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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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Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?
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This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.
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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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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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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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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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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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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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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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Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.
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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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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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No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.
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The pickled hard-boiled eggs are a great snack on their own—they’re sold individually at Shed in Healdsburg, California.
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Best with a vinegar-y hot sauce, like Tabasco or Crystal.
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