Good morning, breakfast lovers! There is a certain type of magic that the Barefoot Contessa, Ina Garten, works in the kitchen. With her earthy yet refined taste, Ina has become both a bestselling cookbook author and popular Food Network star. Her recipes distill a calming elegance, and for breakfast, she has an unmatched talent for turning plain ingredients into transcendent meals.
Her philosophy is one of restraint using wonderful ingredients and thoughtful preparation to create foods rich in flavor but still within the realm of home cooking. That balance serves up more than dinner; they’re experiences to share. Savory comfort foods, fresh new twists, Ina’s breakfasts provide everything from fuel for busy mornings to inspiration for a lazy weekend brunch.
Spurred on to discover which of her recipes is the best, we reviewed and ranked some of Ina’s favorite breakfast recipes. What we have here is a visit through her repertoire, revealing the draw of each recipe and what makes them morning kitchen stars.
1. Ina Garten’s Smashed Eggs on Toast
Used in Modern Comfort Food, the recipe gives a fresh spin on traditional poached egg breakfast with the simplified but tasty touch. Ina labels it “easier than poaching eggs,” and we quickly understood why.
The preparation is done by boiling big eggs for six and a half minutes, then cooling them down straight away in an ice bath for two minutes. It takes precision, but executed properly, the eggs peel perfectly and achieve the perfect jammy yolk. On whole-grain mustard and fresh dill-topped toasted bread, the result is an elegant-feeling breakfast with minimal ingredients.
Our initial tries ended up with some overcooked or broken eggs, but when perfected, the dish had crunchy bread, pungent mustard, and fragrant dill in perfect harmony. It’s evidence that simplicity, treated gingerly, can make ordinary ingredients extraordinary.
Challah French Toast
Equipment
- 1 Large Shallow Bowl
- 1 Whisk
- 1 Very Large Saute Pan
- 1 Baking Sheet
Ingredients
Main
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserves optional
- Sifted confectioners’ sugar optional
Instructions
- Preheat the oven to 250 degrees F.
- In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.
Notes
2. Do not overcrowd the pan. Cook in batches to maintain proper pan temperature, which is crucial for achieving a golden, caramelized crust.
3. The butter and oil combination is key. Butter provides superior flavor, while oil helps prevent the butter from burning at higher temperatures, ensuring a consistent golden-brown finish.
4. The orange zest adds a subtle, bright counterpoint to the richness of the French toast. A pinch of cinnamon or nutmeg in the batter can also elevate the spice profile.
5. Keep finished slices warm in a low oven to ensure they are all hot when serving. This also allows guests to enjoy them fresh off the pan.
2. Garten’s Breakfast Tacos
Also featured in Modern Comfort Food, these tacos were a creation of Ina’s recipe tester, Kristina Feliz Ibarra, who urged her to add the recipe to the book. Their story is a testament to Ina’s team spirit, and the tacos themselves have that same same earthy charm.
The filling is composed of scrambled eggs, toasted corn tortillas, scallions, Monterey Jack cheese, avocado, and hot sauce. The scrambled eggs, which are stirred constantly, become custard-like and silky within a matter of minutes and the toppings provide color and freshness.
Our test batch looked as great as it tasted, but we concluded that the taste was improved with the addition of diced tomatoes or extra cheese. Such flexibility encapsulates Ina’s genius: her recipes are good blueprints that permit personal creativity.
Roasted Salmon Tacos
Equipment
- 1 Large Mixing Bowl For preparing and marinating the slaw.
- 1 Baking Dish For roasting the salmon.
- 1 Sharp Knife Essential for precise slicing and dicing of ingredients.
- 1 Fork or Potato Masher For mashing the avocados to desired consistency.
- 1 Aluminum Foil For wrapping tortillas to keep them warm and pliable.
Ingredients
Main
- 3/4 pound green cabbage cored and finely shredded
- 1/2 seedless cucumber unpeeled, halved lengthwise, seeds removed and very thinly sliced
- 1/4 cup good white wine vinegar
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
- Olive oil for greasing the pan
- 1 3/4 pounds center-cut fresh salmon fillet skin removed
- 2 teaspoons chipotle chile powder
- 1 teaspoon grated lime zest
- Kosher salt and freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice divided
- 12 6-inch corn tortillas
- 4 ripe Hass avocados seeded and peeled
- 3/4 teaspoon Sriracha
Instructions
- At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
- When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
- Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Notes
3. Garten’s Easy Eggs in Purgatory
From Go-To Dinners, this recipe borrows from shakshuka inspiration but simplifies it. It employs Rao’s Arrabbiata sauce as its base a convenience found in the store that makes the dish available without losing any depth of flavor.
