Sunny Side Up Eggs

Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."

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.

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

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

“Scallions are so great with eggs,” says Will Gilson. He adds them to the biscuits, which he fills with ham, cheddar and fried eggs; it’s one reason the breakfast sandwich is so good.

These high-rising chilaquiles, layered with tomatillo salsa and topped with a fried egg, are made from store-bought tostadas instead of the traditional tortilla chips.

This breakfast casserole 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."

This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou’s mother and grandmother used to cook for him. It’s traditionally made with barley, milk, butter and cinnamon, but Lahlou likes doing it his own way, substituting other grains such as farro instead of barley.

Stack an egg on a great beef burger for an ideal meal.

Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash.

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”

Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.

This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.

Mustard seeds bring out a delicious flavor in eggs, which get topped with a variety of unexpected and tasty ingredients, including sunflower seeds, baby kale, cumin, yogurt and avocado.

In the Basque part of Rioja, tapas-like appetizers, such as this dish, are referred to as pintxos (PEEN-shows). These toasts topped with runny eggs are perfect for breakfast or brunch.

Huevos rancheros are elevated by adding crispy smoked ham.

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.