Classic SAVEUR egg recipes, from eggs benedict to frisée salad with poached eggs and bacon.
Shakshuka
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the recipe for Shakshuka »Matt Taylor-Gross
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet. Get the recipe for Gashouse Eggs »Steve Giralt
Huevos Rancheros
Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in “Best Breakfast in Town” (March 2010), about La Abeja, a caf¿ in the Highland Park neighborhood of Los Angeles. Based on La Abeja’s recipe, these fried eggs smothered in tomato sauce can be eaten morning, noon, or night. Get the recipe for Huevos Rancheros »Penny De Los Santos
Ham and Cheese Souffles
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest souffles around. The souffles 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. Get the recipe for Ham and Cheese Souffles »André Baranowski
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. Get the recipe for Oeufs Cocotte aux Girolles »Landon Nordeman
Perfect Soft-Scrambled Eggs
The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Get the recipe for Perfect Soft-Scrambled Eggs »Matt Taylor-Gross
Whip, Flip, and Serve
What’s the secret to the fluffiest omelette? A handheld mixer. See this Technique »Larry Nighswander
Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard’s Beard on Bread (Knopf, 1973), though it’s equally delicious atop any bread or even eaten on its own. Get the recipe for Knife-and-Fork Egg Salad Sandwiches with Chives »André Baranowski
Bearnaise Sauce
The name of this classic French sauce is thought to have originated from the nickname of French King Henry IV (1553-1610), “le Grand Bearnais.” It brings together emulsified butter, egg yolks, and herbs. Get the recipe for Bearnaise Sauce »André Baranowski
Muscat-Spiked Zabaglione
In Italian, sbaglione means big mistake. This popular dessert may have been “mistakenly” invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily. Get the recipe for Muscat-Spiked Zabaglione »Christopher Hirsheimer
Aïoli
Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews. Get the recipe for AïoliRomulo Yanes
