We find egg yolk cascading over curly leaves of endive to be a truly delectable sight. In fact, we wouldn't consider it unreasonable to serve two poached eggs per person rather than one. If they aren't your thing, though, substitute wedges of hard-cooked egg.
In the winter, Individually Quick Frozen (IQF) fruit, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun. You can also try other frozen fruit, like blackberries, strawberries, blueberries or chopped sweet cherries.
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
This breakfast bake 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.”
To add flavor to leftover dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy.