I recently discovered that I love eggs in three different ways. First, in cakes and desserts (who doesn't!). Second, I really enjoy Deviled Eggs. And finally, I am a big fan of soft-boiled eggs, which in my opinion are when the whites have an almost solid consistency, while the yolks are runny.

The eggs to be boiled can be either straight from the fridge , or they could have been kept at room temperature for a few minutes, for example while the water was heating up. Please note that adding too many cold eggs in a smaller pot lowers the water temperature, which can lead to undercooking; to be safe, do not boil more than two eggs at a time, or use a very large pot with a lot of water, such that adding the eggs does not make much of a difference.

Ingredients:
 - Eggs
 - Salt
 - For decoration: colorful accompanying veggies (tomatoe, cucumber, bell pepper) and cheese

Preparation:
 - Bring water to a boil in a medium pot. Reduce the heat to medium.
 - Carefully add the eggs to the boiling water, and set a timer for precisely six minutes.
 - Once the time is up, promptly remove the eggs from the boiling water and place them for one minute in a bowl with cold water. This stops the cooking, such that the egg yolks do not firm further.
 - Serve immediately, as they're perfect in both temperature and texture.

Presentation:
 - I prefer using egg cups to serve the soft-boiled eggs. The reason is that it makes it easy to start enjoying the egg from one end, with a spoon and a bit of salt, while still having your hands free to grab other foods that go with it.
 - I chose to present the egg on a yellow plate with an interesting pattern all around it: the color matches that of the yolk, while the pattern adds visual complexity to the fairly basic dish.
 - Finally, I placed some cheese and veggies all around the plate: they add freshness and complement the egg, while also contributing some color to the presentation. I recommend a variety of basic colors: green/white from cucumbers, red from tomatoes, green/yellow/orange/red from bell peppers, alongside the light color from the cheese.

Ingredients (per person):
 - 1 cup of corn meal
 - 1 tablespoon of butter
 - Half a cup of sour cream
 - Half a cup of feta cheese
 - 2 strips of bacon
 - 1 egg
 - Spices: salt and pepper

Preparation:
 - Prepare the polenta.  This really depends on the type of corn meal you have.  I prefer the instant type - it is quick and easy to prepare, and it reduces the changes of burning the recipe.  For each person, you'll need about two cups of water.  Boil the water with a pinch of salt.  When it is boiling, reduce the heat to medium, stir, and slowly add the corn meal.  Keep on stirring - you need a uniform mix.  I end up using about a cup of corn meal (but again, it depends on what type you use) - I stop adding the corn meal around the time when the mix has the consistency of sour cream.  Don't worry if it's too thin - it'll get thicker as it cooks and cools down.  Continue following the directions on your corn meal package (the instant version is ready in 5 minutes, but other corn meals might required half an hour or more of cooking).
 - While the polenta is cooking, fry a couple of strips of (smoked) bacon in a pan.  Remove the bacon, then fry the egg.
 - Place a tablespoon of butter on a clean plate, for each guest.
 - Add about two cups of hot polenta on top - this will melt the butter.
 - Add sour cream and feta cheese, to taste.  I use about three quarters of a cup of it, mixed half-half.
 - Add the bacon strips and the fried egg on top.
 - Add salt and pepper to taste.  Note: don't add too much salt, as the feta cheese is already salty.

Presentation:
 - The recipe naturally has three colors: yellow, white, and red.  Serving on a plate of complimentary color makes it look even better.
 - Present the ingredients stacked, with the egg on top.  It looks best this way.
 - When eating the dish, I like to mix everything thoroughly.  Delicious, but does not provide the best presentation for the recipe.

Ingredients:
 - Bread (one slice per each egg)
 - Goat cheese
 - Kale leaves
 - Eggs
 - Garlic
 - Butter
 - Olive oil
 - Spices: salt and pepper
 - Shredded prosciutto & parmesan
 - Balsamic vinegar

Preparation:
Part 1: The bed of kale

 - Tear the kale leaves into chunks.

 - Slice the garlic.

 - In a pan, gently fry the garlic in a bit of olive oil (till it starts to turn a darker yellow color).  We don't need it garlicky, we need it to be sweet.
 - Add the kale, a pinch of salt and pepper, and a couple of tablespoons of balsamic vinegar.
 - Mix everything and fry for another couple of minutes.
 - Remove from heat when the kale starts to loose some of its firmness, and place on a paper towel to discard some of the oil.

