Apricot and Pistachio Soufflés
Don’t be afraid of making soufflés! They’re easier than you think. The flavors of apricot, honey, pistachios, and fragrant spice harmonize beautifully in this delicate and creamy dish. You’ll feel satisfied and avoid that weighed-down, post-dessert crash.
Zucchini Pancakes With Poached Eggs
Za’atar—a Middle Eastern spice blend made from dried herbs like oregano and thyme, sesame seeds, sumac, and more—elevates these pancakes with a bright, floral, herby flavor that contrasts the rich egg yolks. The blend brings body benefits, too: Its components are full of antioxidants.
Leek and Spring Onion Frittata
When cooked, spring onions lose their sharpness, and paired with leeks, they reveal a delicate, savory-sweet flavor, enhanced by fresh herbs and a salty-tangy cheese. Both from the Allium family, they’re a good source of prebiotics—fuel for your microbiome—and may help prevent cancer, too.
Grain Bowls With Fried Eggs
Tahini, soy sauce, and lime come together for a savory, umami-laden dressing that plays well with runny egg yolks. Fresh cilantro brightens things up, and chewy farro and crunchy veggies add plenty of texture to this protein-and fiber-packed bowl.
Eggs Baked In Clouds
These look impressive (even Instagrammable) yet are surprisingly simple to make. And there’s nutrition folded into the airy “clouds” too: mushrooms, which have antioxidants and anti-inflammatory and anticancer properties, and Swiss chard, a great source of vitamin K, magnesium, and more.
