Egg

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This sweet date and egg dish tastes custardy, caramelly, and rich, with flavors reminiscent of French toast.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

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.