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Book, 1997
Current format, Book, 1997, , All copies in use.
Book, 1997
Current format, Book, 1997, , All copies in use. Offered in 0 more formats
Whether you prefer your eggs scrambled, poached, or fried, this handy pocket-size cookbook has a plethora of recipes—from quiche and omelet, to salad and even pound cake. In this guide to the low cost, high-protein, and highly versatile egg, you’ll find recipes such as Cajun Spiced Eggs, Spinach and Egg Garlic Toasts, Matzo Brei, and Baked Eggs with Parmesan and Basil.
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