I choose eggs. Fried eggs and scrambled eggs were the first dishes I learned to cook as a kid. They became my go-to meal when ...

Gone are the days of complaining there's no time to make a hearty breakfast in the morning. This clever hack uses a flour ...

Whisk the eggs in a bowl ... Add a little more oil to the frying pan if necessary. Slide the tortilla back in cooked side uppermost. Cook until firm but still slightly moist in the centre.

Put a small frying pan over a medium heat ... Scatter a few olive slices and mushrooms onto the wet egg mix. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste.

Heat a non-stick frying pan over medium heat. Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of ...

A griddle, like a comal—and unlike a frying pan or skillet you may already have at home—has very low sides that make flipping a tortilla so easy that Jinich often does it with her hands ...

For the fluffiest scrambled eggs, pre-salt them. Adding a pinch of salt to the eggs when scrambling and letting them sit for ...

Fried eggs on fresh tortillas makes as fine a breakfast as it does a light supper. Melt a little butter in a frying pan and warm the tortillas, then remove and hold on a serving plate. Then sauté ...

Eggs are (relatively) cheap and quick cooking, and provide comfort in a neat little package of powerful protein. Beth Dooley is the author of “The Perennial Kitchen.” Find her at ...