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shrimp

Lowcountry Breakfast Shrimp

This shrimp’s gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

Photograph by Mikkel Vang

buckwheat pancakes

Buckwheat Pancakes with Smoked Salmon

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

Photograph by Romulo Yanes

oatmeal scones

Oatmeal Scones

Not just for breakfast, old-fashioned oatmeal adds crunch and character to everything. Pair with your favorite jam and some cottage cheese or clotted cream and call it a meal.

Photograph by Romulo Yanes

zucchini omelet

Flat Zucchini Omelet

It’s delicate in flavor and texture. Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet—one that cookbook writer Richard Olney found “completely attractive” and insisted is best at room temperature, prepared 20 to 30 minutes before serving.

Photograph by Romulo Yanes

hash brown rice

Hash Brown Rice with Eggs

Who says brown rice can’t be sexy? Cooked like hash brown potatoes in a skillet, short-grain brown rice hits all the right buttons: There are crusty bits and tender parts that add even more character to the general, all-around good chew. Embellish it with a fried egg and your own toppings and you’ve got a satisfyingly hearty breakfast, brunch, or weeknight supper.

Photograph by Stephanie Foley

prosciutto pie

Egg, Potato, and Prosciutto Pie

“Simple, simple, simple! Just throw it in the oven and jump in the shower.” That’s how food stylist Toni Brogan described this savory pie, a favorite in her native New Zealand. And it really is that easy—just line a pan with puff pastry, fill it up with onions, thinly sliced potatoes, and, in place of the usual bacon, prosciutto (left over from Ravioli with Green Beans and Prosciutto), then crack some eggs on top and cover with more pastry. By the time everyone is out of the shower, the pie is ready to come out of the oven, all golden and flaky on the outside, layered with deliciousness on the inside. Though it’s traditional to serve the pie with ketchup, we love it with some spicy chutney on the side.

Photograph by Stephanie Foley

breakfast stack

Breakfast Stack

Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.

Photograph by Romulo Yanes

eggs

Deep Fried Poached Eggs with Creamed Spinach and Serrano Ham

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

Photograph by Romulo Yanes

waffles

Cardamon Sour-Cream Waffles

Cardamon scents and flavors these tender waffles for a taste of Sweden at breakfast. Take them in a South Asian direction by adding a side of Scrambled Eggs with Curry Leaves or go all-American and serve with crisp Cornflake Fried Chicken.

Photograph by Romulo Yanes

bacon pastry

Bacon “Pastry” Slices

Give brunch or supper a brilliant twist with cookbook author Richard Bertinet’s take on croque-monsieur. He uses streaky bacon (unavailable in the United States), but pancetta also does the trick.

Photograph by Romulo Yanes

sandwich

Elvis Presley’s Hot Peanut Butter and Banana Sandwich

Reportedly one of the King’s favorite foods, this indulgent treat has a crisp, toasty exterior and a warm-smooth filling. Rumor has it he sometimes added bacon, but we’ll leave that decision to you. And if that's not enough of a heart-stopper for you, finish off with Bacon-and-Egg Ice Cream for dessert.

Photograph by Romulo Yanes

pork hash

Braised-Pork Hash

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. “Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin,” suggests chef Scott Peacock.

Photograph by Mikkel Vang

keywords
breakfast
eggs
vegetarian
pancake
quick kitchen
seafood
dairy
pastry
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