“If you can imagine eggs in slightly-out-of-the-ordinary dishes — salad, pasta, grits — you can begin to imagine a world of inexpensive, blazingly fast recipes.”
This is Mark Bittman’s statement in a recent New York Times post that aligns with my simplistic worldview of food. One simply starts with the single preparation of an egg, a great source protein, and builds a beautiful dish by what he calls “The Base, The Egg, The Finish.”
Mark has a great set of graphics in the post that demonstrate just how easy the construction of a great dish is.
I talk a lot about using organic farm eggs in dishes for anytime of the day. The most recent quick egg dinner I assembled utilized another of Kroeger Brothers sausage, this one chicken shiitake. Subtle, immensely flavorful, and a great ground for the other ingredients in the dish. The egg adds a satisfying richness.
Check it out.