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Naked Eggs Benedict
These naked eggs Benedict are a stripped-down version that involves no poaching of eggs, and they are not covered in heavy Hollandaise sauce, but are sauced with a lighter lemon butter sauce. And yet, the taste is virtually identical to classic eggs Benedict.
Eggs in Purgatory
Eggs in purgatory, also known as "uova in purgatorio", is a classic Italian breakfast dish of soft-cooked poached eggs in a delicious homemade tomato sauce flavored with garlic and capers. Easy to make in just 20 minutes! Serve with toast.
Chef John's Tortilla de Patatas
Chef John's tortilla de patatas is simple to make and only needs 4 ingredients plus seasonings. This technique delivers a tender, moist version of the Spanish classic. Serve the tortilla the traditional way, with a garlic aioli, and at any temperature you like—hot, warm, or cool.
Chef John's Shakshuka
This shakshuka recipe is a one-pan meal that is fast, easy, and delicious. Be sure to cook the sauce until the veggies are nice, soft, and sweet. Once the eggs go in, you can finish the dish covered on the stove or pop the pan into a hot oven until it cooks to your liking. No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch, or dinner.
Shakshuka for One
This shakshuka for one is for those days when you need a break from breakfast cereal, and crave something that will sustain you for most of the day, while making you feel very happy and satisfied. By all means, serve this with bread so that you can mop up every bit of the tomato, pepper, and mushroom sauce, along with the delicious, hopefully somewhat runny, yolk.
Chilaquiles with Homemade Tomato Sauce
These chilaquiles with homemade tomato sauce will bring back your experiences of breakfast in Mexico. Fried tortilla wedges are cooked briefly in a homemade tomato-chile sauce, and topped with a fried egg, crema, avocado, and queso fresco.
Menemen (Turkish Scrambled Eggs)
Chef John scrambles eggs in a simple tomato and pepper sauce to make his version of this Turkish dish. Spooned into a bowl, and served with plenty of baguette, it's a saucy, luxurious dish like no other scrambled eggs you have ever had.
Pumpkin Crepes with Fontina Cheese Sauce
This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.
Czech Crepes
A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert, too. In Czech, these are called 'palacinky.'
Low-Carb Cassava Crepes
Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.
Crepes with Spinach, Bacon and Mushroom Filling
I took three different crepe recipes and combined them to come up with a real winner!
Cottage Cheese Blintzes
I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.
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