We’re the kinds of potatoes that think about lunch during breakfast, dinner during lunch, and breakfast during dinner. Therefore, it’s around that time in the day that we’re already pondering what we’re eating tomorrow morning. Turns out, Glamour’s Editor-in-Chief – Cindi Leive (who we interviewed last week) – is a fan of all things egg-centric. We had her give us eggs-five-ways, your welcome…
1. Soft Boiled Eggs
– 2 Eggs
– Bread for dipping, optional
Fill a medium saucepan with enough water to cover the eggs completely. Bring water to a boil and then reduce to a simmer. Place eggs into the simmering water gently. Let boil for five minutes and remove quickly. Dip the eggs in an ice bath or run under cold water to stop the cooking process. Crack off the top and enjoy with salt, pepper, and a few slices of toasted bread.
2. Poached Eggs with Country Bread, Tomato, and Gruyere
– 1 egg, per person
– 1 slice of country bread, per person
– 1 thick slice of tomato, per person
– 1 clove garlic
– 1 slice gruyere, per person
– 2 tbsp vinegar
Toast bread until golden brown and then rub with the garlic clove to give the bread flavor.
In a medium saucepan, fill water until it reaches about 1.5 inches from the bottom. Into the water place vinegar and salt. Bring the combination of water, salt, and vinegar to a simmer. Once at a simmer, crack your egg into a dish. With the handle of a slotted spoon, stir the simmering water quickly to create a whirpool in the saucepan. Carefully, pour the egg into the whirlpool. Let the egg cook untouched for 4 minutes.
While the egg is cooking, layer the toasted bread with your slice of tomato and gruyere. Toast in the oven to melt the gruyere.
Carefully remove the egg after 4 minutes with a slotted spoon, letting excess water drip off. Place on top of the bread, tomato, and gruyere. Season with salt and pepper and enjoy!
3. Frittata with Zucchini, Sage, and Parmesan
– 4 eggs
– 2 tbsp water
– 1 zucchini, cut into bite size pieces
– 1 tbsp chopped sage
– 2 tbsp grated parmesan
Heat oven to 350 degrees.
In an ovenproof skillet, sauté the diced zucchini. Whisk the eggs with water, sage, parmesan, salt and pepper. Pour egg mixture over the zucchini and let it set on the stove for 1-2 minutes. Place skillet into the oven and bake for about 12 minutes until the frittata has puffed and turned golden brown.
4. Slow Scrambled Eggs with Scallions
– 2 eggs
– 1 tsp water
– 1 scallion, diced
On the stove, heat your pan until it’s very hot. Once the skillet is very hot, turn the heat down to low. In a bowl, whisk the eggs and water with salt and pepper. Pour the egg combination into the skillet and let scramble slowly. This will take about 10 minutes. When your eggs are nearing completion, add your diced scallions.
5. Quick-Microwaved Eggs with Chives
– 1 egg
– 1 tsp water
– 1 tsp chives
Whisk egg and water in a microwave safe bowl. Heat in the microwave on high for 55 seconds. Quickly remove and flip onto a plate. The egg will form a small mound. Enjoy with chives and a quick slice of bread.
*Photographed by Alli Shepherd