Here are the best possible fried eggs. This method is adapted from the ultra-meticulous French chef Fernand Point (1897-1955). The Point approach involves gently, slowly cooking the egg to retain its delicate purity, a careful technique that is somewhere between frying and poaching in hot butter. The technique makes one spectacular egg and demonstrates that simplicity and purity often yield the best dishes of all...
This is a rich, delicious quiche that will reheat well. Follow the crust directions precisely and you can use it as the base for many different variations. I find the combination of Gruyere and Emmenthaler to be an ideal pairing. Consider using this recipe with variations such as: bacon, onion, mushrooms, roasted red pepper, and more.
A great make ahead breakfast!
Prepared with flavorful ham and sour cream, this egg mixture bakes up to a fluffy finish.
Mrs. Wood's version
Terrific, flavorful coffee cake! A favorite at my house.
This tasty adaptation of Julia Child's "Mastering the Art of French Cooking" souffle, is so delicious that even finiky eaters will gobble it up!
Eggs, cheese, and ham in a flakey pastry cup. Perfect for brunches or "take-out" treats.
A straightforward and unpretentious creation that is so simple, so rich, so praised!