What would brunch be without the poached egg? But why stop there: A poached egg in a bowl of soup, hidden in ravioli, or served with greens is a tasty treat at lunch or dinner
Eggs and greens are always delicious together, and Seattle chef Ethan Stowell has found a way to make them even better by adding toasted pasta and parmesan cheese.
Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
Adding a poached egg to this simple spring soup makes it a rich and satisfying meal. One Sunset reader easily makes this vegetarian by using vegetable broth and leaving out the ham.
Salsa verde stands in for Hollandaise sauce for a light and spicy Benedict. Try it with your favorite red salsa and jack cheese, too.
Recipe: Salsa Verde Eggs Benedict
Our online tasters rave about the layers of flavors in this fresh and hearty vegetarian dish.
These giant ravioli have long been a favorite of visitors to Tabla restaurant in Portland, Oregon. The egg yolk poaches inside the ravioli as they cook.
Dungeness crab elevates this traditional brunch favorite.
Recipe: Crab Eggs Benedict
In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.
Recipe: Kasha with Kale and Pancetta
Warm polenta, crisp prosciutto, and bright pesto pair perfectly with a poached egg for eggs Benedict Italian style.
Recipe: Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)
The secret to this Benedict’s svelte but still creamy hollandaise: Greek yogurt replaces nearly all the butter.
Recipe: Eggs Benedict Light
This is not the corned beef hash you grew up with, but it’s a perfect match for poached eggs.
Be sure to serve some crusty bread for mopping up the eggs and garlicky, richly seasoned tomato sauce.
This gutsy North African dish of eggs poached in a super-flavorful tomato-based sauce gets even better with the addition of a mountain of greens. It makes a great brunch or dinner for a crowd of holiday guests.
Recipe: Green Shakshouka