I eat eggs almost every day. And one of my favorite things about eggs is that they provide a vehicle for endless experimentation with technique and flavors. I find myself cycling through different ways of preparing eggs— scrambles, omelettes, poached, etc— but this one has been a favorite as of late.

This post is for subscribers only

Sign up now to read the post and get access to the full library of posts for subscribers only.

Sign up now Already have an account? Sign in