|A colorful variety|
Texture isn't always a deal-breaker for me when it comes to food, but when it comes to the egg our tenuous relationship is entirely founded on an unpredictability in sliminess. At restaurants I tend to order my eggs scrambled, in hopes that there's no chance of messing them up at that point. Lately, I've stopped ordering them altogether because I'm tired of being disappointed.
But not so fast...I've given the egg another chance. I fully recognize its potential to be a gut-filling, protein-packed boost of energy that can be made into something satisfying day or night. See, the egg doesn't discriminate on time of day, and it's an equal opportunity mix-in. My most favorite magazine, Whole Living, recently did an article with some amazing egg recipes. I tested almost all of them besides the souffle, because well, I've just kind of given up on that sort of culinary adventure, what with the mile we are above sea level.
|Hard-boiled egg with stone ground mustard and parsley|
|Simple- Spinach, garlic, eggs|
|Flatbreads with greens and eggs sunny side up|
|Baked eggs in roasted tomatoes|
|Smashed peas with mint and soft-boiled egg|
|Creamy polenta with artichoke hearts and poached egg|
Bon appetit, and as always, I leave you with flowers:
|Sante Fe Columbine|
Listening To: Shoukichi Kina- Peppermint Tea House