Pretty. Easy. Baked Eggs with Wilted Spinach and Salmon

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So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.

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Multiculti Meals: Oatmeal Breakfast Soufflé

Aida Mollenkamp Oatmeal Breakfast Souffle Recipe from www.aidamollenkamp.com #pairswellwithfood

This is a multiculti soufflé.

And it’s directly inspired by my family. My French stepmother came into my life when I was 12 and I remember watching in awe as she’d whip up cheese soufflés with the flick of her wrist. Even at that age, I’d read enough Seventeen magazine to have the wherewithal to know that I shouldn’t be eating a molten cheese puff for dinner, but the reality is I’d pray that she’d serve it every time I was at their house.


Continue Reading: Multiculti Meals: Oatmeal Breakfast Soufflé