The Incredible, Edible Egg

- Romulo Yanes1/11
Spinach With Chickpeas and Fried Eggs
Frying eggs in olive oil is what gives them those pretty brown and crispy laced edges.
- Jody Horton2/11
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas
You can fill a frittata with anything, but we're fond of the wild mushrooms and peas combination.
- Photo by Christina Holmes3/11
Tortilla Española
The key to this classic Spanish tapa is to leave the eggs slightly undercooked for that quintessential custard-like texture.
- Peden & Munk4/11
Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts
Don't let your egg routine get repetitive; switch things up with hot sauce, feta, avocado, and sprouts.
- Christina Holmes5/11
Company Eggs
This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.
- Marcus Nilsson6/11
Forager Sandwich
Marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll make for one tasty breakfast sandwich.
- Leela Cyd7/11
Sweet Potato and Caramelized Onion Hash with Baked Eggs
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
- Photo by Kana Okada8/11
Steak and Eggs Rancheros
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
- Photo by Joseph De Leo, Food Styling by Sean Dooley9/11
Shakshuka
Make sure you serve this with a slice or two of challah bread to sop up all those juices.
- Charles Masters, food styling by Chelsea Zimmer10/11
Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa
This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves.
- José Picayo11/11
Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
Oozing egg yolks and crispy, buttery breadcrumbs are a match made in heaven.

Stacy Adimando

David Tamarkin

Matt Duckor