For those days when cereal or toast doesn't do the trick, we've rounded up our best elegant breakfast recipes.
Its name derived from the French verb souffler, meaning"to breathe" or"to puff", a soufflé's pillowy top will naturally rise in the oven but slightly deflate just moments after removal. The eggy treat's fleeting moment of perfection is one of the reasons the dish is handled so delicately by chefs and cherished so deeply by diners. This savory cheese version is courtesy of chef Daniel Skurnick of Le Coucou restaurant in New York City.
, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. It's perfect for brunch, and also—accompanied with a glass of wine and a green salad—makes a satisfying, affordable dinner.A delectable British treat, these springy pancakes are molded in a shallow ring on the griddle and pan-fried until golden. They get their distinctive nooks and crannies—ideal for a slick of jam and butter—from a yeast-based batter boosted with baking soda.
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