How Roger Mooking Eats Summer
Whether they're scrambled, boiled, poached or baked, we simply can't get enough of eggs — the perfect protein-packed addition to breakfast, brunch or any old meal.
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PHOTO 29 of 31
Swiss Chard Tart
Recipe courtesy of Kelsey Nixon
Recipe courtesy of Bobby Flay
Recipe courtesy of Daisy Martinez
Recipe courtesy of Michael Symon
Recipe courtesy of Jeffrey Saad
Recipe courtesy of Laura Calder
Fill, tuck and roll: Learn how to make your own Vietnamese egg rolls.
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