New York Magazine

An ideal application of the cabbage with a name that not only evokes the sound of the stuff cooking in the skillet but also that of a gurgling, postprandial stomach.

You make this creamy fritatta a day ahead, and serve it room temperature.

Even eggs can benefit from time on the grill as shown in this scramble with jalapeno, red onion, and goat cheese.

According to chef-owners Marco Moreira and wife, Jo-Ann Markovitzky, this luscious dish "works every time."

A grill-maestro at one of Williamsburg’s best breakfast joint cooks eggs into brioche.

Nothing against chickens, but according to a wizened egg expert, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”

It's all about the dressing so feel free to pick your favorite fruits.

Serve home-cured salmon with thin slices of whole-grain bread and a strong mustard sauce made with fresh dill.

Robust Grade B maple syrup from Deep Mountain Maple sweetens these energizing “grocery bars" with rolled oats and walnuts.

Kick up the spice in your breakfast bread.

Serve grilled ham basted with maple syrup and peach preserves with scrambled eggs for a tasty outdoor breakfast.

Combine this sweet and tart yogurt with some nutty granola.

This dessert matzo brei is enriched with quark (a soft, unripened cheese), sweetened with honey and cinnamon, and garnished with raisins and chocolate.

Gulped down raw straight from the half-shell in staggering Diamond Jim Brady quantities, they’re hard to beat, but save a few for this classic Malaysian recipe.

The inspiration for this granola came when the chef was making lots of mole with pumpkin seeds.

"You get some sweetness from the lobster, saltiness from the caviar, and with the rich eggs and cream, it's wow, especially from a small kitchen."

Scrambled eggs and cubes of smoked salmon topped with a healthy heap of Osetra caviar, on a buckwheat blini—it’s light but extravagant.

Tasty Greenmarket tomatoes elevate this recipe for the Middle Eastern tomato-and-egg dish shakshuka.