If you love poached eggs, but you've written them off as something to be ordered in restaurants, it's time to reconsider the possibility of making them on your own at home — and given that today's National Eggs Benedict Day, there's no moment like the present. To master this basic kitchen technique, all you need are three pantry staples. Watch the two-minute tutorial to learn the key to perfectly poached eggs, every time.
Turn to the fold-over omelet for a meal that comes together in mere minutes. Food host Brandi Milloy shows you how to construct a festive Spring vegetable fold-over version with asparagus, bright-green basil pesto, and fresh goat cheese. If you're looking for a heartier bite, then try another spin-off of the classic: the oven-baked frittata, which is made by sautéing bacon and aromatics in a cast-iron skillet, then sprinkling the dish with cheddar and popping it into the oven to finish.
The best part about these techniques? They open the door to infinite fillings, from vegetables to meats to cheeses and even seafood. Watch our video to get started.
Whether you enjoy them hard-boiled, poached, fried, or deviled, eggs are a kitchen staple and delicious in any form. While breakfast has made the egg a culinary celebrity, it's Easter that has transformed the egg into a cultural icon. Springtime brings us eggs colorfully dyed or reincarnated in chocolate, but the Easter egg actually boasts a rich history, dating back thousands of years to pre-Christian cultures. Want to learn more? Just read on.
Whether you prefer your scrambled eggs just-barely set, dry, or somewhere in between — a topic we could discuss ad nauseam — let's agree that the breakfast staple can often benefit from a bit of jazzing up via toppings and mix-ins. Sometimes that can be as simple as a hefty handful of parmesan cheese or a sprinkling of chopped fresh herbs like chives, parsley, or tarragon (or a combination of the two), but on days when more feels better, try one of these enticing ideas:
- Pesto, basil, sun-dried tomatoes, and parmesan: Either drizzle the pesto on top of cooked eggs, or swirl it into the eggs as they cook. Add a chiffonade of basil, sliced sun-dried tomatoes (or slow-roasted tomatoes), and grated parmesan.
- Brie, chives, and mushrooms: Slice up a handful of mushrooms and cook them till browned and tender in butter, add eggs, cook until set, and then top with chopped brie and minced chives.
- Bacon, cheddar, and leek: Cook bacon however you prefer — we're partial to the hands-off approach of oven roasting — meanwhile, sauté sliced leeks in butter until translucent and beginning to brown, then add the eggs, cook until set, and top with crumbled cooked bacon and grated cheddar cheese.
- Bell peppers, caramelized onions, and Italian sausage: Remove a sweet or spicy Italian sausage from its casing, break it up into crumbly pieces, and cook it through. Remove to a plate, add chopped roasted bell peppers and caramelized onions and eggs seasoned with a pinch of paprika, cook until just set, fold in the sausage, and serve.
- Mushrooms, fontina, and truffle salt: Cook the mushrooms and eggs as in the brie, chives, and mushrooms iteration. Once cooked, top with grated fontina and a pinch of truffle salt.
Did we leave your favorite scrambled egg combination off the list? Enlighten us in the comments — we're always looking for new ideas!
Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) — and it takes 10 minutes to make. Want the recipe? Then read on.
Like many children, much of my early exposure to the written word — and, at least in my case, inspiration to become a writer — came from a quirky lyrical genius: Theodor Geisel (also known as Dr. Seuss). Now, this childhood legend may not seem immediately connected to culinary pursuits, but I've always been fascinated with the idea of translating an iconic, and admittedly quite fanciful, dish of his to the table. This brings us to today's recipe: a fun take on green eggs and ham.
As I pondered how to tackle this slightly goofy task, potential variations came up aplenty: scrambled eggs with greens and prosciutto, or even pesto-drizzled eggs baked in ham cups. But I eventually settled on an option that was tucked away in my recipe binder all along: a spinach, egg, and cheese breakfast casserole that's easily transformed into green eggs and ham with the salty-smoky addition of crumbled bacon. It may not match up visually to Seuss's version, but its comforting flavor and ability to be reheated more than make up for it. My inner child is satisfied indeed.
Who needs a fussy deviled egg recipe when there's a mountain of hard-boiled eggs to get through? Devouring the eggs can be as simple as deviling them with this four ingredient recipe. The version calls for honey Dijon mustard, which gives the egg filling a sweet touch and cayenne pepper for an unexpected, spicy kick.
Whether you call them oeufs en cocotte or coddled eggs — both are correct — one thing's for certain: these gently cooked eggs are exceptionally simple to prepare, are great for a crowd, and are sure to impress with their natural beauty. When baked in a water bath, eggs cook reliably, and are easy to scale up or down according to how many mouths you have to feed.
They're easy to cater to one's tastes, whether you prefer your eggs barely licked by heat with seductively runny yolks oozing forth, or are more of the fudgy-centered hard-boiled egg persuasion. Just adjust the cook time accordingly (directions are given according to my preference, runny yolks). Additionally, while coddled eggs shine in their simplest, stripped-down form, they can easily be jazzed up with any assortment of toppings. Here I added a dash of color and fresh flavor with a sprinkling of minced parsley. Alternatively, try a drizzle of zesty pesto, a sprinkling of gruyère, parmesan, cheddar, or fontina, or a dash or two of hot sauce. Even better, set out a toppings bar for your brunch guests to garnish according to their proclivities.
I love a big breakfast, and this breakfast burrito is my all-time favorite! With jazzed-up black beans, scrambled eggs, and Cotija cheese melting together in a warm tortilla, this all-in-one meal gets the whole family racing out of bed in the morning!