This healthy, high-protein breakfast is perfect for a busy and on-the-go morning. In this video, Matthew Francis shows you how to make spinach and feta mug scrambled eggs with only five ...

Elegant and easy: Puff pastry breakfast squares with creamy spinach, prosciutto, and baked eggs. Perfect for brunch guests or weekday treats! ‘This isn’t a public inquiry,’ judge warns ...

How to make this salad Wash and dry the baby spinach leaves thoroughly. Place them in a large salad bowl.Slice the hard-boiled eggs, thinly slice the red onion, and halve the cherry tomatoes. Add them ...

5. In another bowl, whisk the eggs, salt, and a generous pinch of pepper. Pour the eggs over the wet matzo. Stir in the mushroom mixture. 6. With paper towels, wipe out the skillet.

1. Combine sunchokes, heavy cream, bay leaf, 1 teaspoon of the salt and enough water to cover entirely in a medium saucepan. Bring to a boil over medium high; reduce heat to medium low, and simmer ...

Texture perfection: Coddled eggs offer a silky smooth consistency that’s hard to achieve with other cooking methods. Customizable doneness: Easily adjust cooking times for runny to firm yolks. Batch ...

2012 F&W Best New Chef Jenn Louis opts to make her shakshuka bright, tangy, and spicy with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro, and spices.

1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 12-ounce jar marinated artichoke hearts, drained and chopped 2 garlic cloves, finely chopped 1 tsp. teaspoon kosher salt 3/4 tsp.

After exactly 8 minutes, transfer eggs to ice water bath. While eggs cool, whisk together 1 cup water, miso, black vinegar, maple syrup, and soy sauce in a small bowl; set miso braising liquid aside.