Egg

This type of dish is common in England, where all desserts are called puddings.

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

Reduced-fat cream cheese gives this dish a nice texture. Put out some sliced melon with grapes, and offer coffee and orange juice.

A great brunch treat.

Can be prepared in 45 minutes or less.

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A wonderful brunch dish. You will need to begin preparing it a day before serving.

In making this omelet, the key is in the movement of the skillet, which must be positioned and repositioned over the heat to evenly color the side, top, and bottom of the omelet. A non-stick skillet is essential.

Toast a slice of this bread, and serve it with butter or cream cheese for breakfast.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.