Brunch Recipes and Menus

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Narrow Results You've Selected: Breakfast/Brunch Eggs Saveur Medium Remove all Cuisine American (6) French (3) Cajun/Creole (2) Gluten-Free (2) Italian (1) Show all... Japanese (1) Mexican (1) Spanish/Portuguese (1) Season Winter (3) Fall (2) Summer (2) Spring (1) Occasion Easter (4) Christmas (1) Technique Bake (5) Poach (4) Saute (3) Broil (1) Chill (1) Show all... Fry (1) Roast (1) Topic Recipe (15) 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 = "Difficulty:Medium"; var omni_prop8 = "Course:Breakfast/Brunch,Main Ingredient:Eggs,Source:Saveur,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Brennan's Eggs Hussarde This New Orleans take on eggs Benedict incorporates a rich red wine sauce. Issue #155 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 07/16/2012 Huevos Motuleños (Eggs in Tortillas with Ham and Peas) This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. Issue #149 03/29/2013 Ham and Cheese Soufflés Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009). Issue #125 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 09/04/2007 Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde) A Creole favorite, this dish is a hearty addition to any brunch. Issue #97 05/09/2007 Sour Cream Date Coffee Cake This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor. Issue #70 10/30/2007 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 10/23/2000 Sorrel Frittata If you wish, add 1 more cup sorrel and omit the mushrooms. Issue #35 03/06/2007 Tortilla Española This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor. Issue #28 04/30/2008 Morel Omelette This rendition of the French classic is bursting with fresh morels. Issue #19 12/04/2000 Rolled Omelette Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety. Issue #16 12/12/2012 Curried Lentils with Poached Eggs Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner. Does Not Apply