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magazine bacon wrapped eggs with polenta
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Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
4.3
(4.25)
5.0
(5)
Easy
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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
(4.64)
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
5.0
(5)
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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.
4.0
(4.07)
Quick
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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
(3.92)
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Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.
5.0
(4.93)
Quick
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Our best pancakes are easy to make on a moment’s notice with ingredients you have on hand.
4.0
(4.23)
Easy
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The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo.
2.5
(2.5)
Quick
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Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
5.0
(5)
Quick
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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.
4.5
(4.5)
Easy
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Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.
4.6
(4.64)
Articles
(106)
Cooking
Bridget's Recipe Review: Bacon-Wrapped Eggs with Polenta
Bridget Moloney
Culture
The Bon Appétit Test Kitchen
Cooking
Chris's Recipe Review: Bacon-Wrapped Eggs with Polenta
Chris Hall
techniques
Bacon fat pushes their flavor over the top (in a good way)
Hunter Lewis
Cooking
Unless you want bits of scrambled egg in your ice cream or soup?
Sarah Jampel
Cooking
All kinds of creamy-tangy-custardy things are happening here.
Alex Beggs
Videos
(202)
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Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
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We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
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Chef Harold Villarosa knows what’s up when it comes to the ideal bacon, egg and cheese breakfast sandwich. But Uncle Harold also wants to change how we perceive and cook with ingredients outside of the every day - and my friends, that’s where caviar comes in. After conducting some research at New York’s renowned Russ and Daughters, Harold hits the kitchen to incorporate the pricy delicacy into breakfast in surprising ways.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt