Crepes
These delicate, classic crêpes have just a small amount of sugar, making them our go-to for both sw...
Scallion Scrambled Eggs with Potato Chips
To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked pota...
Spanish Style Scrambled Eggs
For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled e...
Potato Frittata with Prosciutto and Gruyere
This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti like...
Shakshuka with Fennel and Feta
"When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz," Gail Simmon...
Poached Eggs with Parmesan and Smoked Salmon Toasts
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of ...
Broccoli Frittata
This cheese-topped frittata is one of the best ways to have broccoli for breakfast. It's tasty, sati...
Omelet Souffl
Golden brown on the outside, custardy and tender on the inside, this broiled omelet comes together i...
Eggs Florentine with Smoky Mornay Sauce
This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toaste...
Ratatouille Toasts with Fried Eggs
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the...
Poached Scrambled Eggs with Goat Cheese Sauce
Chef Daniel Patterson conceived of this unconventional method for making eggs: He beats the eggs, co...
Potato Salami and Cheese Frittata
Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish ma...