A soulful and satiating quiche. Serve it with some chilled wine at supper or serve it with even more wine at brunch.
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
We wouldn’t want you to overlook the fact that the combination of hard-boiled eggs and dukkah is awesome with beer.
An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.
Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
Got eggs, stale bread, and a skillet? Then you’ve got supper. Seriously. Chefs do this. It takes less time than takeout. Tastes immeasurably better.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail