People often ask me what we normally have for dinner.  We do eat some special meals at home as I experiment around in the kitchen in order to write this column, etc.  However, usually a day to day meal for us really is something simple.  Vegetables, salads, beans, lentils, roasted chicken, and simple egg dishes are all pretty common dinner components during the week.  I love making eggs and breakfast dishes in general for dinner.  It’s usually rather quick from a time perspective and if you purchase good quality eggs from the farmer’s market or the grocery store, they are also quite tasty.  Eggs are also one of the few foods that contain a complete protein.  As an extra bonus, even if you purchase pricier eggs at the farmer’s market, they are still one of the most economical sources of protein available given a dozen eggs will likely yield at least two meals for most and, even if your family is larger and a dozen only works for one meal, $6-$7 for protein is still less than almost any other meal you can make.  Further, there are literally tons of different things you can do with them.

I make eggs for dinner in a number of different ways.  Usually I will fry or poach them.  However, every once in a while, I will slowly cook the eggs, scrambling them as they slowly simmer until they are just a little underdone and still creamy.  Sometimes I leave them as is with just a touch of salt while other times I will add in cheese and other vegetables.  In this case, I added a bit of spring onion at the end of cooking and grated just a touch of parmesan reggiano over the top to finish.  I spooned the eggs over freshly wilted spinach from the farm.  If you wish, you could spoon the eggs and spinach over toasted or grilled bread.  We enjoyed this simple dinner just as pictured.  Recipe follows after the jump… Continue reading →