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magazine scrambled eggs with ramps morels and asparagus
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Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
3.6
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
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You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor
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Somewhere a Bloomin’ Onion is weeping.
4.0
(4.22)
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August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.
4.4
(4.4)
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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Breakfast just got a major upgrade.
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If you can't find sablefish, swap in lox, NBD.
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This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
4.0
(4.07)
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For the cook who needs a veggie break––and a delicious fix.
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These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.
4.0
(3.89)