Egg

You'll want to pickle the beets a day ahead.

In most parts of Texas, enchiladas are rolled tortillas stuffed with a filling and covered in sauce. But often in West Texas (and also New Mexico) the filling and sauce are instead layered between flat tortillas. They look a bit different, but the end taste is the same, not to mention stacked enchiladas are a heck of a lot easier to make. Another feature of stacked enchiladas is the inclusion of a fried egg on top. I don't know how this tradition came about, but it's a brilliant addition. When the yolk mixes with the sauce, its creamy transformation takes the sauce from merely delicious to truly decadent. I was born and raised a rolled-enchilada girl, but I can appreciate a plate of stacked ones, especially those made with an ancho chile sauce. And if I squint, I can see in the stack the rugged terrain of West Texas, with the egg standing in for clouds and the sun. It's West Texas on a plate.

Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

I love a good corn muffin, and nobody makes one better than Loic Feillet of Panorama Baking in Alexandria, Virginia. The muffin is so good, in fact—moist and studded with chewy little bits of corn—that as soon as I tasted it, I knew I’d incorporate it into an egg dish. The muffin reminded me of an artisanal English muffin, and I just happened to be working on a Mexican variation of eggs Benedict. How perfect! The corn muffin would replace the traditional corn tortilla in huevos rancheros, and I’d poach instead of fry the eggs. Immediately, I had a dish worthy of the muffin, but best of all, even a lesser muffin tastes great when capped off with these ingredients.

The dish was the Queen Mother's favorite and one we always put on the menu when she came to stay. It was also served at the wedding breakfast of Princess Anne and Captain Mark Phillips in 1973.

Breakfast meets dinner! Power up with salmon's protein; stay balanced with potato's blood-pressure-regulating potassium.

An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

Bright vegetables (like bell peppers and tomatoes, which are filled with vitamins A and C) take center stage in this dish.

This surprising spin on salad features lentils; their fiber can help lower your blood cholesterol and risk for diabetes.

All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

This may be the most decadent recipe in the entire collection—all good things baked into one dish so creative and rich that making it causes the cook to chuckle periodically at the luxury and process. Don't wait for Derby Day.

Quiche for one? That sounds ambitious, but the truth is, it’s a cinch to make yourself a small quiche if you have an individual tart pan, about 4 inches in diameter, with a removable bottom, and some excess tart dough in your freezer. And what a treat it is.

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.