Darren Robertson shares a shakshuka-esque meal made with canned black beans.

“My mum used to make excellent bacon and egg pies when I was a kid. They were her go-to picnic fare, and I’m still wildly impressed she went to such an effort. This is my take on those pies – part pie, part tart and all my favourite bits!” – Tilly Pamment

"Why only eat your favourite bacon, avocado, egg and toast combo for breakfast when you can enjoy it as a beautiful salad for lunch or dinner?" – Lucy Nunes

“We like to bake beetroot skin-on, wrapped in foil. This method gives an even texture and a soft, earthy sweetness. It’s also quite forgiving because you don’t need to be super precise about time or temperature. The hazelnuts marry well with kale and beets, especially in a silky custard filling. The sturdy pastry shell of this quiche makes it a great dish for transporting, too.” – Michael James. You’ll need a 24cm (base), 25cm (top), 3.5cm-deep loose-based tart pan for this recipe. Find the puff pastry recipe here.

This easy creamy egg fondue was made to share. Or not, we don't judge!

“When the traditional Mexican breakfast huevos rancheros (rancher’s eggs) crossed the border into the United States, it became a staple in restaurants across the country. In New York, it’s a brunch classic; the same hearty, satisfying qualities meant for fuelling farmers for the day make it the perfect weekend reviver for city-bound New Yorkers. Huevos rancheros look like a luscious pool of sauce, the stack of warm corn tortillas and yolky fried eggs hidden under roasted chilli-licked salsa. This one is drowned in a salsa verde made with tart tomatillos, with a crumbly queso fresco topping and a pool of black beans on the side.” – Yasmin Newman.  This is an edited extract from EAT NYC by Yasmin Newman, published by Smith Street Books, AUD$65. Photography by Alan Benson.

“For me, comfort food is big-bowl food, especially when it comes with slurpy noodles and that irresistible urge to add more chilli as you go.” – Tracey Pattison

"A twist on Italian ‘eggs in purgatory’, we’ve turned this one-pan wonder into a filling meal by adding sausages and beans." – Tracey Pattison

Put that bacon away – if you want to make an authentic carbonara, you need guanciale. Colin Fassnidge gets cheeky with the classic Italian pasta dish.

"Quiche is one of my favourite bakes, accommodating a wide range of ingredients to create a satisfying meal for breakfast, lunch or dinner. Its versatility makes it a great dish for using up seasonal produce, leftovers and pantry staples, and it can be made in advance for a picnic or afternoon gathering." - Michael James Recipe note: You’ll need a 26.5cm (base), 3.5cm-high loose-based fluted tart pan.

"These might appear to be simple fried eggs with a bit of tomato, but it’s the choice of ingredients that makes the difference: the sauce should be the homemade kind, prepared with sun ripened tomatoes." - Luca Muscato and Marco Salzano Recipe note: You’ll need 4 individual ramekins. This recipe is by Luca Muscato and Marco Salzano from Super Norma. If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.

"This salad screams long, lazy lunches in the sunny south of France. Don’t forget a good baguette and a chilled bottle of rosé." – Lucy Nunes

This quick and easy rice bowl is the perfect midweek dinner option. Ready in a flash, this warm and hearty meal features juicy chicken thigh marinaded in a sweet and tangy mix of Japanese ingredients including sake, dashi and mirin and pan-fried with egg for an added depth of flavour. Serve with sticky sushi rice to soak up all of the sauce and a sprinkle of shallots and togarashi for a fresh crunch.

Try this egg-cellent take on seasonal brunch, packed with fresh picnic flavours.

Mini quiches Lorraine are the perfect blend of nostalgic comfort and elegance, making them an ideal choice for any occasion. Whether you're entertaining, contributing to a bake sale or simply looking for a tasty snack for the kids, mini quiches Lorraine are the perfect crowd-pleaser for all ages.