Eggs

Just like mom made. That's what we're hearing from folks who grew up hoovering this classic, quick, easy, cheap Italian staple any and all times of day.

This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.

Simple yet sophisticated in that way that only the French have with eggs. Lovely at any time of day. Preferably with a glass of white wine at your side.

If you're a pickled eggs virgin, you're in for something quite special—and not just because these little lovelies are so spectacularly pretty in pink.

Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.

"As perfect as perfect can be." And "A pretty killer combination of broccoli and Cheddar." That's what folks are saying about this quiche recipe. We think you'll agree.

All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.

A breakfast classic. And rightfully so. Tasting is understanding.

Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that's essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)

These elegant Parmesan soufflés are really easy to make. Honest. Seventeen minutes of effort until you have a towering creation.

Eggs. Vinegar. Cajun spice. Hot sauce. So much more than the sum of the parts.

Bread. Cheese. Egg. Hot sauce. Five bucks says you've got the makings for this easy and oozy sandwich waiting in your kitchen.

A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.

A magnificently indulgent omelet for two that's exactly what you make when you're feeling like reveling in something simple yet still sophisticated and is perfect at any time of day.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?