Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.

This is a substantial, very satisfying breakfast. It’s great for brunch or overnight guests. We like to serve it with freshly squeezed fruit juice and extra virgin olive oil.

These extra-moist muffins provide a blueberry explosion in every bite. You won’t have to hunt for the fruit because tossing the berries in a small amount of flour keeps them from sinking to the bottom.

Talk about a reason to get up in the morning! These Instagram-worthy twice-baked potatoes will wow your family or guests. Feel free to substitute sweet potatoes for russets. And for a vegetarian option, replace the bacon with sautéed mushrooms. We recommend a final drizzle of extra virgin olive oil over the top of the potato before serving.

What sets chiffon cake apart from other yellow cakes is its versatility—use it for classic layer cake recipes, for ice cream cakes, and even for a breakfast cake. Because it’s made with oil, not butter, chiffon cake stays moist in the fridge or freezer. Extra virgin olive oil adds a subtle yet rich flavor—you’ll never call chiffon cake bland again! What’s more, it’s wonderful for getting all the benefits of olive oil in a sweet way. This recipe yields two 9-inch rounds. I love to cut a wedge from one layer and top it with yogurt and fruit for breakfast or a snack. You can also cut each layer in two horizontally to build a four-layer cake with your favorite filling.

Extra virgin olive oil gives the berry curd silky richness, no butter needed. It’s delicious layered with rich Greek yogurt and garnished with whole berries. You can also use it as a filling for a chiffon layer cake, as a breakfast treat layered with cooked and cooled rolled oats, or simply as is, just as you’d enjoy a mousse.

Eggs are indisputably popular in Spain, with each Spaniard eating 237 eggs per year on average, according to the latest statistics. Here is a keto-friendly recipe that can be eaten for breakfast, lunch, dinner, or as a tapa. My wife, Meghan, and I like to give the eggs a final drizzle of extra virgin olive oil before tucking in.

Frying eggs in olive oil is a Spanish tradition that dates back centuries. This simplest of techniques is having a modern moment in the US as chefs extol the delicious results. When raw egg meets hot olive oil it creates a perfectly browned latticework around the edges of the white while leaving the yolk with just the right amount of runny. The key is to heat the pan first and then the oil before adding the eggs. If you have a 10" or wider skillet, you can double the recipe in the same pan. Enjoy as is or atop avocado toast or skillet potatoes.

These muffins have a great crunch and are packed with whole grain goodness.

If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.

If you have family or friends staying over, a leek and cheese frittata is the perfect breakfast food—and my recipe gives a delicious result without requiring you to slave away in the kitchen! You’ll see that it has only a pinch of salt, to cut back on sodium, a health goal for almost all of us.