Bacon Fried Rice with Avocado and Fried Eggs
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.”
Bacon and Egg Breakfast Enchiladas
Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist.
Phoenicia Diner's Breakfast Skillet
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.
Breakfast Banh Mi Sandwiches
This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg.
BLT Fried Egg-and-Cheese Sandwich
Ham-and-Cheddar Scallion Biscuit Sandwiches
“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.
Italian Sausage-and-Fontina Biscuit Sandwiches
These breakfast sandwiches are filled with roasted red pepper, sun-dried tomatoes, scallions, olives, Italian suasuage and two types of cheese. The best part is that they are sandwiches together between a homemade biscuit.
Pizza Vesuvio with the Works
Grilled Cheese-and-Bacon Sandwiches with Cheese Curds
Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef's signature "chicken glace mayo," made at the restaurant with chicken stock that Morin says has been "reduced to oblivion." He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.
Brioche French Toast with Fresh Berry Compote
BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.
Angry Pig Fried Rice
Kings County Imperial in Brooklyn serves this fresh-tasting, lighter version of fried rice. It has just the right amount of heat.
Easy Breakfast Burrito
These fast and easy burritos make a great breakfast, even when you are in a rush.
Chicken Hash with Eggs
Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash of hot sauce is delicious here.
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.
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
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."
Open-Face Egg and Griddled Ham Breakfast Sandwiches
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.
The classic breakfast sandwich goes south of the border with these sausage, egg and cheese quesadillas.
Ultimate Breakfast Sandwiches
This version of the classic breakfast sandwich—topped with bacon, a fried egg and cheddar cheese—is quick and easy to make.
Loaded Potato Waffles
F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour cream and chives.
Chorizo-and-Egg Breakfast Burrito
Chorizo gives an easy-to-make breakfast burrito lots of flavor.
This spin on eggs Benedict from chef Josh Habiger has all the beloved elements of a Reuben sandwich. Besides corned beef, sauerkraut and rye toast, Habiger makes a Thousand Island–style hollandaise sauce to coat the eggs.
The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel. The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and juicy, and invigoratingly aromatic.
Smoked Gouda and Bacon Quesadillas
To bring these quesadillas to the next level, fry them in the bacon fat that’s leftover from crisping your thick-cut bacon.
Ham and Deviled Egg Breakfast Sandwiches
This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm smoky ham and crispy frisée.
Vegetarian Breakfast Enchiladas with Eggs and Sweet Potatoes
Vegetarians and omnivores alike will love these hearty sweet potato breakfast enchiladas.