Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. But here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook.—Brooke Keller, Lexington, Kentucky
"Our daughter Charity enjoys making this cheesy puff pancake, then peeking in the oven to see how high it's risen," writes Kay Curtis from Guthrie, Oklahoma. "You can eliminate the cheese and serve it with confectioners' sugar or syrup instead," Kay suggests.
Corn, peppers, zucchini and green onions add fresh flavor and color to these dill-seasoned eggs shared by Diane Hixon. "They're great for brunch or served as a nice light supper," suggests the cook from Niceville, Florida.
"This is an old German dish that was served to threshers and us kids when I was growing up," informs Katherine Stallwood of Kennewick, Washington. "With toast and jam, this flavorful omelet will make four people very happy."
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
"This special oatmeal gets me going in the morning and makes me feel great all day," reports Linda Hocking of Mackay, Idaho. "My husband and son race mountain bikes, so they need foods like this that provide energy."