Oh, I know. You don’t even have to tell me — I know you’re impressed with my pun.
Here’s the thing: I was planning to share with you today a really delicious egg-based recipe — that is to say, a frittata — and I totally botched it. A FRITTATA. It was going to be all yummy and pretty and full of arugula and prosciutto and sun-dried tomatoes and goat cheese, oh so much lovely goat cheese, but then I had to go and ruin it with a ever-so-slightly lengthy run under the broiler. It was yummy, yes, but so not pretty. So. Not. Pretty. And I just couldn’t bring myself to share it with you. So I ate it all to hide the evidence.
Instead, let’s take a gander at some yummy AND pretty egg-based recipes that you can make this weekend for Easter brunch, or for breakfast any day, or for brinner, which is becoming my new obsession for dinner these days. Can’t stop/won’t stop.
First up: Mom’s egg salad. It’s simple and quick and easy and I dare you to not eat all the servings in one sitting. So far I haven’t won this dare.8