Topic
Breakfast
Corn and Courgette Fritters with Lime Yoghurt
Charred sweetcorn, squeezed-dry courgette, a cool tangle of lime
The Full English, Timed So Nothing Goes Cold
A reverse-order timeline that gets everything onto warm plates together
Ful Medames: Spiced Fava Beans for a Proper Egyptian Breakfast
Slow-simmered, garlicky and lemon-bright
Smashed Avocado with Dukkah, Feta and Chilli Flakes on Sourdough
The café classic rescued by a homemade hazelnut-and-spice dukkah
Buckwheat Crêpes with Ham, Gruyère and a Fried Egg
Nutty Breton galettes folded around melting cheese and a crisp-edged egg
Turkish Eggs (Çılbır) with Chilli Butter and Yoghurt
Soft poached eggs over garlicky yoghurt under a slick of foaming Aleppo butter
Danish Pastry Dough from Scratch (with Three Fillings)
Laminated dough, three ways: custard, almond, cinnamon
Masala Dosa with Two-Day Fermented Batter
A slow, proper ferment for the batter that gives real dosas their crackle and sour tang
Sourdough Discard Banana Muffins with Walnut Streusel
Tangy, tender and a happy use for that jar in the fridge
Poffertjes: Dutch Mini Pancakes with Butter and Icing Sugar
Puffed little buckwheat pancakes, a knob of cold butter, a snowfall of icing sugar
Eggs Benedict with Quick Hollandaise and Sourdough Muffins
The grand brunch, without the fear
Ackee and Saltfish, the Jamaican Way
Jamaica's national dish, built on properly soaked salt cod and gently folded ackee
Menemen: Soft Turkish Eggs with Tomato and Pepper
Low and slow, so the eggs stay in soft curds through a jammy tomato-and-pepper base
Breakfast Burrito with Crispy Potato and Chipotle
A properly wrapped morning burrito with crisp potato, soft eggs and smoky chipotle
Steel-Cut Oats with Brown Butter and Maple-Roasted Pear
The slow porridge that earns its long simmer, finished with nutty butter
Savoury Dutch Baby with Bacon and Gruyère
A puffed, brown-butter batter that rises into a bowl of its own
Migas with Tortilla, Egg and Chorizo
Corn tortillas crisped in chorizo fat, folded through soft eggs
Frittata with Potato, Chorizo and Roasted Pepper
Set slow, finished under the grill, good hot or cold
Soufflé Omelette with Gruyère and Chives
Whipped whites, brown butter and a molten cheese heart
Tamagoyaki: The Rolled Japanese Omelette
Sweet-savoury layers of dashi-soaked egg, rolled warm
Kaya Toast with Soft-Boiled Eggs
Singapore's coffee-shop breakfast, with a slow-caramelised coconut jam
Scotch Pancakes (Drop Scones) with Butter and Jam
Thick, fluffy little pancakes off a hot griddle, with brown butter folded through the batter
Bacon, Egg and Cheese on a Proper Roll
The deli sandwich that runs New York, built right, with a swipe of miso butter
Nasi Lemak with Sambal and Crispy Anchovies
Coconut rice under a slick of dark, sweet-hot sambal, with anchovies fried till they rattle
Chilaquiles Verdes with a Fried Egg
Yesterday's tortillas simmered in a bright tomatillo salsa, topped with a runny egg and eaten fast
Huevos Rancheros with Charred Salsa and Refried Beans
The ranch-hand breakfast: fried eggs over warm tortillas, a smoky charred salsa and proper refried beans
Man'oushe with Za'atar and Olive Oil
The Levantine breakfast flatbread, baked blistered and slicked with a herb-and-oil paste
Crumpets from Scratch: Holey, Chewy, Better Than Shop-Bought
All those open holes, ready to drink butter
Bircher Muesli with Apple, Toasted Hazelnuts, and Honey
Overnight oats, the original Swiss way
Swedish Cardamom Buns (Kardemummabullar)
knotted, sugar-crusted buns that smell of a Stockholm bakery
Labneh with Za'atar, Olive Oil, and Warm Flatbread
Strained yogurt, the Levant's gift to breakfast