I love eggs and will eat them just about any way you can come up with to prepare them, with the possible exception of a glass full of raw henfruit or perhaps the Filipino balut, an almost fully-formed duckling still in its shell.
But make mine scrambled, poached, fried up or over easy, soft-boiled or hard-boiled; devil 'em or bake 'em, I don't much care. And if you add in a little dairy – butter, cheese and cream are the egg's natural companions in my book – and I'm there, be eagerly waiting with knife and fork.
I've always found it intriguing that just about every Latin culture has its own variation on a classic dish that turns the humble egg into a main course, equally well-suited for brunch, lunch or even a light dinner. In France it's the omelet; Italy has the frittata, and in Spain it's the hearty tortilla, not to be confused with the familiar Mexican flatbread.
