Doctor's Review: Medicine on the Move

September 19, 2019
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Eggs on Top

Apparently, the 100 pleats in a chef’s tall white hat represent the number of egg dishes in his/her repertoire. That’s what Oregon-based food writer Andrea Slonecker imparts in Eggs on Top, a new cookbook published by Chronicle Books. Eggs always make it onto grocery lists and everyone knows that they can be boiled, fried and even preserved, but most overlook the fact that they can be added to almost any recipe. A sunny-side-up egg on steamed rice or sautéed veggies, for example, turns a simple side into an entrée — with a sauce built right in — that’s ideal for busy weeknights. Or, if you have more time, try a “crack” at the fancier recipes that follow. We think they’re eggcellent!

Recipes from the book