Heat the olive oil in a large nonstick skillet over

Loaded Scrambled Eggs

 1 red onion, chopped
 1 bell pepper, chopped
 2 tablespoons olive oil, plus more for serving
 kosher salt and black pepper
 8 large eggs, beaten
 3 ounces Cheddar, grated (about 3/4 cup)
 1 cup halved cherry tomatoes
 1/3 cup finely chopped flat-leaf parsley leaves
 crusty bread, for serving
medium heat. Add the onion, bell pepper, 1
teaspoon salt, and ½ teaspoon pepper. Cook,
stirring occasionally, until very tender, 12 to 14
minutes.
Step 2
Add the eggs and cook, stirring frequently, until the
eggs are just set, 1 to 2 minutes. Add the Cheddar
and cook, stirring, until just melted, 1 to 2 minutes
more.
Step 3
Remove from heat and stir in the tomatoes and

How to Make It parsley.

Step 1 Step 4
Drizzle the bread with oil and serve alongside the
eggs.

Cook the quinoa according to the package

Quinoa Breakfast Bowl
directions.
 1 cup quinoa Step 2
 4 large eggs Meanwhile, heat the oil in a large nonstick skillet
 2 tablespoons olive oil over medium heat. Add the eggs and cook, covered,
 Kosher salt and black pepper 2 to 4 minutes for slightly runny yolks. Season with
 1 avocado, chopped ¼ teaspoon each salt and pepper.
Step 3
 6 ounces smoked salmon
Serve the quinoa topped with the fried eggs,
 Fresh lemon juice, for serving
avocado, and salmon, dividing evenly. Drizzle with
 Sliced scallions, for serving the lemon juice and top with scallions.
How to Make It
Step 1

Asparagus and Soft Eggs on Toast
 4 slices rustic country bread
 1 pound asparagus, tough ends trimmed
 2 tablespoons olive oil
 kosher salt and black pepper
 8 large eggs*
 1/4 cup Parmesan (1 ounce)
 *Because the eggs in this recipe are not fully
cooked, there is a risk of food-borne illness.
Step 2
Broil until the bread is toasted, 1 to 2 minutes per
side; transfer the bread to plates. Continue broiling
the asparagus, tossing once, until tender, 4 to 8
minutes more.
Step 3
Meanwhile, bring a large saucepan of water to a
boil. Carefully lower the eggs into the water.
Reduce heat and gently simmer for 6 minutes. Cool
under running water and peel.
Step 4

How to Make It Divide the asparagus among the toast, sprinkle on

Step 1 the Parmesan, and top with the eggs.
Heat broiler. Place the bread and asparagus on a
baking sheet. Drizzle with the oil and season with
1/2 teaspoon each salt and pepper.

Make Hard-Cooked Eggs.

English-Muffin Egg Pizzas Step 2
Ingredients
Toast 8 English-muffin halves and place on a cookie
 4 English muffins
sheet.
 olive oil Step 3
 tomato slices Drizzle each with olive oil, then layer on tomato
 2 hard-cooked eggs, sliced slices, hard-cooked egg slices (½ an egg each), and
 grated mozzarella a little grated mozzarella. Sprinkle with oregano
 oregano and kosher salt.
Step 4

 kosher salt Broil 5 minutes or until the cheese melts.

How to Make It
Step 1
 high heat. Add the onion and ½ teaspoon each salt
Spinach and Goat Cheese Frittata
and pepper and cook, stirring occasionally, until
Ingredients
golden brown, 3 to 4 minutes.
 3 tablespoons olive oil
Step 2
 1/2 medium onion, thinly sliced
Add the spinach and cook, tossing, until wilted, 1 to
 kosher salt and black pepper
2 minutes. Add the eggs and sprinkle with the goat
 5 ounces baby spinach (about 6 cups)
cheese. Cook until the mixture begins to set around
 10 large eggs, beaten
the edges, 1 to 2 minutes. Transfer to the oven and
 1 cup goat cheese, crumbled (4 ounces)
bake until set, 10 to 12 minutes.
 1 tablespoon white wine vinegar Step 3
 5 ounces mixed greens (about 6 cups) Whisk together the vinegar, remaining 2
tablespoons of oil, and ¼ teaspoon each salt and
 country bread, for serving
How to Make It pepper in a large bowl. Add the greens and toss to
Step 1 combine. Serve with the frittata and bread.
Heat oven to 400° F. Heat 1 tablespoon of the oil in
a medium ovenproof nonstick skillet over medium-

Reduce to a simmer, cover, and cook for 15

Avgolemono (Greek Lemon-Egg Soup)
minutes or until the rice is cooked.
Ingredients
Step 3
 6 cups low-sodium chicken broth
Add the chicken. Remove the soup from heat and
 3/4 cup long-grain rice
cover.
 2 cooked chicken-breast halves, skin Step 4
discarded and meat shredded Whisk the eggs and lemon juice in a medium bowl
 2 large eggs, at room temperature until frothy.
Step 5
 1/3 cup fresh lemon juice
Slowly add about 1 cup hot chicken broth to the
 1 lemon, thinly sliced lemon and eggs, whisking continually. Slowly stir
How to Make It
Step 1 the warmed eggs into the soup.
Step 6
Place the broth and the rice in a large saucepan
Ladle soup into bowls. Serve immediately with a
and bring to a boil.
Step 2 slice of lemon.