The dish crowns baked eggs atop reduced sauce that has been infused with onions, garlic, rosemary, and red pepper flakes, topped with pecorino cheese and fresh parsley. It’s stunning on the plate, with red sauce and golden yolks scattered with fresh herbs.
Although we slightly overcooked the eggs on the first try, the rich flavors of the sauce pulled the dish together. Salty cheese, balanced spice, and fresh garnish make it functional and beautiful. It’s an ideal recipe for breakfast if you want something dramatic without spending hours in the kitchen.
Eggs Benedict and Easy Hollandaise Sauce
Equipment
- 1 Large Saute Pan For poaching eggs
- 1 Sheet Pan For roasting prosciutto
- 4 Small Individual Bowls For cracking eggs
- 1 Slotted Spoon For retrieving poached eggs
- 1 Whisk For making Hollandaise sauce
Ingredients
Main
- 4 extra-large eggs at room temperature
- 2 thin slices of prosciutto
- 2 English muffins sliced in half and toasted
- Easy Hollandaise Sauce recipe follows
- Minced fresh chives for serving
- 2 extra-large egg yolks at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons 3/4 stick unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
Notes
4. Garten’s Bacon, Egg & Cheddar Sandwich
This clever recipe from Modern Comfort Food simplifies the favorite breakfast sandwich even further. Ina microwaves the eggs, proving that convenience does not have to come at the expense of quality.
The sandwich pairs microwave-fluffed eggs with applewood-smoked bacon, white cheddar, avocado, and toasted English muffin. Each bite is a blend of creamy, crunchy, smoky, and cheesy flavors.
We were stunned at how light and fluffy the eggs turned out, on par with stovetop equivalent. While it may be a drag to microwave large amounts of eggs for a group, this sandwich is great as a speedy, satisfying option. It even took top prize in a celebrity breakfast sandwich contest, not to mention its international fame.
Fried Egg Sandwich
Equipment
- 1 skillet
- 1 Spatula
- 1 Small Mixing Bowl
- 1 Butter Knife or Spreader
- 1 Sharp Knife for slicing
Ingredients
Main
- 1 tablespoon ketchup
- 1/2 teaspoon chipotle in adobo sauce
- 2 slices sourdough bread
- 2 slices Cheddar
- 1 tablespoon unsalted butter
- 1 slice bacon halved
- 1 egg
Instructions
- Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
- Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.
Notes
5. Garten’s Avocado and Fried Egg Tartine
Ina’s version of avocado toast, from the republished Barefoot Contessa Cookbook, brings the hipster staple to a classic space. She calls it a go-to breakfast or lunch for herself, and once we had tried it, we understood why.
The tartine sat atop toasted sourdough and was adorned with mashed avocado, roasted prosciutto, a fried egg cooked perfectly, lemon juice, and microgreens. The salty crunch of the prosciutto works well against creamy avocado and runny yolk, and lemon and Sriracha provide brightness.
It’s decadent but also homey, reflecting Ina’s skill in turning simple ingredients into an elegant presentation that’s as lovely as it is delicious.
Smoked Salmon and Egg Salad Tartines
Equipment
- 1 Large Pot
- 1 Food Processor Alternatively, a sharp knife and cutting board
- 1 Mixing Bowl
- 1 Toaster or grill pan
- 1 Fork For combining egg salad
Ingredients
Main
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread boule
- 8 slices good smoked salmon
Instructions
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Notes
6. Garten’s Banana Sour Cream Pancakes
From Family Style, these pancakes also found their way into Ina’s kitchen and Jeffrey’s life. Discontented with plain pancake recipes, she discovered that sour cream and overripe bananas bring them to an entirely new level.
The batter is filled with flour, sugar, milk, eggs, vanilla, lemon zest, and butter, creating a puffy stack with subtle tang and richness. Spread with butter, drizzled with maple syrup, and topped with additional banana slices, they’re comfort food at its finest.
We prepared a batch for brunch, and the golden pancakes had guests impressed from the start. Light and filling, they have the type of flavor that sits in memory long after the meal is finished. They are the epitome of what brunch needs to be warm, comforting, and deeply gratifying.
