World Recipes

Boat-shaped bread filled with molten cheese and butter, topped with a raw egg stirred in at the table.

Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.

Fried tortilla chips simmered in red salsa with eggs and crema.

Vanilla custard with a caramelized sugar top — crack the glass to get to the silk.

Fried eggs on tortillas with ranchero sauce — Mexican breakfast icon.

Flaky puff pastry cups filled with a rich egg custard, baked at extreme heat until charred on top.

Eggs poached in spiced tomato-pepper sauce — North African breakfast icon.

Eggs poached in a spiced tomato-pepper sauce with cumin and paprika, scooped up with crusty bread.

Airy, risen egg-based dish — the ultimate test of technique.

Thick Spanish omelet of eggs and potatoes slowly cooked in olive oil, with a creamy, barely-set center.

Thick potato and onion omelette — Spain's national dish.

Sponge cake soaked in three milks — evaporated, condensed, and cream.

Warm flour tortillas filled with scrambled eggs, cheese, bacon or chorizo, and salsa verde.

Fried tortilla chips simmered in red salsa until just softened, topped with fried eggs, crema, and queso fresco.

Same concept with tangy green tomatillo salsa.

Poached eggs served over thick garlic yogurt with Aleppo pepper butter and dill.

Day-old rice wok-fried with eggs, scallions, and soy sauce until each grain is separate and lightly charred.

Flaky pastry cup with silky egg custard — bakery essential.

Creamy caramel custard — Latin America's universal dessert.

Crispy buckwheat crepe from Brittany folded around ham, cheese, and a runny egg.

Day-old rice stir-fried with chopped kimchi, gochujang, and sesame oil, topped with a runny fried egg.

Turkish scrambled eggs with tomatoes, peppers, and spices.

Smoky fried rice with sweet soy sauce (kecap manis), shrimp paste, fried egg, and crispy shallots.

Savory custard tart with lardons and Gruyere cheese in a buttery shortcrust pastry shell.

Scrambled eggs with tomatoes — the most common Chinese home-cooked dish.

Fluffy scrambled eggs with sweet-tart tomato sauce — the quintessential Chinese home-cooking dish.

Crispy fried pastry encasing a whole runny egg, tuna, capers, and parsley, eaten by hand.

The king of fried rice — egg, shrimp, char siu, peas, and scallions.

Silky steamed egg custard with shrimp, chicken, and ginkgo — delicate and savory.

Simple egg fried rice — the foundation of all fried rice.

Yellow egg noodles in a thick, sweet potato-thickened gravy with hard-boiled egg, tofu, and lime.

Eggs scrambled into a pan of sauteed tomatoes, peppers, and onions with Turkish pepper paste.

Scrambled eggs with torn tortilla strips, cheese, tomatoes, and jalapeños.

Soft-boiled eggs wrapped in seasoned sausage meat, breaded, and deep-fried until golden with a runny yolk.

Rolled Japanese omelette — sweet, layered, and beautiful.

Strong Vietnamese drip coffee topped with a frothy, sweet egg yolk and condensed milk custard.

Rustic bread soup from Alentejo with garlic, cilantro, olive oil, and poached eggs stirred into the broth.

Bogota breakfast soup of milk and water with poached eggs, scallions, and stale bread.

Simple chicken broth with ribbons of beaten egg.

Whisked eggs stirred into hot chicken broth with Parmigiano.