Oeuf au plat, the way I eat them every morning. I cook two of them in oil and put them on a slice of bread along with a slice of cheddar cheese, next to a kiwi or a banana.

Omelette. Easy, delicious, you can add any leftover veggie or meat from your fridge or pantry to eat. Depending on how long you cook it, can be chewy or creamy.

Oeuf mollet. Gooey, runny, yolk, and a chewy, cooked white.

Oeuf dur. Not my favourite, but still a very good option. You can keep them in the fridge after cooking them for 6 to 8 minutes for an easy snack, or to add to a meal.

Oeuf mimosa. I love mayo, I love eggs, so obviously, I love oeufs mimosa lol. You take the yolk out of an oeuf dur, then you mix it with mayo, and you put it back in the yolk, which makes a delicious entree or add-on to a meal.

Oeuf brouillé. Me when I fuck up my oeuf au plat.

Oeuf à la coque. One of my childhood meal. You cook it like an oeuf dur, but for less time, then you take the top of while the yolk is still runny, and you take a mouillette (a piece of baguette/bread), that you dunk in the yolk. Then with a sponn you can eat the rest of the yolk and the white!

Oeufs chimey. Once again, you take oeufs durs as a base, you cut them in half, then you mix the yolks with a duxelle de champignons (very thinly cut mushrooms, butter and shallots) and béchamelle (a sauce made of flour, butter, milk or cream), then you put all of that in a plate and cook it for a few minutes until the top gets golden brown. This was one of the dish that my grandmother made all of the time for me, and I love it!