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magazine eggs benedict salad
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Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.
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We obsessed over all the details so you don’t have to.
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Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
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Easy
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Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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You can make this gastropub staple of jammy eggs swaddled in sausage, then breaded and fried. We’ll show you how.
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Easy
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A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp.
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
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This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.
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This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
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Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better.
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Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
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With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
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This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
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No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
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Easy
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Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.
Quick
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