These delicate, classic crêpes have just a small amount of sugar, making them our go-to for both sweet and savory recipes.

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.

For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we've substituted readily available serrano ham.

This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

"When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz," Gail Simmons recalls. "My first job there was in the chicken house, gathering eggs. I was then transferred to the kitchen, where I was charged with making eggs every morning for hundreds of hungry fellow workers. I developed an ardent affection for humble egg dishes like shakshuka, often known in Italy as Eggs in Purgatory. It's a popular dish throughout the Middle East and perfect for any meal of the day."

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten.

This cheese-topped frittata is one of the best ways to have broccoli for breakfast. It's tasty, satisfying, and comes together in less than half an hour.

Golden brown on the outside, custardy and tender on the inside, this broiled omelet comes together in four ingredients and could not be easier to prepare.

This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.

This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.

Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, cooks them quickly in a vortex of boiling water, then immediately drains them. The result is super-creamy, perfectly scrambled eggs; topped with goat cheese sauce, the dish becomes a kind of reverse omelet. If you're scrambling just one egg, the cooking time will be 20 seconds. For four eggs, the time increases to 40 seconds.

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.