Eggs for dinner? Yes. They're not just for breakfast -- eggs work well in so many dishes, and they're so easy to prepare. (And no, you don't have to love "Pink Flamingos" or Edith Massey - the egg-loving mother in the John Waters film - to enjoy them any time of day.) Let us offer some suggestions.
If salad is your thing, look no further than Nancy Silverton for some great dinner ideas. In this layered creation, she combines the lettuce with toasted hazelnuts, crisp bacon, hard-cooked eggs and Gorgonzola cheese tossed with a bright sherry vinaigrette.
Sometimes there's nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it's a perfect way to end the day. Cheers!
Even scrambled eggs work well at dinnertime. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons found with this simple recipe.
For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at email@example.com.
BUTTER LETTUCE WITH NUTS, BACON, CHEESE, EGG AND SHERRY VINAIGRETTE
Total time: 1 hour
Servings: 4 to 6
Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
2 tablespoons minced shallots
2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.
Salad and assembly
6 slices thick-cut applewood-smoked bacon