If there’s one thing I learned in 2025, it’s that a good breakfast can turn a day from ordinary to unforgettable. Here are the ten dishes that did just that for me this year.
- . SHAKSHUKA
-
Eggs nestled into a vibrant tomato sauce served with crusty bread that soaks up all those tomatoey juices.
It starts simply. In a wide pan, heat some oil and cook diced onion and bell pepper until soft and translucent. Add minced garlic (or garlic paste, if you’re in a pinch) and season with salt, crushed chilli flakes, coriander, and paprika.
When it comes to the tomatoes, shakshuka is pretty customizable. Canned tomatoes, tomato paste, and even cherry tomatoes do the job. Personally, I like chopped fresh tomatoes cooked down with about half a cup of water. Let it simmer for about 12 minutes, until thick and rich. Then create small wells in the sauce and crack your eggs into them. Cover with a lid and let your eggs cook until the whites are set but the yolks are still runny (around 6 minutes). Garnish with cilantro and feta. The sharp, tangy sauce, yolky eggs, and aromatic spices come together into a hearty breakfast that is a must-have meal in 2026.
- . FRENCH OMELLETE
-
French omelettes are one of the more time-consuming breakfasts of the year, but they are deeply satisfying and totally worth it. They take a couple of attempts to get them just right, but once you do, you’ll never want to stop.
You begin by heating your pan to a gentle medium-low. This is crucial to prevent any browning or crisp edges on your omelette. To the pan, add a generous amount of butter, melting it until it coats the entire surface of the pan. In your bowl: crack three to four eggs, season with salt, and whisk thoroughly. And once you think you’re done whisking?
Whisk a little more.
Trust me, this is the key to an omelette that is both fluffy and has a perfect uniform yellow.
Then begins a delicate dance: one hand gently urging the pan back and forth, the other whisking vigorously until velvety curds begin to form. This constant movement is the key to getting the beautiful short curds characteristic of a French omelette. At this stage, you’ll be tempted to start rolling, but I urge you to wait a minute or two until the edges are properly set. Now, you tilt the pan about 45 degrees and using a spatula, push the omelette inch by inch until it begins to roll. I like to use a bit of butter as I roll to prevent any sticking. Once the omelette is almost fully rolled, tilt the pan gently, and the omelette should slide onto your plate.
And now, there is nothing left to do but take a bite and be greeted with a buttery, rich explosion that is pale on the outside and intensely creamy on the inside.
Jocelyn Hsu / Spoon - . HARISSA FRIED EGGS
-
This is my newest breakfast addition of the year but it has quickly grown to become one of my absolute favourites. I was at the grocery store when a .99 cent can of harissa paste caught my eye and I immediately grabbed it. And honestly? Best purchase ever. The days following, I pretty much only ate harissa fried eggs for breakfast (It was a great week, what can I say).
Harissa, I soon discovered, was this red chilli paste… smoky, spicy, intensely flavourful. And as it happens, it pairs beautifully with some eggs.
Begin by preheating your pan with some olive oil. Then, drop a spoonful of harissa into the pan. The harissa will then bleed into the oil, releasing a gorgeous smoky scent into the air. Once your pan is preheated, crack an egg or two, cover with a lid and let it cook. Serve with crusty bread or in a tortilla. Harissa is a great way to jazz up your everyday eggs in 2026.
- . SAUTEED VEGETABLES ON TOAST
-
Sauteed vegetables on toast is made for those slow days of the year. Late mornings that stretch lazily into the afternoon. The only goal is to eat a great breakfast and set the tone for the day, and this veggie toast does exactly that.
It starts with mushrooms that are dry roasted until perfectly golden and crisp. They’re then seasoned with a bit of black pepper and garlic powder—trust me, this really takes it to the next level. Then add this to a bowl with thinly diced tomatoes, chopped cilantro, and crumbled feta. Spoon the mixture over the toasted bread.
Then, comes my favourite part: poaching the egg. Bring a small pot of water to a gentle simmer. The egg-to-pot transfer can be a bit tricky but the most foolproof method I’ve found is to crack your eggs into a mini strainer to get rid of those excess egg whites and transfer gently to a bowl. To your pot of water, add a splash of vinegar and create a swirling vortex to drop your egg into. Let it cook for 3-5 minutes. Once done, transfer to your toast. Season with a pinch of salt and black pepper on top.
