Egg

This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.

This New Orleans classic is an arm workout that pays back in dividends.

This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.