There are days when you wake up and say, I'm going to painstakingly make the best damn Tex-Mex migas I possibly can. And then there are days when you pry yourself from bed, feel your head swirl and split as you sit up, and remember those last two rounds of shots you got roped into—after you had already had what was supposed to be your last drink. On those days, you need these quick and easy Doritos migas. Actually, you might need these on all days.
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
For years, one of my favorite late night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down as silently as possible in the dim light of the kitchen, trying not to wake my wife. I always thought I was a little weird in loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion).
The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.
Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. This is Jody Williams' Piperade from her book, Buvette: The Pleasure of Good Food.
This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp.
Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes.
Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare.
Whoever first thought of cracking an egg into the center of a halved avocado and baking it is a genius in my book. In this easy 20-minute meal, avocado is filled with an egg and baked on top of naan to create a decadent avocado toast that's enhanced with feta, mint, and crunchy pepitas.
The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes.
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
Perfect is a word that I throw around a lot, and it's always with the understanding that it's a goal that can be strived for but never achieved. This particular recipe for egg salad is about as close to perfect as I've ever had. It's not fancy, there are no special ingredients, but it's well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy.
Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week.
This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day.
This mousseline is a subtle number, a blend of medium and silken tofu, thickened with egg whites and flavored with a hint of ginger and shichimi togarashi. It provides a soft base for the broth, and it grounds the dish with profound earthiness.
This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right.