Fried Eggs with Bacon and Ramps
No spring brunch is complete without a serving of fried eggs with ramps and bacon.
Kale with Chorizo and Poached Eggs
Though you may not get a sliver of chorizo with each forkful, since the kale is tossed with its flavorful drippings, each bite has that unmistakable hint of pork and paprika.
Son-in-Law Eggs: Thai Fried Hard-Boiled Eggs in Tamarind Sauce
Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in 30 minutes or less.
Anda Bhurji (Spicy Indian Scrambled Eggs)
In Indian cuisine, scrambled eggs take on a very different avatar. The dish isn't the familiar yellow, mild, homogenized egg preparation you find on breakfast tables around the world. Scrambled eggs, or the Indian Anda Bhurji is just the opposite. It's a riotous mix of colors, spice, and flavors laden with butter and character.
The Creamiest Scrambled Eggs
The ideal scrambled eggs have the texture of the interior of a soufflé, fluffy and light yet creamy and rich. Their flavor is pure, unadulterated egg, both more delicate and more flavorful than standard egg preparations.
Scrambled Eggs with Salmon Roe
Make your scrambled eggs with salmon roe and any fresh herbs of your choice. What the roe lacks in fat, the egg handily provides. The result is a salty, rich, indulgent variation of your typical morning eggs.
Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
In this case, a base of leeks and scallions are the caramelized base for spinach, which is wonderful on its own. But add the eggs and garlic-infused yogurt and it only gets better. Even still, the real story here is the spiced butter, which is cooked separately until the butter is nutty and brown, then boosted with chile flavor and fragrant oregano.
In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.
Potato Chip Torta
Initially, the combination of beaten eggs and potato chips might be a tad strange. But the more you think about it, the more it seems like absolute genius.
Spanish Tortilla with Broccoli, Chorizo, and Onion
As an easy brunch or light dinner, tortilla española can't be beat. Once you've got the technique down (the hardest part is flipping), it comes together in about half an hour.
Chinese Stir-fried Eggs and Tomatoes
It is simple, and soothing, and goes perfectly with a bowl of rice. It is best eaten hot, but it also very good tepid, making it a nice choice for a lunchbox dish.
Smoked Trout and Egg Scramble
The essential part of this dish is that the eggs are as softly cooked as you can manage them. Adding the flaked trout when the eggs are still in a mostly liquid state allows the trout to warm through without overcooking the eggs.
José Andrés's Fried Egg with Chorizo
There isn't an aggressive pungent presence, instead the garlic-tinged oil lends a slight touch. Of course, the biggest surprise is that if you pair this with some bread, these ingredients turn into a filling meal.
Peach Bran Muffins
The crumb is moist and nutty thanks to a combination of applesauce, buttermilk, whole wheat flour, and bran buds. Get the recipe »
Lemon Olive Oil Muffins
They taste of olive oil (so use a fruity one) and a bit of perky lemon. But they're subtle; they could easily be a non-competing vehicle for marmalade or jam.
Cape Cod Muffins
The blueberries are juicy and sweet while the cranberries add a tartness and chew.
Crab and Corn Cakes
Crab cakes are an almost perfect morning food—easy on the palate, and not too heavy in the stomach. The addition of corn kernels and creamed corn adds just a bit of sweetness and texture without overwhelming the delicate flavor of the crab.
Cinnamon Roll Waffles with Bacon-Apple Frosting
Cream cheese and confectioners' sugar quickly whipped up and then: crisp bacon strips and apples sautéed in the rendered fat with brown sugar and bourbon. Oh, and the waffles are split, brushed with bacon fat, and griddled before getting slathered in this filthy frosting.
These chocolate pancakes stay nice and light because they're flavored with cocoa powder, not melted chocolate (which would have weighed them down). A bit more sugar than the usual pancake is used in this batter to balance the deep bitter taste of unsweetened cocoa.
Welsh Rarebit on Beer Waffles with Bacon and Tomatoes
These waffles are generous with butter, giving them an incomparable crunch. Under the cover of thick, swarthy broiled and bubbling sauce lie pieces of smoky bacon. To balance the richness, I've slipped in thick slices of sweet tomatoes and bright sautéed scallions.
