Breakfast & Brunch Recipes

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Ros Omelet (Omelet with Tomato Gravy)

Upon disembarking from the train and entering the Vasco da Gama train station, the ros omelets prepared near the station entrance are too enticing to pass up. The aroma of the omelet begins to waft through the air from vendor stalls throughout Goa when the sun begins to set and doesn’t stop until well after midnight, after tourists and locals alike have satisfied their cravings. Ros means “gravy” in Hindi and it’s this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Goa is like the Ibiza of India, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Egg Bhurji (Spiced Indian Scrambled Eggs)

Take just a few extra minutes, and plain scrambled eggs are transformed into this vibrant eggs bhurji (also spelled "bhurjee") breakfast, flavored with onions, chiles, ginger, tomatoes, and spices. A squeeze of lemon juice and a sprinkling of cilantro add a final dose of brightness. It’s delicious enjoyed with roti or paratha, or served with toast.

Waakye (My Big Fat Ghanian Breakfast)

Accra, 2013, 6 a.m.: The scrawny Rooster strangles his voice and my sleep with his fuss. Mercy’s broom has already begun switching away last night’s dreams. I hear my uncle scurrying out the screen door headed for the waakye stall across the street on the corner of Palace Street, North Kaneshie—his first breakfast beckons. Waayke (pronounced WAH-chay). The ludicrously extravagant breakfast that is sold on street corners in a plastic bag or wrapped in a plantain leaf puts any UK street food and even some brunch menus to shame.

Trying and Failing to Make a Great New York Bagel Is My Pandemic Hobby

There are all sorts of terrible things happening in this world that get me really angry, but I can still find it in my soul to get upset about how the bagel has been treated.

Banana Bread Lovers, This One's for You

Lena Sareini’s elevated spin on classic banana bread dazzles with layers of flavor.

Why Do We Eat Pancakes with Maple Syrup?

Each ingredient is steeped in lore but the story behind how maple syrup became the partner for pancakes and a match in food heaven isn't so clear-cut.
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More Breakfast + Brunch

This Simple Hack Is the Secret to Making Picture-Perfect Waffles

Fact: Waffles are the greatest invention since sliced bread. But if you’ve ever wondered how to get your homemade waffle recipe to look better, we’ve got you covered.

Sourdough Buttermilk Waffles

If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.

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.