Breakfast + Brunch

In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth. The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for 1 minute.

For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

To create biscuits with incredibly-distinctive flaky layers, chef Michael Reed adds very cold, thinly-sliced butter to the dry ingredients and folds the dough over several times. The accompanying gravy is packed with sausage and makes for a truly satisfying breakfast. The recipe calls for pork sausage, but you can use chicken or turkey sausage instead. You can also cut the recipe in half for a smaller group. If you'd like, top the biscuits and gravy with fried eggs.

Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly-spiced egg curry. It's South Indian dish that chef Margaret Pak of Thattu in Chicago, a2020 Food & Wine Best New Restaurantfirst learned to make from her husband, who is originally from Kerala. "The first time I had egg curry, my boyfriend (now husband) made it for me. I was mesmerized that a simple egg dish could be so comforting and delicious," she says. For the brightest flavor, toast and grind whole spices in small batches just before adding to this curry or any dish. Curry sprigs are tender and will continue to add flavor after cooking; feel free to leave them in for serving.

F&W Best New Chef Thessa Diadem's show-stopping sticky buns from L.A.'s All Day Baby are filled with ginger-studded sweet potato and spiced with cardamom and vanilla. Rolled into a buttery dough that bakes up light and pillowy, like giant cinnamon rolls, there is a little bit of sweet potato filling in every bite. Glazed with butterscotch and crowned with toasted marshmallow, these buns make a show-stopping addition to any brunch. Serve freshly baked and topped for best results.

Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.