Line a dinner plate with several layers of paper towels and place near the stovetop. Fill a 3-quart pot three-quarters full of water and bring to a low simmer over medium heat. While the water is ...

Elevate your breakfast game with Chef Bryan Woolley’s delightful Avocado Toast with Poached Oakdell Eggs. This scrumptious recipe combines the creamy goodness of ripe avocados, savory shredded pork, ...

As a Los Angeles native, I consider myself an avocado toast connoisseur. I’ve tried countless variations—I even spent one summer tasting a bunch of avocado toasts across LA and searching for the very ...

In a muffin tin, add 1 TB of water to each cup, 1 cup filled for the desired amount of eggs. Crack egg into the water-filled cup being sure not to break the yolk. Place the muffin tin in the oven for ...

Savory French toast flips the usual sweet breakfast on its head. It is exciting and really different. Start with thick slices ...

Anyone else going through a lot more eggs these days? Even though we're out of the holiday baking season, I've been cooking so many eggs these days. For breakfast (scrambled and poached), lunch ...

1.For the ricotta spread: In a food processor, blend ricotta, olive oil, salt and lemon zest until very smooth. Set aside. 2.For the wild mushroom toast: In a large skillet over medium high heat, heat ...

What They’re Known For Warm hospitality that extends from the pretty, produce-packed plates to the sun-drenched space, open all day and built for lingering. This recipe is hardly warmed-over hippie ...

Eggs. Eggs are perfect. Their culinary uses are fairly close to boundless, they're the most delicious and versatile breakfast food and they pack a protein punch. For the most part, we students feel ...

Heat a pot of water to a gentle boil. Add a small splash of vinegar. Working with one egg at a time, crack your eggs into a small bowl. Swirl the water in the pot and carefully tip in your eggs. Poach ...