This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning.
'eggs' on Serious Eats
Anyone out there who isn't normally a fan of Caesar salad should give it one more try, topped with poached eggs. The runny yolk adds richness, and the slippery whites add another texture to an already complex salad. Growing up in Toronto, my Dad (and namesake) was such a big fan of this dish a local restaurant even put in on the menu as the 'Sid Caesar'.
Every once in a while it's fun to get a little whimsical with your weekend morning. This simple brunch is an homage to one of the greatest children's books every written by Dr. Seuss, Green Eggs and Ham. These eggs are cooked very slowly over low heat to give them a soft texture. Use any type of ham you prefer, but I recommend a thick sliced smoked version.
It may be hard for some people to fathom, but there are some of us out there who simply do not like sweet things for brunch. And for those of us who need salt first thing in the morning, a big plate of eggy bread and some bacon can be just the trick. Eggy bread is a simple savory French toast that can be served with bacon, fresh veggies or any other savory topping or side you can think of. (I recommend ketchup.)
Since the first time I ate this dish it reminded me of my grandmother, even though my Grannie was not Japanese. It's simple, comforting, and wholesome, just like all the food that grandmothers should serve. When you wake up on a dreary Sunday morning and need something steadying, this simple dish of egg and rice can be just the thing to comfort you.
This traditional British dish is normally served with brown onion gravy, but a runny fried egg on top does far better at breakfast. Wrapping the case-less sausage in bacon and then browning the leeks provides a delicious fatty base for the batter to cook in, and helps to get the ideal puffiness that makes this dish great.
Breakfast food—no matter what time of day—doesn't have to be boring if you're willing to experiment, without sacrificing that essential "comfort food" feeling. That's the idea with this recipe from Bon Appetit, which takes spinach and wilts it down with cream, mustard, and thyme.
Created by two cheese mongers who needed a quick breakfast that was simple to prepare and used very few ingredients, the "hamekin" was born out of necessity. Ideally, use a combination of both soft and hard cheeses, but any kind of cheese will work. The type of ham is personal preference, but I like a lightly smoked variety the best.
This strata comes together quickly, and actually needs to sit overnight in order to reach its full potential. The next morning, take your already prepared brunch out of the fridge and toss it into the oven.
Every time I cook a frittata, I wonder to myself, "Why don't I make this more often?" Usually nothing more than combining some ingredients in a bowl with eggs, then cooking it almost all the way through on a skillet and finishing briefly under the broiler, it's the ultimate quick meal and a versatile platform for different flavors. Literally, you could put just about anything in a frittata and assuming what you put into it already tastes good together, dinner will be a success.
Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer.
The Colleen Bawn dates to at least 1903, when the recipe appeared in The Flowing Bowl by Edward Spencer. Driven by the spark of rye whiskey, the drink introduces two very big hitters in the realm of full-flavored liqueurs— Benedictine and green Chartreuse—and blunts their sometimes overwhelming impact with the richness of an egg.
We're already thinking about what to make the morning after Turkey Day. How about using the leftover meat and roasted potatoes in this breakfast hash?
[Photograph: Sydney Oland] There are those occasional Sunday mornings when the idea of anything more complex than a frying pan and spatula sends your head into a spin, and a simple egg on toast is almost exactly what you want....
A cross between a quiche and an omelet, these eggs are made special with the flavors of zucchini, goat cheese, and mint. As if by some miracle, the whole thing cooks up fluffy and golden, beautiful and rustic, in one pot.
Whenever I write about breakfast food for Dinner Tonight, ranks of Serious Eaters come out to proclaim their love. Whether it's a perfect fried egg sandwich or the art of home fries with a poached egg, lovers of breakfast-for-dinner (brinner? B4D?) identify themselves proudly. What I loved most about this egg sandwich was the sage pesto.
Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?
A strata—essentially a savory baked French toast—is the best use I know for day-old bread. And now that I've been charmed by them, I make strata from my own bread, even when it's not technically left over.