Skip to main content
Epicurious
Gourmet

Breakfast Stack

3.8

(8)

Side view of a seared rice cake topped with Canadian bacon a fried egg and scallions piled onto a plate on a stone surface.
Photo by Romulo Yanes

Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.

Cooks' Note

Rice cakes can be shaped 1 day ahead and chilled, loosely covered after 15 minutes. Allow 2 to 5 minutes longer to cook. The eggs in this recipe will not be fully cooked, which may of concern if salmonella is a problem in your area.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crème Anglaise
The silky French vanilla sauce that goes with everything.