Matt Taylor-Gross

Michel Roux’s trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast. Get the recipe for Scrambled Eggs With Asparagus and Crab »

Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L’Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don’t toughen. Get the recipe for Deviled Eggs With Crab »

Here is our adaptation of chef John Doherty’s modern-day recipe from what is now the Waldorf-Astoria Hotel.

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot–tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »

Spanish Potato Frittata (Tortilla Española)

Kyle Itani of Itani Ramen uses these soy-flavored eggs with runny yolks to top off his home-style chicken ramen. Get he recipe for Seven-Minute Soy Sauce Eggs »

With chiles, garlic, tomatoes, and cilantro, this is one of many styles of akuri served at the Royal Bombay Yacht Club in Mumbai.

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

Hard-cooked eggs get a golden sheen from frying in bright mustard oil and are served in a rich, spicy sauce made from oven-dried tomatoes.

Grated Potato and Cheese Omelette

More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet. Get the recipe for Gashouse Eggs »

Caramelized Apple Omelet

This take on eggs Benedict incorporates a rich red wine sauce. Get the recipe for Brennan’s Eggs Hussarde »

Omani Bread