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12 Must-Eat Breakfast Sandwiches Across America

The Serious Eats Team 33 comments

Quick! You've just woken up. You regret having a salad for dinner. Maybe you're a little hungover. You're hungry. So what are you craving? We asked our contributors around the country this very question. Here are their egg, bacon, and cheese-loaded answers. More

How to Make the Crispiest Shredded Hash Browns

Nick Kindelsperger 25 comments

If time is your only concern, it's easy to make a decent version of shredded hash browns. Just grate a potato on the big holes of a cheese grater, toss it in a skillet with some fat, and cook until golden. But how do you make a truly great version that stays extra-crispy? More

Crispy, Crunchy, Golden Shredded Hash Browns

Serious Eats Nick Kindelsperger 19 comments

Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns. More

The Food Lab: How to Make Foolproof Eggs Benedict

The Food Lab J. Kenji López-Alt 26 comments

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. More

Foolproof Eggs Benedict

Serious Eats J. Kenji López-Alt 2 comments

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. More

How to Make the Quickest Biscuit-Egg Breakfast Sandwiches Imaginable

Daniel Gritzer 6 comments

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. More

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

Serious Eats Daniel Gritzer Post a comment

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. More

Coffee, Banana, and Hazelnut Morning Shake

Serious Eats Lauren Rothman 7 comments

When the weather's warm, a cold blender drink makes the perfect breakfast. This one even blends your morning joe right in there with the fruit and nuts. More

Puff Pastry Breakfast Egg Tarts

Serious Eats Yvonne Ruperti 2 comments

The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes. More

The Food Lab: The Hard Truth About Boiled Eggs

The Food Lab J. Kenji López-Alt 163 comments

The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too! More

Make Breakfast More Whimsical With Egg Shapers

Gadgets dbcurrie 10 comments

Egg Shapers are silicone molds designed for cooking eggs, with appropriately-placed round holes to corral the yolks. They're easy to use: just crack the eggs into the mold and cook the eggs as you'd usually cook your sunny-side or basted eggs. More

The Food Lab: How to Make the Best Potato Hash

The Food Lab J. Kenji López-Alt 12 comments

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.) More

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs

Serious Eats J. Kenji López-Alt 8 comments

Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day. More

Chicken Dinners: Chicken, Mushroom, and Leek Strata

Chicken Dinners Yvonne Ruperti 1 comment

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Chicken, Leek, and Mushroom Strata

Serious Eats Yvonne Ruperti 10 comments

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Pie for Breakfast at Two Fat Cats in Portland, ME

Sweets Liz Bomze 6 comments

I thought pie for breakfast might be only a midwest treat until I noticed a small sign at Two Fat Cats in Portland, Maine. Minutes later, I was parked at the teeny tiny bistro table they have crammed between the staircase and a speed rack, digging into a slice of sour cherry. More

Perfect Quick-and-Easy French Toast

Daniel Gritzer 41 comments

This easy recipe should be your go-to for basic French toast, designed for when you wake up in the morning and have a craving for French toast but haven't planned for it in advance. It uses only staples like bread, milk, and eggs, and pantry items like cinnamon, sugar, and nutmeg. The key to why it's so delicious and custardy is that the ratio of egg, milk, and sugar strikes the ideal balance—neither too wet and soggy nor too firm and eggy. More

Perfect Quick-and-Easy French Toast

Serious Eats Daniel Gritzer 17 comments

This easy recipe should be your go-to for basic French toast, designed for when you wake up in the morning and have a craving for French toast but haven't planned for it in advance. It uses only staples like bread, milk, and eggs, and pantry items like cinnamon, sugar, and nutmeg. The key to why it's so delicious and custardy is that the ratio of egg, milk, and sugar strikes the ideal balance—neither too wet and soggy nor too firm and eggy. More

Foolproof Poached Eggs

Serious Eats J. Kenji López-Alt 1 comment

A 100% foolproof method for perfectly poached eggs with tight, clean whites and golden, liquid yolk, perfect for breakfast, brunch, or topping salads. Check out the video for more details. More

Perfect Steamed Boiled Eggs

Serious Eats J. Kenji López-Alt 14 comments

For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead. More

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