Eggs are the perfect symbols of the season, and they also happen to be a delicious, healthy, and versatile ingredient in the kitchen. This cheap source of protein is an unsung superfood, and we love to celebrate it in our spring menus.
Eggs on a sheet pan? For sure, it’s a lightened up way to do eggs, especially when you team them with lots of spring greens. The key is the ratio of veggies to egg, about 1 to 1. These thin frittata slices make an especially elegant brunch dish. Kind of a cross between eggs and a salad, yum.
This trio might not be your first thought when it comes to spring asparagus, but, trust me, it should be. To make reliably jammy eggs start with room temperature eggs, cover with cold water, bring to a boil, boil 6 1/2 minutes, the drain, rinse in cold water, and peel. Slice open to reveal pure liquid gold.
Deviled eggs are a retro chic spring starter but you can amp up the glam factor when you add avocado into the mix. Pipe the filling into the whites with a large star tip and watch them disappear.
Forget about the ham, this quiche is a brunch showstopper. You’ll use those eggs in the pie and also in the homemade Hollandaise sauce. Grab your immersion blender to make this quick 30 second sauce, and use pasteurized eggs for confidence.
Eggs make a simple salad into a light meal, they add satisfying protein along with lots of other health benefits. This beautiful salad could easily be the centerpiece of a spring brunch.
Baking eggs in cream (oeufs cocottte) is a delicious French tradition. The eggs are gently coddled in hot cream until the whites are cooked through and the yolks are perfectly soft.
Fluffy eggs, breakfast sausage, sweet onions, colorful peppers, lots of cheese, and a crisp Tater Tot crust make this the perfect family egg recipe for spring.
What to do with all those shells? Don’t toss them ~ make cute vases for spring blossoms, or eco friendly seed starters, just plant the whole thing in the ground when ready.