Baked in butter and then crowned with more of it, this puffy golden pancake is similar to a popover in texture with a moist eggy interior and crispy outside. And good for breakfast or dessert, depending how you top it.
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
This recipe comes from Miss Lily’s, a Jamaican-themed restaurant in New York City.
Ingredients
For a sweet breakfast treat, homemade almond milk mixes with espresso for a morning boost.
In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
This bowl is perfect as a lazy breakfast or brunch for two.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
Three kinds of chocolate—semisweet chocolate, white chocolate, and cocoa powder—ensure a serious chocolate flavor that’s balanced by the tart bite of dried cherries.