One of the simplest dishes can often be the most difficult to make. If your pan isn’t preheated properly or if it isn’t well prepped, scrambled eggs can brown rather than stay yellow, stick in spots, or take seemingly forever to set. Here’s my simple hack for eggy perfection.

Whether you want to skip the gluten of a typical pie crust or are simply looking for a tasty alternative, using new potatoes is a delicious choice.

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

Migas is Spanish for breadcrumbs, and this dish makes the most of a leftover loaf when sautéed and served with chorizo, the famed Spanish sausage. First developed as a breakfast dish in Andalucía, it’s popular throughout Spain for lunch and even dinner, and variations abound. This is the version I cooked with Juande de Dios of García-Molina, producer of this quarter’s medium selection.

Caramelizing onions is a labor of love—time consuming, but you can do other jobs in the kitchen while keeping an eye on them, and the taste is worth every minute. Maximize the effort by doubling or tripling the amount and save the rest for other dishes. Piquillo peppers are available online and in some stores, and come roasted, skinned, and jarred—they’re also great on sandwiches.

Pancakes from scratch take breakfast (or brunch) to a whole new level. These are so tasty that you don’t need any syrup to enhance their flavor. If you want a nutritious garnish, top each serving with mixed berries.

Giving ricotta a quick whirl in a food processor takes its creaminess to the next level.

Or brunch or a light dinner! Many people are surprised to learn that potatoes are extremely popular in Italy, often served with meat dishes. Present this one-pan meal right in the skillet or on a platter. It’s satisfying on its own as well as alongside soft scrambled eggs.

This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.

Elegant enough for a brunch party, this egg-and-potato dish is also easy enough for a casual weekend breakfast. The potatoes can be steamed a day or two in advance.

Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast