Eggs form the cornerstone of any morning meal, from quick breakfasts to lazy brunches. A healthy, low-fat protein, eggs can be turned into anything, from frittatas to souffles, Benedicts to Florentines at your next breakfast or brunch.See Popular Eggs Recipes
Summer picnics and cookouts wouldn't be the same without deviled eggs, and the perfect recipe has nothing to do with the filling -- it's all about how to boil the eggs. Deviled eggs are, well, devilishly simple: hard-boiled eggs are halved lengthwise, the yolk is removed and mashed together with mustard, mayonnaise, paprika, hot pepper sauce (the mix-ins can vary, but it's the spicy "heat" that make something "deviled"), then the yolk filling is spooned or piped back into the cavity of the egg white. Perfection.
When the season is right, add some fresh tomatoes to kick up the flavor in this easy mushroom and egg skillet.
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks. Lighten up the usual egg-in-a-hole by using bell peppers in place of the fried bread slices and serving the eggs on multigrain toast.
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Puff pastry shells become easy and edible containers for these restaurant-inspired scrambled Eggs Benedict, and the whole dish is ready is less than 45 minutes.
These are no ordinary scrambled eggs...they get a burst of bold flavor from picante sauce, crunch from tortilla chips and some creaminess from cheese and avocado. Give them a try...they're ready in a snap and they're really good.
Cheddar, bacon and green onion and picante sauce season an egg custard to make a delicious, kicked-up quiche.
Baby arugula adds nutrients and a peppery flavor to this dish.
This savory brunch or supper dish features ham, egg and melted Brie atop a flaky Pepperidge Farm® Puff Pastry crust.
I've always been willing to shell out more to buy eggs with pretty brown shells, especially if they're labeled "natural" or "cage-free," under the vague assumption that they were ... um ... lovingly hand-gathered from cozy nests by a red-cheeked farmer's wife.
Here's a hearty and tasty breakfast idea. You can make a savory vegetable omelet even better by sandwiching it in between slices of whole grain bread.
Gail Simmons was so disappointed during the Top Chef Season 5 finale when she learned that Carla Hall's souffle never made it to the plate: It had curdled in the oven. To make sure her souffles rise, Gail folds lots of fluffy whipped egg whites into a Roquefort- and-Parmigiano-Reggiano base.
Not just for breakfast! This flavor-packed dish is just right for any meal of the day.