Breakfast + Brunch

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Basil-and-Corn Cornmeal Waffles
These loaded cornmeal waffles are your next brunch showstopper, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend their sweetness to the waffles, while cornmeal gives them a pleasant bite. Basil and chives are then blended into both the waffle batter and the silky crème fraîche topping, which gets piled on each waffle along with rich, salty smoked salmon and perfectly cooked poached eggs. A sprinkle of chives adds a final pop of brightness.
Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
Rating: Unrated 10
This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson's beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.
Blueberry Cornbread French Toast
Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams of Virtue restaurant in Chicago. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. The cornbread and blueberry sauce can be made one day in advance; use frozen blueberries if fresh ones aren't available. The Chantilly cream on the side adds creamy goodness to this brunch dish, which is rich without being overly sweet or heavy.
Iron Skillet Cornbread
This show-stopping skillet cornbread from Indianola in Houston, Texas, features three homemade toppings—richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, and Jalapeño-Onion Spread for heat—as well as Ruby Red grapefruit segments, fresh dill, and flaky sea salt. Piled on top of the cornbread, they make for a festive, colorful presentation. Serve this dish as an impressive centerpiece for your next brunch.
Wild Mushroom-and-Swiss Dutch Baby
This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off. Use room temperature milk and eggs to give the Dutch baby a higher rise than you'll get from fridge-cold ingredients. This dish makes a next-level breakfast or brunch. Make sure to reserve a lemon wedge for serving.
Japanese 7-Eleven Egg Salad Sandwich
Rating: Unrated 4
Jason Diamond's desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe—made with only egg yolks and rice or apple cider vinegar—along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.
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Blueberry Almond Yogurt Toast
Yogurt toast is sometimes called custard toast, which offers a clue to how the simple mixture of yogurt, egg and syrup baked on top of a piece of toast beautifully mimics the texture and flavor of French toast or even a cheese Danish. It comes together in just a few minutes, making it an option even on busy mornings. Thick Greek-style yogurt works best here to achieve the creamy texture you want in the custard; use a flavored yogurt if you like but taste it before adding the maple syrup and cut down on the amount used if necessary so it isn't too sweet. If you don't have brioche, you can use challah or any other soft bread here; save the sturdy wholegrain sourdough for another use. And feel free to play around with the toppings as well; raspberries, strawberries, cranberries and other berries work nicely here, slice them if they are on the larger side. Or you can use thinly sliced bananas, peaches, pears, or figs, and further dress your yogurt toast with chocolate chips or dollops of peanut butter or chocolate-hazelnut spread. If you don't have an air fryer, you can make this toast in an oven or toaster oven; bake it in an oven preheated to 400°F for 10 to 15 minutes, keeping an eye on the toast in the last few minutes of cooking so that it doesn't get overly browned or burnt around the edges.
Soft-Cooked Eggs with Hollandaise and Ham
Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.
Savory Granola

If you're looking to start your day on a savory note, here's a great recipe to try. Store-bought granola is often packed with lots of sugar, and while there are sweet notes to this granola, with its maple syrup, orange zest, and cardamom, it leans much more savory with smoked almonds, buttery pine nuts, millet, and tahini. If you enjoy granola with large clusters, the trick is to press the mixture together before baking, and take care when you stir the granola while baking to keep the clusters intact. Try this granola with yogurt or kefir and your favorite fresh fruit.