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Eggs - what's your favourite preparation (dinner)

This week's NY Times Topics is on eggs. I love eggs, but don't care much for breakfast. One of my faovurite preparations is egg poached in tomato sauce in a ramekin, with wilted spinach at the bottom. What are your favourite methods of preparing eggs, where it is the star of the show?

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  1. I love a poached or soft cooked egg on toast and with a red wine sauce spooned over the top...

    1. Standard tortilla. - fried garlic, onion, potato and a couple of eggs per person.

      1. I've made a tomato-y sauce in a skillet, cracked the eggs in, covered and poached. Thanks for reminding me. I haven't fixed that in quite a while. Also make omelettes with dinner type fillings, i.e., broccoli, tomatoes. But probably nothing better to me than soft-scrambled with buttered toast. Breakfast for dinner is such a comfort food.

        4 Replies
        1. re: c oliver

          The eggplant-pepper tomato sauce in CH Recipes is a good vehicle for poaching eggs, because the eggplant contributes a meaty mouth-feel (I add a small amount of browned diced pancetta when I make it). Putting a slice of cheese atop the eggs to melt over them makes it extra-good.

          1. re: c oliver

            I make the tomato and egg dish often. Another way to do it is to saute onions, cook the tomato sauce, and scramble in some egg whites. The eggs thicken the tomato sauce and it's delicious served over rice.

            1. re: cheesecake17

              co, gg, and cc..... Those egg coooking recipes are known as Eggs in Purgatory in Italy. I agree they are a delicious way to serve eggs. Sometimes I serve the eggs and sauce over a thick piece of Italian bread, toasted and then scraped with the cut side of a garlic clove....a la bruschetta.

              1. re: Gio

                I love that name :) I also never thought about putting it all on toast. A definite improvement. Thanks,Gio.

          2. Fried so that the bottoms are crisp, but the face is still soft and the yolk is runny. Drizzle with oyster sauce. Sprinkle with sliced scallions and chilies.

            Hard boiled then wrapped in sausage, breaded and deep-fried.

            Poached and served in a pool of yogurt mixed with minced garlic, mint and dill and topped with Aleppo pepper brown butter.

            1. inspired by bibambap, i like to do an egg over easy on top of leftover grains. i often have veggie leftovers with quinoa, couscous, rice, even lentils in the fridge, so i get the grains/ vegetables hot and maybe a little crispy in a pan, then add the egg on top.

              2 Replies
              1. re: muffybear

                that'd be a good combo with jungmann's fried egg version (i.e. with sauce, scallions, chilies).

                1. re: muffybear

                  This is my favorite too! If I'm making from scratch I do polenta, but if I have leftover cooked grains I will use whatever is available - last night it was a wild rice mix. Often I do the egg over easy but if I'm really feeling into it I will poach it, serve with a side of garlicky kale . . . mmmmmm . . . (I have extolled the virtues of this dish on other topics as well, I cant get enough of it)