Eggs

Eggs can take so many forms, from eggs Benedict to frittatas. Even omelet styles diverge—the French prefer a pale, creamy rolled version while Americans opt for a slightly browned omelet that gets folded in half. One thing the world can agree on? Eggs are one of the best breakfast foods around. They mix well with other ingredients and have the power to fuel you until lunch (and possibly beyond). Use Food & Wine's guide to discover egg-focused recipes from some of the best chefs around the world.

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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.
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.
Korean Steamed Eggs (Gyeranjjim)
Chef Eunjo Park, a 2020 Food & Wine Best New Chef, turns to the microwave to make gyeranjjim, a fluffy and luxurious dish of Korean steamed eggs, in just a few minutes. The eggs are infused with flavorful broth and topped with all kinds of optional garnishes, like a drizzle of toasted sesame oil or hot chile oil, or a sprinkle of scallions, sesame seeds, or cod roe. Traditionally served as a side dish, gyeranjjim can also be served on its own with a side of rice.
Keralan Egg Curry
Rating: Unrated 2
Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly-spiced egg curry. It's South Indian dish that chef Margaret Pak of Thattu in Chicago, a 2020 Food & Wine Best New Restaurant first learned to make from her husband, who is originally from Kerala. "The first time I had egg curry, my boyfriend (now husband) made it for me. I was mesmerized that a simple egg dish could be so comforting and delicious," she says. For the brightest flavor, toast and grind whole spices in small batches just before adding to this curry or any dish. Curry sprigs are tender and will continue to add flavor after cooking; feel free to leave them in for serving.
Salmon and Arugula Frittata with Pesto
Rating: Unrated 1
Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.
Ros Omelet (Omelet with Tomato Gravy)
Rating: Unrated 2
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.
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More Eggs

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.
This Breakfast Is Just Like Eggs Benedict (Except Actually Easy)
This version riffs on Julia Child’s classic hollandaise—and skips the poaching, too.
Chilaquiles Rojos with Fried Eggs and Cotija

Charring the tomato and onion before adding them to the red chile sauce is a quick way to create rich, slow-cooked flavor. Thick-cut fresh tortilla chips soak up the sauce and runny egg yolks without getting soggy.