Egg

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

We obsessed over all the details so you don’t have to.

With a peanut butter sauce and crunchy vegetables, this easy-to-love noodle salad is a surefire hit with kids and adults alike.

This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.

By using potato chips, this spin on the Spanish classic is doable on a weeknight.

An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.

Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.

Airy with an outer shell that is crunchy like toast and perfumed like sweet eggy heaven—this is a waffle worth waiting for. 

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling. 

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

Free your merguez from its casings and have yourself a meal in no time. Runny yolks from crispy-edged fried eggs provide a saucy balance.

Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg and cheese sandwiches.

Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.

A custardy quiche—filled to the brim with caraway-scented cabbage and leeks—is best served with a bright, crisp, and crunchy salad.

Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor. 

Meet your new favorite, a cumin-and-jalapeño-spiked take on scrambled eggs. Enjoy them straight out of the skillet or stuff them into tacos.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.