A nearly foolproof way to make even the most nutritious foods taste good is by using animal products, especially prosciutto, bacon, butter, cheese, and creme fraiche. For example, salad or sandwiches can be made infinitely better with some crispy bacon and/or cheese. Any low-fat chicken or fish that is baked or gilled can be similarly improved with prosciutto- just wrap it in prosciutto, add a toothpick to hold it together if necessary, and cook it as you normally would. Vegetable soups can be transformed from baby food to main dish with cheese, such as with a broccoli cheddar soup, or with a dollop of creme fraiche, which works miracles on a carrot or beet soup. Adding a prosciutto cheese sandwich for dipping makes this a meal. And last but not least, butter simply makes everything taste better.
I am not advocating overdoing it on the animal fats. Just like with wine, buy the best that you can afford and enjoy in moderation.
The oeufs plats shown in the photo are one of our favorite things to make for Sunday brunch. Easy and delicious. A version of this recipe can be found here (but we use prosciutto instead of ham). You need a small oven-proof dish for each person, ideally gratin dishes. Many different gratin dishes can be found at Sur la Table. Ours are Pillivuyt.