though this is probably obvious stuff to all of you, i have expanded my egg horizons in the past week and am totally delighted.
first, the simple poached egg. many thanks to the recent ny times article and the bittman book and the poached egg thread hounds for teaching me how to do this. it's so easy and so delicious. vinegar in the water is key. on some buttered toast, with some s+p, it is incredible comforting food
then the frittata. inspired by the italian place in chelsea market in nyc and guided by hazan, i made a spaghetti frittata yesterday (with some onion, zucchini and tomato). yum! i especially loved the crunchy fried up pasta. (i am linking the picture below though it's my first picture link to chowhound). in my next attempt i will cook the spaghetti WAY less than i did (it cooks with the egg too) and make a chunkier tomato sauce for a little more tomato flavor. does anyone have other savory filling recommendations?