Uove al Forno (Baked Eggs), above. This would make a splendid centerpiece dish on your Easter brunch table. The recipe suggests coppa (or capocollo), sopressata or Genoa salami for the sliced meat, but prosciutto would be great, too. And if you’re looking to cut down on cleanup, you can bake the dish in the same (ovenproof) skillet you use to wilt the greens.
Scrambled Eggs With Celery Leaves. Come on, you know you probably have a bunch of celery languishing in your produce bin. Maybe you’ve used one or two stalks? Let the leaves shine in this dish. You won’t get the same result, of course, but parsley or even cilantro could be swapped in for the celery leaves.
Sesame Fried Rice With Spring Vegetables and Egg. Eggs are a quintessential spring food, and here they’re combined with a few other seasonal favorites, including peas and asparagus. Brown rice makes this meal especially nutritious, although you could certainly burn off some white rice left over from that Chinese, Thai or Indian takeout order. If you don’t have toasted sesame seeds on hand, make your own by heating them in a dry skillet over medium heat for a few minutes until they are fragrant and lightly browned; let cool on a plate before using.
Stir-Fried Ground Lamb and Eggs. Another option for combining two typical spring ingredients. Don’t sweat the fact that the recipe calls for six extra-large eggs. You can swap in the same number of large eggs, or even add one more depending on your appetite or the size of your brunch (or dinner) gathering.
Mint and Egg Salad. A new favorite at WaPo Food headquarters. You can find Aleppo pepper at Mediterranean or Middle Eastern markets, specialty spice shops such as Penzey’s and at some Whole Foods locations. It provides a moderate heat and slightly fruitier flavor; if you don’t have it, substitute with crushed red pepper flakes, though the result will be a little spicier.
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