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Croque Madame Recipe
The croque madame sandwich is a variation on the famous croque monsieur. The croque madame is similar to the croque monsieur in almost every way. Both include ham, béchamel, and Gruyère cheese, but the croque madame is topped off with a fried egg "hat." The runny egg yolk adds a rich sauce to this substantial sandwich.

The toasted bread provides texture, while the cheese, ham, and egg add substance and flavor. It's a hot sandwich that makes any occasion extra special. Serve a croque madame for breakfast or brunch, or make them for dinner and serve with a salad on the side.

It's essential to read the recipe carefully and have all your ingredients, pans, and utensils ready. It's a fast and easy preparation, but several cooking steps make timing important.

Egg White Frittata Recipe
Plenty of vegetables, Parmesan cheese, and seasonings make this light and easy egg white frittata satisfying and delicious. You might think that it would be bland with just egg whites, but even without the yolks, the frittata is fluffy and flavorful. Plus, it is easy to adapt it with your favorite vegetables and seasonings.

As far as the ingredients go, a frittata is similar to an omelet, but there are a few differences. The frittata, which can serve several people, is partially cooked on the stovetop and finished in the oven. An omelet, typically designed for one or two people, is cooked only on the stovetop.

You may make our tasty egg white frittata with fresh or store-bought liquid egg whites. The egg mixture includes Parmesan cheese, green onions, diced bell pepper, spinach, and sliced grape tomatoes, along with a little Italian seasoning. You can swap out the Parmesan with some yellow cheddar for extra color or use Gruyere, Swiss, or another kind of cheese.

This egg white frittata goes exceptionally well with marinara sauce or prepared pizza sauce, or give it that extra pizzazz with a garnish of tomato salsa, sour cream, or sliced avocados. An egg white frittata makes an excellent breakfast, brunch, or lunch dish any day of the week.

Migas Recipe
There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.

Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.

The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales.

Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.

Sorullos de Maíz
It's easy to get hooked on sorullos, a thunderously crispy Puerto Rican cornmeal fritter. Also known as sorullitos, the deep-fried bits of dough get their name from their stubby cigar shape. The crispy outer shell quickly gives way to a luscious, velvety interior. It's this juxtaposition of textures that makes them so irresistible.

Adored on the island, you can find them served on many a Boricua table. My Abuelo would sometimes have sweet sorullos for breakfast with a strong cup of coffee. Savory sorullos are often stacked proudly next to mounds of rice and beans for lunch and dinner. A small bowl of tangy dipping sauce known as mayo-ketchup is never far away.

It's not a complicated or expensive recipe; maybe that's why they're so popular. In its most basic form, sorullo dough is a simple mixture of water, cornmeal, and salt. But, of course, the dough is endlessly adaptable, and you can make it with other ingredients like coconut milk, cheese, butter, corn kernels, sugar, and vanilla.

Sorullos will always hold a special place in my heart, as they were the first recipe my Abuela Dora let me help her with. I was four years old when she taught me how to shape the dough between the palms of my hands. I'll never forget watching the golden sticks cook in the bubbling caldron of oil that never left our stovetop. The scent of the cornmeal frying was intoxicatingly floral, but was nothing compared to that first bite. The crunch was so loud! I was sure my Abuela would yell at me for making so much noise.

If you have kids, this is an easy recipe that will help create life-long memories with them in the kitchen. If you haven't multiplied, you should still try it. And if you're worried about deep frying, brush them with a little melted butter and pop them in your air fryer. As we say on the island, buen provecho. Good luck not devouring them all in one sitting.

Tapsilog Recipe
Tapsilog is a popular Filipino dish often served at breakfast. The word “tapsilog” actually blends together several Filipino dishes into a single word just like breakfast fused with lunch becomes brunch. Tapa (beef), sinangag (garlic fried rice), and itlog (fried egg) become tapsilog. Beef sirloin is thinly sliced and marinated in a flavorful mixture of soy sauce, citrus, sugar, and garlic. It's sweet, tangy, and savory, slightly charred on the outside, but tender on the inside. When making the garlic rice, it's best to use cold, leftover rice so that it stays nice and chewy as it cooks and doesn't turn mushy.

This meal comes together easily, and although traditionally a breakfast dish, it makes a pretty satisfying dinner as well.