Brown Rice Pasta, Asparagus, and Eggs
Ingredients
 8 ounces brown rice spaghetti
 1 pound asparagus, trimmed and cut into 2-
inch pieces
 1 tablespoon unsalted butter
 4 large eggs, beaten
 1 15-ounce can chickpeas, rinsed
 1/4 cup grated Parmesan
 1/4 cup chopped fresh flat-leaf parsley
 2 tablespoon olive oil
 kosher salt and black pepper
Skillet-Poached Huevos Rancheros
Ingredients
 1 16-ounce jar salsa (2 cups)
 1 15.5-ounce can black beans, rinsed
 4 large eggs
 kosher salt and black pepper
 2 scallions, sliced
 1/4 cup chopped fresh cilantro
 4 small flour tortillas, warmed
 1/2 cup sour cream
How to Make It
Step 1
How to Make It
Step 1
Cook the pasta according to the package directions,
adding the asparagus for the last 3 minutes of
cooking time. Drain and return both to the pot.
Step 2
Meanwhile, heat the butter in a medium nonstick
skillet over medium heat. Add the eggs and
scramble until set, 3 to 4 minutes.
Step 3
Add the eggs to the pasta along with the chickpeas,
Parmesan, parsley, oil, ½ teaspoon salt, and ¼
teaspoon pepper and toss to combine.
In a large skillet, combine the salsa and beans and
bring to a simmer.
Step 2
Make 4 wells in the bean mixture. Crack each egg
into a small bowl and slide it gently into a well.
Season with ½ teaspoon salt and ¼ teaspoon
pepper.
Step 3
Cook, covered, over medium heat, 3 to 5 minutes
for slightly runny yolks.
Step 4
Sprinkle with the scallions and cilantro. Divide
among plates and serve with the tortillas and sour
cream.

Spring Hash With Eggs Sunny-Side Up
Ingredients
 2 russet potatoes, peeled and grated
 1 medium zucchini, unpeeled and grated
 3 1/2 tablespoons finely chopped fresh dill
 2 tablespoons olive oil
 1 teaspoon kosher salt
 1/4 teaspoon black pepper
 4 large eggs, cooked sunny-side up
How to Make It
Step 1
In a strainer placed in the sink or over a plate,
combine the potatoes and zucchini. Squeeze to
Skillet Soufflé
Ingredients
 6 large eggs, separated
 1/4 cup chopped fresh chives
 1 teaspoon kosher salt
 1/4 teaspoon black pepper
 1 tablespoon unsalted butter
 4 ounces goat cheese
 1 5-ounce bag salad greens
 1/2 pint grape tomatoes, halved
 2 tablespoons extra-virgin olive oil
 1 lemon, cut into wedges
How to Make It
Step 1
Heat oven to 400° F.
Step 2
remove excess water. Add 3 tablespoons of the dill
and toss.
Step 2
Heat the oil in a large cast-iron skillet over
medium-low heat.
Step 3
Add the potato-zucchini mixture, pressing it with
the back of a spatula. Season with the salt and
pepper. Cook, without stirring, for 15 minutes.
Step 4
Fold the hash in half. Cook for a few more minutes.
Step 5
Transfer to individual plates along with the eggs.
Sprinkle the hash and eggs with the remaining dill.
In a large bowl, whisk together the egg yolks,
chives, salt, and pepper.
Step 3
In a separate bowl, with an electric mixer on
medium-high speed, beat the egg whites until stiff
peaks form. Using a spatula, gently fold the whites
into the yolk mixture.
Step 4
Melt the butter in a large nonstick skillet over
medium-low heat and tilt to coat the sides.
Step 5
Add the egg mixture to the skillet and crumble the
cheese over the top. Bake until the eggs are puffed
and golden, about 10 minutes.
Step 6
Cut into wedges. Divide the soufflé, salad greens,
and tomatoes among plates. Drizzle the greens
with the oil and serve with the lemon.
 3-inch hole in the center of each slice of bread,
Egg in a Hole With Berries and Yogurt
reserving the cutout pieces.
Ingredients
Step 2
 2 slices whole-wheat bread
Heat the remaining 1½ tablespoons of butter in a
 2 tablespoons butter, softened
large nonstick or cast-iron skillet over medium heat.
 2 large eggs
Place the bread and the cutouts, buttered-side up,
 kosher salt and pepper
in the skillet. Crack 1 egg into each hole. Season
 1 cup berries (such as blueberries,
with ¼ teaspoon salt and ¼ teaspoon pepper. Cook
raspberries, or blackberries)
until the underside of the bread is golden, 3 to 4
 1 cup plain yogurt
minutes. Flip and cook the egg to desired doneness,

 2 tablespoons sliced almonds, toasted 1 to 2 minutes for a runny yolk.

