"fried eggs" news and stories

If layered dishes like eggs benedict are your idea of bliss but Canadian bacon and hollandaise sauce give you pause, this garlicky chard and creamy polenta combo may be the answer to your breakfast prayers. Especially if you start with farm-fresh eggs, as blogger patentandthepantry did here. The yolk of an egg you buy from a farmer on the day it's laid is usually sunflower yellow and much more intensely flavored than those of conventional eggs from the market.

Fans of polenta with eggs might like them in a mustard sauce, as in this recipe. And if you prefer your polenta without the eggs, Curtis Stone offers a rich goat's-milk cheese and Parmesan recipe at Kitchen Daily.

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"The incredible, edible egg!"

Younger readers might not remember that ad slogan, but the theme has been rattling around in my brain since I found out that today is National Egg Day. Treat yourself to a nice Eggs Benedict (which I bet is something you don't eat that often) or maybe visit IowaEgg.org for some great recipes ranging from omelets (I have my eye on this Apple, Cheddar, and Bacon one) to desserts. I used to have Fried Egg Sandwiches once a week when I was a kid. Topped with ketchup! Mmmmmmmmmm. I never put mustard on it like that recipe has, but that actually sounds pretty cool.

And don't forget that we have an egg category too.

• The classic food mag gets a makeover. Here's a letter from Editor-in-Chief Barbara Fairchild explaining the new look.
• The magazine picks the best dishes of the year, including the Indulgence of the Year, the Cuisine of the Year, the Ingredient of the Year, and the Dish of the Year.
• A slideshow on how to throw the best cocktail party this holiday season.
• Radicchio is not your average green.
• The top 20 recipes of 2007.
• They also pick the best puddings.
• If you haven't seen it, check out the Bon Appetit blog.
• More recipes: Baked Apple, Raisin, and Brown Sugar Dumplings, Fried Egg and Sausage Ciabatta Breakfast Pizzas, and lots of holidays desserts.

There may be things that are more romantic than breakfast in bed, but making one for your Valentine is a gesture that is sure to be repaid many times over. If you add in the heart-shaped fried eggs that Cut out and Keep to your Valentine's Day breakfast, it's going to be one that will make the record books. These eggs are made by simply placing a lightly greased metal cookie cutter in the center of your frying pan and cracking an egg right into it. A bit of the yolk might leak out around the edges, but that can be cleaned up when the white is firm by gently pressing the cookie cutter down. The rest of the egg should come right out of the greased cutter. Serve with toast or make heart-shaped toads -in-the-hole by using the same cookie cutter to remove heart-shaped pieces from toast slices, then just slide the egg into place.

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