Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. Matt Taylor-Gross
Wake up on Christmas morning to some of our favorite breakfast recipes, from saucy eggs Benedict to custardy crème brûlée pain perdu. Just add a sparkling cocktail on the side—it is a holiday, after all.
Here is our adaptation of chef John Doherty’s modern-day recipe from what is now the Waldorf-Astoria Hotel.
The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.
Boiling the potatoes for ahead of time and letting them cool completely, preferably in the refrigerator overnight, results in crispier, browner homefries.
This simple yet elegant french toast, which comes from Brennan’s in New Orleans, has a rich crème brûlée base. All it needs is a sprinkling of powdered sugar on top (or, serve it with another New Orleans classic, Bananas Foster, for the ultimate treat). Get the recipe for French Toast »
Swiss Hash Browns (Rösti)
If Plato had imagined hash browns, they’d have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »
Coquito French Toast
Rich with coconut flavor and spiked with rum, this recipe falls somewhere between a decadent French toast and bread pudding.