Category: Eggs

Zucchini and Egg Crepes

By Editorial Team

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Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.

Thyme flavors these light but durable zucchini and egg wrappers that can hold an array of savory fillings. In this version we use a combination of fluffy scrambled eggs, lox, and chives to make a winning, savory crepe.

Pork Belly with Sweet Potatoes and Fried Eggs

By Editorial Team

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This is not your typical breakfast of eggs, potatoes and bacon. Instead, we’re talking about braised pork belly (the same cut that bacon comes from), sweet potatoes roasted with smoked paprika butter, and the runny yolk from a fried egg drenching the whole thing.

First, the pork belly. This is a cut of pork with a huge amount of flavor for a relatively low cost. Succulent and fatty, it’s one of the easiest cuts of pork to cook into mouth-watering tenderness. It takes several hours to braise pork belly, so plan to start this recipe the day before (and if you want more leftovers, plan to buy 3 pounds of pork belly, instead of 2).

Kimchi Pancakes

By Editorial Team

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Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce.

It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way to do it. Kimchi is just one of many fermented foods that can help build up an army of gut flora for you. These pancakes also use potato starch as an ingredient, a resistant starch that can feed gut bacteria. However, the starch is heated, which can negate its RS function. So in this case, the potato starch is mainly there to give the pancakes a crispy and chewy texture without using regular all-purpose flour.

Duck Carnitas Tacos

By Editorial Team

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Mexican carnitas are made from meat that’s been slow-cooked in fat. Usually, this means pork braised in lard. But duck legs covered in a thick layer of fatty skin are ideal for this sort of cooking. Not only do you end up with easy, really delicious duck carnitas, you’ll have a little extra rendered duck fat in the pot to use for future cooking.

The tender, shredded duck meat is fried briefly to crisp up the edges, then it’s tossed with a cabbage slaw made from red cabbage, radishes, jalapeno peppers and cilantro. This combination of ingredients makes the slaw a brightly colored, sulfur rich, Vitamin C packed powerhouse…but you don’t have to think about that while you’re eating it. Just focus on how delicious the cool, crunchy, spicy slaw tastes with rich, crispy morsels of duck.

Artichoke Deviled Eggs with Capers

By Guest

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Today’s guest post is an original recipe from my eldest, Devyn Sisson! Devyn is hard at work writing her first cookbook, Kitchen Intuition. In the meantime, check her out on Instagram for more recipes and kitchen tips.

I’m Devyn, aka, The Intuitive Chef, aka, Ms. Kitchen Intuition. Whatever alias I go by, “Dev” is always a good fallback. I just received my Masters in Spiritual Psychology, started writing a cookbook called Kitchen Intuition, and recently completed an integrative nutrition program.

Although I’ve learned from cookbooks, the trusty Food Network, and amazing chefs along my journey, I’ve always trusted my intuition when it comes to cooking, paying close attention to my body and taste buds to create strange, delicious, new, exciting recipes that I get to test out on my brave friends and family. And I’d like to share one of those intuitive variations with you today.

Dulse “Bacon” and Eggs

By Editorial Team

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Dulse, a type of red seaweed with high amounts of magnesium and calcium, has gotten some attention for tasting like bacon from the sea. Is it just media hype, or is it possible that dulse (pronounced duhls) really does taste like meaty, salty, fatty bacon?

Dried, whole leaf dulse can be eaten right out of the bag. It’s a bit chewy, tastes very salty, a little smoky and has that fresh-from-the-ocean seaweed flavor. When dulse is heated in a skillet with a little oil, it changes. The texture gets crispy, the seaweed flavor fades and the smokiness get stronger. It does indeed have some bacon-like qualities.

Even so, if you expect the dulse to taste exactly like bacon you’ll be disappointed. There is nothing like bacon…except bacon. But if you taste pan-fried dulse with a forkful of scrambled eggs and an open mind, you’ll be pleasantly surprised by how well the smoky, salty flavor pairs with eggs. It’s not exactly like traditional eggs and bacon, but it’s a breakfast that’s good in its own right.