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    Everyone has their favorite way of preparing, and eating eggs. They can deliver nutrition, flavor and excitement when prepared properly. We’ve gathered essential information for choosing and preparing eggs, so that you can enjoy the maximum flavor, without any fuss. One Egg, Many Possibilities Scrambled, in omelets, poached, hard-or-soft-boiled, or fried, the breakfast is not boring when eggs are served. There are many other ways to enjoy eggs beyond these classics, it just takes a bit of imagination. Scramble them up and add vegetables, ham and cheese to create a hearty frittata that enriches your breakfast table; or slide those dreamy poached eggs with their creamy yolks and firm whites atop toasted bread, avocado or greens and enjoy. Egg Carton Labels: What does it all mean? There are a lot of different phrases and logos visible on egg cartons, including: Antibiotic Free: Prohibits the use of antibiotics in feed or water during growth period of pullets or while hens are laying egg
    Poached eggs are an indispensable part of the breakfast tradition. It is surprisingly easy to prepare perfectly poached eggs with creamy yolks and firm whites. Serve poached eggs with the delicious recipe, featuring steamed spinach, spring onions, and sourdough bread. Ingredients: 1 slice of sourdough bread1 spring onion3/4 cup spinach leaves1 egg3 tablespoons vinegar1/8 cup freshly grated parmesan cheesebuttersaltpepper Preparation: 1. Toast sourdough bread, then butter. 2. Wash, dry and chop spring onion. 3. Wash spinach leaves, and pat dry. 4. In a nonstick pan, sauté spinach, covered, over medium heat, until wilted, 2-5 minutes. Remove from pan and drain any liquid. Season with salt and pepper. 5. Prepare poached egg using the traditional method below. 6. Top toasted and buttered bread with cooked spinach and freshly grated Parmesan. Place poached egg on top and add salt and pepper to taste. Garnish with spring onions. When cutting the liquid egg yolk flows out - it's just delici