Eggs, water, and a little oil or butter are all you need to make a creamy, dreamy breakfast scramble.  Season to taste with salt, pepper, and fresh herbs like dill or chives.

With runny yolks and just-set whites, these easy eggs are a delicious healthy breakfast.  

Don’t let poached eggs intimidate you! They’re surprisingly easy to make, and they’re a perfect way to add extra protein to just about anything.  Top one onto a salad, a grain bowl, or a thick slice of avocado toast.  

Choose the timing based on how you like your yolks.  Simmer an egg for 6 minutes for a runny yolk, 6 and a half for a jammier one, and 7 minutes for a molten yolk that’s beginning to set.

Great for salads, snacking, or making deviled eggs.

I always serve a frittata when I’m hosting family or friends for brunch.  It comes together in minutes, and you can easily adapt it to use whatever veggies are in season or what you have on hand. Leftovers keep well for breakfast the next day!

Shakshuka is a traditional Middle Eastern and North African breakfast, but it’s one of those egg recipes that you can make at any time of day.  Serve it for brunch, lunch, or dinner with warm pita for scooping up the flavorful tomato and red pepper sauce.

This lightened-up riff on eggs Benedict is a lovely addition to a spring or summer brunch.  Made with juicy tomatoes and fresh basil, it’s an ode to a classic Caprese salad.

My mom’s go-to recipe for serving a crowd!  Filled with roasted spring veggies, feta cheese, and a secret layer of sweet potatoes, it’s always a hit.

These little mini skillets are an adorable brunch for two!  Smoked paprika, fresh sage, and feta cheese fill them with rich depth of flavor.

Kickstart your morning with this very-veggie breakfast burrito! It’s packed with crispy potatoes, avocado, pico de gallo, peppers, and soft, creamy scrambled eggs.  Serve it with a squeeze of lime or with cilantro lime dressing for dipping.

Soft scrambled eggs add plenty of protein to these fresh veggie breakfast tacos.

Crushed tortilla chips add crunch and rich corn flavor to this cheesy breakfast scramble.  Serve it with warm tortillas, and assemble tacos as you eat.

We all love breakfast tacos and burritos…why not breakfast tostadas, too?!  Try this recipe, and you’ll be hooked.

This simple omelette is one of my favorite egg recipes to make in the spring, after an early visit to the farmers market.  I fill it with delicate pea tendrils, peas, creamy avocado, and feta cheese.

A not-at-all-traditional spin on the classic Vietnamese sandwich!  I stuff it with a soft omelette, sweet and tangy pickles, and meaty, savory sautéed mushrooms. I’d take it over a regular breakfast sandwich any day.

Showcase your summer farmers market haul in this refreshing breakfast bowl!  A jammy soft-boiled egg and an herby yogurt sauce give it enough staying power to keep you full till lunch.

When I have a little leftover quinoa in the fridge, I often make this savory breakfast bowl to use it up.  With the quinoa already cooked, it’s super quick to throw together, and the combination of whole grains, protein-rich eggs, and fresh veggies is so energizing first thing in the morning.

Garnish them with celery seed, smoked paprika, or a sprinkle of fresh chives for a cute (and delicious!) finishing touch.

My grown-up version of dyeing Easter eggs! Naturally colored with red and yellow beets, they’re tangy, salty, and a little bit sweet.  Serve them as an appetizer at a spring celebration, or devour them for a protein-packed snack.

These egg muffins keep well for a few days in the fridge, so I love to make a batch on the weekend for on-the-go breakfasts and snacks throughout the week.  They’re also a fun addition to a special occasion brunch.

I used to turn my nose up at egg salad, but when I tried this recipe, I completely fell in love.  Made with fresh herbs, capers, and lemon juice, it’s extra-briny and bright. Layer it between soft slices of bread with crisp greens and tangy pickled onions for an unbeatable spring lunch.

I love how the rich, jammy egg plays off the nutty black rice and crisp veggies in this recipe.  Tie it all together with a big drizzle of sesame ginger dressing.

The next time you spot a bunch of radishes with lush green tops, bring them home to make this recipe.  A cool, crisp herb and radish salad beautifully accents the rich egg tart.

In the summer, I’d be happy eating this bountiful salad for dinner every night.  It’s a vegetarian spin on the French classic, with creamy white beans and briny artichoke hearts stepping in for the traditional fish.