Egg

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 25 min

Toasted onion bagels are great with this.

Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?" In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.

Joe's Special This meal was supposedly concocted as late-night fuel for 1920s musicians, at a spot called New Joe's, on Columbus St.

A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish. Active time: 40 min Start to finish: 45 min

Active time: 25 min Start to finish: 25 min

Try a green salad with Champagne vinaigrette on the side, and some dinner rolls. Serve miniature fruit-filled pastries after.

This recipe can be made with either quail eggs or chicken eggs. The alternative amounts provided in the ingredient list correspond to the type of egg used.

(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.

When poaching eggs for a crowd, we've found the baking pan method below to be almost foolproof. Have a friend help you wrap the eggs in salmon before they get cold. If you're working on your own, you may want to simply drape the salmon over the eggs.

Most of the assembly for this layered bread-and-egg dish can be done one day ahead. Serve it hot or warm.

This southern-style omelet would go nicely with sautéed plum tomatoes and warm corn bread. Dessert can be butter pecan ice cream drizzled with bourbon.

Hearty accompaniments would be grilled or broiled bell peppers and portobello mushrooms and a basket of crusty wheat rolls. In the Italian tradition, offer grapes, biscotti and espresso afterward. Can be prepared in 45 minutes or less.

An Italian dish that's great with brunch, or as a light lunch or appetizer on its own.