Breakfast
1324 recipes found
Omelet Mousseline
This omelet is fluffier and lighter than the classic. It uses Auguste Escoffier’s technique: whipping the egg whites and then gently folding in the yolks. A small amount of heavy cream enriches the omelet, making it a good candidate for a final sprinkle of powdered sugar – or a jam filling. Served sweet or savory, it’s an ethereal dish that truly melts in the mouth. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Uncooked Tomato and Mint Sauce with Poached Eggs
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It’s also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.
Crab Croque-Madame
Every Francophile has eaten a croque-monsieur, which is essentially a hot ham and cheese sandwich, the top spread with a layer of béchamel sauce and grated cheese, then grilled until golden and bubbly. You can get one in any café, where it is eaten from a little plate, either at a small table or standing at the bar, using a knife and fork. A croque-madame is exactly the same, with a fried egg on top. Why is it madame when it has an egg? No one knows. I decided to make a version with crab meat, which I thought would be novel, until I discovered it had already been invented, many times over. It seems there already exists the crab toastie, an American open-face snack made with English muffins. And crab toasties are well known in the British Isles as well. I pushed mine in a slightly creole direction, adding cayenne, tarragon and chives.
Baked Eggs With Onions and Cheese
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
Ramp Omelet
Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.
Poached Eggs With Date Chorizo Paste
Mushroom Ragoût Omelet
Mushroom ragoût makes a luxurious filling for a simple omelet.
Vertamae Smart-Grosvenor’s Onion Pie
Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It’s especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.
Whole-Banana Bread
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you’ve had before. It’s cocoa-rich, nutty and not too sweet. Using the whole fruit — both banana flesh and peel — punches up the banana flavor, but doesn’t overshadow the other notes. Nadiya Hussain’s recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.
Noodle and Apple Kugel
This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert). I’ve made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.
Cherry-Cheese Strudel
Stone Fruit Jam
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Baked Eggs With Crème Fraîche and Smoked Salmon
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won’t want to leave behind a single drop.
Apple or Pear Jam
Thicker than applesauce, thinner than apple butter, apple jam is its own delight entirely. No food mill or masher is required: Most apples will break down into a thick, glossy mash on their own. The few bits of apple here and there even enhance the texture. Pears work equally well here, but keep in mind that their lower pectin content and acidity levels mean they'll be a touch less jamlike than a batch made with apples.
Poached Eggs
Romesco Egg Salad
There’s mild-mannered egg salad, and then there’s this one, feisty with tang, crunch and smoke by incorporating elements of romesco, the Catalan sauce. Soft-boiled eggs are cut into chunks for pockets of richness, then tossed with oil, vinegar, smoked paprika, sweet peppers, almonds and parsley. Ingredients are left in hefty pieces for contrasting textures and bites, but if you prefer a homogenous salad to mound in a sandwich or onto your plate, just stir vigorously; the yolk and oil will emulsify and bind everything together.
Citrus Marmalade
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough — more candied peel than evenly cooked preserves.
Sufganiyot (Orange-Scented Jelly Doughnuts)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Onion Quiche
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It’s a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Potato Hot Cakes With Cheddar Cream and Salsa Verde
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
Pecan-Raisin Rolls
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Classic Glazed Doughnuts
Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
