I just recently found David Leite’s food blog Leite’s Culinaria, and I have so been enjoying it. This recipe is one of his and it is every bit as delicious as I wanted it to be. Creamy, bitter, sweet, and beautiful, what more could a girl ask for?

Just one of the best ways to start the day. Change your toppings around to accommodate the seasons and what you have in the fridge - and boom, you have yourself a regular taco habit.

Sometimes you just have an extraordinary amount of egg whites left over. Maybe you made ice cream… and you are wondering what to do with them. This is one of my go-tos uses. The thing that is so fabulous about this recipe is that the flavor options are endless. Play. Have fun. Make yummy things.

Here’s another take on the good ol’ pickled egg concept. Curry Powder. These are delicious little mouthfuls that will keep you coming back for more.

I believe Lucas Sin nailed this. The egg is custardy, stacked in cloud-like layers. Simplicity and deliciousness at its best.

These are fun, exuberant, and delicious. The crispy fried quail eggs on top are on point. Head to i am food blog to snag this fun play on an old favorite.

A fantastic dish to highlight the perfect bite-sized small fingerling potatoes and quail eggs, there is something so pleasing about the perfectly proportioned pair. With a bright gorgeous green herbal dressing, the creamy yolks, the sweetness of the potatoes, and the tossing of fresh herbs, this salad has it all.

Just kidding. It’s not boiled. It’s all about the steamed egg. Hands-down a more constant, replicable cook EVERY TIME.

If I have guests coming for the weekend, I love making a quiche to just have sitting around in case anyone needs a quick nibble. The slices can be served hot, at room temperature, or cold - and that makes it so easy.