And this, my friends, is the last of the ikura. Egg on egg on egg. Shad roe in a beurre blanc sauce with chopped egg and salmon caviar. Savory Egg Dish, cubed.
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Quiche is an obvious qualifier for DOTQ. I happily make them, and frequently.
I was in college when I made my first - store-bought crust, eggs, milk, and frozen veggie mix (yes - carrots and peas). I was impressed, and so was my BF at the time. 
I also recall a quiche made by my cousin on a picnic when I was visiting a few years later at Chapel Hill - her’s was spinach with a cream-cheese based custard. I was enamored and have tried to replicate it since.
I still use store-bought crust (I save crust-from-scratch for pies), and while prone to winging the filling, my current favorite is inspired by Martha Rose Shulman’s Asparagus Quiche (gift link). Fresh herbs and roasted/sauteed veg, but I’ll tinker with the dairy - anywhere from full cream to milk, with the possible involvement of cream cheese and/or sour cream, depending on whether I’m trying to impress, or to save on calories. The extra egg yolk’s in Martha’s recipe don’t hurt it. In any case, it’s all good.
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Yassss.
Notes: use a little less dashi, and why not flip the gai lan the other way? It would make for a better picture.
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Love it!
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That looks delicious! 
I was very pleased!
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SFORMATO
Tried my hand again at Sformato for the first time since it was DOTM on Chowhound.
It’s a savory italian flan which employs bechamel, ricotta, or cream as a base. I had only made the ricotta version before, so I tried a bechamel version for a change.
I used roasted cauliflower for the vegetable component, and pureed some of it into the custard. Also parmesan and cream cheese.
The sformato was really lovely in texture — smooth, rich but not overly so, and intensely flavored. Will repeat.
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Double dipping Cuisine-OTQ with this one.
Very simple composition — boiled eggs, olive oil, red pepper flakes (urfa + aleppo) , parsley. Tossed together, more than the sum of its parts.
I went slightly over the top with some chilli brown butter I had made for soup, and I’m not sorry!
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I’ll post a Menemen recipe to remind myself to do it.
Also, I really liked the sucuk fried into my eggs in a Turkish fry-up I had at the Copper Kettle, a family-run breakfast spot serving English and Turkish breakfasts in Cambridge, UK.
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I love menemen…
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The menemen reminded me I made the homey Chinese tomato and egg stir fry last night, but didn’t take pictures. Love that this is a simple dish that can be done in 15-20 minutes tops, and it pairs so well with rice.
Sample recipe below, but many moms and home cooks make their own variation on this at home:
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There are very few foods that I have to really keep myself from eating the whole plate at a function.
Deviled Eggs are my nemesis that way. I can eat the whole tray if I let myself go.
Your Deviled Eggs look outstanding, Bionda!
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Another version of EGGS AND TOMATOES, this one from the Xi’an Famous Foods cookbook. Everyone’s family makes it differently! So, this one is both slightly less involved (fewer ingredients) and I think less watery than The Woks of Life version. One is not better than the other; it’s just about what you like!
This one has you scramble the eggs softly (no flavorings like shaoxing wine or white pepper, not even salt) in some oil in your wok over low heat. Remove the eggs, bring the heat to high and add scallions. Stir fry for a bit. Then add your tomatoes. Cook until they just start to soften and then add salt. Cook until they just start to break down a little. Add soy sauce and sugar, and then the eggs back to the pan. Serve immediately. I put them over some cooked udon that I’d tossed with a little sesame oil to prevent sticking.
I really enjoy this version, particularly the texture of the egg in the final product. It maintains its scrambled eggy-ness and doesn’t get that texture of eggs that have been scrambled/cooked too long, which I’ve encountered in some other versions. It’s simple, but really good! I did spoon a little chile oil over this, but that’s just how I roll.
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My friend is visiting India right now, and he posted about Dim Toast, and I fell into a Dim Toast Hole. AKA Dim Pauruti AKA Bengali or Kolkata style Egg Toast.
https://cookpad.com/in/recipes/16857508-dim-paruti-egg-bread-toast
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The Dim Toast got me thinking about the Savory French Toast recipe in Gunpowder, which seems very similar. You whisk together eggs, milk, finely chopped tomatoes and chiles, ginger, garlic, turmeric, cilantro, and scallions and then soak bread (they suggest brioche, but I used scali bread).
They suggest serving with a tomato and cilantro chutney. I just chopped up some grape tomatoes and more cilantro and drizzled hot sauce. Oh, and I added a runny fried egg. Because runny fried egg.
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I just realized that I can post one of my meals this week here! I made the Savory Bread Pudding with asparagus, pesto, and Gruyere from Dinner in One. Cubed baguette is mixed with 6 eggs and some milk, then cooked in layers with roasted asparagus, shredded Gruyere, and pesto. It was delicious and so homey.
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I’m so inspired by this I have to make it. Yours looks absolutely delicious!!!
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What a nice compliment! I don’t think you’ll be sad.
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Can you easily find things later when you post them here to bookmark?
I keep a note on my phone / computer with a list of things I’d like to make, and related recipe links. Also to save successful recipe links with my notes. For me, it’s much easier to access and search than bookmarking things here or on my computer.
The Notes app on my phone helpfully syncs to e-mail accounts, but I also like Evernote, which is a standalone app that I can access via the web as well. (I know many folks on Chowhound used to use word or google docs for similar purposes, but I found that about as unwieldy as bookmarking things).
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