31. Sweet Omelet Make Classic Omelet (No. 25) without pepper; fill with 1 tablespoon jam. Top with confectioners' sugar.
32. Poached Eggs Bring a skillet of water with a splash of vinegar to a simmer. Crack eggs into individual cups, slip into the water and poach until the whites set. Remove with a slotted spoon.
33. Eggs Benedict Make the hollandaise: Puree 1 egg yolk, with 1/4 cup mayonnaise, 1 teaspoon lemon juice, and cayenne and salt to taste. Pulse in 2 tablespoons melted butter. Place the sauce in a bowl set over a pan of simmering water; whisk until thick. Make Poached Eggs (No. 32); serve on English muffins with fried Canadian bacon and the hollandaise.
34. Arepas Benedict Make Eggs Benedict (No. 33); use arepas or corn cakes instead of English muffins and serrano ham instead of Canadian bacon. Stir chopped cilantro into the hollandaise.
35. Bacon-and-Egg Salad Make Poached Eggs (No. 32). Sprinkle bacon with five-spice powder and fry until crisp; crumble and toss with arugula, sliced pear and vinaigrette. Top with the eggs.
36. Nest Egg Cut a round out of a slice of bread; toast the bread in a nonstick skillet with butter. Crack an egg into the hole, add salt and pepper, cover and cook until the white sets. Serve with bacon.
37. Nest Egg with Manchego Cut a round out of a slice of bread; flatten and press back in the hole. Toast the bread in an ovenproof skillet with butter. Crack an egg into the hole, sprinkle with 1/2 cup grated manchego and bake at 375? until set, 2 minutes. Top with smoked paprika and parsley.
38. Eggs in Purgatory Fill a small baking dish halfway with hot marinara sauce. Crack in 6 eggs and bake at 350 degrees F until the whites are firm, 10 to 12 minutes. Top with parmesan.
39. Moroccan Eggs Toast 1 cup chickpeas and some ground cumin and paprika in an ovenproof skillet with olive oil. Fill the skillet with hot marinara sauce. Crack in 6 eggs and bake at 350 degrees F until the whites are firm, 10 to 12 minutes.
40. Fried Eggs Crack 4 eggs into a skillet with 2 teaspoons bacon drippings, butter or oil. Add salt and pepper; cook until the edges are opaque, 2 minutes. Cover and cook 4 to 6 more minutes.
