Most days I cook and enjoy an egg or two. It might be a quick scramble for breakfast, a soup topped with a poached egg for lunch, or a slice of frittata for dinner. They’re an easy source of protein, versatile, and I always seem to have a dozen on hand. I’ll argue that sourcing great eggs is worth the added expense. Particularly if they are one of your primary protein sources, which is the case for many vegetarians (not vegans). The ones I buy at the farmers’ market are pasture-raised, their eggs arguably more nutritious with vibrant yellow-orange yolks. Here I’ve highlighted a number of the egg recipes I regularly return to – enjoy!


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