Recipe | Three breakfasts from one dozen eggs
Scramble, bake, or fold — twelve eggs, three mornings, zero waste.
A dozen eggs is the most flexible ingredient in the fridge. Here are three ways to use them across a week.
Monday: a quick scramble with baby spinach and heirloom tomato. Wednesday: baked eggs in olive oil with herbs. Saturday: a proper omelet with cheese.
Each uses four eggs and about fifteen minutes — breakfast without a recipe book.