Southern/Soul Food (10)
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.
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.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Versions of congee can be found on breakfast tables all over Asia.
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
The key to ultrafluffy biscuits is to work the dough as little as possible.
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
There are all sorts of ways to garnish this popular Peruvian morning dish.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.