Eggs

A nifty little ooh- and aah-inducing riff on the classic croque madame that's perfect to assemble ahead of time for big batch brunches.

Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.

What's spookier than a skeleton? Disembodied bones. Although these meringue bones are surprisingly and sweetly irresistible.

Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you'd otherwise toss in the trash.

Given that its overnight rest INSISTS you make this simple strata ahead of time, it sorta screams for a lazy Sunday or Christmas morning, don't you think?

A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.

We know. You already have an egg salad sandwich recipe. But trust us, it's nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

Irresistible. That's what we think of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled. Better than mom's.

The perfect egg fried sunnyside up, boasting a white that's neither overly crisp at the edges and a yolk that's justifiably jiggly.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It's the best way to celebrate, we think.

This peas and eggs dish, so typical in Portuguese homes, especially in spring and Easter, is a cinch to make. Just sear the bacon, poach the eggs, and assemble. Oh, and eat.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

"Where have you been all my life?" That's a common refrain we're hearing from those who've tasted these breakfast all-in-ones.

Julia Child didn't mess around when it came to breakfast. Here her velvety hollandaise sauce is spooned over poached eggs, ham, and brioche, to marvelous effect.