It's the mind-bending and much-appreciated gift from birds to humans, and we're all about extending its presence beyond poached, sunny-side up and scrambled.
This is so easy it hurts. In essence, it's your typical quiche, but made Greek thanks to the addition of yoghurt and feta. We like it 'cause the polenta is mighty filling and cut into squares, it becomes a week's worth of lunches for the fam.
Asparagus, polenta and feta pie (kourkouto) Source: Alan Benson
This is typically made with one or two types of chopped vegetables. But the filling options are endless, including onion, mushroom, ham, bacon, zucchini, carrot and tuna.
Source: Alan Benson
is what you might call Spain on a plate, a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion.
Flamenco eggs (huevos a la flamenco) Source: BBC Books / James Murphy
If you're a hands-in-the-air fan of agedashi tofu, make time for this . It's a modernised version of the original, and calls for a ladle of salty bacon broth, and a square of tofu crowned with a poached egg.
and perfect the classic tortilla! Made with four simple ingredients and a deep non-stick pan, this 's packed with pink-eye potato (any waxy variety will do), and ' addition of broccoli adds a hint of greenery to the crisp, golden mass of egg.
Tortilla calls! Source: Alan Benson
This can go from side dish to main just like that! The broad beans and peas are bright green flavours that burst through the richness of the anchovy while the radicchio adds a slightly bitter edge, keeping it all interesting.
Broad beans, peas, anchovy and soft-boiled egg Source: China Squirrel
‘Breakfast’, ‘lunch’, ‘dinner’ – why do we have to have so many labels for things? This laughs in the face of outmoded ideas of categorisation and is equally awesome eaten at any time of day or night.
Source: Billy Law
In this Chinese recipe, boiled eggs are simmered in a mixture of oolong tea, soy sauce, ginger, star anise and more. This savoury sensation is served with goji berries, five-spice pressed tofu and steamed rice. Via 
Toasted sandwiches rarely deviate from the excellent yet tired ham-cheese-tomato variety. , pan-fried white bread sandwiches a soft-egg omelette, mayo, carrot, ham and a teaspoon of sugar (in Korea, everything is sweet). Oh, and the addition of cabbage lends a lovely crunch.
A galette is basically a savoury crêpe. (galettes jambon oeuf) is a simple enough recipe, though there is great skill in getting the crêpe super thin, so factor in a few goes to master it.
Eggplant is abundant in the Philippines and, for this reason, this (tortang talong) is a much-loved staple. Keep the eggplant stems for their fancy aesthetic and serve with steamed rice and vinegar on the side.
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