Dasha Store Health

What is an egg envelope? Well, it’s basically an egg deconstructed! We
separate its parts—yolk from whites—and cook the whites like a
delicate crepe. The yolk then becomes a creamy filling that serves as
a base for all kinds of other yummy ingredients, in this case: crispy
bacon and oozy American cheese. You then fold it all up into a packet
and enjoy!

Mornings can be a busy time, and breakfast is often the most neglected meal of the day. The easiest, quickest dish that requires minimal planning often wins, especially if you're feeding a crowd. If you're sick of granola bars and want to add a warm meal to your morning routine, give sheet pan eggs a try.

Sheet pan eggs are a quick and easy way to cook a lot of eggs at once. The results are similar to a frittata or a thick omelet, making them especially good for piling on bagels or toast. There are a few big pluses to baking eggs in the oven: there's minimal prep, you don't have to stand around to watch them cook, they can feed a crowd, take care of your meal prep for the week, and they're versatile.

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Enjoy sheet pan eggs as-is for a high-protein breakfast, maybe with a dash or two of hot sauce. Use them as the protein on your breakfast sammie (it's the perfect size for square bread) or combine them with cooked potatoes and salsa for breakfast burritos. This recipe recommends adding shredded cheese and diced peppers and onions for flavor and texture, but feel free to leave them out or add your favorite mix-ins.

This basic quiche recipe is easy to make and endlessly customizable. Versatile quiche can be enjoyed at breakfast, lunch, or dinnertime, and is a complete meal in a pie pan. While the original quiche Lorraine is made without cheese, this version loosens up the rules a little. It can be customized to suit your tastes and dietary needs, while incorporating vegetables and protein as you choose. Since quiche can be served warm or at room temperature, and it's also a great make-ahead dish you can pack for picnics.

Depending on your schedule, quiche can be made with a homemade crust or with refrigerated or frozen prepared pie crust. No matter what route you choose to go, it is important to pre-bake the crust for a perfectly browned and crispy crust.

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Serve quiche with a tossed green salad and a chilled glass of crisp white wine and imagine yourself enjoying a casually elegant dinner somewhere in Paris.

Ingredients
1 9-inch pie crust, homemade or store bought
4 large large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon kosher salt
1 cup shredded or crumbled cheese
1/4 teaspoon freshly ground black pepper
2 cups ham, salmon, vegetables, or pre-cooked baco

Granola is a perfect breakfast food, packed with heart-healthy whole grains, nutritious and filling nuts and seeds, and naturally sweet dried fruit. You can eat it with yogurt, milk, or by the handful as a snack. It also happens to be extremely easy to make at home, allowing you to customize the flavors as you see fit.

The basic ratio for granola is six parts dry ingredients (not including fruit) to one part liquid ingredients. Using this basic ratio you can mix and match however you like. We've found the sweet spot, with the perfect amount of oats, nuts, seeds, sweetener, and fruit, but feel free to tweak this recipe. If you like more nuts in your granola, simply decrease the oats and up the nuts. If you can't eat coconut, replace it with more nuts or fruit.

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Flavorings like vanilla and almond extract and ground spices like cinnamon, nutmeg, and cardamom can be added for more flavor. We've included tips and tricks for getting the best granola possible along with some fun flavor ideas, but let your imagination run wild!

Coddled eggs are dreamy in endless ways. The texture, the flavor, even the surprising ease of preparation. The eggs, set within a cream-filled ramekin, are cooked ever so gently in a hot water bath soaked with steam until perfectly light and tender. Whatever you do, don't lift the lid! The steam is fundamental in properly cooking the egg and filling.

You can experiment with different mix-ins, but the duo of salty ham and nutty Gruyere is a simple classic that's hard to outplay. This is also the sort of dish you can prep ahead of time and cook when you're ready, making it fail-safe when it comes to entertaining. From the sophisticated breakfast to the humble lunch, this charming dish has a place in any setting.

Ingredients
1/2 cup/64 grams roughly chopped Black Forest ham
1/4 cup/56 grams shredded Gruyere
1/2 cup heavy cream
1/4 cup whole milk
Kosher salt
White pepper
4 large eggs
Sliced chives, for sprinkling
Toast or soldiers, for serving