eggs

Deviled eggs seem to be a favorite at any party… and for good reason! This popular French version, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor. Read along for another fun French twist that explains the “Mimosa” name.

With crisp greens and tender potatoes, this French-Style Potato and Green Bean Salad is a satisfying yet light salad that yields bold Mediterranean flavors. As per French tradition, it is not tossed in mayo, but instead a delicious, zippy French-style vinaigrette spiked with briny olives, capers and fresh herbs. It’s a great side dish for gatherings or potlucks. Add hard-boiled eggs on top to make it the perfect warm-weather lunch!

A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn’t get “lost”.  These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home. ‘Pain Perdu” also embodies the high status granted to bread in France and the utmost importance of not wasting it.

A Classic of the French repertoire, a Chocolate Moelleux Cake is a decadent and intensely chocolatey cake, relying on only a few ingredients: eggs, sugar and a solid amount of butter and good-quality dark chocolate. Made with no flour, hence naturally gluten-free, this cake combines the richness of chocolate cake with the airiness of a mousse. A must for all chocolate lovers! 

Translating in Provencal dialect as “boiled water”, the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting – and as a salving cure for hangovers too.

This rustic Alsatian Blueberry Tart is a quintessential Summer dessert, hailing from the Alsace region in the Eastern part of France, where blueberries are plentiful. It features a crisp “pâte brisée” (French pie dough) generously filled with fresh seasonal blueberries. Just before baking, a “migaine” (quick custard) is poured overtop the blueberries to create an extra juicy filling with a delicious hint of creaminess.  

These succulent Swiss Chard Pancakes are known in French as “Farçous”. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). But its cuisine is anything but ho-hum, with many local specialties being staples all throughout Southern France, including the world-famous Pommes Aligot, Gâteau à la Broche and these little Farçous.    

Quiche is always a good idea. The savory custard-filled deep-dish French tart is classic, versatile and a welcome addition to any table – be it lunch, dinner or brunch. I think a basic quiche recipe is a must-have in your cooking repertoire. And this is where I come in today with one my favorite versions – a Sweet Pea and Ham Quiche.

Known in French as Aubergines à la Bonifacienne, these cheesy stuffed eggplant boats are a specialty from the town of Bonifacio, at the Southern tip of the island of Corsica, in France. As with many traditional recipes from the island, they features wonderful Mediterranean flavors, all while making  great use of leftover bread and cheese. They’re plump, cheesy, satisfying and a perfect Summer dish.

This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell peppers, and eggs, with a pinch of fiery Espelette Pepper. Here’s to an easy and wholesome dish that makes a perfect family meal for those busy weekday dinners.