• 3 eggs, beaten
• 2 teaspoons white sugar
• 1 teaspoon milk
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 slices bread

Step 1

Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.

Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

• 1 tablespoon white vinegar
• 8 large eggs
• Hollandaise Sauce
• 1/2 pound (16 slices) Canadian bacon
• 4 English muffins, split in half, toasted

Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.

When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.

Prepare the hollandaise sauce, and set aside, keeping it warm.

Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.

• 1 pint cherry tomatoes (10 ounces)
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 2 large eggs
• 1 whole-wheat English muffin, split and toasted

Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly.

In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg into a separate small bowl. Gently pour eggs into pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot bottom of spoon on a paper towel to remove excess water before serving.

Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.

• 1/2 cup all-purpose flour
• 1/3 cup whole-wheat flour
• 5 teaspoons sugar
• 1 1/2 teaspoons baking powder
• Coarse salt
• 3/4 cup nonfat buttermilk
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons butter melted, plus 1 teaspoon for skillet
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
• 6 strips thick-cut bacon
• Pure maple syrup, warmed, for serving
• Toasted Glazed Pecans, for garnish

Preheat oven to 200 degrees. Whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.

Heat 1 teaspoon butter and remaining teaspoon oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in 1/4 cup batter for each pancake. Cook until small bubbles form, 2 1/2 to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm.

Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a paper towel to drain.

Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.

• 2 large eggs
• 2 slices bread, well-toasted
• 2 teaspoons unsalted butter
• Salt and freshly ground black pepper

Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.

Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.

• 1 avocado
• 1 teaspoon fresh lemon juice
• Coarse salt and freshly ground pepper
• 3 slices sesame bread, lightly toasted
• 1 cup lightly packed watercress sprigs
• Extra-virgin olive oil, for drizzling
• 1 tablespoon white vinegar
• 3 large eggs

Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.

Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 2 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more).

Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper. Serve immediately.

• 5 cups water
• 1/2 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon pepper
• 3/4 cup freshly grated Parmesan cheese
• 1 pound fresh asparagus
• 1/3 cup all-purpose flour
• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil
• 8 large eggs, poached
• Creamy Shrimp Sauce
• Garnish: freshly grated Parmesan cheese

Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours.

Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process.

Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired.

• 2 large eggs
• 1/8 teaspoon coarse salt
• 1 teaspoon olive oil or butter, for pan
• 1/2 cup shredded pepper Jack cheese
• 2 tablespoons salsa
• 1 tablespoon packed fresh cilantro leaves

In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves.

• 2 slices bacon
• 2 large eggs
• Coarse salt and ground pepper
• 1/4 avocado, diced
• Toast (if desired)

Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat. In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.

Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.