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magazine fasteasyfresh poached eggs and parmesan cheese over toasted brioche with pistou
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
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The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
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When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.
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Good things take time. Trust us, it’s worth it.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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A halfway-homemade pastry to wow anyone.
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Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.
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These stuffed buns are everything frozen pizza pockets dream of being.
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There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
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I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
Culture
See how bloggers served up Thomas Keller's poached egg
Joanna Sciarrino
Cooking
It's time to start whisking cream cheese into your scrambled eggs.
Wylie Dufresne, as told to Emma Wartzman
techniques
There's a better way to cook your morning eggs—and it couldn't be simpler.
Christina Chaey
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This savory, bacony bread pudding has a shot of green. That makes it healthy, right?
Bon Appétit
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You fancy, huh?
Danielle Walsh
Videos
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Learn how to make the perfect brioche French toast with chef Neil Kleinberg of Clinton Street Baking Company. Discover the restaurant secrets behind custardy French toast, from thick-cut brioche and balanced batter to caramelised bananas and rich maple butter for a delicious brunch recipe at home.
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Chef Adam Plitt of Delmonico’s, America’s first fine dining restaurant, shows how to make original Eggs Benedict in the place it was invented. Learn the history of the iconic brunch dish while mastering poached eggs, brioche toast, and a rich, made-from-scratch béarnaise sauce.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.