As I mentioned in a recent post, I love eggs and have run across some great recipes starring eggs. Most of the time eggs are considered breakfast foods but I fix them any time of day at all. In fact, it seems to me that many folks I know do the same thing–rarely do breakfast foods stay breakfast only foods. This is a good thing–good food anytime!
My very favorite way to eat eggs is some variation or other of eggs on toast(yes, I’ve mentioned this I’m sure). These recipes are some of the most delicious ones I’ve come across lately.
My current favorite recipe is this one by Ree. It’s no secret that I enjoy many of Ree’s recipes and have for several years now. This particular one is also found in her latest cookbook. These days I often tweak recipes to better suit what I have on hand or a particular taste I’m looking for. I didn’t do this early on in my cooking from scratch adventures, but it does come over time.
With this breakfast spread recipe of Ree’s, I used sourdough toast(thank you StepMomma o’ mine) and added an over easy egg on top for extra goodness after the quick broil. I don’t have a picture because I don’t really plan my food posts–they just happen as I’m smitten.
I confess that I have not actually tried this next recipe–in fact, I’ve never tried soft boiled eggs before–but since it’s from Deb over at The Smitten Kitchen, I know it will be stellar. Go, click…just look at that toast…those eggs…*sigh* Yum. By the way, have you seen her son?!? A-d-o-r-a-b-le and no doubt edible!