Classic stuffed eggs are a staple at holiday tables and parties. We often reach for chives, dill, and sometimes parsley. But ...

I don't buy chemical dyes for eggs. I've been following this rule for years and convinced many of my friends to use natural ...

This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper ...

Use a light single cream alternative to make Tom Kerridge's scrambled eggs with kale extra creamy without the calories. Each serving provides 309 kcal, 21.5g protein, 8.5g carbohydrates (of which ...

Qualified professional chef, wine expert, educator, restaurateur and book publisher. Poaching eggs en cocotte is a simple and delicious alternative to the standard methods of preparing eggs.

With the first day of spring upon us (March 20), it’s the perfect weekend to have brunch. Here’s a twist on the classic eggs Benedict, courtesy of chef Dale MacKay and the Egg Farmers of Canada.

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. In a medium bowl, beat eggs slightly. In a large bowl, stir together flour, Cheddar, cottage cheese, butter, salt, nutmeg and spinach.

Sliced rolls are filled with scrambled eggs, pesto, sliced tomatoes, avocado and baby spinach in this tasty eye-opener.