Hangover Food

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”

Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist.

This iteration of Michael Symon's crazy-delicious Lola burger—part hamburger, part breakfast sandwich—was adapted from his latest cookbook, Michael Symon's Live to Cook.

Phoenicia Diner in Phoenicia, New York, offers an impressive list of breakfast “skillets.” This creamy egg scramble studded with smoked trout is meant for one, but it can be easily doubled or quadrupled.

This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg.

Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese.

Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They're a slight variation on a recipe from his book, Tyler Florence Family Meal.

“Scallions are so great with eggs,” says Will Gilson. He adds them to the biscuits, which he fills with ham, cheddar and fried eggs; it’s one reason the breakfast sandwich is so good.

These breakfast sandwiches are filled with roasted red pepper, sun-dried tomatoes, scallions, olives, Italian suasuage and two types of cheese. The best part is that they are sandwiches together between a homemade biscuit. 

At Rustic, Francis Ford Coppola's new restaurant in Geyserville, Coppola's half-pizza, half-calzone is named for Italy's Mount Vesuvius.

Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef's signature "chicken glace mayo," made at the restaurant with chicken stock that Morin says has been "reduced to oblivion." He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.

BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.

Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.

Kings County Imperial in Brooklyn serves this fresh-tasting, lighter version of fried rice. It has just the right amount of heat.

These fast and easy burritos make a great breakfast, even when you are in a rush.

Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash of hot sauce is delicious here.

These high-rising chilaquiles, layered with tomatillo salsa and topped with a fried egg, are made from store-bought tostadas instead of the traditional tortilla chips.

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.    

The classic breakfast sandwich goes south of the border with these sausage, egg and cheese quesadillas.

This version of the classic breakfast sandwich—topped with bacon, a fried egg and cheddar cheese—is quick and easy to make.

F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour cream and chives.

Chorizo gives an easy-to-make breakfast burrito lots of flavor.

This spin on eggs Benedict from chef Josh Habiger has all the beloved elements of a Reuben sandwich. Besides corned beef, sauerkraut and rye toast, Habiger makes a Thousand Island–style hollandaise sauce to coat the eggs.

The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel. The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and juicy, and invigoratingly aromatic.

To bring these quesadillas to the next level, fry them in the bacon fat that’s leftover from crisping your thick-cut bacon.

This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.

Vegetarians and omnivores alike will love these hearty sweet potato breakfast enchiladas.