Odds are, you’ve got the two stars of this recipe roundup in your refrigerator right now. Recipes for eggs and greens truly know no bounds, and whether you’re looking for a quick anytime meal or the challenge of crafting a tray of fancy canapés to eat all by yourself, these are two elements that belong together. Grab a whisk and some verdant produce, and get cracking!
Cauliflower pizza with mozzarella is what’s for dinner! Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe.
Recipe: Grilled Romaine Caesar Salad
This is the Caesar salad of your dreams. It is packed with bold flavors and has lots of tasty crunch in every bite. You should always make a few extra eggs to make sure that you have enough with just the right degree of runniness when they’re split open over the salads.
Recipe: Egg Florentine Roulade
This is a great alternative to an egg sandwich; the spinach roulade is fluffy, light and moist and looks fabulous. The filling is just as exciting — chunky, creamy and zesty. Your guests will definitely be asking for more.
Recipe: Kale, Pea And Ricotta Fritters
Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe. These kale, pea and ricotta fritters pack a nutritious punch and look beautiful on a platter.
Make the polenta on Sunday, and you can enjoy it all week long. A quick scramble of pesto-laced eggs and some seared vegetables will get your day off to a seriously well-fed start. The polenta can be a great swap for grains in other bowls, too, and these toppings work just as well with amaranth or teff.
Recipe: Chard-Wrapped Vegetable Pie
With its exhilarating aroma and vivid flavor, this is not your usual lasagne — instead of layers of egg pasta, here we use crunchy leaves of chard, giving this dish the appearance of a beautifully wrapped present. To me, herbs make up the personality traits of a dish. I like to use sage and basil here, but you can personalize this bewitching pie with any herb you fancy. Go on, make it yours.
Recipe: Egg In A Nest Breakfast Pizza
This egg in a nest breakfast pizza is such a knockout — for both its magazine-cover good looks and its savory flavor — that it’s hard to believe it’s such a breeze to make. Use pre-grated cheese and pre-washed arugula, and you can get this baby bubbling in the oven in a matter of minutes. What results is a crispy pita pizza crust with flavorful toppings, including an oozy egg. It won all three of my kids over at first bite.
Recipe: Kale Egg Cups
I’ve always liked cute things: kittens, tiny travel-size toiletries, my nieces in dance recitals, and, of course, I married one heck of a cute guy. And my food cannot be left off this list. I love cute food, which usually means tiny food, or individual-size eats. Considering these kale egg cups literally make people stop and say “How cute,” they definitely make the list. And it gets even better; not only are they cute, but they also are flavorful, healthy, and easy to whip up. You are in store for one tasty breakfast that is special enough for company and easy enough for weekday meals. And did I mention how CUTE they are?! OK, I’ll stop now.
This is one of Ben’s favorite recipes. He loves the combination of two textures of Brussels sprouts — the roasted chunks and the blanched leaves — and also the true Caesar dressing made with salty anchovies. Plus, it has soft eggs and bacon. I love to use bacon as a cheat to make things taste better, and here I really pushed the envelope by glazing it with maple syrup. In fact, this is actually a very indulgent dish masquerading as a healthy one, because it’s centered around those Brussels sprouts. That makes it a very good way to get those who don’t like green vegetables (like my children and my husband) to eat them.
Recipe: Mussles Marinière Quiche
Nobody makes a sweet or savory tart like the French, which is why we’re powering through this new book of recipes from Michelin-starred Paris chefs Frederic Anton and Christelle Brua. From seasonal fruit and rich chocolate to leafy greens, hearty fish and tender meat, there’s a pastry shell for every filling you crave.
This is a really pretty, elegant salad full of popping tastes and contrasting textures. Quail eggs are tricky things to peel — use your fingernails and a small, sharp knife — but well worth the effort. If you can’t get them, then use hen’s eggs and serve one per person.
Traditional arancini are made with rice that’s combined with cheese and other fillings, then breaded and fried. This version uses millet that’s cooked in extra water so that it’s soft and sticky, and combined with two kinds of cheese and buttery, garlicky wilted spinach. You can cook the croquettes ahead and refrigerate until shortly before serving; warm them in a 350°F oven for 15 minutes or until thoroughly heated.
The field of concoctions flying under the flag “breakfast burrito” is a crowded one. But Liz and Tim’s version of what might arguably be California’s favorite breakfast is a superb standout. Bright and appealing, crisp, green, fresh — these are all terms that apply. Even if the view out your window is not of softly rolling waves, you might find yourself saying brightly to your breakfast table partner, “Surf’s up!” Or maybe it’s just me.
Recipe: Collard Greens Frittata
This especially lofty and majestic layering of greens is held together with sliced potatoes and eggs. As you can see, it is not a thin frittata! I like to make the frittata in my black cast-iron skillet; it’s perfect for breakfast, lunch, or dinner. Feel free to use whatever leftover potatoes you may have on hand, or just leave them out.
Recipe: Hong Thaimee’s Kale Fried Rice
This recipe is Thai with a twist. It’s inspired by khao pad kana, or fried rice with Chinese broccoli. As a proud New Yorker now, I love to introduce local flavors and ingredients into traditional Thai dishes, and here kale from the Union Square Greenmarket steps in. We live in a global world but can eat like locals. Support local farms!
“Grace is surrounded by three powerful steak houses in downtown Fort Worth, and because of that, we all share a lot of the same clientele,” says chef Blaine Staniford. “I wanted to make a side item that would go well with our steak program but also complement our other entrées. I love creamed spinach, but it’s so overused, so I developed this recipe that adds baby kale, plus a touch of spice. A sunny-side up farm egg goes on top, and it’s garnished with aged Parmesan and buttered panko bread crumbs. Guests love this new menu item so much, some even order it for their entrée!”
Recipe: Greens And Grains Scramble
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
This salad is particularly straightforward: thinly sliced kale is combined with a Spanish-inspired dressing made from smoked paprika and sherry vinegar and then garnished with chopped egg and toasted almonds. Serve it alone as a simple lunch, or offer it as a side dish to skewers of garlicky grilled shrimp for supper. For an added, albeit expensive, Spanish touch, use Marcona almonds.
Recipe: Greens & Fontina Baked Eggs
I can say with certainty that when I think about current favorite breakfasts, breakfasts I find perfect for brunch parties and the breakfast I want to eat right this instant as I’m writing, fontina baked eggs comes to mind.