Perfect poached eggs recipe
Poached eggs are a brunch staple, but don't be intimidated by making them at home. This simple recipe walks you through it. And if you're looking for more egg tips, check out our guide on the 12 essential ways to cook an egg.Recipe courtesy Ben Grupe of Tempus.
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Maple braised bacon tartine recipe from chef ben grupe of tempus in St Louis
This is my interpretation of a classic. It’s perfect for breakfast, brunch or lunch — and the braised bacon also makes a great snack. This should even become a staple in your dinner repertoire. The bacon is so versatile it can be used for so many things; it will take your BLT game to the next level. — Chef Ben Grupe of Tempus
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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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Pork and chorizo hominy stew with poached eggs
Posole is a traditional Mexican soup, but this version brings poached eggs into the mix, making it ideal for brunch.This recipe appeared on the Chicago Tribune.
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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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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—a dish 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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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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If you're a brunch fanatic, you know nothing compares to a great potato-based dish, and this roast beef hash doesn't disappoint. Potatoes and roast beef are simmered with a finely chopped onion, paprika, salt and pepper.  This recipe was originally published in the Chicago Tribune. 
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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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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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