Eggs may be primo breakfast fare, but they're also an integral part of salad, appetizer and dessert recipes. At Sophia's in Boston, Jeff Fournier offers a food and beverage pairing of chamomile liqueur with truffled egg and herb crostini at dinner. You'll find herein recipes for a variation on the traditional spinach salad, as well as a Bayou Omelette. Spinach Pesto Salad Yield: 12 servings. 11/2 cups grated Parmesan cheese 1 cup olive oil 1/2 cup red wine vinegar 1/2 cup pine nuts, ...
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