Stay on theme with these ten egg dishes to fill your Easter table
From his cookbook Soul, Atlanta chef Todd Richards uses gizzards in his tomato sauce asserting they add more flavor and texture than the typical browned beef used in tomato sauces.
These deviled eggs are taken to the next level with jumbo lump crabmeat on top and a spicy remoulade sauce mixed in.
Looking for a showstopper of a dish? Try Brennan’s famous Eggs Sardou composed of creamed spinach, artichoke bottoms, poached eggs, and Choron sauce (a béarnaise plus tomato).
Skip the chicken and waffles and opt for this sunny chicken and eggs dish.
Mix up a batch of Vishwesh Bhatt’s Indian-influenced egg salad for tea sandwiches to snack on all day.
What’s better than a cheesy, prosciutto topped quiche? Miniature versions with cauliflower crusts, obviously.
Take on these instagram-worthy buckwheat crepes from the quintessential brunch spot June’s All Day in Austin, Texas.
Incorporate farmers market fresh produce with this asparagus salad leveled up with poached egg.
This gruyère and bacon quiche by Alex Gates is a brunch table no-brainer.
- by TLP's Partners
- by Veronica Meewes
- by Erin Byers Murray
- by Hannah Lee Leidy