Egg

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

A Pinterest-worthy egg breakfast that's easy enough to make on a weekday.

Scrambled eggs are a perfect weekday breakfast option—here are six great ways to cook them.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Breakfast just got a major upgrade.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

Quiche is an amazing thing and we won't hear otherwise.

No matter what you call it, a fried egg in a piece of toast is one of our favorite breakfasts. This step-by-step tutorial shows you how to get it right.

Making scrambled eggs isn't exactly rocket science—but our test kitchen has outlined a few surprising ways you might be getting it wrong.

A custardy, perfectly-cooked frittata is easier to cook than you think—just don't make these mistakes.

The unsung hero of this dish? The nutty-sweet garlic.

The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.

Breakfast for dinner will always have a special place in our hearts. From a coffee cocktail to cheesy eggs, this is our dream menu.

There's an art to the perfect olive oil-fried egg. Here's how to do it.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Save the hard-boiled egg yolks for your caviar accoutrements.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

So simple yet impossible to master, the omelet is a milestone in any chef's career. Here are 9 top chefs who remember making their first perfect omelet