Part 2: The poached egg
Note: the problem with poaching eggs is that the egg whites keep spreading everywhere.  To deal with this, use some aluminum foil as follows: fold it a couple of times, then wrap it into a cylinder (like a bottomless glass, and about the same size).  We'll poach the eggs inside.
 - In a medium-sized pot, bring some water to a boil.
 - Place the cylinder into the water.  Make sure the cylinder is not completely covered (if so, discard some of the water).
 - Break an egg in a small dish, then place it inside of the cylinder.
 - Let the egg boil for about 4 minutes.
 - Remove the egg and place on a paper tower to discard extra water.
 - Repeat for each egg you want to poach.

Part 3: Putting everything together
 - Toast the slices of bread

 - Spread a bit of butter over the toast (while it's still warm).

 - Spread a thin layer of goat cheese over each slice of bread

 - Add a layer of the garlic and kale mixture over the goat cheese

 - Add the poached egg

 - Add salt and pepper

 - Top with shredded prosciutto and parmesan.

Presentation:

 - I love to break the eggs and let the yolk flow freely.
 - As I like the yolk with feta cheese, I add a few small cubes of feta as islands in the ocean of yolk.  :)

Ingredients:
 - One egg
 - One large tomato
 - Lettuce
 - Sliced dill pickles
 - Hamburger buns
 - Salt and pepper
 - Ketchup & mustard.
 - Prosciutto & parmesan (optional)
 - Chips (for presentation)

Preparation:
 - Grill the hamburger buns on the inside.
 - Place the lower hamburger bun on a clean plate.
 - Place a slice of tomato on the lower bun.
 - Add a few sliced dill pickles on top.
 - Cook the egg on both sides, and place it over the tomato.
 - Add salt and pepper to taste.
 - Optionally, add prosciutto and parmesan. This Italian twist gives the recipe a fresh flavor.
 - Add a leaf of lettuce.
 - Add some ketchup and/or mustard if you please.
 - Finally, top everything with the upper hamburger bun.
 - Serve before it gets cold.

Presentation:
 - Surround the eggburger with colorful potato chips.

Ingredients:
 - Eggs (two or three)
 - Kale
 - Red bell pepper
 - Garlic and onion (to taste)
 - Olive oil
 - Spices: salt and pepper
 - Shredded parmesan
 - Prosciutto

Preparation:
 - Slice a few garlic cloves and the quarter of an onion (green garlic or scallions can be used instead as well).
 - Tear the kale leaves into small chunks.
 - Cut the red bell pepper into cubes.
 - Lightly broil the onion and the garlic in a bit of olive oil. I like to cook them till they turn slightly yellowish, but not too much (such that they retain some flavor).
 - Add the kale and the bell pepper, and cook for a minute or two. Keep stirring.
 - Move everything to one half of the pan, then add the eggs in the other side (don't break them yet).
 - Quickly sprinkle some salt and pepper over the dish.
 - Once the whites start to solidify and get a nice bright color, break the yellows, let them thicken a bit, the mix. This will add a mixture of both white and yellow colors to your final presentation.

Presentation:
 - While the dish is still hot, top with shredded parmesan (which will melt slightly) and sliced prosciutto.
 - I love to serve this recipe next to a red beet salad and an orange and apple smoothie. Together they make a very healthy and delicious breakfast.

Ingredients:
 - Eggs
 - Mustard
 - Fresh dill or parsley
 - Olive oil
 - Ground pepper
 - [optional] Turkey breast

Preparation:
 - Boil the egs. Then cut each in two (on the long edge), and separate whites from yolk.
 - In a separate bowl, mix yolk with mustard (about a teaspoon per yolk, or more/less as desired), chopped dill or parsley, a bit of olive oil, ground pepper, and optionally the turkey breast.
 - With a spoon, use the mixture to fill the eggs.

Presentation:
 - To add some more color, decorate the plate with some parsley. Optionally, you can add some sliced tomato, raspberry, or a small piece of boiled red beed topped with a drop of balsamic vinegar for a splash of red on each egg.