Stay on theme with these ten egg dishes to fill your Easter table
Baked Eggs in Tomato Sauce
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.
Crabmeat Deviled Eggs
These deviled eggs are taken to the next level with jumbo lump crabmeat on top and a spicy remoulade sauce mixed in.
Eggs Sardou
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).
Chicken Schnitzel with Sunny Side Up Eggs
Skip the chicken and waffles and opt for this sunny chicken and eggs dish.
Anglo-Indian Egg Salad Sandwiches
Mix up a batch of Vishwesh Bhatt’s Indian-influenced egg salad for tea sandwiches to snack on all day.
Spinach, Feta, and Prosciutto Quichelettes
What’s better than a cheesy, prosciutto topped quiche? Miniature versions with cauliflower crusts, obviously.
Sunny-Side-Up Buckwheat Crepes
Take on these instagram-worthy buckwheat crepes from the quintessential brunch spot June’s All Day in Austin, Texas.
Poached Egg, Tomato, and Asparagus Salad
Incorporate farmers market fresh produce with this asparagus salad leveled up with poached egg.
Creamed Green Frittata
Quiche Lorraine
This gruyère and bacon quiche by Alex Gates is a brunch table no-brainer.
share
TLP Editors
trending content
-
Chefs Heading To The Palmetto Party
by TLP's Partners -
A First Look at Fancypants | Listen
by Erin Byers Murray -
How to Build the Perfect Cheese Board | Video
by Maggie Ward -
5 Things to Do in Bath County, Virginia
by TLP's Partners -
Bearing Fruit at Big Apple Inn
by Erin Byers Murray
More From Key Ingredient
-
A Better Butter Bean
-
Key Ingredient: Preserved Lemons
-
Key Ingredient: How Do You N’duja?
-
In Season: Persimmons
-
Key Ingredient: No Small Peanuts