There’s no better time to delight in breakfast for lunch than during National Brunch Month this April.

One of America’s favorite pastimes today, brunch offers the perfect excuse to enjoy “the most important meal of the day” any time of the day, including dishes with breakfast’s star ingredient.

Eggs are nutrient-rich and widely acknowledged to be part of a heart-healthy diet at any life stage. One large egg contains 6 grams of high-quality protein, all nine vital amino acids, essential vitamins and more. Nearly half of an egg’s protein and most of its vitamins and minerals—including those essential for supporting our brains and bodies—are found in the yolk, according to American Egg Board.

And there are plenty of locally raised eggs in Virginia. Chicken eggs ranked 10th nationally among the state’s top farm commodities in 2024, generating over $146 million in cash receipts, according to data from the U.S. Department of Agriculture’s Economic Research Service.

Celebrate brunch by exploring eggs’ versatility this month—like whipping up one of these unique recipes and sharing them with friends and family.

Visit the Virginia Grown website to find locally raised eggs near you.

Eggs in Purgatory

2 tablespoons olive oil
1 teaspoon harissa sauce
1 tablespoon tomato paste
2 large red bell peppers, diced
½ cup chopped onion
2 teaspoons fresh, chopped garlic
1 teaspoon ground cumin
¼ teaspoon salt
28-ounce can crushed or diced tomatoes, undrained
6 large eggs
½ cup plain nonfat Greek yogurt
¼ cup freshly shredded Parmesan cheese

In a large skillet, combine olive oil, harissa, tomato paste, bell peppers, onion, garlic, cumin and salt. Cook covered on medium heat for 10 minutes or until the peppers and onion are soft, stirring occasionally.

Stir in canned tomatoes, and simmer. Cook uncovered for 10 minutes or until the sauce has thickened slightly.

Make 6 indentations in the sauce, and gently break 1 egg into each.

Simmer uncovered for about 10 minutes or until the whites are set and the yolks are still slightly soft.

Serve the eggs in the sauce with the yogurt and cheese on the side.

Overnight French Toast

1-pound loaf sourdough bread, torn into 1ʺ pieces
8 large eggs
2½ cups milk
½ cup granulated sugar
½ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups fresh berries such as strawberry, blueberries, raspberries
1 tablespoon confectioners’ sugar, for garnishing
maple syrup, for garnishing

Prepare a 9-by-13-inch baking dish with nonstick cooking spray. Place the bread pieces in the prepared dish in an even layer.

In a medium bowl, add eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg and salt. Whisk to combine, then pour over the bread. Cover the dish with plastic wrap and refrigerate overnight.

Heat oven to 350°.

Remove the plastic wrap from the dish, and bake it for 45-60 minutes until reaching the desired texture.

Top with fresh berries, confectioners’ sugar and maple syrup, if desired.

Serve and refrigerate leftovers for up to three days.

—Recipes courtesy of American Egg Board