This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, is a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese.
'breakfast' on Serious Eats
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.
A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy.
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.
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.
This subtly sweet vegan smoothie makes the perfect summer breakfast: ultra-creamy with a hint of grassy green tea powder, it's delicious enough to double as dessert.
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.
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.
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.
The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes.
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.
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.
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.
For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead.
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.