Eggs and greens are always delicious together, and Seattle chef Ethan Stowell has found a way to make them even better by adding toasted pasta and parmesan cheese.
Adding a poached egg to this simple spring soup makes it a rich and satisfying meal. One Sunset reader easily makes this vegetarian by using vegetable broth and leaving out the ham.
These giant ravioli have long been a favorite of visitors to Tabla restaurant in Portland, Oregon. The egg yolk poaches inside the ravioli as they cook.
In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.
Recipe: Kasha with Kale and Pancetta