Egg

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.

It may seem excessive to have bacon, sausages, and blood pudding on one breakfast plate—but when it comes to St. Patrick’s Day in America, isn’t excess kind of the point?

This frittata intentionally takes much longer than the usual version. Cooked over a low flame, the act of folding the curds over themselves again and again in the skillet creates soft layers like those found in Japanese-style omelets.

Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes