Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Creamy Scrambled Eggs

These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results

• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  

In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in color.

In a 10-inch nonstick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the center of the pan and let the raw portion run from the center toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Shirred Eggs with Vegetable Hash and Smoked Cheddar

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

• 
  
  2 medium sweet potatoes, peeled and cut into 1-inch pieces
  
  


• 
  
  2 medium carrots, peeled and cut into 1-1/2-inch pieces
  
  


• 
  
  2 medium zucchini, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1/4 tsp. cayenne; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 large eggs, at room temperature
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)
  
  

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

Artichoke & Smoked-Mozzarella Frittata

• 
  
  8 large eggs
  
  


• 
  
  1/2 cup grated smoked mozzarella
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup diced yellow onion
  
  


• 
  
  10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Mascarpone Scrambled Eggs with Garlic Toasts

Mascarpone is a very thick, buttery, Italian-style cream cheese; look for it in the cheese section of your supermarket. Here, it does wonders for everyday scrambled eggs, making them extra creamy. For a delicious brunch, serve with roasted asparagus and the homemade bacon.

• 
  
  8 1/2-inch-thick slices sourdough bread
  
  


• 
  
  1 Tbs. extra-virgin olive oil, for brushing
  
  


• 
  
  1 large clove garlic, peeled and halved
  
  


• 
  
  8 large eggs
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 cup mascarpone
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.

In a medium bowl, whisk the eggs, chives, 1/2 tsp. salt, and 1/4 tsp. pepper.

In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Spicy Chorizo and Egg Tostadas

Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully loaded tostadas for breakfast, lunch, or dinner.

• 
  
  4 6-inch corn tortillas
  
  


• 
  
  
  

  Cooking spray

  
  
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium jalapeño, minced
  
  


• 
  
  3/4 cup finely chopped white onion
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium tomato, cored, seeded, and chopped
  
  


• 
  
  1/2 avocado, halved, pitted, peeled, and diced
  
  


• 
  
  2 oz. Cotija cheese or ricotta salata, crumbled (1/2 cup)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry if they’re not perfectly flat.) Transfer to paper towels and sprinkle with salt.

Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.

Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.

Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.

Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion. Serve immediately.

Spicy Chorizo and Egg Tostadas

Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully loaded tostadas for breakfast, lunch, or dinner.

• 
  
  4 6-inch corn tortillas
  
  


• 
  
  
  

  Cooking spray

  
  
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh Mexican (uncooked) chorizo sausage, casings removed
  
  


• 
  
  2 tsp. vegetable oil
  
  


• 
  
  1 medium jalapeño, minced
  
  


• 
  
  3/4 cup finely chopped white onion
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 medium tomato, cored, seeded, and chopped
  
  


• 
  
  1/2 avocado, halved, pitted, peeled, and diced
  
  


• 
  
  2 oz. Cotija cheese or ricotta salata, crumbled (1/2 cup)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Arrange the tortillas on a baking sheet and spray them on both sides with cooking spray until evenly coated. Bake the tortillas until lightly browned and crisp, turning once halfway through baking, 7 to 8 minutes. (Don’t worry if they’re not perfectly flat.) Transfer to paper towels and sprinkle with salt.

Meanwhile, beat the eggs with 1/2 tsp. salt and a few grinds of pepper in a medium bowl.

Cook the chorizo in a 10-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spatula, until cooked through and beginning to brown, about 5 minutes. Transfer the chorizo to a paper towel-lined plate and set aside.

Discard the fat in the skillet, add the oil, and swirl to coat. Add the jalapeño and half of the onion and cook, stirring, over medium-low heat until softened, 4 to 5 minutes. Stir in the garlic, and cook until softened, about 1 minute. Pour in the eggs and cook, stirring slowly and constantly with the spatula to break up the curds, until the eggs are set but not dry, about 2 minutes. Remove from the heat and stir in the chorizo.

Place 2 tortillas on each of 2 plates. Top with the chorizo-egg mixture, distributing it evenly, and garnish with the tomato, avocado, cheese, and remaining onion. Serve immediately.

Migas (Scrambled Eggs with Corn Tortillas)

The recipe for this tex-mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina, as Mother of the Month, and then researched her recipes, helped put together a menu of Cuban specialties, including empanadas and tostones, and cooked it all for the entire month.
This recipe is Edi’s adaptation of a dish created to use up stale corn tortillas. It’s one of my favorites for a crowd. It holds up well, and guests can customize their breakfast with condiments like salsa, chipotle sour cream, green onions, and diced avocado.