You pour a simple, eggy batter into a wide skillet, pop it in the oven, and 20 minutes later you have a puffed, bowl-shaped pancake that's just waiting to be topped with sugar.
Maple Bacon Pancakes
We've all had those moments when everything clicks perfectly into place and your mind becomes clear: put the bacon in the pancakes. And adding the maple syrup to the batter is the logical next step.
Pancakes with Apricot-Bourbon Sauce
The apricots are baked until they soften and release their juices, creating a sweet sauce scented with vanilla and the slight smoke of bourbon.
Quick Zucchini and Dill Pancakes
Grating, salting and draining the zucchini make for a pancake that stays together in the pan, as well as having a more meaty texture.
Whole Wheat Pancakes with Boozy Peaches
This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches. The nutty flavor of whole wheat flour balances out the sweetness of the peaches, equal parts for health-conscious guests and those who embrace brunch's naughty side.
That sourdough starter you have bubbling away has more uses than just for bread, you know. How about some waffles?
Light and Fluffy Pancakes
A combination of both baking powder and baking soda is the trick to these fluffy flapjacks.
Easy Peach Turnovers
There's nothing quite like picking up a warm pocket, biting through the flaky dough, and exposing a pocket of warm, juicy, cinnamon-y peaches. Get the recipe »
Lemon Poppyseed Scones
This recipe takes the simple scone and adds a few poppyseeds and some lemon juice to give it some added dimension.
Dried Blueberry Biscuits
You could use pretty much any dried fruit in this—cranberries, chopped apricots, cherries, whatever you like. Get the recipe »
Fig and Goat Cheese Tarts
There are times when what you're looking for is an elegant brunch, and you want it right now. These simple fig and goat cheese tarts are just that—simple and elegant—and can hit the table in under half an hour.
Fig Phyllo Breakfast Stacks
These may look fussy for brunch, but they're actually easier to make and lighter on the palate than many muffins and danishes.
Sweet Potato Biscuits
This basic recipe can be taken in as many directions as your spice cabinet can take them: a dash of cinnamon, nutmeg, or even curry powder would be a great addition.
Smoked Fish Hash
There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. For one, it feels a bit lighter on the belly but packs a ton of flavor.
Spicy Potato, Bok Choy, and Shallot Hash
Hash is the ultimate leftover-consumer. All you need is a starchy root vegetable to form the base (potatoes are the usual choice, sweet potatoes or beets are great too), whatever leftovers you have on hand—cooked meat, greens, vegetables, whatever—a good cast iron skillet, and a couple of eggs and you've got on hand the makings of a breakfast that will frighten any hangover into quiet submission.
Similar to German kugel or potato babka from Belarus, it is a simple dish of grated potato, onions and bacon baked with eggs until crisp.
Crispy Potato, Onion, and Mushroom Rösti
Potatoes, onions, and mushrooms are crispy and golden brown on the outside, creamy and tender in the middle.
Corned Beef Hash
Got some corned beef leftover from the festive meal? Hash-ify it with diced potatoes, poblano chile, a sizable squirt of ketchup or chile sauce, and runny yolked eggs that nestle right into the pan.
Breakfast Torta (Mexican Breakfast Sandwich with Eggs, Crispy Pork, and Beans)
This breakfast version is filled with refried beans, avocados, cotija cheese, chopped white onions, Cholula-spiked mayonnaise, cilantro, chicharrones, and fried eggs.
Fried Chicken, Honey Butter, and Biscuit Sandwiches
The biscuits rise and rise in the scorching breath of a 425°F degree even and emerge tall and impossibly flaky.
Monte Cristo Sandwich (Fried Ham and Swiss with Red Currant Jelly)
This Monte Cristo is dipped in a mixture of eggs and milk and fried, just like French toast, then dipped in red currant jelly.
Chive Biscuit Sandwich with Cheddar Spread, Canadian Bacon, and a Fried Egg
Fluffy, light, and easy to make, these are the breakfast biscuits you want to make in your mismatched PJs.
Breakfast Banh Mi
It has pickled carrots and daikon for some extra salt, sugar, and vitamins (hello electrolytes!), a big smear of fatty mayo with a few savory dashes of amine-rich Maggi seasoning, some sliced Thai chilis to give you a good kick in the seat, and cucumber and cilantro to help wash it down, all on a crisp, Vietnamese banh mi bun.