Avocado toast is everywhere, but this tartine from Smitten Kitchen is a standout. A toasted baguette, creamy avocado, and crisp cucumber salad come together with a drizzle of sesame oil and a sprinkle of black sesame seeds. It’s simple, refreshing, and perfect for summer – no cooking required.
Craving comfort, I turned to Pinch of Yum’s Fluffiest Blueberry Pancakes—and they delivered. Made with basic ingredients and bursting with juicy berries, they were easy, cozy, and unexpectedly meditative to make. Stacked high, slathered with butter, and drenched in maple syrup, these pancakes made for the perfect Sunday morning treat.
Hawa Hassan’s Awaze Avocado Toast transforms a brunch classic with bold Ethiopian flavors. Butter-toasted rye is topped with avocado, jammy eggs, spicy-sweet Awaze sauce, pickled onions, and jalapeños. Finished with fresh cilantro for a heavenly breakfast to kick off your day!
Dan Pelosi’s take on baked eggs combines earthy mushrooms and fresh spinach sautéed in butter, topped with eggs and cream before baking. Finished with parsley and zesty Calabrian Chili Crisps, it’s served alongside homemade Italian bread for special breakfast.
This classic recipe features eggs baked in individual gratin dishes with bubbling cream and butter, fresh herbs, garlic, and Parmesan cheese. This elegant French-inspired dish from “Barefoot in Paris” transforms basic ingredients into a sophisticated breakfast, perfect for serving with crusty baguette slices.
Until moving to Maine, I’d never encountered ployes – traditional French Acadian buckwheat flatbreads that bridge the gap between crepes and pancakes. They are a tasty vehicle for whatever you’d like to smear on top whether sweet or savory.
Maine’s wild blueberries, prized for their intense flavor, star in the iconic Jordan Marsh blueberry muffins. This beloved recipe from a defunct Boston department store features a clever berry-mashing technique for maximum flavor. Elevate these moist, sugar-crusted muffins by griddling them in butter for a crispy, golden treat.
Finding small containers of plain yogurt is tough, but I’ve found a perfect way to use up leftovers: Olive Oil-Fried Eggs with Yogurt and Lemon from Julia Turshen’s “Small Victories.” This simple breakfast mixes yogurt with lemon juice, salt, and pepper, topped with crispy eggs and fresh herbs.