Step 3
(optional)
How to Make It Divide the berries and yogurt between two bowls
Step 1 and sprinkle with the almonds (if using). Serve with
Spread the top of each slice of bread the eggs.
with ¼ tablespoon each of the butter. Using a
round cookie cutter or drinking glass, cut a 2½- to

How to Make It
Step 1
Eggs With Herbs
Ingredients Heat butter in a large nonstick skillet over medium
 1 1/2 tablespoons unsalted butter heat.
Step 2
 10 eggs
Meanwhile, in a large bowl, whisk together the
 2 tablespoons milk or water
eggs, milk, 1 teaspoon kosher salt, and 1/4
 kosher salt and freshly ground black pepper
teaspoon pepper. Pour into the pan and cook,
 1/2 cup chopped mixed fresh herbs (such as stirring occasionally, to desired doneness, 4 to 5
parsley and tarragon) and scallions (green minutes. Fold in herbs and scallions.
parts only)

Potato, Ham, and Spinach Frittata
Ingredients
 3 tablespoons olive oil
 2 small russet potatoes (about ¾ pound),
peeled and thinly sliced
 1 small onion, thinly sliced
 9 large eggs
 kosher salt and black pepper
 1 10-ounce package frozen chopped spinach,
thawed and squeezed of excess liquid
 4 ounces white Cheddar, grated (1 cup)
 4 ounces thinly sliced deli ham, cut into 2-
inch pieces
 1 tablespoon red wine vinegar
 1 teaspoon Dijon mustard
 1 head red leaf lettuce, torn into bite-size
pieces (6 cups)
How to Make It
Lemony Egg Soup with Peas
Ingredients
 1 Tbs. unsalted butter
 1 tsp. finely chopped shallot
 1 quart lower-salt chicken broth
 3 Tbs. fresh lemon juice
 2 large eggs
 Kosher salt and freshly ground black pepper
 2 Tbs. finely grated Parmigiano-Reggiano
Step 1
Heat oven to 400° F. Heat 2 tablespoons of the oil
in a large ovenproof nonstick skillet over medium
heat. Add the potatoes and onion and cook, tossing
occasionally, until the potatoes are tender, 12 to
15 minutes.
Step 2
Meanwhile, in a large bowl, whisk together the
eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix
in the spinach, Cheddar, and ham.
Step 3
Add the egg mixture to the skillet, stir once, and
transfer the skillet to oven. Cook until the eggs are
set, 12 to 14 minutes.
Step 4
Meanwhile, in a large bowl, whisk together the
vinegar, mustard, the remaining tablespoon of oil,
and ¼ teaspoon each salt and pepper. Add the
lettuce and toss to coat. Serve with the frittata.
 2 cups thawed frozen peas
Nutritional Information
Preparation
 In a 3-quart saucepan, melt the butter over medium
heat. Add the shallot and cook, stirring, until tender,
about 2 minutes. Add the chicken broth and lemon juice;
bring to a gentle simmer. Meanwhile, whisk the eggs
with 1/2 tsp. salt and 1/4 tsp. pepper. Reduce the heat
to medium low, and slowly whisk in the eggs. Add the
Parmigiano, season to taste with salt and pepper, and
divide among 4 soup bowls. Divide the peas among the
bowls and serve.
 Scrambled Egg Torta
Ingredients
 1 Tbs. unsalted butter
 3 large eggs
 Kosher salt
 1/4 cup (2 oz.) queso fresco or feta
 2 Tbs. chopped cilantro
 1/2 medium avocado
 1/2 tsp. fresh lime juice
 2 crusty rolls, halved and toasted
 Freshly ground black pepper
 2 thin slices tomato, lightly salted
 1 or 2 very thin slices red onion
 Hot sauce, optional
Nutritional Information
Preparation
 Melt the butter in a 10-inch nonstick skillet over
medium heat. In a small bowl, whisk the eggs with a
pinch of salt, then pour into the skillet. Cook, stirring
constantly with a silicone spatula, until the eggs are set,
about 2 minutes. Remove from the heat.
 In another small bowl, crumble the queso fresco and
mix with cilantro. In another small bowl mash the
avocado with the lime juice and a pinch of salt. Spread
the cheese mixture on the bottom halves of the buns
and the mashed avocado on the top halves.
 Divide the eggs between the two buns, season with salt
and pepper, and top each with the tomato and onion.
Add a dash of hot sauce, if using, then close the
sandwiches and serve.