Breakfast & Brunch Recipes

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Eggs Benny Toast

The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.

Sourdough Pancakes with Maple-Molasses Strawberries

At Little Goat Diner in Chicago, 2011 F&W Best New Chef Stephanie Izard makes fluffy pancakes using sourdough starter and tops them with oat streusel and fruit. Here, we use molasses-steeped strawberries, making a breakfast that’s balanced with sour, sweet, and bitter flavors.

Smoky Breakfast Pizzas

Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.

Kai Jeow Moo Sab (Thai Fried Omelet with Pork)

“The first time that I ate one of these omelets was on the street in Thailand,” says Leah Cohen, chef of New York’s Pig & Khao. “I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear.” Two important tips: Whisk the eggs well until light and frothy and uniform in color, and make sure that the oil is smoking hot.

Escarole Shakshuka

Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping.

More Breakfast + Brunch

Latke Breakfast Hash

On the small chance you have any latkes left over from your Hanukkah celebration, this eggy, savory breakfast is a terrific way to use them up. Pastry chef Caroline Schiff, who loves to fry up latkes the way her great-grandmother did, likes to use a dash of pimentón, Spanish smoked paprika, to give extra depth to the dish.

Kimchi Cheese Jeon (Kimchi Cheese Pancake)

In her episode of Chefs at Home, chef Rachel Yang makes her own homemade Napa cabbage kimchi, and then shows how to use kimchi at varying stages of fermentation in a range of dishes. One of her favorites is this irresistible kimchi pancake, in which tangy, lightly spicy kimchi is balanced out by plenty of mozzarella and cheddar cheese.

An Ode to the Super Donut, the Treat That Made Free Breakfast Special

The small brown cake donut taught me how to find joy in an inequitable food system.