Banana Sour Cream Pancakes
Equipment
- 1 Sieve For sifting dry ingredients to prevent lumps.
- 2 Mixing Bowls One for dry ingredients, one for wet.
- 1 Whisk For combining wet ingredients and gently mixing batter.
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron, for cooking pancakes.
- 1 Ladle For portioning pancake batter evenly.
Ingredients
Main
- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- 2 ripe bananas diced, plus extra for serving
- Pure maple syrup
Instructions
- Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Notes
7. Garten’s Scrambled Eggs Cacio e Pepe (3rd Place)
In Go-To Dinners, Ina reinvents the traditional Roman pasta dish in the form of a breakfast staple. Eggs are scrambled with milk, butter, Pecorino cheese, and plenty of cracked black pepper, served alongside toasted country bread.
Slow-scrambled eggs have a creamy richness. The cheese melts in, adding richness and saltiness, and black pepper adding a zesty zip.
We found that the outcome was indulgent but effortless, reminiscent of restaurant-quality cooking with minimal effort. Served with toast and jam, the eggs are a fine meal that is no less appropriate for dinner or lunch as for breakfast.
Cacio e Pepe Pasta
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For making the sauce
- 1 Fine Grater For freshly grating Parmesan
- 1 Set of Measuring Spoons
- 1 Tongs For tossing pasta and emulsifying sauce
Ingredients
Main
- Kosher salt
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon very coarse freshly ground black pepper plus more for serving
- 1 3/4 cups freshly grated Parmesan plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.
Notes
8. Garten’s Easy Breakfast Potatoes (2nd Place)
From Family Style, this recipe shows the pleasure of humble ingredients. With diced potatoes, onions, butter, and scallions, the dish transcends pantry staples to something more than the sum of its ingredients.
Golden potatoes that are flaky blend with sweet caramelized onions, and scallions bring freshness. The recipe serves well as a side or main course, pairing with eggs or standing alone as a satisfying breakfast.
When Ina first made these for Jeffrey, he had asked to have them served with dinner as well. That response captures their wide appeal: effortless, homey, and infinitely versatile.
Rosemary Roasted Potatoes
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Large Baking Sheet (or two, if needed)
- 1 Spatula
Ingredients
Main
- 1 1/2 pounds small red or white-skinned potatoes or a mixture
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic 3 cloves
- 2 tablespoons minced fresh rosemary leaves
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
Notes
9. Garten’s Herb-Baked Eggs (1st Place)
Leading off the list is a recipe that has become a standby breakfast item of Ina’s. Herb-Baked Eggs, from Barefoot in Paris, combines ease, sophistication, and large flavor in a single ramekin.
The recipe employs garlic-baked eggs, parsley, thyme, and rosemary, which are supplemented with cream and Parmesan cheese. The result is a rich yet rustic dish with the herby aromas complementing soft eggs and melted cheese.
We loved how versatile this recipe is. Serve over crusty bread to dip or with fresh greens for a light start to the day. Its trick is that it is deceptively easy yet refined enough for company a characteristic of Ina’s style.
Why Ina Garten’s Breakfast Recipes Stand Out
Through these nine recipes, one common thread emerged: Ina Garten makes breakfasts regularly eaten appeal as something to be savored. Each recipe is built on familiarity, in techniques and ingredients easy to replicate at home, yet the outcome has the sophistication of restaurant dining.
What sets her apart is balance. She wedded convenience to refinement, prods creativity while giving firm anchors, and in favor of flavor makes everything else secondary. Whether a humble plate of potatoes, a rushed breakfast sandwich, or an exquisite tartine, her recipes validate that the joy of cooking is as much in the process as it is in the meal shared.
A Morning Table Transformed
Ina Garten’s morning meals put us in mind that the breakfast of the day is equally deserving of fuss as any dinner party. Through her thoughtful combining of foods, savvy shortcuts, and welcoming directions, she has us eager to make mornings less hectic.
Whether you’re looking for a quick weekday solution or preparing a leisurely brunch, her recipes offer variety, flavor, and a touch of elegance. More than anything, they celebrate the idea that food connects us to family, to friends, and to the small rituals that make each day brighter.
So put on that apron, toast some bread, crack some eggs, and let the Barefoot Contessa guide your next morning breakfast party. Because with Ina, breakfast isn’t just fuel it’s a celebration to be savored.
