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magazine fasteasyfresh poached eggs and parmesan cheese over toasted brioche with pistou
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**Editor's note:**This is one of Colin Cowie's favorite brunch dishes. It's delicious accompanied by crispy chicken, pork, or veal sausages.
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The sister-in-law of Epicurious member Connie Sainato of Smyrna, Delaware, introduced her to these eggs at a holiday brunch. They most closely resemble a baked frittata, but what makes the recipe a winner is that you can completely prep it the night before. “Since I am not a morning person, I always make at night and bake in morning,” Sainato says. She suggests using only nutty Gruyère in this, as it melts beautifully, but in a pinch you can use whatever Swiss you have on hand.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
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This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.
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Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.
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The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
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We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, its baked into a puffy, cheesy base for poached eggs and a salad.
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Good things take time. Trust us, it’s worth it.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
Culture
See how bloggers served up Thomas Keller's poached egg
Joanna Sciarrino
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It's time to start whisking cream cheese into your scrambled eggs.
Wylie Dufresne, as told to Emma Wartzman
techniques
There's a better way to cook your morning eggs—and it couldn't be simpler.
Christina Chaey
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This savory, bacony bread pudding has a shot of green. That makes it healthy, right?
Bon Appétit
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You fancy, huh?
Danielle Walsh
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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Chef Adam Plitt of Delmonico’s, America’s first fine dining restaurant, shows how to make original Eggs Benedict in the place it was invented. Learn the history of the iconic brunch dish while mastering poached eggs, brioche toast, and a rich, made-from-scratch béarnaise sauce.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Produced by Epicurious with American Pecans | A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.