Just when you thought making hard-boiled eggs couldn’t get any easier.
No matter when you wake up, sumptuously stuffed quesadillas will be your go-to. Add anything you like, extra cheese, jalapeños, pickled onions. Most important meal, indeed.
You may know eggs and tomatoes as shakshuka, although this cousin includes the smooth heat from chiles as well as briny black olives. This approach from Anas Atassi is in our rotation.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
Take a cue from Paris bistros and make this a menu staple. Bitter greens. Classic vinaigrette. Homemade croutons. Crisped bacon. Hard-boiled eggs. Simple yet superbly satiating.
Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
This classic manner of putting stale bread to good use seems like anything but penance in this rightfully indulgent take.
One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.
Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you’d otherwise toss in the trash.
Irresistible. That’s what we think of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled. Better than mom’s.