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magazine fasteasyfresh poached eggs and parmesan cheese over toasted brioche with pistou
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
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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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Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.
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These stuffed buns are everything frozen pizza pockets dream of being.
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Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.
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Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.
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The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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The mantra for this showstopping eggplant Parmesan recipe should be: “Good things take time.” Trust us, it’s worth it.
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Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.
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You can put whatever you want in it, and you don’t even need to turn on your oven.
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A long soak is the secret to this French toast’s supremely custardy interior.
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
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Your favorite new breakfast on the run has plenty of melty cheese and spice.
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
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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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Three ingredients but infinite possibilities.
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There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
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The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.
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Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
4.6
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The perfect cold weather brunch.
5.0
(4.75)