Category Archives: 4. Omelets, Soufflés, Quiche

Omelette aux asperges et parmesan

Posted on April 27, 2018 by Meg

The French love affair with asparagus and eggs blooms every spring, when the spears — green, white or violet — are served bathed in luscious hollandaise sauce. This year I decided to try giving asparagus a starring role in an … Continue reading →

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Omelette basquaise

Posted on September 1, 2017 by Meg

This tangy omelet hails from the French Basque country and is filled with the regional veggie dish known as piperade, a mixture of green peppers, tomatoes, onion, garlic and pepper slowly sautéed in olive oil until it reaches aromatic, spicy … Continue reading →

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Soufflé au fromage

Posted on September 30, 2016 by Meg

Soufflés are often regarded as too difficult to attempt at home. I found this to be true when, as a young woman inspired by Julia Child, I set out to make one. Julia’s recipe for cheese soufflé in Mastering the … Continue reading →

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Oeufs brouillés au Roquefort

Posted on October 23, 2015 by Meg

Making scrambled eggs with Roquefort may sound like a no-brainer, but in fact it’s trickier than you may think. If you scramble in the cheese too soon, your eggs will turn green — as I discovered when I first tried … Continue reading →

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Omelette au chèvre frais et à la menthe

Posted on March 20, 2015 by Meg

Mint grows wild in Corsica, and little goats gambol on hillsides descending to pale blue seas. The sunlight is so intense and the Mediterranean vegetation so lush that the combination has earned Corsica the nickname ‘Isle of Beauty’. In this … Continue reading →

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Omelette aux broccolis et chèvre frais

Posted on October 3, 2014 by Meg

It’s nearly lunchtime, the phone rings, a friend is dropping by. What is to be done? Whip up an omelet. It’s easy, it’s quick and you can pair the eggs with just about anything. I’ll never forget the time when … Continue reading →

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Omelette au saumon fumé et aux épinards

Posted on February 14, 2014 by Meg

One of the keys to making a great omelet is having a great omelet pan. It doesn’t matter too much what it’s made of. I’ve used all kinds — cast iron, stainless steel, nonstick steel or aluminum. What you need … Continue reading →

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Petits soufflés au chèvre, et Thanksgiving à la française

Posted on September 27, 2013 by Meg

Light but ever so tasty, these little goat cheese soufflés are guaranteed to get your meal off to a dramatic start. They look like a tall chef’s hat when they come out of the oven, and as you bring them … Continue reading →

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Omelette aux cèpes

Posted on September 3, 2013 by Meg

One can make a fine omelet with any kind of mushrooms, but the combination of eggs with porcinis — cèpes in French — is out of this world. Which is why so many French food lovers go into the forests … Continue reading →

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Quiche au saumon fumé

Posted on April 9, 2013 by Meg

At cooking class the other day, the students wanted to make quiche. Fine. But which kind to propose? Quiche lorraine with cream and bacon felt too heavy for spring, never mind that it’s still raining in Paris. Ditto flamiche, the … Continue reading →

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