The Wayward Chef just turned me on to this brilliant way of cooking eggs: Heat up a little olive oil in a nonstick pan, slide in a couple of eggs, and then almost immediately douse them in a quarter-cup of lemon juice and crumbled-up dried mint. Cover and simmer a few minutes, et voila–you have these jiggly little things swimming in a super-tasty broth that tastes very, very good for you. In fact, it’s a clever melding of two things I associate with convalescing: poached eggs and mint tea. We weren’t even sick (OK–maybe a little hung over) when we had ours for dinner with buttered pita, and a couple of olives, for extra salt. Hit the spot. Thank you, Levant.