Food Recipes Breakfast & Brunch Egg Breakfast Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on December 12, 2022 Trending Videos Close this video player Photo: © Christina Holmes Packed with nourishment, the egg is one of nature's powerful foods. One large egg has varying amounts of 13 essential vitamins and minerals, which make them a great option for breakfast. Here are Food & Wine's best egg breakfast recipes which include fluffy omelets, perfectly poached eggs, and inventive frittatas. 01 of 31 Soft-Boiled Scotch Eggs © Russ Crandall A common picnic and party dish in the UK, Scotch eggs were likely first inspired by the Indian and Pakistani dish nargisi kofta, which encases a hard-boiled egg in spicy ground meat. This soft-boiled approach presents an unexpectedly tender egg yolk within a crispy exterior. Get the Recipe 02 of 31 Breakfast Banh Mi Sandwiches CON POULOS This outstanding Vietnamese banh mi includes duck pâté and spicy pickles along with, less conventionally, five-spice-flavored bacon and a fried egg. Get the Recipe 03 of 31 Phoenicia Diner's Breakfast Skillet © Cedric Angeles Phoenicia Diner in Phoenicia, New York, offers an impressive list of breakfast “skillets.” This creamy egg scramble studded with smoked trout is meant for one, but it can be easily doubled or quadrupled. Get the Recipe 04 of 31 Spinach Shakshuka © Con Poulos Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro, and spices. The result is a bright, tangy, and spicy brunch dish that’s ideal with slabs of rich, toasty challah. Get the Recipe 05 of 31 Bacon and Egg Breakfast Enchiladas © Molly Yeh Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist. Get the Recipe 06 of 31 Open-Face Egg and Griddled Ham Breakfast Sandwiches © Nicole Franzen F&W editor at large Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. Get the Recipe 07 of 31 Steak and Eggs Benedict with Red Wine Hollandaise Classic hollandaise sauce is prepared with butter, egg yolks, and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs. Get the Recipe 08 of 31 Wild Mushroom and Goat Cheese Omelets © John Kernick The idea for this creamy-tangy omelet comes from a fish dish that includes some of the same ingredients here: shiitake mushrooms and delicate fresh pea shoots. Get the Recipe 09 of 31 Bacon, Tomato, and Cheddar Breakfast Bake with Eggs © Fredrika Stjärne This breakfast bake topped with runny eggs by former F&W editor Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.” Get the Recipe 10 of 31 Baked Eggs with Chorizo and Potatoes © John Kernick Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs — all cooked together in a big cast-iron skillet — is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast. Get the Recipe 11 of 31 Eggs Baked in Roasted Tomato Sauce Marisa May cooks these eggs in an antioxidant-rich tomato sauce, roasting plum tomatoes with garlic and oil and then pureeing with oregano. Get the Recipe 12 of 31 Omelet with Pressed Caviar and Sour Cream PHOTO © ELLIE MILLER In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar. Get the Recipe 13 of 31 Eggs Benedict with Bacon and Arugula Courtesy of Melissa Kaseman In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon because she prefers its rich flavor and crisp texture. Get the Recipe 14 of 31 Salmon Hash with Poached Eggs © Lucy Schaeffer Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish — or diced ham — could be used in place of the salmon. Get the Recipe 15 of 31 Potato, Salami, and Cheese Frittata © Christina Holmes Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner too. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature. Get the Recipe 16 of 31 Poached Scrambled Eggs with Goat Cheese Sauce © MICHAEL TUREK Chef Daniel Patterson’s ingenious scrambled eggs are cooked for seconds in a vortex of boiling water, then topped with a creamy cheese sauce. Get the Recipe 17 of 31 Ratatouille Toasts with Fried Eggs This luscious ratatouille is perfect for brunch because it tastes even better when made the day before, making it quick and easy for a mid-morning meal. Get the Recipe 18 of 31 Eggs Florentine with Smoky Mornay Sauce © Heather Chontos This recipe for eggs Florentine is based on eggs Benedict: Poached eggs rest on toasted English muffins and a bed of garlicky spinach, topped with a light cheese sauce. Get the Recipe 19 of 31 Breakfast Burrito For this light-but-hearty breakfast, chef Spike Mendelsohn scrambles eggs with egg whites, then mixes them with red onion, feta, turkey bacon, tomato, and spinach. The eggs and vegetables are folded into whole wheat tortillas, making this an ideal morning meal on the go. Get the Recipe 20 of 31 Omelet Soufflé © Kate Mathis Here, Aki Kamozawa and H. Alexander Talbot share their method for creating a fluffy omelet from their book, Ideas in Food. Get the Recipe 21 of 31 Breakfast Biscuit Sandwiches © QUENTIN BACON A giant step up from fast-food, this breakfast sandwich is topped with eggs, cheese, and country ham, jam optional. The tender biscuits have a salty edge. If you prefer, decrease the amount of salt in the recipe to 1 1/2 tablespoons. Get the Recipe 22 of 31 Broccoli Frittata This simple, garlicky frittata is great for a healthy brunch or lunch. Get the Recipe 23 of 31 Poached Eggs with Cubanelle Pepper Puree Cubanelles are long, sweet peppers that are usually light green (you can occasionally find red ones as well) and sometimes have a slight kick. After 2005 F&W Best New Chef Tony Maws chars the peppers, he blends them with green hot sauce and serves the puree with meaty mushrooms and runny poached eggs. Get the Recipe 24 of 31 Brioche with Prosciutto, Gruyère and Egg © JOHNNY MILLER Star Los Angeles chef Suzanne Goin has perfected this outstanding open-faced sandwich — a cross between a frisee salad and a croque monsieur — topped with a sunny-side-up egg. Get the Recipe 25 of 31 Poached Eggs with Parmesan and Smoked Salmon Toasts © Tina Rupp Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. Here, Jean-Georges Vongerichten wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked. Get the Recipe 26 of 31 Shakshuka with Fennel and Feta © Quentin Bacon Gail Simmons eats these eggs cooked in a tomato and bell pepper sauce for any meal of the day. She "developed an ardent affection for humble egg dishes like shakshuka" working in Israel one summer. Get the Recipe 27 of 31 Potato Frittata with Prosciutto and Gruyère © James Baigrie This cheesy frittata is the kind of dish — fast, flexible and easy to reheat — that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says. Get the Recipe 28 of 31 Spanish-Style Scrambled Eggs © Andrew Purcell For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers, and smoky paprika. Since lomo can be hard to find, we’ve substituted readily available serrano ham. Get the Recipe 29 of 31 Three-Egg Omelets with Whisky Bacon JOHN KERNICK "I've been making a version of our 'hangover breakfast' since before I was old enough to drink," says Mark Canlis, co-owner of Seattle's Canlis restaurant. He adds a little whisky to the bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon. Get the Recipe 30 of 31 Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto John Kernick When Paul Kahan develops recipes, he starts with something traditional — like leeks vinaigrette, the time-honored French dish — then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto. Get the Recipe 31 of 31 Scallion Scrambled Eggs with Potato Chips © Christina Holmes To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit