This is a spicy Indian omelette with herbs and cheese that would be good for breakfast or any meal. Since I have to heat up the oven in the summer, I made it in my faithful Korean lidded ceramic or stone pot (ttukbaegi)...
Raw Beet Salad with Eggs. If you can’t find yellow beets, it is ok to use all red ones. I think they have more flavor anyhow. If you use both colors keep them separate and only combine at last minute as the red...
This is a very tasty and spicy breakfast soup that we served with buttered toast and sliced tomatoes and/or avocados. I have decided to give options on how to use this and future recipes for Oryoki service for either...
Chinese Scrambled Eggs with Tomatoes Every Chinese cook who has made this at the temple had a different idea on how to do this dish and they were all good. The sesame oil and wine flavoring are from a New York Times...
Eggs & Nettles. It is spring and the season for young tender nettles. If you have never tried them, I heartily recommend them. They are probably my favorite green. Just wear gloves to pick and prepare. Their sting...
Egg Sandwich with Microgreens. One of the best use of microgreens is to add them to sandwiches and although it is not shown here, the secret sauce is mayonnaise. You simply clip them and add to any sandwich, even with...
Miso-Ginger Soup with Egg & Greens. Like Candide, I have started my garden and this recipe is based on my first crops–both baby greens and microgreens from my new indoor garden. This soup can be either vegan...
Green Shakshuka. Shakshuka is a currently popular one-dish treat that can be served at any meal. It usually includes tomatoes, but I prefer the green version given here. It is a common meal in Africa and parts of the...
This is a simple and tasty dish that can be adapted for lay and monastics alike. It’s composed of ingredients we usually have on hand. If you don’t have cardamom or garam masala in your local markets, you...