Fabulous Fresh Egg Recipes

Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.

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This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.

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When it's too hot for lentil soup, put the quick-cooking pulse to good use in this nutritious, meat-free salad.

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Although you can eat it warm, this fresh frittata can also be a make-ahead brunch dish. Serving it at room temperature means the salad on top won't wilt (and your cooking work is done before the guests arrive).

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Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast. The recipe comes from The Birchwood Cafe Cookbook.  A perfect accompaniment: Green Tea Vinaigrette on mixed greens, another recipe from the cafe cookbook. 

Carrot matchsticks, shiitake mushrooms and tender Napa cabbage hide in a tangle of chewy udon noodles. The tofu acts like a sponge, soaking up a sweet-and-spicy honey-Sriracha marinade.

Italian salsa verde is a salty, savory, herbaceous condiment of basil, parsley, capers and anchovies—all ingredients that play beautifully with the richness of mayonnaise in these rustic and punchy deviled eggs.

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Wisconsin blogger Alice Choi (Hip Foodie Mom) says this weeknight-easy recipe is the perfect gateway into cooking Korean at home. All the ingredients can be found at a large urban supermarket, or at Asian grocery stores.

Quiche, we love you—but these individual egg tarts from Sister Pie in Detroit may be our new favorite way to eat piecrust for breakfast. The key is serving the galettes with mustard, which cuts the richness of the pastry, egg and cream cheese. (They're doable to make in the morning for brunch, just be sure to prep the pastry in advance.)

Inspired by British pub fare, this breakast-for-dinner (or brunch!) dish tops buttered toast with bacony stovetop baked beans, tomatoes and a fried egg.

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Loaded with protein and fresh greens, this is a simple yet flavorful potato salad. Paired with a fruit salad, it's almost hearty enough to eat as a meal.

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Kettle chips offer a terrific shortcut to the usual slow-poached potatoes in our version of Spain's famous egg dish. Tasty both warm and at room temperature, the tortilla can be cut into small pieces for an appetizer or into wedges for a light meal with salad and bread.

Eggs on pizza? Yes, please! The runny yolks mix deliciously with savory roast beef and tangy goat cheese. To make it a meal, pair with a simple salad.

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Prebaked phyllo shells (available at large supermarkets) make this party-perfect recipe an absolute snap to make—start to finish, you'll be done in 35 minutes.

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This colorful one-skillet meal lends itself to improvisation; you could trade the red sweet peppers for green, the spinach for kale, the turkey for ham or the fried eggs for scrambled. Of course, we think the original recipe is pretty darn perfect, with a blend of potatoes and tasty browned onions whose caramelly flavor ties the dish together.

Eat breakfast for dinner by nesting rings of delicata squash in a skillet full of eggs, dotted with goat cheese and thyme.

The "windows" on this oven-baked brunch dish reveal a filling of chopped asparagus and pancetta, Gruyère and a sunny egg. When you slice the asparagus, think small, like diced onion. It may seem unorthodox to chop up those beautiful stalks, but it guarantees you get morsels of asparagus in every bite.

Combine hash browns, sausage, bacon, eggs, cheese and chopped veggies for a hearty breakfast tortilla. Top the colorful mixture with cool sour cream and spicy salsa.

This recipe for a classic pasta carbonara comes from the cookbook Michael Symon's 5 in 5 ($19.99), a fantastic source for weeknight dinner ideas. Plan to prep the ingredients (grate cheese, chop parsley) before you begin.

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Healthy tip: By mixing egg whites and whole eggs, you can trim some fat and cholesterol without losing all the flavor. And you get that nice yellow color, too.

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What's Maltaise Sauce, you ask? It's just hollandaise sauce with a bit of orange zest and juice added. But you wouldn't believe how that bit of zing transforms this brunch standard.

You can assemble the cheesy Herbed Egg-Potato Bake up to two days ahead and refrigerate it.

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Bacon, grilled chicken, crisp romaine and a fried egg crowd inside a flaky croissant. Our dressing includes anchovy fillets for authentic Caesar flavor; if you'd prefer to leave them out, increase the Worcestershire sauce to 2 teaspoons. (Or you can substitute bottled Caesar dressing for the homemade to make the recipe more streamlined.)

The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.

This dish is terrific for brunch or a light supper. Hard-cooked eggs are simmered in a delicate white sauce that's ladled over warm biscuits.

This hearty quiche recipe combines favorite healthy greens spinach and asparagus with Parmesan and cheddar cheeses.