A delicious twist on the classic Shakshuka, this open faced sandwich combines the rich flavors of a spicy tomato sauce with perfectly cooked eggs, all served on crusty bread.

Ingredients: 4 slices of crusty bread. 1 cup of tomato sauce. 4 large eggs. 1/2 cup of diced bell peppers. 1/2 cup of diced onions. 2 cloves of garlic, minced. 1 teaspoon of cumin. 1 teaspoon of paprika. Salt and pepper to taste. Olive oil for frying. Fresh parsley for garnish.

Instructions: Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers. Saut until softened. Stir in minced garlic, cumin, and paprika. Cook for another minute. Pour in the tomato sauce and simmer for about 10 minutes until it thickens. Make four wells in the sauce and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny. While the eggs are cooking, toast the slices of crusty bread. Place each slice of toasted bread on a plate and spoon the shakshuka mixture with an egg onto each slice. Season with salt and pepper to taste and garnish with fresh parsley. Serve immediately and enjoy your Shakshuka Open Faced Sandwich!

Prep Time: 20 minutes

Cook Time: 20 minutes

This recipe, which puts a delightful spin on the traditional Croque Madame, calls for puff pastry, ham, crispy bacon, Gruyre cheese, and perfectly cooked eggs. It's an opulent option for brunch or breakfast that will wow your guests.

Ingredients: 2 sheets of puff pastry. 4 slices of bacon. 4 slices of ham. 4 eggs. 1 cup of grated Gruyre cheese. 1/4 cup of Dijon mustard. 1/4 cup of bchamel sauce. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 375F 190C. In a skillet over medium heat, place the bacon slices and cook until crispy. Take out and let dry on paper towels. Puff pastry sheets should be rolled out and divided into two equal-sized rectangles, for a total of four rectangles. On two of the pastry rectangles, spread a thin layer of Dijon mustard, leaving a small border all around. Top each rectangle of pastry coated in mustard with a slice of ham and two bacon slices. Top the bacon with a heaping helping of grated Gruyere cheese. Make a tiny indent in the middle of each rectangle of pastry, and carefully crack an egg into each well. Add pepper and salt for seasoning. The remaining 2 pastry rectangles should be placed over each egg, pressing the edges to bind the pastry. You are now entitled to two pastry sandwiches. Bake for 15 to 20 minutes in a preheated oven, or until the puff pastry is golden brown and the eggs are cooked through to your preferred doneness. Warm up the beurre blanc sauce in a small saucepan while the croque madame pastries are baking. Take the croque madame pastries out of the oven and pour the warm bchamel sauce over each one. Add freshly chopped parsley as a garnish and serve right away. Savor your mouthwatering Croque Madame with Bacon!

Prep Time: 20 minutes

Cook Time: 20 minutes

This fusion dish combines the flavors of Bibimbap and noodles with crispy Bang Bang Shrimp, tangy Kimchi, and a runny fried egg. The spicy, savory sauce ties all the elements together for a satisfying and flavorful meal.

Ingredients: 200g Bang Bang Shrimp. 200g Kimchi. 4 eggs. 200g Bibimbap noodles. 2 tablespoons sesame oil. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 2 green onions, thinly sliced. 1 tablespoon gochujang Korean chili paste. 1 tablespoon sugar. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: As directed on the package, cook the Bibimbap noodles. Once done, drain them and set them aside. To make the sauce, put soy sauce, rice vinegar, pepper, sugar, gochujang, and sesame oil in a small bowl. Put away. Put the Bang Bang Shrimp in a pan and heat it over medium-low heat. About two to three minutes on each side until crispy. Cook the eggs in a different pan until they are done the way you like them. Put the cooked noodles, Kimchi, green onions, and the ready-made sauce in a large bowl. Toss until everything is covered. Put the noodle mix into bowls for serving. Put Bang Bang Shrimp and a fried egg on top of each bowl. If you want, you can add sesame seeds and more green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty mix of flaky puff pastry, creamy ricotta, and salty Parmesan cheese, served with perfectly cooked eggs and a fresh, tangy tomato salad.

