Serve this Israeli meal with whole-wheat lavash or pita bread. For a simple version, use leftover marinara sauce as the base.
This filling dish can be eaten hot or at room temperature, so make it in advance for brunch. The pickled onions add a zingy flavor and a crunch.
Hard-boiled eggs and hummus star in this preparation, which is a take on the Israeli street food. It would make an excellent lunch or weekend breakfast.
Though it's traditionally considered summer fare, ratatouille can be made with any vegetables you have on hand. Make a large batch ahead of time, it tastes even better as it sits and the flavors develop. Top with a different egg preparation (ie, poached, fried, or boiled) each time you reheat it.
Instead of the traditional mayonnaise, this healthier appetizer (which would make a great addition to lunch) uses Greek yogurt.
Eggs are used both in the crepe batter and the topping for this light, gluten-free meal. Try it for breakfast, lunch, or dinner with a side salad.
Plant-based tempeh provides an umami flavor to this reimagined take on the egg sandwich. The eggs are coated in Thai green curry paste, then folded into a cabbage leaf along with the "bacon," coconut flakes, and cilantro. Serve the different components separately, so everyone can DIY their own wrap.
A soft-boiled egg makes a textural topping for this grain bowl which also features kale (rich in vitamins K and A) and earthy portobello mushrooms.
Instead of a carb-heavy tortilla, consider wrapping meat and vegetable fillings in this simple egg wrap flavored with chives. It takes under five minutes to prepare.