After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
Once fully cooled, Springerle must be stored in airtight containers, where they will keep for months. Do not eat them right away; they need time to develop their flavor and, more important, their texture. When they are freshly made, in the first few weeks or so, they will be crunchy on the outside but, when pressed, their crust will shatter slightly, giving way to a soft interior. As time goes on, they will get harder and harder, eventually getting so hard that you’ll be able to eat them only after dunking them in hot tea. I prefer Springerle when they get this hard, but others prefer to keep them soft. To do so, store the cookies with a piece of bread or a chunk of apple, which will supply them with moisture and keep them soft (replace the bread or apple every few days) .
If you can't find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with whipped cream.
I knew I loved Scotch eggs long before I even tasted one, when they were nothing but a character starring in my British snack dreams. There is objectively nothing not to love about a Scotch egg. It’s eggie, meaty, and fried. Done. Get me seven.
I learned to make these eggy disks not long after moving to Italy because I loved eating them. Though called frittata in Italy, they bear little resemblance to any of the thick frittatas often served for brunch in the States. It’s basically a very thin, herb-packed omelet that is cooked like a pancake—sizzled on one side until a golden crust forms, cooked over low heat until the top sets, then flipped with a wide spatula and browned on the other side.
This fish-enhanced garlic soup is the humblest soup and also one of the most flavorful.
Who doesn’t love a deviled egg?
Ingredients
This bowl is perfect as a lazy breakfast or brunch for two.