• 
  
  4 Tbs. (1/2 stick) unsalted butter, preferably clarified
  
  


• 
  
  1 small to medium yellow onion, finely diced (3/4 cup)
  
  


• 
  
  3/4 cup finely diced bell peppers (preferably a mixture of green and red)
  
  


• 
  
  4 (6-inch) corn tortillas cut into long, narrow strips (1 cup)
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  12 large eggs, beaten
  
  


• 
  
  1-1/2 cups shredded Monterey Jack or pepper Jack cheese
  
  


• 
  
  1/2 cup Chipotle Sour Cream (optional; see tip)
  
  


• 
  
  1/2 cup Salsa
  
  


• 
  
  1/2 cup thinly sliced scallions, (white and green parts)
  
  

Tip:

To make chipotle sour cream, stir together 1/2 cup sour cream with 1/4 tsp. minced chipotle chiles in adobo sauce.

Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more. Season with the salt and pepper.


Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquidy).


Add the cheese and stir to combine and finish cooking the eggs (don’t add the cheese too soon or it will make the eggs runny).


Divide the eggs among serving plates and top with a dollop of sour cream, a heaping tablespoon of salsa, and a sprinkle of scallions. Pass around extra salsa separately.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 
  
  3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
  
  


• 
  
  2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
  
  


• 
  
  3 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. minced fresh oregano
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Parmigiano-Reggiano, for shaving
  
  

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Classic Eggs Benedict

The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce.
Eggs Benedict can be intimidating for a first-timer, but it doesn’t need to be; watch the Video Recipe to see our intrepid cook's adventures as he embarks on the ultimate mission: a surprise breakfast in bed for his wife.

• 
  
  2 tsp. white wine vinegar
  
  


• 
  
  8 large eggs
  
  


• 
  
  2 Tbs. salted butter, softened
  
  


• 
  
  4 English muffins, split in half
  
  


• 
  
  Eight 1/4-inch-thick rounds of Canadian bacon
  
  


• 
  
  1 recipe Hollandaise Sauce 
  
  


• 
  
  Pinch of paprika, for garnish (optional)
  
  


• 
  
  Thinly sliced fresh chives, for garnish (optional)
  
  

Tip:

If you can't find Canadian bacon, you can substitute ham.

Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.


Meanwhile, toast and butter the muffin halves.


Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.


To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup of the hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.

Pasta Carbonara Frittata

This riff on classic pasta carbonara, a brunch-friendly frittata studded with penne and bacon, is more about the eggs and less about the pasta. It’s great served warm or at room temperature for brunch or dinner.

For the frittata

• 
  
  kosher salt
  
  


• 
  
  8 oz. (2 cups) dried penne
  
  


• 
  
  9 large eggs
  
  


• 
  
  1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips
  
  


• 
  
  1/2 medium yellow onion, thinly sliced (2/3 cup)
  
  


• 
  
  6 medium fresh sage leaves, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups)
  
  


• 
  
  3 oz. (3 lightly packed cups) arugula
  
  


• 
  
  2 Tbs. chopped shallot
  
  


• 
  
  Flaky sea salt, such as maldon, and freshly ground black pepper
  
  

Make the frittata

Position a rack in the center of the oven and heat the oven to 425°F.

Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.

In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.

Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the salad

Whisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.

Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

Creamy Scrambled Eggs

These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results

• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  

In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in color.

In a 10-inch nonstick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the center of the pan and let the raw portion run from the center toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.

Rice and Beans with Fried Eggs

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that’s similar to Worcestershire sauce but thicker and sweeter—you can substitute Worcestershire for it, but the flavor will be more assertive.

• 
  
  3/4 cup long-grain white rice
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 small yellow onion, cut into small dice
  
  


• 
  
  1/2 medium red bell pepper, seeded and cut into small dice
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/4 cup canned tomato sauce
  
  


• 
  
  1 (15-1/2-oz.) can black beans, drained and rinsed
  
  


• 
  
  3 Tbs. Salsa Lizano; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  8 large eggs
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Put the rice, a big pinch of salt, and 1-1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.


Meanwhile, heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.


Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.


Heat the remaining 1 Tbs. of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.


To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.