Eggs Florentinesque

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. (By Aida Mollenkamp)

Deviled Eggs with Tarragon

A classic, these devils are the first to disappear at any get-together. (By Kate Ramos)

Hootsla (Egg Bread)

In this Pennsylvania Dutch dish, toasted bread meets scrambled eggs. (By Amy Wisniewski)

Savory Egg Pudding

A creamy pudding, like a crustless quiche, filled with potatoes, herbs, and leeks. (By Amy Wisniewski)

Crisp Pancetta and Egg Salad Sandwich

A classic egg salad sandwich topped with crispy bacon and served on rich brioche. (By CHOW Food Team)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Persian Baked Egg Dish (Kuku)

This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food. (By Aida Mollenkamp)

Truffled Deviled Eggs

Because everything else is truffled these days (and eggs taste fabulous with truffles). (By Mitch Prensky)

Chèvre Deviled Eggs with Asparagus

Asparagus adds a touch of spring. (By Mitch Prensky)

Black Bean Cakes with Fried Eggs and Avocado Crema

A Mexican-influenced addition to the breakfast table. (By Amy Wisniewski)

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

Grilled Vegetable Sandwich with Egg Salad and Bacon

A big hit on the CHOW camping trip, though it’s great anytime. (By Aida Mollenkamp)

Red Lentil Pâté Bruschetta with Poached Eggs

Breakfast should be more than bacon and eggs. (By Kate Ramos)

Wasabi Deviled Eggs with Roe and Crispy Nori

Devlied eggs mixed with Asian flavors for an exotic slant. (By Mitch Prensky)

Migas with Chorizo, Peppers, and Fried Eggs

Buenos días with migas. (By Olivier Said, James Mellgren, Maggie Pond)