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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.
5.0
(4.87)
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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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(5)
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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(5)
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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.
4.4
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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.
4.3
(4.31)
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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Quick
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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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(4.04)
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This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.
3.6
(3.55)
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Cooking
Forget those sad scoops of neon-yellow mush; this egg salad's fancy enough for company.
Christina Chaey
Cooking
Jammy eggs, a mustard-y vinaigrette, and more dollars in your pocket.
Alex Delany
techniques
So easy you can do it without a recipe. Please don't skimp on the mayo.
Adam Rapoport
Cooking
It's the classic brunch dish--in salad form.
Bon Appétit
Cooking
You fancy, huh?
Danielle Walsh
Restaurants
The indulgent brunch dish at All Together Now proves it.
Adam Rapoport
Videos
(120)
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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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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 challenged three of our esteemed chefs - Chris Morocco, Melissa Miranda and Harold Villarosa -- to each make different versions of the same dish: eggs benedict. While each variant has to be similar in some ways (yolky, buttery, crispy, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try?
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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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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
Get our recipe: Scotch Eggs
Get our recipe: Scotch Eggs