This recipe produces fluffy, fully cooked, diner-style scrambled eggs.
'@quick-breakfast' on Serious Eats
This recipe produces moist scrambled eggs with medium-size curds.
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvres.
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. Briefly fry some corn tortillas to soften them, add a couple of crisply fried, runny-yolked eggs, and ladle on plenty of salsa. That's it. Everything else is just window-dressing. It's easy for me to think of huevos rancheros as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
These aren't the easiest oatmeal pancakes, but they're damn good ones. Toasted oats, browned butter, tangy buttermilk, and a texture so light and fluffy it makes butts nervous about keeping their jobs.
With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.
Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again.
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.
Inspired by the classic British recipe, these mini Yorkshire puddings are seasoned with dill and garlic and cooked in a muffin tin. Topped with smoked salmon and a fiery horseradish cream, they make for a fast, easy, and original brunch.
Ham and eggs is a very common torta filling in Mexico, and for a good reason. The salty slices bring texture and loads of porkiness to the game, while the eggs help bulk it out. But you know what is crispier and more intense than ham? That's right. Bacon.
This classic hot, sour, and spicy Thai rice soup is flavored with lemongrass, pork, and fish sauce, and comes together in just 25 minutes.
This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs
After a few bites you'll feel warm and ready to tackle the cold. But because it's late in the day and the sauce is spiked, you can skip the chopping wood part, and instead plop down on the couch and fall asleep early.
Maple and pecans cooked together with brown sugar are reminiscent of pecan pie. These quick crepes make a fancy statement on the plate, but can be made with mostly pantry staples.
These savory eggs bake in the oven in a water bath, ensuring even cooking and a perfect result every time.
Crumb lover alert: this ultimate crumb cake boasts a thick layer of not too sweet cinnamon crumb atop a moist raspberry swirl and vanilla cake.
Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate.