THIRTY DAYS OF EGGS!

Start every day right with these easy breakfasts.

1 BISCUIT EGG-IN-A-HOLE

Cut a 2-inch hole in the center of a large biscuit with a cookie cutter or paring knife. Cook in a buttered ovenproof nonstick skillet over medium heat until toasted on the bottom, 2 to 3 minutes. Flip and crack 1 egg into the hole; season with salt and pepper and cook until the egg starts setting, about 2 minutes. Transfer the skillet to a 375° oven and bake until the egg is cooked to desired doneness, 4 to 8 minutes.

2 HAM AND GRUYÈRE QUICHE

ACTIVE: 15 min I TOTAL: 40 min I SERVES: 4

6 ounces smoked ham, cut into 14-inch cubes (about 1 cup)

1 cup shredded gruyère cheese

1 9-inch pie crust, thawed if frozen

3 large eggs

1 1/4 cups half-and-half

1/4 cup finely chopped fresh chives Kosher salt and freshly ground pepper

1 tablespoon red wine vinegar

2 teaspoons dijon mustard

3 tablespoons extra-virgin olive oil

1 5-ounce package mesclun greens (about 8 cups)

4 white mushrooms, very thinly sliced

1. Set a baking sheet on the middle oven rack; preheat to 425°. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 12 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust.

2. Transfer the pie pan to the hot baking sheet. Bake until the eggs are set and browned on top, about 30 minutes.

3. Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms and toss. Season with salt and pepper. Cut the quiche into wedges; serve with the salad.

3 TURKISH POACHED EGGS WITH YOGURT