Eggs

If you can't tell already, I love the dinning and wine page of the New York Times. Each week the Times picks a food topic to spotlight. That topic gets it's own page full of past articles and recipes. This week's topic is the egg. I don't normally read these special topic pages. I must have been extra bored this week. I don't know what to tell you, but I've been inspired. So...this next week (probably starting Monday) I'm going to cook six dinners in a row (though they may not be consecutive days if we have leftovers) using eggs in interesting non-breakfast sort of ways...no scrambled eggs...no mixed up egg casseroles. Here is my tenative list...

Buttery Polenta with Parmesan and Olive Oil Fried Eggs, served with Garlicky Swiss Chard
Hard-Cooked Eggs in Tomato-Onion Sauce (should I go with the Italian or the Indian version?)
Baked Eggs with Onions and Cheese
Shrimp Deviled Eggs
Eggs Poached in Red Wine

And then on day 6 I'm going to use my newly acquired egg skills to come up with something all my own. Are you as excited as I am? I'll keep you posted.