Food & Wineのインスタグラム(foodandwine) - 8月31日 02時55分

When @gailsimmonseats was in her teens, she spent a summer on a kibbutz in Israel working in her first professional kitchen. On breakfast duty she fell in love with scrambling, poaching, and frying eggs by the dozens, and to this day, one of her go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za’atar. Anyone else planning to make this over the long weekend? Tap the link in our profile for her recipe. #FWCooks

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