Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings [...]
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy [...]
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and [...]
This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up [...]
