Oysters Rockefeller

For better and brighter oysters Rockefeller, lose the spinach and cream, and prepare the topping in stages.

Florentine Omelette With Spinach and Cheese

Filled with tender sautéed spinach and melted cheese, this classic omelette is a guaranteed hit.

Hangtown Fry Recipe | Sunday Brunch

Any oyster lover's search to eat more oysters in the morning will inevitably lead them to the Hangtown Fry. Traditionally this dish is more of a scramble than an omelet, but when I'm cooking an oyster in the morning already, it seems silly to not toss it in some cornmeal and then gently fry it in bacon fat.

Eggs Florentine inspired by Frasier — Binging With Babish

This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.

Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)

Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.

Roasted Oyster Mushroom and Watercress Salad

Watercress is peppery, plump, and loaded with character. Here, we turn it into a full meal by pairing it with pan-roasted oyster mushrooms, Parmesan cheese, and a flavorful tarragon vinaigrette.

Creamy Broiled Scallops Mornay

Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent!

Oysters Oaxacafeller

Reimagining a New Orleans classic through the flavors of Mexican rajas con crema.

Baked Eggs With Creamy Greens, Mushrooms, and Cheese

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.

Broiled Scallops Provençale

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter.