Most days, I can look across the work station I share with Andy Baraghani and tell what kind of day he is having just by looking at his breakfast. If he’s wolfing down some plainscrambled eggs with a middle-distance stare, I give him some space. If those eggs are jammy and just set, mashed with feta and spooned onto toast with a handful of tarragon left over from this Leeks in Vinaigrette recipe, well, then I know we’re going to have a good day.
Eggs make our jobs as food editors possible. Fast to make, fast to eat, and endlessly riffable, they work with any leftovers we have on hand and even the tightest schedule. When we were testing Thanksgiving recipes for Bon Appétit‘s November issue—some of the craziest weeks of the year—these are the protein-filled egg breakfasts we relied on to keep us cooking—and tasting pie—all day long.