In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.
The ability to serve French toast for a brunch party without slaving at the stovetop for hours is a beautiful thing.
With two eggs on hand, you can make a fried egg banh mi (banh mi trung) -- breakfast for many people and my own favorite anytime food.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.
The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy.