Brunch Recipes and Menus

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Narrow Results You've Selected: Breakfast/Brunch Eggs Fall Remove all Source Saveur (18) Feelgood Eats (1) Simply Recipes (1) The Noshery (1) Difficulty Easy (17) Medium (2) Cuisine American (12) Quick & Easy (3) Classic (2) French (2) Gluten-Free (2) Show all... Indian (2) Central/South American (1) Greek (1) Kid-Friendly (1) Mexican (1) Southern/Soul Food (1) Occasion Easter (4) Christmas (3) Thanksgiving (1) Technique Fry (6) Saute (6) Bake (5) Chill (2) Poach (2) Topic Recipe (21) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Course:Breakfast/Brunch,Main Ingredient:Eggs,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/23/2012 Joe's Special Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Issue #150 09/06/2012 Eggs Sardou The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears. Issue #150 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 09/05/2008 Peruvian Chicken Soup There are all sorts of ways to garnish this popular Peruvian morning dish. Issue #114 04/09/2008 Sautéed Eggs and Greens with Lemon This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer. Issue #111 01/17/2008 Dal, Rice, and Vegetable Porridge This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree. Issue #95 10/29/2007 French Toast We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast. Issue #81 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 01/28/2008 Wild Mushroom Omelette This versatile recipe can be made with an assortment of wild mushrooms. Issue #61 10/29/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 10/24/2000 Chanterelle Omelette To give this golden dish more color, add a diced ripe tomato. Issue #36 05/09/2007 Never-Fail Soufflé This quick, simple soufflé promises a perfect result every time. Issue #31 11/18/2011 Quince Pancakes The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince. Issue #14 04/02/2002 Spinach, Beef, and Egg Hash The debate rages on as to the origin of this San Francisco dish—“Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years. Issue #12 05/15/2013 Dutch Baby Pancake Browned in the oven, this large format pancake makes for a fun alternative to the traditional griddle cakes. This recipe appeared in a 1966 Times article by Craig Claiborne featuring a recipe by David Eyres. Does Not Apply 03/28/2013 Butter-Basted Eggs Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits. Does Not Apply 11/14/2012 Todd's Turkey Hash An easy hash that utilizes leftover Thanksgiving turkey. Does Not Apply 04/13/2010 Monte Cristo Sandwich In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue... Does Not Apply Source: Feelgood Eats 09/11/2009 Toast Cups with Bacon and Eggs These little two-bite breakfast cups are an easy, fast, and delicious way to throw together breakfast for a large group. Whip up a batch for your next brunch or to serve for breakfast for overnight guests. Continue... Does Not Apply Source: The Noshery « Previous 1 2 Next »