Nick Korbee

Stock your fridge with salsa, eggs, and cheese, and keep a bag of day-old tortillas chips around to instantly throw together this filling, comforting, sobering meal.

This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.