This riff on the New Orleans original tops roasted artichoke bottoms with creamed collard greens and poached eggs. Serve with Black-Pepper Biscuits for mopping up every last bite of this rich concoction.
Because this make-ahead dish is both sweet and savory, all you'll need to round out the meal is a crisp salad and a light yet festive dessert. (And maybe a cocktail, too.)
Hot biscuits drizzled with sorghum syrup are a Southern tradition. These buttermilk biscuits are flecked with freshly ground peppercorns for a manly bite that will make Dad’s mouth water.
Blending slightly bitter chicory root with coffee has been a New Orleans tradition since the Civil War. Here, chicory coffee is blended with rum-based orange liqueur and sweetened condensed milk for a cup of joe that packs a punch.
Buttermilk makes these pancakes tender and moist, while cornmeal adds a subtle crunch. Sprinkle fresh blueberries over the batter after you ladle it onto the griddle, and serve stacks of hot pancakes with orange-maple butter.
Just when you thought bacon couldn't get any better, we brush it with a glaze of fresh orange juice and honey and bake it until it’s caramelized and crisp.
Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without a dollop of cool, tangy sour cream. Top each one with a fried or poached egg for a complete brunch feast.
What's better than delicious French toast served at a Father's Day brunch? A French toast sandwich . . . with bacon. Dad will be in heaven with this extra-rich take on the BLT.
Prepare this savory bread pudding the night before you plan to serve it; the bread will soak up the ingredients and bake up creamy and golden. Young fontina from Northern Italy, a superb melting cheese, adds lushness and a little tang to the dish.
Packed with spicy sausage, these tacos make an easy, hearty brunch for a crowd. Simply set out a stack of warm tortillas, salsa, and sour cream (or Mexican crema) and let everyone serve themselves.
We ditch the canned beans in favor of a homemade batch slowly simmered with aromatics in this upgrade to a British favorite. Crisp, garlicky bits of bacon and sunny egg yolk mingle with the beans and pan-fried slabs of rustic bread for a supremely satisfying brunch.
Bake scrambled eggs with chives, corn, and pecorino cheese inside hollowed-out beefsteak tomatoes and serve with toasted country bread for a unique and picturesque brunch.
Peanut butter lovers rejoice: The good stuff is mixed right into the waffle batter for a great start to the day. Top with bananas, strawberry jam, chocolate ice cream -- or all three!
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.
This ingenious twist on the classic Mary is slightly tarter. When tomatillos are pureed with cucumber and jalapeno, the juice takes on a gorgeous green color.