You’re left with a runny yolk that spills across the toast, coating the mushrooms and tomatoes in a sauce.
- . AIR-FRYER BAGEL
-
The air fryer bagel is a classic. I was first introduced to it in the midst of the pandemic and it’s been a staple ever since. When times are tough, the air fryer bagel is always there for you. Start by slicing a bagel and placing both halves top down in an air fryer or baking dish. Surround the bagel with your veggies of choice. My personal favourite are cherry tomatoes. After a round in the air fryer, they blister beautifully, turning slightly sweet and caramelized.
Crack an egg into the hole of your bagel and bake for about ten minutes until the egg is cooked to your liking.
The end result?
A crisp bagel with sweet tomatoes and a runny yolk that breaks open, tying everything into the perfect bite.
- . FETA FRIED EGG
-
The feta fried egg is an old trend I rediscovered this past year, and I’m all the happier for it. It’s one of those recipes that truly deserves the hype.
To a hot pan, add some oil—you can skip this step, but I have an irrational fear of my eggs sticking to the pan —and sprinkle a generous amount of feta in a circle. Crack an egg into the middle, sprinkle some crushed red pepper flakes, and cover with a lid. This will create steam that will help the whites set without having to flip your egg, allowing the cheese to melt and form a beautiful crust.
Once the egg is cooked to your liking, transfer to a plate and enjoy. The beauty of the feta fried egg is that it works with almost anything—tucked into a tortilla, piled onto avocado toast, or eaten straight from the plate.
- . EGG SALAD SANDWICH
-
When I think of an egg salad sandwich, this day comes to mind with startling clarity. I remember the slight breeze in the air, the warming sun in my face, the prickly grass beneath me—all sandwiched into a single bite.
Now, as uni days get busy, egg salad sandwiches are the perfect prep-ahead breakfast to grab on the go. Start with four to six boiled eggs. I like to separate the yolks and whites. Mash the yolks with enough mayonnaise to form a creamy paste, then season with salt, pepper, crushed chili flakes, a bit of mustard, and a squeeze of lemon. Roughly chop the whites and fold them into the mixture. For extra crunch, add some green onions. Spread onto your bread of choice and enjoy.
- . BREAKFAST BURRITO
-
The breakfast burrito is the perfect plan ahead meal for your week. They are super customizable, but here’s how I enjoyed them this year. Start with a frankly frightening amount of spinach and saute till there’s barely anything left. Saute mushrooms till golden brown.
In a separate pan cook your eggs. I like to do a classic scrambled egg, low and slow in the pan till it holds its shape while staying deliciously creamy. Layer the tortilla with the vegetables, an optional meat of your choice, the scrambled eggs, and some cheese. Grill on both sides and you are left with the cheesiest, crispy wrap to start the morning.
- . CROISSANT EGG SANDWICH
-
Croissant egg sandwiches are a breakfast dish that bring me right back to the summer. Toast your croissants lightly. For the vegetables, I like a few slices of tomato, some crunchy lettuce, and a bit of jalapeño. Prepare the scrambled eggs separately.
Once they’re almost cooked, add a slice of cheese on top and let it melt into the eggs. Assemble your croissant with spicy mayo, lettuce, tomato, and the cheesy scrambled eggs.
- . GRILLED CHEESE + EGG
-
What is better than a classic grilled cheese for breakfast? A grilled cheese with a yolky egg tucked in the middle.
Start by cooking your grilled cheese as you normally would. I like a good rye bread with sliced cheese in the middle and a little shredded cheese too, if we’re feeling fancy. For that iconic golden-brown exterior, spread a thin layer of mayo on the outside of the bread and preheat your pan with butter.
Cook the grilled cheese in one pan while you make an over-easy egg in another. Once the sandwich is mostly cooked and the cheese has started to melt, gently open it up and slide the egg inside. Finish cooking until the cheese melts around the egg, sealing everything into the sandwich.
