breakfast

Breakfast

Buttery Crab Bread Pudding

In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.

Breakfast

Andouille Bread Pudding

Each Thanksgiving since he opened his Harlem restaurant, Red Rooster, chef Marcus Samuelsson has been serving this savory, bacon-studded bread pudding, which is a favorite among guests.

Breakfast

Chef Kevin Gillespie has become an expert of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they use the leftover scraps from their house-smoked ham in stewed collard greens, fat back soup and the breakfast casserole they serve at brunch. This pillowy, satisfying strata is a great make-ahead brunch dish—serve it with a crisp green salad on the side.

Breakfast

BLT Fried Egg and Cheese Sandwich

Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches: bacon, lettuce and tomato; fried egg; and grilled cheese.

Breakfast

Curried Egg Tea Sandwiches

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches

Breakfast

Brioche with Prosciutto Gruyère and Egg

"I love a good frisée salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.