Chef Takumi
Dashimaki Tamago (出汁巻き玉子, dashi-rolled omelet)
This is the softer cousin of tamagoyaki: more dashi, less sugar, and a roll that should tremble a little when sliced. The trick is thin layers and a patient hand.
Recipe Archive
Breakfast & Brunch
Breakfast and brunch recipes range from quiet weekday staples to slower weekend cooking, with attention to timing, texture, and a table that feels cared for.
592 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lesia
Deruny (деруни, potato pancakes)
Raw potato turns sly the moment you grate it: wet, starchy, already darkening. Deruny reward speed, hot oil, and the courage to leave the edges alone until they crisp.
Chef Thomas
Devilled Kidneys on Toast
Lamb's kidneys seared fast in butter and dressed in a fierce devil of mustard, cayenne, and Worcestershire, spooned over thick toast. A dish from another era that belongs entirely in this one.
Chef Joost
Drie-in-de-pan
The name means exactly what the pan can hold: three small yeasted pancakes, fat with raisins, born from thrift and made for a table that expects seconds.
Chef Dean
Dutch Baby Pancake
A billowing, golden-edged popover pancake that emerges from the oven like edible architecture, dusted with snow-white sugar and bright lemon. This Seattle-born classic brings theatrical flair to your Christmas morning table.
Chef Ally
Dutch Baby with Caramelized Orchard Apples
A billowing oven pancake, golden and eggy, cradling tender apple slices caramelized in butter and local honey, dusted with powdered sugar and finished with a squeeze of fresh lemon.
Chef Thomas
Egg and Bacon Pie
A proper egg and bacon pie with whole eggs baked inside a butter pastry crust, the kind you slice open to reveal golden yolks and eat warm from the oven or cold from the tin at a picnic, both equally right.
Chef Dean
Eggs Benedict with Hollandaise
Perfectly poached eggs nestled on savory Canadian bacon and toasted English muffins, blanketed in silky hollandaise with bright lemon bite. This is the brunch dish that makes people feel celebrated.
Chef Dean
Eggs in a Basket
Buttery toast cradling a sunny-side egg with golden edges and a trembling yolk ready to spill at the first touch of your fork. This is the breakfast that made you feel loved.
Chef Remy
Eggs Sardou
The crown jewel of New Orleans brunch since 1908: silky poached eggs perched on tender artichoke hearts and garlicky creamed spinach, blanketed in golden hollandaise that pools into every crevice
Chef Lupita
Eggs with Xico Longaniza
Central Veracruz breakfast built on Xico's chile ancho longaniza, soft scrambled eggs, epazote-scented black beans, and corn tortillas warmed on the comal, a fast almuerzo with mountain town backbone.
Chef Thomas
Eggy Bread
Bread soaked in beaten egg and fried in butter until the edges crisp and the centre stays soft, made in ten minutes with nothing you don't already have in the kitchen.
Chef Klaus
Eier in Senfsoße
Hard eggs, boiled potatoes, and a mustard sauce made from a proper roux: the quick eastern supper that works because the mustard goes in last.
Chef Klaus
Eierragout
An East German weekday egg dish: hard-boiled eggs warmed gently in a pale sauce with peas, carrots, and lemon, cheap enough for Tuesday and proper enough for the table.
Chef Lupita
Enchiladas Mineras de Madrugada con Pollo
Guanajuato's miner's breakfast, corn tortillas stained red with chile guajillo, folded around shredded chicken, and finished with papas y zanahorias browned in manteca de cerdo.
Chef Lupita
Enchiladas Potosinas con Queso Ranchero
San Luis Potosí's breakfast enchiladas: chile ancho worked into nixtamal masa, queso ranchero folded inside, then comal-sealed and fried in manteca until the red edges blister.
Chef Lupita
Enchiladas Queretanas para Almuerzo
Queretaro's almuerzo plate: corn tortillas dipped in guajillo salsa, fried in manteca, folded around queso ranchero, and served with browned chicken pieces, potatoes, and carrots.
Chef Lupita
Enchiladas Suizas Capitalinas
Ciudad de Mexico's mid-century classic, made famous at the Sanborns counter in the Casa de los Azulejos: chicken-stuffed corn tortillas drowned in a tomatillo-and-crema salsa verde, blanketed in queso Chihuahua, broiled gold.
Chef Lupita
Enfrijoladas Capitalinas con Chorizo
Ciudad de Mexico's bean-bath breakfast, corn tortillas dipped through a puree of black beans and epazote, folded under crema, queso fresco, and chorizo rendered in its own red fat.
Chef Lupita
Enfrijoladas con Chorizo de Oaxaca
Oaxacan enfrijoladas built on a black bean sauce perfumed with toasted hoja de aguacate and fried in asiento, folded and smothered, then crowned with crumbled Oaxacan chorizo, a fried egg, crema, and queso fresco.
Chef Lupita
Enmoladas de Mole Poblano
Puebla's morning answer to yesterday's mole, corn tortillas warmed in lard, folded around shredded pollo, and blanketed in mole poblano under crema, queso fresco, and sharp raw onion.
Chef Lupita
Enmoladas Mineras de Guanajuato
Guanajuato's mining-town enmoladas, corn tortillas glossed with ancho, mulato, and pasilla mole, folded around chicken, then finished with onion, queso fresco, and potatoes fried in manteca.
Chef Lupita
Enmoladas Oaxaqueñas con Mole Negro
Oaxacan enmoladas built on mole negro, the darkest of the state's seven moles, folded around shredded chicken and crowned with a fried egg, crema, queso fresco, and sesame on a morning plate that earns its place at any table.
Chef Lupita
Entomatadas Oaxaqueñas con Quesillo
Oaxaca's weekday breakfast, corn tortillas dipped in a roasted tomato and smoked pasilla oaxaqueño salsa, filled with strings of quesillo, crowned with a fried egg, and finished with crema and queso fresco the way every fonda in the Valles Centrales serves them.
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