Crispy bacon and peppery arugula give this version of Eggs Benedict extra crunch and bite.

In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.More Great Breakfast Recipes

This dish of eggs baked in tomato sauce is a favorite brunch and lunch dish in southern Italy.

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread.

Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.

Enchiladas aren’t just for dinner! Your brunch party guests will love this morning time twist.

Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.

A common party dish in the U.K., Scotch eggs have a history dating back nearly 300 years.

Crispy bacon, a sunny-side-up egg, and tangy cheddar cheese packed into bacon fat-scented English muffins make this a breakfast of champions.

Make a sweet potato dough, nutty maple filling, caramel, and cinnamon butter for this rich breakfast treat with a little crunch.

These light, fluffy pancakes are flecked with orange zest and studded with crunchy walnuts.