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.
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.
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.
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.
"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.
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.
Join Zaynab Issa, Brad Leone, Hana Asbrink, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare their go-to appetizers.
Kendra's Goat Cheese and Salami Stuffed Dates: https://www.epicurious.com/recipes/food/views/stuffed-dates-goat-cheese-salami
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.
Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
