The Mighty Egg

There are twelve good reasons to queue up early at market or pre-order—a dozen farm fresh eggs. Quite possibly the most versatile protein, this power-packed potential poultry is perfect for quick and easy meals made with market ingredients. Ripe produce begs to be paired with eggs for a delicious meal any time of the day—breakfast, lunch, or dinner—even dessert!Two of my favorite make-ahead quick meals are an open omelet (no flipping in half) and frittata/Spanish omelet. If I want to take a little extra time to make a crust, a quiche or tart is also in the running. Each of these dishes will quickly use up any vegetable leftovers, including ones that have already been cooked.While fueling up on the way to market a glitch at the gas pump required me to pay the cashier inside. At the register there was a big sign advertising their egg & cheese breakfast biscuit, only $2.99. I smiled, remembering how I’d make a cake pan of baked eggs with spinach, cutting six squares which I sandwiched in homemade biscuits with a slice of cheese. A few minutes in the microwave or toaster oven and I was out the door for classes or the office over the years. It took about as much time to prep the sandwiches as it did to stop for breakfast each morning. The plus side, a much better breakfast for half the cost. I could also add in things like mushrooms, peppers, bacon, or sausage.Tomato season is in full swing right now. The only thing better than a fresh ripe tomato sandwich is a fresh ripe tomato tart. If I really want to be decadent, I only use the yolks with crème fraîche.Speaking of tomatoes, the showstopper packed full of flavor sure to make anyone ask for seconds is Shakshouka. I had never heard of this amazing dish until attending markets in the city. I was hooked. Granted, it’s not something to make and keep for heating up, at least not with the eggs. However, I’ve got the perfect sized cast iron skillet perfect for one. It’s not hard to make up the tomato base to store in a container for a few meals.Going into the sixth month of the pandemic, I’m hearing people complain they are tired and frustrated of wondering what to cook at home. Here you go with six different ideas. If one dish feeds me for a week, I’ve got six weeks of variety in dishes. With the ever-changing variety of fresh, seasonal vegetables there’s even more combinations to keep from getting bored.And if all else fails, there’s always comfort food: dessert. Think crème brûlée, lemon meringue or key lime pie, pudding, or custard (baked or ice cream) and of course, flourless chocolate torte.