Egg

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice.

We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad.

A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.

This recipe is as delicious for lunch or supper as it is for breakfast. Morel mushrooms tend to trap grit, so swish them around in cool water, transfer them to fresh water for a 15-minute soak, and pat dry before using.

Seriously, how is a potato chip any different from the fried potato that’s traditionally part of this Spanish staple?

Be sure to use wild smoked salmon, preferably from Alaska.

(Salade Tiede aux Oeufs en Meurette) Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce). Frisée, with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.

When removing the skillet from the oven, beware of the hot handle!

It's the classic brunch dish—in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.

Egg dishes always make a great centerpiece, especially when they’re this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess.

Pistou—France's pesto—gives these simply poached eggs tons of flavor.

Speck, lightly smoked pork that is cured and air-dried, adds a richness to this dish. Look for Speck at Italian markets, specialty foods stores, or online at igourmet.com.

This simple dish has a quiche-like filling and baguette slices for a crust.

This fast-cooking frittata has a lighter texture than most.

This substantial early-fall dish was inspired by one served at Au Vieux Chêne, in Paris. Roasting some of the mushrooms and sautéing the rest until just warmed through creates different flavors and textures. Cumin seeds—popular with today's Parisian chefs—deepen the earthiness.

Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs and beans. Serve them as soon as they come out of the oven so that the yolks don’t overcook.

Channel your inner charcuterie artisan with this rolled pork, which is stuffed with garlic, spinach, and bacon and served in thin slices, either cold or at room temperature. The end result is a sort of fancy cold cut that will have the guests at your next picnic raving.

A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.