Ingredients:

• vegetable oil for frying
• 4 corn tortillas
• 4 eggs
• 1 1/2 cups prepared red salsa, warmed
• 2 tablespoons crumbled feta cheese
• 2 tablespoons chopped fresh cilantro
• freshly ground pepper

Pour oil into small skillet to a depth of 1/4 inch. Fry tortillas one at a time over medium heat until barely crisp, about one minute per side. Drain on paper towels.

Spoon two tablespoons of the hot oil into a large skillet, preferably nonstick. Fry the eggs all at once, sunny side up, until the whites are just set. To serve, arrange two tortillas on each plate so they overlap in the center. Top each tortilla with an egg. Spoon the warm salsa over the whites and tortillas. Sprinkle cheese and cilantro over all, and grind pepper over yolks. Serve hot.

Ingredients:

• 8 eggs separated
• 3/4 teaspoon lemon oil
• 1/2 teaspoon orange oil
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 1/4 cups cake flour

Preheat oven to 325 degrees F. In the bowl of an electric mixer, beat egg yolks with lemon and orange oils at medium speed until smooth. With machine on, slowly drizzle in 3/4 cup of sugar until pale and thick.

In another clean bowl with whisk attachment, whisk egg whites at medium speed until frothy. Add salt and cream of tartar, turn speed to high, and continue whisking, drizzling in remaining 1/4 cup sugar. Whites should be glossy with medium peaks when done.

With a rubber spatula, spoon one quarter of the whites into yolks, and gently fold. Add remaining whites, and fold until combined. Sift half the flour over batter. Gently and thoroughly fold. Sift remaining batter over top, and fold until flour disappears. Spoon into 10-inch round tube pan, and run a long, thin blade through the center to eliminate air.

Bake about 45 minutes, until top is golden and tester comes out clean. Invert tube over upside-down funnel on rack, and cool in pan at least 1 1/2 hours. To release, run a blade between cake and pan and invert.

In this video, Aria Giovanni shows us how to make the classic fried eggs!

Ingredients:

• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup diced celery
• 1/4 cup  each diced red and green bell pepper
• 2 ounces honey0cured ham, diced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 1 1/2 cups canned crushed tomatoes
• salt and freshly ground pepper
• 4 eggs
• 2 tablespoons chopped fresh Italian parsley

How to make:

Heat the olive oil in a large skillet over medium-low heat. Cook the onion and garlic to soften, 5 minutes. Add celery, and red and green pepper, and cook until soft.

Turn the heat up to medium-high, add ham, and cook 2 minutes.

Stir in paprika, cayenne, and thyme, and cook less than 1 minute. Pour in tomatoes, season with salt and pepper, and simmer about 10 minutes to thicken.

Preheat oven to 400 degrees F.

Pour tomato sauce into 9 inch square ceramic baking pan. One at a time, carefully break the eggs over the sauce, and sprinkle with parsley.

Bake 18-20 minutes or until eggs are done to taste.

Serve with warm, crusty bread for dipping.

Today, Aria Giovanni shows us how to make an egg salad sandwich.

Ingredients:

• 2 eggs
• 1/2 teaspoon sesame oil
• salt and pepper
• 1 1/2 tablespoons butter
• 3 large shiitake mushroom caps, roughly chopped
• 3 scallions, finely chopped
• 1/2 teaspoon sliced chives

How to make:

In a bowl, beat together the eggs with sesame oil, salt, and pepper.

Melt 1 tablespoon of the butter in an 8 inch skillet over high heat. Saute the mushrooms and scallions until vegetables are wilted and the pan is dry, about 2 minutes. Tip out into bowl.

Return the pan to high heat, and melt the remaining butter. Pour in the eggs, swirling the pan to coat evenly.  Shake the pan and lift the eggs with a fork. Scatter the reserved mushroom mixture over the center, and fold over to partially enclose.

Continue cooking, shaking the pan frequently, less than 1 minute to set. Tilt onto plate, sprinkle with chives, and serve.

Aria Giovanni shows us how to make boiled eggs.

Got this one from a friend, don’t miss out!

Ingredients:

• 1 tbsp. butter
• 3 eggs
• 3 tbsp. mango chutney
• 4 slices toasted white bread
• 1 teaspoon chili sauce

How to make:

Melt butter in skillet over medium heat. Cook the eggs until the white is completely set but the yolks are still soft, flipping once.

Spread the mango chutney evenly on four pieces of toasted bread. Place a fried egg on a slice of bread, break the yolk and season egg with a dash of chili sauce.

Repeat with two of the remaining pieces of toast and the remaining two eggs.

Stack the pieces so that the egg and toast alternate layers. Place the final piece of toast on top and eat!

Ingredients:

• 2 sticks butter, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 5 eggs
• 1 2/3 cups all-purpose flour

How to make:

Preheat oven to 325 degrees F. Line a 12×4.5″ pan with parchment or generousely coat with butter.

In the bowl of an electric mixer at medium speed, cream together the butter, sugar, vanilla, and nutmeg until fluffy and white. Add the eggs one at a time, beating well and scraping down the bowl between additions. If eggs curdle, switch to the whisk attachment and beat until eggs come together.

Sift the flour over the batter and gently beat to combine. Spoon into pan, smoothing the top.

Bake about 1.5hrs, until top is golden brown and a toothpick inserted in the center comes out clean. Invert to serve.

Serves 10 – 14

Ingredients:

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 table spoons sweet pickle relish
• 1 teaspoon prepared mustard
• salt and pepper, for taste
• Paprika
• sweet gherkin pickles sliced
• pimentos

How to make it:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.