Wild Mushroom and Goat Cheese Omelets - The idea for this creamy-tangy omelet comes from a fish dish often on the dinner menu at Grace Restaurant that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots.
Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. Slideshow: More Recipes from Thomas Keller
Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise This decadent take on eggs Benedict includes scrambled eggs “with anything and everything,” Greg Lindgren says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.
This variation on the classic eggs Benedict swaps traditional Canadian bacon for crisp applewood-smoked bacon. This variation on the classic eggs Benedict swaps traditional Canadian bacon for crisp applewood-smoked bacon.
Poached Eggs with Parmesan and Smoked Salmon Toasts ~ Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures / Jean-Georges Vongerichten
Brioche with Prosciutto, Gruyère and Egg Star Los Angeles chef Suzanne Goin has perfected this outstanding open-faced sandwich—a cross between a frisee salad and a croque monsieur—topped with a sunny-side-up egg