This Middle Eastern-inspired breakfast is a popular selection at Medina, where the dish includes a boiled egg and three salads—tabbouleh, cucumber salad, and baba ghanoush—complemented with crisp pita toasts. Our simplified version features just one salad: tabbouleh. Ingredients 3 (6-inch) pitas, each cut into 8 wedges 1/4 cup extra-virgin olive oil, divided 1 cup water […]
We like the creamy, custardy consistency of this quiche when it’s baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes. Ingredients Crust: 6 tablespoons butter, softened 2 tablespoons 1% low-fat milk 1/4 teaspoon salt 1 large egg yolk 5.6 ounces all-purpose flour (about 1 1/4 cups) Filling: 1 tablespoon […]
Our version of this classic dish features scrambled eggs and sautéed spinach atop Canadian bacon slices and English muffins. It is topped with a creamy sauce that’s finished with clarified butter, so it is reminiscent of hollandaise. Ingredients Sauce: 1 tablespoon cornstarch 1/2 cup water 1/3 cup low-fat buttermilk 2 large eggs 2 tablespoons Clarified […]
An omelet makes for a quick and easy dinner, but it doesn’t have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish. Ingredients 1/4 cup water 1 tablespoon chopped fresh sage 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 4 large eggs 1 large egg […]
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment. Ingredients 4 slices center-cut bacon 2 cups thinly sliced onion 1 tablespoon water 1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco 1 tablespoon butter Dash of sugar Cooking […]
This is a Tex-Mex spin on eggs poached in spicy tomato sauce (Italian eggs in purgatory or Israeli shakshuka), which gets its heat from the cooked chorizo and ground red pepper. Ingredients 4 (1 1/4-ounce) slices whole-grain country bread Cooking spray 3 garlic cloves, divided 1 tablespoon olive oil 1 1/2 cups sliced onion 1 […]
Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up’s table. Ingredients Crust: 1.5 ounces brown rice flour (about 1/3 cup) 1.4 ounces sweet white sorghum flour (about 1/3 […]
Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch. Ingredients 2 tablespoons olive oil, divided 1 cup thinly vertically sliced onion 4 garlic cloves, minced 2 tablespoons chopped fresh oregano, divided 3/8 teaspoon kosher salt […]
The real kicker on this breakfast classic is the buttery, luscious hollandaise sauce. We lighten it up with a mixture of silken tofu and reduced-fat sour cream. When poaching eggs, choose the freshest possible; the white adheres to the yolk better, making for an easier, cleaner poach. Ingredients 1/2 cup white wine 3 tablespoons champagne […]
Hash is the king of reinvented leftovers. Here we’ve added a Southern spin with a make-shift barbecue sauce. Don’t miss out on the fried egg—it really makes the hash. Ingredients 12 ounces Yukon Gold potatoes, cut into 1/2-in. cubes 1 tablespoon canola oil 1 cup chopped green onions 1 (15-oz.) can unsalted Great Northern beans, […]