Breakfast

1324 recipes found

Spiced Irish Oatmeal With Cream and Crunchy Sugar
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Spiced Irish Oatmeal With Cream and Crunchy Sugar

A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you’d serve first thing in the morning, but that’s all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They’re also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you’re starting them cold from the fridge.

1h 30m8 servings
Kimchi and Potato Hash With Eggs
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Kimchi and Potato Hash With Eggs

Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don’t take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.

30m4 servings
Breakfast Carbonara
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Breakfast Carbonara

Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He’s a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.

45m4 to 6 servings
Spicy Scrambled Eggs
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Spicy Scrambled Eggs

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman’s cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft – not unlike loose oatmeal – with small curds throughout.

20m4 servings
Cast-Iron Sourdough Pancakes
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Cast-Iron Sourdough Pancakes

This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago. The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake. Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.

30m4 servings
Classic Bacon and Egg Quiche
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Classic Bacon and Egg Quiche

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.

1h4 to 6 servings
Scrambled Eggs With Trout Roe
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Scrambled Eggs With Trout Roe

10mServes 4
Oatmeal Buttermilk Blueberry Pancakes
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Oatmeal Buttermilk Blueberry Pancakes

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

1h 20mA dozen pancakes
Chile-Oil Fried Eggs With Greens and Yogurt
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Chile-Oil Fried Eggs With Greens and Yogurt

This recipe, adapted from a dish served at MeMe’s Diner in Prospect Heights, Brooklyn, is a brunch power move. Eggs sit atop wilted greens on a bed of yogurt, all surrounded by seeded chile oil. The fresh yogurt cuts through the chile oil’s heat, and the seed mix adds layers of flavor and crunch. If you’re feeling lazy — it is brunch after all — skip the greens, or use everything spice mix and peanuts, for the seed mix. But don’t skimp on the chile oil: It’s the best part. Scale it up to have extra on hand for future use, or use store-bought if you like. (You’ll need about 1 cup for four servings.) Serve with toast, to sop up the extra oil.

30m4 servings
Biscuit Breakfast Sandwiches
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Biscuit Breakfast Sandwiches

This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it’s pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It’s a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.

45m4 sandwiches
Fruit-Filled Scuffins
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Fruit-Filled Scuffins

The scuffin is a frankenpastry — part scone, part muffin and, like a doughnut, filled with jam — but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though — only jams, conserves, preserves or fruit butter will do.

1h12 scuffins
Double-Buckwheat Blueberry Pancakes
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Double-Buckwheat Blueberry Pancakes

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that’s the buckwheat flour), but the pancakes are not heavy.

1hserving 4 to 6
Sheet-Pan Full English Breakfast
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Sheet-Pan Full English Breakfast

There’s always a night when you want to have breakfast for dinner, and this is how to do it British-style, in a very untraditional, sheet-pan take on the classic. Drizzled with Worcestershire sauce, the roasted mushroom and tomatoes become especially savory while the eggs are cooked until crisp-edged and runny-yolked, right in the sausage drippings. This recipe works best with pork sausages, which will release a flavorful slick of brawny fat. But other kinds of sausages — turkey, chicken, plant-based — will also work well. Serve this with plenty of buttered toast, and if you like, baked beans (most authentically, straight from a can).

30m2 to 4 servings
English Muffin Breakfast Casserole
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English Muffin Breakfast Casserole

This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It’s a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they’ve dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.

1h8 servings
Chez Ma Tante’s Pancakes
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Chez Ma Tante’s Pancakes

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. “I knew I wanted them to be really, really crispy,” said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in “How America Eats,” the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.

20m6 to 8 large pancakes
Bacon and Egg Pizza
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Bacon and Egg Pizza

If you’ve ever had a hankering for pizza for breakfast, this recipe is exactly what you need. With a topping of creamy ricotta, runny eggs and plenty of crisp bacon, this white pizza doesn’t need tomato sauce to give it pizazz. The flavors are a little like a carbonara, with the mozzarella and ricotta making it extra creamy.

30m2 to 4 servings
Morning Glory Muffins
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Morning Glory Muffins

Glory may be a big goal for the morning, but it is attainable. These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast. A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible. If you’re striving for even more accolades, try topping them with a swirl of cream frosting, which turns them into sweet and satisfying cupcakes.

1h12 muffins
MJ’s Egg Casserole
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MJ’s Egg Casserole

1h8 to 10 servings
Seeded Whole-Wheat Scones
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Seeded Whole-Wheat Scones

True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds.

30m12 scones
Blackberry Crumb Muffins
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Blackberry Crumb Muffins

There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.

45m24 muffins
Crisp Pork With Scrambled Eggs and Yellow Chives
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Crisp Pork With Scrambled Eggs and Yellow Chives

This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco. You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.

20mServes 2
Pumpkin Pancakes With Sticky Maple Pecans
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Pumpkin Pancakes With Sticky Maple Pecans

35m6 servings (about 40 pancakes)
French Toast Amandine
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French Toast Amandine

My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.

20m4 to 6 servings
Strawberry-Rhubarb Muffins
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Strawberry-Rhubarb Muffins

While rhubarb works wonderfully in baked goods, baking strawberries into scones or muffins can be a little bit more of a challenge. Though delightfully sweet and fragrant when fresh, baked strawberries have a tendency to become watery and bland. This recipe solves that problem by macerating the diced rhubarb and strawberries with sugar before folding them into the muffin batter. Doing so not only draws out excess moisture from the strawberries, but also gets a head start on breaking down the fibrous rhubarb. This recipe calls for an ample amount of sugar, which balances the tartness of the rhubarb and helps create wonderfully browned and chewy muffin tops. Finally, the cornmeal in this recipe adds great texture and gives the muffins a rustic finish. Opt for medium-grind or stone-ground cornmeal, if you can find it, but fine cornmeal works well, too.

40m12 muffins