Put an Egg on It

Boiled, fried, baked, deviled or poached, we'll pretty much eat eggs any way, any time. Here are some of our favorite recipes and articles all about the incredible, edible egg.

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Bon Appétit
How the French Do Eggs Benedict
Bon Appétit - By Danielle Walsh
You fancy, huh? Eggs Benedict has a serious identity problem: it's got an English muffin, Canadian bacon, and the decidedly French Hollandaise sauce. That's a whole lotta nationalities for such a little brunch item. But wait a minute, let's run with this French thing... Swap out English muffin for …
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Egg Sandwich with Green Bean Slaw
Bon Appétit - Allie Lewis
Whisk 1/2 cup crumbled feta, 3 tablespoons fresh lemon juice, and 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Toss with 1/4 thinly sliced red onion, 2 thinly sliced radishes, 1/2 pound green beans (shaved with a peeler), and 1/4 cup chopped Kalamata olives. …
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How to Boil Eggs So They’re Actually Easy to Peel
Bon Appétit - By Sarah Jampel
Because no one has 15 minutes to spend peeling an egg. Ask a dozen cooks how to boil eggs and you’ll get a dozen different answers. But, ask a dozen cooks how to peel boiled eggs, and you’ll get tales of frustration. For a food that seems so foolproof (it’s just eggs + water!), boiled eggs can be …
Bon Appétit
Bacon and Egg Sandwiches with Pickled Spring Onions
Bon Appétit - Noble Sandwich Co in Austin TX
This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite. Pickled Spring Onions Step 1 Combine …
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Poached Egg Crostone with Wilted Spinach and Bacon
Bon Appétit - Nancy Oakes
Step 1 Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper. Step 2 Using large serrated knife, trim off crust from top and sides of bread, leaving bottom …
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The Trick to Making Perfect Poached Eggs
Bon Appétit - By Claire Saffitz
Using a sieve will help you get smooth, compact poached eggs. Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the …

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