Egg

A few mushrooms and a handful of herbs are all that's needed to create a frittata, one of the most quick and satisfying meals there is.

It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.

Breakfast for dinner? We say go for it.

If you took palak paneer and stuffed it into a roti, you'd be halfway towards these deliciously unconventional toasted wraps.

Savour it one fluffy mouthful at a time.

Crack the brittle caramel top and sink your spoon into blissfully smooth custard. It doesn't get much better than this.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

With a few flourishes, you can make a super memorable version of avocado on toast - and pocket the small change you'll save in the process.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

A Middle Eastern-inspired bowl perfect for breakfast or any time of the day.

We've given the Basque piperade a Christmas twist with spices that compliment the sweetness of the onion and capsicum.

No stress and no fuss. This dessert can be whipped up with minimal effort.

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

Seek out some top-shelf cream – you'll taste the difference.

The secret? Brine the wings first for extra-juicy flesh.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

With sweet pastry, an almond filling and crème Chantilly.

If there were such a thing as breakfast pasta, this would be it.

Heaven in a bowl.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)

Try stopping at just one.

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

An ultra-luxe take on everyday eggs and soldiers.

Think of this as a savoury bread and butter pudding, for breakfast.

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta

A fluffy omelette with all the trimmings, direct from Proud Mary Café in Collingwood.

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.

Fried egg and salami sandwich recipe - For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon,

A breakfast that's guaranteed to please.

A speedy update on the classic self-saucing pudding formula.

Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.

Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.

Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook

Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

A burger but not as we know it, loco moco is a classic Hawaiian lunch dish. Traditionally the burger patty crowns a mountain of rice, with plenty of rich gravy and a fried egg.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds.

Any combination of vegetables and seafood will work well for this Provençal platter.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

It doesn’t get much more French than savoury ham and cheese crêpes. We’ve added apple and watercress to help cut the richness of the cheese and ham.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.

Try this delicate steamed egg at home topped with sweet yabby meat and a punchy chilli oil.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

A simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

Essentially a Japanese spin on a chicken schnitzel sandwich, what’s not to love?

Whip up this simple and satisfying Japanese soba noodle soup in less than 20 minutes.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

Popolo hand over the recipe for their breakfast frittata with an Italian twist.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

Egg and pisco syrup cake

A rich chocolate cake that makes a glittering impression on guests.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

Fit for breakfast or dinner, these Indian-inspired scrambled eggs are fast and delicious.

A curd, cake and crumble all in one.

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.

The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

What's not to love about buttery brioche with a centre of warm caramel?

Recipe for Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini, Perth, WA

This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

A layered meringue cake that will impress as soon as it hits the table for dessert.

Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.