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magazine individual oven coddled eggs with mashed potatoes and herbs
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(136)
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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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)
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A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
5.0
(5)
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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.
5.0
(5)
Vegan
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Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.
4.5
(4.45)
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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(5)
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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)
Easy
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Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.
4.0
(4.05)
Easy
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This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.
3.5
(3.5)
Quick
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Level up your solo dinner game with this dead simple, spice-packed glorified omelet for one—just don’t forget the ketchup.
4.3
(4.33)
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It’s a lot of egg recipes. But is it enough?
Easy
Recipes
Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.
4.0
(4.06)
Articles
(283)
Cooking
It’s easier than it seems to make these nests of creamy, dreamy greens with an egg cracked right in the center.
Alex Beggs
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Cooking
So much work! The good news? There's a much easier way to make fancy-seeming, company-worthy eggs.
Alison Roman
Restaurants
The indulgent brunch dish at All Together Now proves it.
Adam Rapoport
Cooking
And the best coddled eggs are huevos rancheros.
Coco Morante
Culture
Egg salad toast is the perfect vehicle for your leftover roasted veg.
Emily Eisen
Videos
(290)
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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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Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
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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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Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
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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 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