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.
'Brunch' on Serious Eats
Sweet maple syrup, soft banana, and crunchy walnuts make this baked oatmeal a hearty but healthy breakfast.
Soft apples and cinnamon spice are natural additions to this easy fuss-free baked oatmeal.
Big, juicy strawberries and crunchy almonds will trick you into thinking this baked oatmeal is more dessert than breakfast.
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.
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.
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.
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.
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.
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake.
This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs
Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
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.
This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters.
Megan Gordon's take on shakshuka in her new cookbook, Whole-Grain Mornings, isn't particularly traditional. There are some Anaheim chiles in there for heat, sure, and the gently poached eggs and tomato sauce meld together into a wonderfully comforting rich stew. Yet Gordon bulks up the dish with chewy wheat berries and chopped kale for color and texture.
Granola was the object of my first breakfast obsession (since then, it has been a rotating cast of oatmeal, toast, and muesli). My mom would make giant batches of honey, almond, and sesame granola every few months, pulling out the giant roasting pan and spending hours near the stove, stirring, as the cereal transformed from dry oats to a sweet, toasty treat. Megan Gordon's apricot pistachio granola from her new cookbook, Whole-Grain Mornings, is a version of one of her company's best-sellers.
Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal.
I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before.