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magazine fasteasyfresh scrambled eggs with smoked salmon and lemon cream
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
4.5
(4.5)
Quick
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This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels.
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)
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Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.
4.0
(4.09)
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If you can't find sablefish, swap in lox, NBD.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
5.0
(5)
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Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
4.7
(4.67)
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A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.
5.0
(4.77)
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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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(5)
Quick
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This open-face sandwich makes a great meal or snack morning, noon, or night.
4.0
(3.91)
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Caviar sounds fancy, but it can also be a handy pantry ingredient in the form of cured salmon roe. You can start by topping smashed potatoes as shown here.
5.0
(5)
Articles
(225)
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Culture
Jessica Koslow, Bobby Flay, and more tell us how they jazz up scrambled eggs.
Alex Delany
Cooking
Unless you want bits of scrambled egg in your ice cream or soup?
Sarah Jampel
Cooking
Exactly the thing to cook when you don't want to cook.
Amanda Shapiro
Cooking
These scrambled eggs are super soft and just a little runny, aka exactly how they should be.
Bon Appétit
Cooking
It’s the secret behind these crackly-skinned salmon bites.
Li Goldstein
Videos
(123)
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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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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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Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way to choosing his all-around favorite.
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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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
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Try the best way to quick pan-roast salmon with our signature miso-honey sauce.