Lentils and poached eggs
This healthy breakfast recipe is made easy with your Instant Pot. With jammy eggs, spinach and lentils at the forefront of this recipe, you and your family will be craving this comforting dish during chilly mornings.Recipe courtesy of Instant Pot 
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4.5
Red Flannel Hash with Poached Egg
Red flannel hash, a true New England breakfast classic, is a traditional hash with the addition of the bright beets that give the dish its name. It's the perfect destination for all of your leftovers: potatoes from last night's dinner, vegetable scraps and the last few eggs. Topped with a poached egg and a runny yolk, this skillet-meal is protein-packed, comforting and flavorful. Recipe courtesy of West of the Loop
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4.5
Slow Cooked Chickpeas
This brunch dish takes a long time to cook, but requires no effort on your part, and the results are worth waiting for.This recipe is courtesy of Yotam Ottolenghi.
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4.5
Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg
Eat avocado toast with some spiced poached eggs and arugula salsa verde on the side, perfect for brunch.This recipe is courtesy of McCormick.
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4.5
With garlic, leeks and onion, this sharp-flavored soup brings the heat and protein, while the spicy Spanish chorizo pairs well with hearty beans and zucchini. Recipe courtesy of The Bean Institute 
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4.5
Crushed garlic, butter and goat cheese? Say less. This rich and creamy alfredo pasta will transport you straight to your favorite Italian restaurant in one bite. Recipe courtesy of Naomi Nachman, provided by Kosher.com
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4.5
This delicious and beautiful salmon becomes more flavorful with a poached egg on top.Recipe courtesy of The Incredible Egg.
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4.5
Legend has it that it was at this iconic New York City steakhouse that the first order of eggs Benedict appeared. Whether or not it is the truth, the restaurant still serves the dish in full fashion, with elegant touches like caviar and a brioche bun. 
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4.5
Frisee Salad
Top crunchy frisée salad with a warm mustard vinaigrette, poached eggs, and salty prosciutto.This recipe is courtesy of Parma Crown.
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4.5
Crock Pot Garlic Soup
Is there any single food associated with warmth, healing, and comfort more frequently than chicken soup? Moms, old wives, and the majority of culinary cultures around the world agree: Whether you're under the weather, battling the incoming winter chill, or simply feeling out of sorts, nothing else feels as restorative as a steaming bowl of the stuff.During the latest cold snap, I decided to stray from the Campbell's route and prepare Sopa de Ajo, a Basque version of chicken soup. While the Basque recipe traditionally calls for day-old-bread to give the soup some textural heft, I substituted it with potatoes to make the recipe a bit heartier and more crockpot-friendly .Click here for more of the 101 Best Slow Cooker RecipesThis is the chicken soup of our collective childhood consciousness on steroids. Aside from the fact that it's perfumed with more than 40 cloves of garlic, pinches of saffron, cumin, cayenne, and paprika, it is topped with a poached egg, which, when pierced, leaks its golden yolk into the soup's depths. It's almost magical, and is virtually guaranteed to cure that cold of yours in no time at all.Click here to see Cozy Comfort Food Recipes.  
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3.45
Spicy Kimchi Yuba “Noodles” With Poached Egg
The question of Stuart Brioza’s love of kimchi is answered with a trip up a wobbly ladder to a secret loft space turned fermentation lab above his insanely popular San Francisco restaurant, State Bird Provisions. In this crawl space, we spotted large buckets of napa cabbage and daikon radish kimchi, which the chef makes year-round using chopped-up Beausoleil oysters. “I’m a Bay Area kid, so the idea of mixing cultures comes naturally to me,” he says, sipping an espresso in the restaurant’s sunny dining room. We’re talking about the marriage of Japanese yuba—the delicate skin that forms on top of soy milk while making tofu—with Korean kimchi, a dish he has served since the early days of State Bird, and one that has become one of the restaurants’ signatures.Brioza was nice enough to slip us the recipe, and we’ve made it many times since. Whenever we can find fresh yuba, sold at Asian supermarkets, we have this relatively simple recipe top of mind. The inviting, fragile-but-chewy texture of the tofu skin and the richness of the egg yolk are beautifully contrasted with a burst of Kimchi Vinaigrette (recipe follows). It’s easy to make, but also slightly chef-y and out of the box. And if you happen to be reading this during Dungeness crab season, it’s a great addition at the end. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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3
Sultry, buttery hollandaise, crisp ham, and a yolky poached egg isn’t quite the same experience as enjoying those three things over a toasted English muffin. We think you’ll agree about them being served over fries, as well. Click  here to see 15 Over-the-Top Fry Recipes
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1.5