Egg

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.

Deviled eggs get way more exciting when you cover the egg whites in a deeply flavorful spice mix and swap out the filling’s usual mayo for yogurt-y labne instead.

Here’s your new favorite way to eat scrambled eggs: with turmeric, tzatziki, a big pile of greens, and a very generous serving of good butter. Oh, and a sprinkle of Aleppo-style pepper, too.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.

Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.