Brunch

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

These mini burger patties are versatile and family-friendly. Make a big batch to freeze and then serve all week long as sliders, on grain bowls, in pita sandwiches, and more.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

Get an extra jolt from your breakfast by putting espresso powder in the waffle batter.

This lattice-topped, make-ahead casserole is almost too pretty for its own good.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

This simple smoothie gets a bolt of caffeine from matcha and a dose of protein from yogurt. The combo of yogurt, mango, and matcha results in a tartly refreshing smoothie.

Serve this meatless main—made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese—for breakfast or whenever you need an authentic Tex-Mex experience.

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!