Not only enhancing the flavor by adding Chinese chives and tomato, he also paid attention to the coloration of red, green and yellow. The egg should go on the rice while it is still half set.

When ready to serve, spread the scrambled eggs over the hot grilled bread. Grate over the lemon zest and finish with a sprinkling of chives and chive flowers (if using). Serve immediately.

Just as soon as the liquid egg stops running, remove the pan from the heat, grind some coarse black pepper and sprinkle with finely chopped chives and Aleppo pepper. Slide the egg onto a warm plate.

Whether you’re rushing out the door or taking a slow, lazy morning, this simple to make bacon and egg wrap delivers every time.

Zakarian's recipe looked a lot like my own, with a couple of twists Zakarian's recipe called for pretty standard egg-salad ingredients with the welcome additions of chives, Dijon mustard ...