Here are several eggselent ideas for breakfast or any other meal

EGGS IN RED SAUCE: Two organic eggs will poach in preheated bottled marinara sauce in minutes, as long as you cover the pan. I plated these with organic brown rice, prepared in an electric cooker with organic chicken stock, organic diced tomatoes, a can of black beans and olive oil. Most of the ingredients in this and the following dishes are from Costco Wholesale in Teterboro.

CHOLESTEROL FREE: Liquid egg whites have no cholesterol. This omelet is stuffed with reduced-fat cheese and organic Mexican-style salsa and accented with chopped fresh cilantro.

MIXING IT UP: Mixed organic vegetables and sauteed fresh baby spinach are the side dished for another egg-white omelet, this one stuffed with smoked wild salmon, grated cheese and salsa.

PASTA TWO WAYS: Organic whole-wheat pasta shells from Whole Foods Market, front, with marinara sauce, sardines, anchovies and chopped black olives. Whole-wheat spaghetti in a lemon, olive oil and minced garlic sauce brings up the rear.

SUNNY SIDE UP: On a gloomy morning filled with rain clouds, two organic eggs over pasta are a bright idea for a delicious, filling breakfast.

SHELLS WITH SARDINES: The Victoria-brand marinara for this seafood pasta is good right out of the bottle, but can be improved with a can of drained and rinsed anchovies, chopped black olives, a couple of ounces of red wine, a little extra-virgin olive oil, red-pepper flakes and other seasonings.

DINNER SALAD: Organic spring mix with hothouse cucumbers and tomatoes served on a bed of warm organic brown rice with black beans and diced tomatoes, all in a dressing of extra-virgin olive oil and balsamic vinegar.

WARMING UP TO QUINOA WITH GARLIC: Fluffy organic quinoa, prepared in an electric rice cooker with organic diced tomatoes and whole peeled garlic cloves, is another tasty foundation for a dinner salad, above and below. The garlic cloves retain their shape, but turn creamy.

-- VICTOR E. SASSON