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Try saying shakshuoka ten time really fast! This dish is popular in Middle Eastern or East African culture and the name means "a mixture". It's best if you can find really great tomatoes, but feel free to play around with the peppers, adding spicy ones or leaving them out. Some people love cheese in their shakshouka, some don't. This recipe is delicious served with warm naan bread on the side ready to sop up the sauce.

You can serve this dish for breakfast, lunch or dinner-just like any other really quick and easy egg dish.

Eggs poached in spicy tomato and pepper sauce makes a quick dinner.

New Potato Salad

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Sometimes you want a potato salad without all the heavy sauce or mayo, and this one checks all the boxes. Light, lemony with bits of salty feta, it's really great tossed with some fresh arugula. Try adding fresh chopped cucumber or some cubed creamy avocado! You can even take it up a knotch more by adding 3 slices of cooked and crumbled bacon. Serve this salad alongside your first burgers off the grill this spring and some roasted asparagus for a memorable dinner.

Light and lemony, this salad is a perfect partner for your burger.

Udon Noodle Soup

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Udon noodles are a thick, wheat noodle used in Japanese cuisine, usually served in a light broth. This one is touched with a bit of fresh ginger and garlic, and has healthy bok choy added to the mix to give some greens. The poached egg perched on top gives a lovely richness to this soup, and since it's not heavy or thick, this recipe is perfect for warm spring days. Kids oftn love slurping the noodles and it could make a wonderful addition to your lunchbox rotation!

A light delicious soup perfect for spring.

Waffle Hashbrowns

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Hashbrowns are hard to get right-often they are too soggy, or not crispy enough. Using a wafflemaker helps clear up this problem entirely, by creating two extra crispy sides (helped with a bit of cheese),  and a soft interior. One of the best things is that these cook up fairly quickly and once they are in the waffle iron, leave your hands free to make some eggs to top them with. Make these as a side with eggs and fruit salad, or even as a fun potato side dish. The kids can easily help you whip them up!

Be sure to use russet potatoes, the starch gives you a better end product.

Crispy, cheesy hashbrowns made in the most unlikely way!

Baked Pinapple French Toast

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A cross between a decadent breakfast and dessert, this baked French toast is divine. Soft, thick egg bread caramelized in the oven with slices of fresh pineapple make this sweet enough that you can skip the syrup. Want to make it more like dessert? Add a scoop of vanilla ice cream. Either way, you can also make this dish ahead by letting the bread slices soak overnight before you bake them,making this a great dish to prep the night before a special day. If you really want to get decadent, go here to get the recipe to make the challah, too!

Sweet and delicious, you will never need syrup!

Curried Egg Salad Lettuce Cups

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Coloring eggs is super fun, but what do you do with a bunch of hard boiled eggs once the fun has passed? Eat them, of course! You could put them in salad, make deviled egg chicks, or a more grown up version of deviled eggs, or you could just make this wonderful egg salad for lunch. Serve it rolled up in a tortilla, with triangles of warm naan bread, spooned over greens, or as I did-perched on romaine lettuce leaves that can easily be picked up and munched on. However you choose, this salad is a very tasty way to use up hard boiled eggs!

A delicious way to use up hard boiled eggs

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7 Facts You Didn't Know About Eggs

By America's Test Kitchen | Yahoo Food – Fri, 27 Mar, 2015

As an ingredient, eggs are indispensable in the kitchen. They can bind, thicken, emulsify, clarify, and even leaven. They are also incredibly versatile on their own and can be prepared in a number of different ways: fried, scrambled, poached, hard-cooked, baked, shirred, and made into omelettes and frittatas. Read on for some deep egg knowledge we’ve gleaned in the Test Kitchen.

Asparagus Cheddar Bacon Quiche

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You always know it's spring when bright green asparagus begins making it's appearance at the market. Paired up with crispy fried shallots, salty crumbled bacon and sharp cheddar, turn this spring veg into a company worthy quiche! Whether you serve it as an addition to a brunch table or serve it with tossed seasonal greens for dinner, you'll love all the flavours that this quiche offers. For a change of pace, try swapping out the cheddar cheese for a mild and creamy gruyere. You'lll love the results!

Dress up your spring asparagus with bacon and cheddar!

Cobb Salad for One

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When we eat out, I can almost guarantee that my husband will order either a veggie burger or a cobb salad. Full of tender chicken, salty bacon and creamy avocado, cobb salads are enlessly customizable. Make it Mexican by adding spicy chicken, beans, and crushed tortillas. We generally stick to the traditional avocado, eggs, bacon, tomato, chicken and cheese but this salad really is a wonderful way to use up all kinds of bits you may have in the fridge. As for the dressing, whether you use a more traditional red wine vinagrette or a creamy Ranch dressing, it's all up to you.

Quick tip for the avocados: remove the pit with a spoon. Some cooks recommend holding an avocado half in your hand and striking the pit with a sharp knife to remove it, but I've almost cut myself badly this way. The knife can slip, or if the avocado is very soft part of the knife will go right through it (and if you're holding it, things can end badly). A spoon is much, much safer.

A fresh, delicious, and quick lunch for one!


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