mixed with the sloppy richness of the yolk. Opposites appeal to.) This frittata by Melissa Clark brings them collectively in a pan for a straightforward meal.