Fried Eggs

These incredible eggs are slowly fried in olive oil until they’re soft and creamy, then served draped over crisp, salty french fries. As if that’s not enough, they’re topped with briny caviar and slices of excellent jamón ibérico.

Avocado toast is the darling of the breakfast world, but Food & Wine's Kay Chun gives it a delightful spin: She fries eggs in fragrant cumin seeds and spicy crushed red pepper and sets them on top of the toast for a superhearty and satisfying meal.

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. "In Hawaii, we call it hapa rice; it's more interesting and flavorful than plain white rice," he says. "In Hawaiian, hapa means 'partial' and is often used as a term of endearment to describe people of mixed ethnic backgrounds."

Although Susan Feniger isn't strictly vegetarian, much of her menu at L.A.'s Mud Hen Tavern is meat-free. At home, she tends to prepare dishes like these roasted vegetables. "It's easy when you can get so much amazing produce from the farmers' market and have it on hand," she says.

Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs--duck eggs, when available--and freshly shaved Parmigiano-Reggiano.

The green chile adds a touch of exciting flavor to these burgers.

By adding the bones of a rotisserie chicken to stock, this chicken and egg dish has extra flavor.

This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.

A classic ham and cheese sandwich with a fried egg on top. Could there be anything better? We think not.

Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy grilled ham-and-pimento-cheese. The amazing sandwich is topped with creamy three-cheese sauce and a fried egg.

Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches--bacon, lettuce and tomato; fried egg; and grilled cheese.

When Passover comes around, chef Julian Medina of NYC's Toloache swaps out regular toast for matzo, in keeping with Jewish dietary laws. He tops the matzo with spicy smashed avocado and simple fried eggs, making for a quick and delicious breakfast or lunch.

At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them.

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra crispy while cooking the egg until just set.