Expand your egg

1 loaf ciabatta (1 pound), split horizontally 4 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 2 cups whole milk 1 tablespoon Dijon mustard 6 ounces Gruyère, shredded (1¾ cups)

Kosher salt and freshly ground pepper 8 ounces sliced turkey pastrami 4 large eggs

Chopped fresh chives, for serving (optional) 1. Preheat oven to 450˚ . Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over mediumhigh heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and ¼ teaspoon pepper. Spread ¾ cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining ¾ cup cheese. 2. Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4

Stracciatella Soup With Kale and Lemon

Stirring the egg yolks into the soup after removing it from heat lends the broth a rich texture. Other hearty leafy greens, like Swiss chard or collards, can be swapped in for kale.

6 cups low-sodium chicken broth 6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups) 4 large eggs, separated 1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (⅓ cup), plus more for serving ¼ teaspoon freshly grated nutmeg 2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

Crusty bread and butter, for serving In a pot, bring broth to a simmer over medium-high heat. Stir in kale; reduce heat to medium and simmer until tender, 15 to 18 minutes. Reduce heat to low; slowly pour egg whites into center of pot and cook, undisturbed, until just set, about 45 seconds. Gently stir until whites are evenly distributed throughout soup. Remove from heat. Beat egg yolks; stir into soup with cheese, nutmeg, and lemon juice. Season with salt and pepper; serve with bread and butter.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4 3 tablespoons safflower oil 5 large eggs, room temperature, beaten

Kosher salt and freshly ground pepper 2 tablespoons minced ginger (from a 1½-inch piece) 1 tablespoon minced garlic (from 2 to 3 cloves) 8 ounces Broccolini, cut into 2-inch pieces (3 cups) 6 ounces shiitake mushrooms, stemmed and sliced 1 bunch scallions, trimmed and thinly sliced on the bias (1 cup) 1 red-finger chile pepper, thinly sliced (¼ cup) 2 tablespoons reduced-sodium soy sauce 3 tablespoons fresh lime juice 1. Heat 1 tablespoon oil in a large skillet over medium-high. Add eggs and ½ teaspoon salt; cook, undisturbed, until edges are set, about 30 seconds. Lift edges with a spatula; tilt pan so runny parts slide to bottom. Cook until golden in places on bottom but still wet on top, about 1 minute. Slide onto a cutting board; let cool slightly, then roll up like a cigar and slice into ½-inch-thick “noodles.” 2. Wipe skillet clean; add remaining 2 tablespoons oil and place over high heat. When oil shimmers, add ginger, garlic, Broccolini, mushrooms, and half of scallions. Cook, stirring, until vegetables are golden in places, about 5 minutes. Stir in chile and ¼ teaspoon pepper; cook 30 seconds. Add soy sauce, lime juice, egg “noodles,” and remaining scallions; toss to combine. Serve.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4

Bacon, Potato, and Swiss Chard Scramble

3 ounces bacon (3 strips), chopped ¼ cup extra-virgin olive oil 1 pound baby Yukon Gold potatoes, sliced into ¼-inch rounds 1 small onion, halved and sliced (1½ cups) 1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced 1 tablespoon chopped fresh rosemary leaves

Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 to 3 cloves) 8 large eggs, beaten

Salsa or hot sauce, for serving 1. Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm. 2. Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4