Not just for breakfast: a half dozen recipes made with (or made better with) eggs

[su_dropcap style=”flat”]E[/su_dropcap]ggs—quick-cooking, affordable, versatile sources of protein—show they can go beyond the breakfast table in these six recipes.

Salade Frisée aux Lardons

Like a number of French recipes featured here at Blue Kitchen, the classic French starter above was inspired by a trip to New York. Crisp, pleasantly bitter frisée is dressed with a simple vinaigrette and topped with bacon and a poached egg.

Curried Lentils with Poached Eggs

Amusingly, this satisfying vegetarian lunch was also inspired by New York. Marion based this dish of lentils cooked with an international mix of spices and aromatics and topped with poached eggs on a breakfast at the Breslin, April Bloomfield’s restaurant in Manhattan’s Ace Hotel.

Bacon and Leek Quiche

If eggs have a higher calling than quiche, I’m not sure what that could be. In this version, bacon, leeks, two cheeses and, yes, eggs are baked in a simple four-ingredient crust.

Roasted Asparagus with Poached Eggs and Lardons

Another entry in the “put an egg on it” category. For a little while longer, you’ll still see fresh asparagus in the markets. You could do worse than to roast some spears and top them with sautéed bacon and shallots, and a poached egg. And if poaching eggs seems daunting, this recipe shows how easy it really is.

Restaurant-style Egg Drop Soup

You know that delicious, comforting egg drop soup you get in classic Chinese restaurants? Turns out it’s actually easy to make. Marion cracks the code with this six-ingredient recipe.

Whiskey Sour

Egg whites can make cocktails better too, giving them a velvety mouthfeel. This old-school whiskey sour is a perfect example.