A Better Breakfast

Eggs in potato halves from Menus Catering

Eggs scrambled with black truffle oil, quail egg with smoked salmon on toasted brioche, and mini oeuf Florentine from Feast & Fêtes Catering in New York

Breakfast trifle, baked egg and cheddar pastry, crumpet, and fruit scone served with bacon butter, lemon curd, orange marmalade, and clotted cream by the Hearty Boys Caterers in Chicago

Mini dark-chocolate and cherry muffin; charred pineapple, mango, and kiwi skewer; and chive scone with maple-smoked salmon, mascarpone, and watercress, from Lindsey Shaw Catering in Toronto

Eggs in hollowed potato halves with chorizo sausage and jack cheese, spinach Florentine, and applewood-smoked bacon, from Menus Catering, the corporate division of Occasions Caterers in Washington

Artichoke and burrata frittata from the Kitchen for Exploring Foods in Pasadena