Breakfast is the eternal return of the everyday. It must be both familiar and eccentric, both broad and precise. It would be mathematically possible to eat a different breakfast every morning of your life, simply by rejiggering the elemental combinations — egg, grain, fruit, juice, meat — or by angling through the various styles — sunny-side, runny, burnt, crispy, smothered, covered, buttered, dry, with syrup, without, with cheese, scratch the cheese. But it must be acknowledged that breakfast is a devotional act, built both on the bedrock of routine — yes, you like two eggs over-easy, rye toast, Canadian bacon, hash browns extra crisp — and the expectation of surprise — sure, you'll try the world-famous red-eye gravy with that. And so here we celebrate breakfast in its two essential forms: the breakfast you make at home, with care but not fuss, and the breakfast you eat out, having made breakfast a destination. And after trying some of the quick recipes from chefs who love breakfast — recipes for breakfasts they make at home — and after quibbling with our list of the best breakfasts in the country, you'll sense the bite-by-bite challenge of the meal that is both a simple comfort ritual and a culinary invitation to the day.

ESQUIRE'S ALL-YOU-CAN-EAT BREAKFAST

Seven Quick Breakfast Recipes from Top Chefs' Home Kitchens

The Best Breakfast Places in America

The First Meal's Accoutrements

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