Really, who can resist them? Whether nestled in a baked tomato sheath, slathered on toast with mashed peas , or elegantly poached with artichokes, eggs are pure comfort at breakfast, lunch , or dinner. Next time you’re in a scramble, make one of these dishes—each of them can work as the centerpiece of any meal.

Ketchup and eggs all grown up: These rustic tomatoes deliver a similar sweet-savory fix. (We particularly love the way the eggs soak up the juices.)

The secret to deliciousness in this bright spring crowd-pleaser? A caramelized shallot—it coaxes the sweetness out of t he peas. Spoon the yolk onto the bread for an open-faced sandwich.

No fear here: The French classic goes fuss-free (and très light), with fresh ricotta providing the creaminess rather than traditional béchamel sauce.

It’s as simple as it looks, but there’s nothing one-dimensional about this ingenious 15-minute dish. Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand. Prefer it zesty? Add some hot sauce.

Think outside the recipe box and fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.

Three great tastes: Polenta’s hearty whole grain makes an ideal foil for artichoke hearts cloaked in a quick marinade of olive oil, red-wine vinegar, parsley, and red pepper flakes. The yolks play the role of silky sauce.