One Dozen Eggs, Five Dinners

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Mimi Thorisson of Manger sets her table beautifully with eggs all week. Her husband documents.

Whenever I make a shopping list, eggs are always at the top of it. It's the one ingredient I can never have enough of. I buy them at the fromagerie, where I am sure to get fresh local farm eggs, and they allow me to make my favorite dishes on a whim, whether chocolate swirl meringue, garden cake, or eggs en cocotte. Eggs are always within an arm's reach to satisfy any of my cooking ideas; they make me feel safe in the kitchen. Here are five of my favorite egg-based dishes -- here, it's all about comfort and warmth.

Eggs en Cocotte with Cream, Garlic and Thyme 
Eggs en cocotte is such a simple dish to make, much like a savory pudding. You can be so creative with the recipe by adding cheese, ham, herbs, tomatoes if you like. Anything goes. One of the versions I appreciate most is this one, rich in cream, nutmeg, garlic, and a sprig of fresh thyme. And I can't resist rubbing garlic on toasted baguette -- when you dip the bread in the creamy eggs, it's heavenly.

Poached Egg, Bacon and Celery Remoulade
For the celery remoulade, add mustard, mayonnaise, lemon juice, and crème fraîche to a sliced and julienned celery root, then fry a slice of bacon and poach the egg for three to four minutes. I love the nuttiness of the remoulade, mixed with the golden egg yolk and rich bacon. I always add a sprinkle of piment d'espelette, which makes any dish a dash more exciting.

Chanterelle Mushroom Omelette
There's something so rustic about a beautifully cooked omelette, especially when there are mushrooms involved. I always try to have a few packs of mushrooms in the freezer, so I can pop them out and make a perfect earthy omelette anytime. Add a sprinkle of fresh parsley or tarragon, a good glass of red wine, and fresh baguette -- now that's a fine dinner.

Comté Cheese Soufflé
Soufflés are such elegant dishes, all puffed up and golden. They can be quite intimidating at first, but they really are so easy to prepare. Use your favorite cheese, eggs, a dash of nutmeg, butter, and milk to create a crowd-pleasing dinner. Thirty minutes in the oven and it's ready in all its glory. My kids always ask for more, and I bet yours will too. I make sure to make extra portions.

Ratatouille with a Fried Egg
Perhaps one of the most comforting meals, ratatouille served with a golden fried egg on top, is a great classic Provençal dish. It's filled with just the right healthy ingredients to make your kitchen smell like a Mediterranean bouquet.

Eggs en Cocotte with Cream, Garlic and Thyme 

Serves 2 

3/4 cup cream (200 ml)
4 eggs
A sprig of fresh thyme
1 clove of garlic
½ teaspoon grated/ground nutmeg
1 tablespoon salted butter
Coarse salt and black pepper
A few slices of toasted baguette bread (or any bread you like)

See the full recipe (and save it and print it) here.

Photos by Oddur Thorisson

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Tags: halfway to dinner, eggs, five dinners, manger, everlasting, the incredible edible egg, everyday cooking

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