Brunch

An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle.

This simple dish from Good Things Café is named after the British novelist.

The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

The softly fried eggs are a wonderful counterbalance to the rich ingredients in this Spanish take on salade lyonnaise. Migas are Spanish croutons.

Fresh ricotta brings out the eggs' creaminess.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.

This lovely frittata can be served warm or at room temperature.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you're left with the very best part of the quiche.

Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before serving.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.

These are best served warm.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.