This recipe is excerpted from the cookbook The Food That Loves You Back by Ilana Mulstein MS, RDN. Photographs by Corinne Quesnel. Used with permission of Mango ...

1 to 2 minutes. Season with salt and pepper. Spread hollandaise sauce on one side of each slice of toast. Top with sautéed mushroom and spinach, then scrambled eggs. Garnish with chives.

To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper.

While it comes to a boil, slice ... the eggs, one at a time, into the water. Lower the heat and gently simmer (low boil) for 5 1/2 minutes. Set your timer. While the eggs simmer, toast the bread ...

Eggs are a go-to for when it comes to breakfasts and lunches, with scrambled eggs being my new ... I placed mine on a slice of sourdough bread and served it with a sprinkling of dried chives.

Scrambled eggs are simple to make, but they aren't always easy to get right. They can be rubbery if they're cooked over heat that's even a skosh too high, but they can be goopy and runny with too ...