Calvin Eng’s Salt, Sugar, MSG brings the bold, nostalgic flavors of Cantonese-American cooking into your kitchen. His Steamed-Then-Fried Egg Sandwich layers light, crispy eggs, fluffy milk bread buns, Spam, cheese, and ketchup for a next-level comfort food experience. It’s a project—but the results are absolutely worth the effort.
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!
Eric Kim’s Three Dinner Toasts offer a perfect trio of tartines for easy weeknight dinners. From sweet-spicy gochujang butter radish toast to pillowy soft-scrambled eggs and an umami-rich seaweed avocado combo, each one is quick, bold, and satisfying—ideal when you want big flavor without spending all night in the kitchen.
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.
Transform classic deviled eggs with Joanne Chang’s recipe featuring soy-marinated eggs filled with sriracha-wasabi yolk mixture. It’s a Friendsgiving app with the volume turned up!
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.
Since making a big batch of my new favorite condiment, Edy Massih’s spicy tomato jam, his Za’atar Shakshuka has been on our regular rotation! Rather than cooking the eggs in the tomato sauce, these are cooked in za’atar paste (a blend of za’atar and olive oil) until the eggs are set and the yolk remain runny.