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Fried Eggs With Ramps, Morels, and Bacon
There's not really much to say about fried eggs with ramps and morels sautéed in butter (and a little bacon fat), other than that, with the exception perhaps of a perfectly fresh everything bagel with cream cheese, it's my favorite breakfast.
Caprese Baked Eggs
If you love Caprese salad as much as I do, get your fix at breakfast with these Caprese-style Baked Eggs inspired by the flavours of a classic Caprese salad! Though I bake this, you can just as easily make it on the stove too – and it’s faster.
Sunday Sunshine Baked Eggs in Mushrooms
Just 6 ingredients and 5 minutes to prepare. Something different for breakfast, and only 160 calories, these baked eggs in mushrooms are sure to bring a smile to anyone's face!
Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs
A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper.
Coddled Eggs With Marmite Mushrooms
Eggs coddled with mushrooms and Marmite.
Frittatas
How I Make Frittatas Just A Little Bit Different In this video, I make my version of a Frittata that is heavily inspired by Detroit-style pizza.
Baked Eggs With Creamy Greens, Mushrooms, and Cheese
Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.
Balsamic marinated mushrooms
Such a great, simple way to make mushrooms outrageously delicious - balsamic marinated mushrooms!
Shirred Eggs (Baked Eggs with Spinach & Mushrooms)
Shirred Eggs - baked eggs on a bed of garlic butter mushrooms and spinach, topped with bubbly cream and parmesan! Quick, easy, so delicious!
Roasted Mushrooms With Rosemary and Garlic
Meaty cremini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Gabriel Thompson's recipe for Roasted Mushrooms with Bacon and Eggs, from Downtown Italian, written with Katherine Thompson and Joe Campanale, sounds innocent enough, but comes at you guns blazing, all garlicky, salty, and wild.
Serve With
Grilled Pasta Primavera
A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera.
Cherry Tomato Bruschetta
Cherry Tomato Bruschetta is a simple and delicious appetizer for summer entertaining. With fresh tomatoes, fragrant basil, and grilled garlic toast, this easy recipe makes a beautiful presentation.
Asparagus Tartine With Ricotta and Mint
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
Zucchini Parmesan
Zucchini Parmesan, layered with tomato sauce and a mixture of cheeses, is as company-worthy as it is stay-in-your-pjs fare.
Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest
Where's the water? Check out the science behind this cooking method here. Note: Use a high quality ricotta cheese for this recipe. Check the ingredients label—it should contain nothing but milk, salt, and an acid or starter enzyme. Avoid any...
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round.
Zucchini Stacks in the Style of Eggplant Parmesan
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.