Breakfast
15 recipes
Tamagoyaki Rolled Omelette
Seasoned egg cooked in thin layers and rolled onto itself into a striped, faintly sweet log. Sliced crosswise, it works for breakfast or a lunchbox.
Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
Shakshuka
Eggs poached directly in a thick, cumin-and-paprika spiced tomato and pepper sauce. Everything happens in one skillet, and the dish goes to the table in the pan.
Overnight Oats with Berries
Rolled oats and chia seeds soaked cold in almond milk until they thicken to a soft pudding, then topped with fresh berries. Ten minutes of work the night before, no cooking.
Nordic Rye Porridge with Berries
Cracked rye simmered with salt until it turns thick and creamy, topped with a tart berry compote cooked in the same pan. Earthier and chewier than oat porridge, and it holds you all morning.
Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
Masala Dosa
A naturally fermented rice-and-urad-dal batter spread paper-thin on a hot griddle until crisp, then folded around a soft turmeric potato filling. The overnight ferment does most of the work.
Greek Yogurt with Honey and Walnuts
Thick strained yogurt under toasted walnuts and a spoonful of honey. Four ingredients, no cooking, and the contrast between cold tart yogurt and warm honey is the whole point.
German Baked Apple Pancake
A thin eggy batter poured over butter-softened apples and baked in a hot skillet until the edges climb the sides and set crisp. Custardy in the middle, dusted with confectioners' sugar.
Full English Breakfast Plate
Sausage, bacon, fried eggs, grilled tomato, mushrooms, beans, and toast, cooked in sequence in one skillet so the fat carries through and everything lands hot at once.
French Crepes
A thin egg-and-milk batter rested an hour, then swirled into a hot buttered pan until the edges go lacy. Folded around either sweet or savory fillings.
Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
Chilaquiles Verdes
Tortilla chips folded into fried tomatillo salsa for barely a minute, so the edges soften while the centers keep their crunch. Finished with crema, queso fresco, and raw onion.
Buttermilk Pancakes
Thick, tender pancakes from a barely-mixed buttermilk batter cooked on a moderate griddle. The lumps are intentional; overmixing is what makes pancakes rubbery.