Egg Breakfast Recipes

A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior.

This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg.

Phoenicia Diner in Phoenicia, New York, offers an impressive list of breakfast “skillets.” This creamy egg scramble studded with smoked trout is meant for one, but it can be easily doubled or quadrupled.

Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.

Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist.

F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.

Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast.

Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.

The idea for this creamy-tangy omelet comes from a fish dish that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots.

Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature or chilled.

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.”

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.

In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.

This decadent take on eggs Benedict includes scrambled eggs “with anything and everything,” Greg Lindgren says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.

Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living in New York City in the ’90s. He loved the combination of toasted bread, poached eggs, sizzling feta and olives, so she decided to name the dish after him.

In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.

Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash. Home cooks can buy corned beef from the deli counter and cut it into thick pieces for this hash.

Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish—or diced ham—could be used in place of the salmon.

Here Christopher Keating serves bangers (British slang for sausages) and eggs, on toast with sharp cheddar.

Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner too. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.

Chef Daniel Patterson’s ingenious scrambled eggs are cooked for seconds in a vortex of boiling water, then topped with a creamy cheese sauce.

This luscious ratatouille is perfect for brunch because it tastes even better when made the day before, making it quick and easy for a mid-morning meal.

This recipe for eggs Florentine is based on eggs Benedict: Poached eggs rest on toasted English muffins and a bed of garlicky spinach, topped with a light cheese sauce.

“How many lunchrooms have disgusting Taco Tuesdays?” asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.

Here, Aki Kamozawa and H. Alexander Talbot share their method for creating a fluffy omelet from their book, Ideas in Food.

A giant step up from fast-food, this breakfast sandwich is topped with eggs, cheese and country ham, jam optional. The tender biscuits have a salty edge. If you prefer, decrease the amount of salt in the recipe to 1 1/2 tablespoons.

This simple, garlicky frittata is great for a healthy brunch or lunch.

Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After chef Tony Maws (an F&W Best New Chef 2005) chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs.

Star Los Angeles chef Suzanne Goin has perfected this outstanding open-faced sandwich—a cross between a frisee salad and a croque monsieur—topped with a sunny-side-up egg.

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. Here, Jean-Georges Vongerichten wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

A Spanish tortilla is like a frittata. Francis Mallmann makes a lovely spring version with yogurt, fresh mint and sweet peas, baked in an oven (preferably a wood-fired oven) until just set. It’s delicious served warm or at room temperature.

These delicious vegetarian breakfast tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.

F&W’s Gail Simmons eats these eggs cooked in a tomato and bell pepper sauce for any meal of the day.

Although high in cholesterol, eggs are a terrific source of bone-building vitamins D and K. Gabe Thompson combines them with nutrient-rich mustard greens in this healthy frittata.

For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we’ve substituted readily available serrano ham.

Chorizo gives an easy-to-make breakfast burrito lots of flavor.

"I've been making a version of our 'hangover breakfast' since before I was old enough to drink," says Mark Canlis, co-owner of Seattle's Canlis restaurant. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.

When Paul Kahan develops recipes, he starts with something traditional--like leeks vinaigrette, the time-honored French dish--then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto.

Food & Wine's Kay Chun uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in her simple and delicious breakfast bake.

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.