The pantry dinner is for the hardy and the tolerant. The most gourmet among us can hardly be expected to make a dinner just of frozen peas and barley; white rice with soy sauce, scallions and sesame seeds; or pasta with olive oil and Parm.
If the refrigerator can make one offering to the pantry in situations where there's not much in the house to eat, that contribution should be an egg. Fried or poached, or even scrambled, an egg or two turns humble staples into restaurant-worthy meals everyone can enjoy.
--Cara Eisenpress of Big Girls, Small Kitchen
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