Ingredients: 1 sheet of puff pastry. 1/2 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 2 large eggs. 1 cup cherry tomatoes. 1/4 cup fresh basil leaves. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Cut the puff pastry sheet into 4 equal squares and place them on a baking sheet lined with parchment paper. In a bowl, mix together ricotta cheese, grated Parmesan cheese, and one beaten egg until well combined. Spread the ricotta mixture evenly on top of each puff pastry square, leaving a small border around the edges. Create a slight well in the center of each ricotta mixture and crack an egg into each well. Season the eggs with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown, and the eggs are cooked to your liking. While the tarts are baking, slice the cherry tomatoes in half and chop the fresh basil leaves. In a separate bowl, combine the sliced cherry tomatoes, chopped basil, olive oil, and a pinch of salt and pepper. Once the tarts are done, remove them from the oven and let them cool slightly. Serve the Parmesan Ricotta Tarts with the Tomato Salad on the side. Enjoy your delicious baked eggs, ricotta, and Parmesan tarts with a refreshing tomato salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Mediterranean take on deviled eggs is a great change from the original recipe. This appetizer has a Mediterranean feel to it thanks to the crispy Kalamata olives, smooth feta cheese, and sour red onion. It's great for parties or as a snack.

Ingredients: 6 hard-boiled eggs. 1/4 cup Kalamata olives, finely chopped. 1/4 cup crumbled feta cheese. 2 tablespoons red onion, finely chopped. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1 teaspoon lemon juice. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise and remove the yolks. In a bowl, mash the egg yolks and mix in the Kalamata olives, feta cheese, red onion, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Spoon or pipe the filling mixture into the egg white halves. Garnish each deviled egg with a fresh parsley leaf. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Classic hard-boiled eggs are a versatile ingredient and a nutritious snack. They are easy to prepare and can be used in various dishes.

Ingredients: 6 large eggs. Water.

Instructions: In a saucepan, lay the eggs out in a single layer. Put cold water about an inch above the eggs and cover them. Set the pan on high heat and add the water. Lower the heat to low, cover the saucepan, and let the water simmer for 9 to 12 minutes. This will make hard-boiled eggs. Once the cooking time is up, put the eggs right into a bowl of ice water to stop the cooking process. For about five minutes, put the eggs in the ice water to cool down. You can eat the eggs as a snack or put them in your favorite egg dishes after you peel them.

Prep Time: 5 minutes

Cook Time: 12 minutes

A decadent twist on the classic Hot Brown sandwich featuring succulent prime rib, gooey cheeses, and a creamy sauce, topped with a perfectly cooked egg.

Ingredients: 4 slices prime rib. 4 slices bread. 4 eggs. 4 slices Swiss cheese. 1/4 cup grated Parmesan cheese. 1/4 cup butter. 1/4 cup all-purpose flour. 2 cups milk. Salt and pepper to taste. 1/4 teaspoon nutmeg. 1 tablespoon Dijon mustard. 1/4 cup shredded Gruyere cheese. 2 tablespoons chopped parsley.

Instructions: Preheat oven to 400F 200C. Toast the bread slices until lightly golden, then place on a baking sheet. Layer each bread slice with a slice of prime rib and a slice of Swiss cheese. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Season with salt, pepper, nutmeg, and Dijon mustard. Pour the sauce evenly over each sandwich, covering the prime rib and cheese. Create a well in the center of each sandwich and crack an egg into each well. Sprinkle Parmesan and Gruyere cheese over the sandwiches. Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your desired doneness. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

What a great appetizer! Crab Stuffed Deviled Eggs Collage combines the rich and savory flavors of crab meat with the classic deviled eggs. These tasty bites look beautiful and are great for any gathering or special event.

Ingredients: 6 large eggs. 1/4 cup mayonnaise. 2 teaspoons Dijon mustard. 1 teaspoon lemon juice. 1/2 teaspoon hot sauce. 1/4 cup fresh crab meat, finely chopped. 1 tablespoon fresh chives, finely chopped. Salt and pepper to taste. Paprika for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes. Transfer the eggs to an ice bath to cool for a few minutes, then peel them and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork. Add mayonnaise, Dijon mustard, lemon juice, and hot sauce to the mashed yolks. Mix until smooth. Fold in the finely chopped crab meat and chives into the yolk mixture. Season with salt and pepper to taste. Spoon or pipe the crab-stuffed yolk mixture into the egg white halves. Sprinkle paprika on top for garnish. Chill in the refrigerator for at least 30 minutes before serving. Serve your Crab Stuffed Deviled Eggs Collage and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes