12 Items
Bacon and Potato Frittata with Greens
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.
Chef John's Poached Eggs
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Chef John's French Toast
So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.
Chef John's Cheese Blintzes
Thin, rolled crêpes filled with a lemony blend of ricotta and cream cheese.
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Chef John's Colcannon Hash
This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.
Quick and Crispy Home Fries
Just like diner fries — crispy on the outside and tender on the inside.
Scottish Oatcakes
The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.
Chicken Apple Sausage Patties
Imagine a sausage patty made from chicken that's just as tender, juicy, and flavorful as one made from pork. It's possible, with a little help from pancetta. Using chicken thighs makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it.
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Kimchi Pancakes
This kimchi pancake recipe is a mesmerizing and delicious savory dish. Michele and I recently discovered these incredibly tasty — and visually thrilling — pancakes at a local bar. I loved their taste and texture, but what really got my attention was the dancing bonito flakes on top. Feel free to toss leftover meat and vegetables in with the kimchi. These pancakes are great topped with spicy mayo and served with eggs or grilled meat.
American-Style Souffle Pancakes
These easy-to-make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don't require a mold, and actually taste like pancakes. The fully inflated version just isn't dense enough to satisfy me as a pancake, and mostly makes me want to bake actual soufflés. Top with maple syrup and powdered sugar if desired.
Bombay Breakfast Potatoes
By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.
One-Pan Chicken, Sausage, Peppers, and Potatoes
Chicken, sausage, peppers, and potatoes are cooked in one pan.
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