The best way to hard boil an egg is to fill a pot with cold water with a splash of vinegar, add the eggs- bring to a boil, cover, then turn the stove off and let the eggs sit like that for about 20 minutes. The vinegar helps the shell come off easier and turning off the heat after boiling helps prevent the outside of the yolk from turning that gross grey-ish green color. And helps with nit over cooking so much that the shells crack in the water.

With those hard boiled eggs you can make Deviled Eggs- there's so many variations you can do on it, but the way my mom did them was to mash up the yolks (after slicing the eggs in 1/2 lengthwise) with just mayo and mustard, a pinch of salt & pepper, and some paprika. Super basic. But you can go off of that and do a ton of stuff.. I've seen them made with avocado, jalepeño, etc. A really awesome trick I learned from Trisha Yearwood's cooking show - the night before you make Deviled eggs, flip the eggs over in their carton. That way when you boil, peel, and slice them the next day, the yolks will have moved and settled more in the middle of the egg instead of being at the bottom (which makes it harder to slice the eggs while keeping the whites intact).

Omelets are really easy to make.. If you're making just 1 for yourself, crack 2 eggs into a bowl, Add a couple of teaspoons of water and beat it all together. Chop up whatever veggies you're using (I like spinach, onion, tomato, mushroom) & sautee them a bit in a small skillet in some butter or olive oil, transfer to a plate, then add a bit more of whatever fat you're using to cook with.. Add the eggs and swirl them around in the skillet to spread them out. Let sit for a little bit so that the bottom starts to set, then take a spatula and run it around the edge of the egg, lifting it up a bit and tilting the pan as you go around to let the uncooked egg run under and get cooked.

Add veggies and cheese to one side of it, then with your spatula lift up the other side and fold over to make the omelet. let sit for a minute on that side, then flip over (lift the omelet from the seam instead of trying to flip it from the folded side) & let cook for another minute or so ... Easy lemon squeezy, even though that sounds complicated... .. Cheese wise, almost anything that melts is amazing.. Or you can do goat cheese which is nom. I also do cheddar, pepper jack, white cheddar, parmesan, Swiss.. Just depends on what I have. And you can do tons of filling combos- chicken, steak, sausage, ham, bacon, chorizo, with whatever veggies you want!

You can also do frittata- scrambled eggs thrown into a skillet with veggies, cheese, sometimes a meat of some sort, and cheese- smoked salmon, potato, and asparagus is a popular combo, I believe- then baked in the oven until the top is a light golden brown .

Quiche is another popular baked egg dish, but that involves a crust and flour, so you'd have to find a gluten free recipe if you're CD ) ...

Also souflee, but I've never made one of those and it involves flour, so again, GF version if you're CD

I tend to do a lot of Mexican-y breakfasts..

Chilaquiles are nom as smurf. Take some corn tortillas and cut them into triangles (like a pizza) & let them sit out overnight to get stale. The next morning, heat up some oil and lightly fry the chips in batches until they're crispy.

Wipe the pan clean, then add a bit more oil and add a couple of cups of salsa - red or green- and let cook/reduce a little bit. Then add the tortillas and sautee them for a couple of minutes to let the salsa soak in., stirring carefully to avoid breaking them.

Scoop onto plates and top with refried beans and either scrambled eggs or eggs over medium, sour cream, and queso fresco ..
(easiest method of making salsa is just boil Roma tomatoes or tomatillos with the husks removed with a couple of jalepeños or Serrano peppers, a halved onion, and a couple cloves of garlic. Spoon the ingredients with a slotted spoon into a blender and squeeze in some lime juice and add cilantro and blend away. You could also roast everything under the broiler, but you'd have to really watch the garlic and then peel off the blackened skins after it's all cooled down, then blend with lime and cilantro).

Huevos con chorizo y frijol - nab some chorizo and split the case open. Dump chorizo into a skillet, chop up & add onion, garlic, and cilantro and cook that bitch up all together.. No need for oil or butter cuz the chorizo has fat in it already. Chorizo is done when it's all crumbly and kind of dry-ish looking. Anywho. Then add some beaten eggs and a can of partially drained black beans. The eggs will cook in the bean liquid, and any extra liquid will evaporate, but if you wanna be safe, you can let the eggs cook just a bit first. Serve them up with corn tortillas that you heated up in a dry skillet, salsa, & queso fresco.

You can omit the beans and just make huevos con chorizo, too. Just as good.

okay. I'm done. lmao ...