Preheat the oven to 425˚F (220˚C, or gas mark 7).

Heat the olive oil in an 8-inch (20 cm) cast-iron or other oven-safe skillet over medium-low heat.

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Pour into the skillet and cook for 5 to 6 minutes, until the bottom is set.

Sprinkle the cheese on top.

Transfer to the oven and bake for another 12 to 16 minutes, until the frittata has puffed up, doesn’t jiggle, and is beginning to brown.

Remove and let cool slightly before slicing.

Preheat the oven to 400˚F (200˚C, or gas mark 6).

Toss the sweet potatoes, 1½ teaspoons (7.5 ml) of the olive oil, pepper, and salt together in a roasting pan and spread the potatoes in a single layer.

Roast until the potatoes are tender, 20 to 25 minutes.

While the oats cook, heat the remaining 1½ teaspoons (7.5 ml) oil in a large skillet over medium-low heat.

Carefully crack the eggs into the skillet and cook until the whites are set, 2 to 3 minutes.

Flip and continue to cook the eggs until the yolks are as firm as you like them, 2 minutes for over-easy or 4 minutes for over-hard.

When the oatmeal is done, stir in the cheese until melted.

Divide the oats between 2 bowls and top each with half the sweet potatoes and a fried egg.

Roasted squash, such as butternut, works well in place of sweet potatoes.

Remove from the heat and stir in the heavy cream.

Let sit until the oats are done, 5 to 6 minutes.

Top the oats with the apple mixture and a sprinkle of pecans.

The night before, combine all the ingredients in a bowl.

Cover and refrigerate overnight.

Serve cold the next morning.

Preheat the oven to 400˚F (200˚C, or gas mark 6).

Toss the strawberries with 1 teaspoon of the maple syrup and place in a single layer in a roasting pan.

Toss the pistachios with the remaining ½ teaspoon maple syrup and spread on a baking tray.

Bake the pistachios for 10 minutes and the strawberries for 15 minutes.

Top the oatmeal with the strawberries and a sprinkle of pistachios.

Put one tablespoonful of butter in a chaffing dish, and when bubbling add one tablespoonful of flour, one half teaspoonful of salt, one half saltspoonful of pepper, and, gradually, one cupful of milk.

Add the whites of three hard boiled eggs, chopped fine.

When hot, pour over three slices of toast.

Rub the yolks through a strainer over all and garnish with parsley.

Boil the eggs for twenty minutes, remove the shells, cut each egg in half without breaking the whites; take out the yolks and pound them in a mortar, adding cayenne, salt and curry powder.

Stuff the whites with this paste and join the eggs to their original shape.

Cut off just sufficient of each broad end to enable them to stand, and arrange them thus on a dish in a bed of cress or parsley.

Cut about two dozen stalks of asparagus into inch lengths and boil tender.

Drain, pour over a cupful of drawn butter; stir until hot, turn into a baking dish.

Break about six eggs on top, put a bit of butter on each, with salt, and pepper; put into a quick oven until the eggs are “set.

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Mix to a smooth batter three tablespoonfuls of flour with half a pint of milk.

Beat together four eggs, a little salt and one fourth of a pound of old cheese grated.

Add these to the flour and milk and mix all, beating briskly for several minutes.

Put three ounces of butter on a frying pan, and when it is boiling hot pour in the mixture and cook to a nice brown on both sides, turning carefully.

Serve on a hot dish.