I’ve cooked over 1,000 Ina Garten recipes. Here are 10 of my favorites for breakfast.

“Cook Like a Pro,” page 244

This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.

I was hesitant to include this dish on my list — it’s a favorite of mine, but the recipe assumes you have leftover short ribs handy. That’s a pretty rare occurrence for me.

But this hearty dish is so good that it’s worth cooking a big batch of short ribs the day before just to make it. Even so, this dish is pretty adaptable. If you don’t have short ribs, just swap in your preferred protein.

“Make It Ahead,” page 240

Since I started making my own ricotta at home, I’ve completely ditched the store-bought kind, which, in my humble opinion, doesn’t even compare. Homemade is incredibly simple, and it makes all the difference in uncomplicated dishes like this one.

To assemble this dish, top the ricotta with toasted almonds in a buttery maple-syrup sauce, add your preferred berries, and serve it with toasted brioche or challah. It’s that easy!

“Barefoot Contessa Back to Basics,” page 227

This is my favorite of Garten’s various omelet recipes. The country-fresh dish is a straightforward combination of eggs, crispy potatoes, smoky bacon, and chives.

The recipe is designed to serve two, but I usually adjust the recipe to create a larger batch using a sheet plan. It’s always a crowd-pleaser.

“Barefoot Contessa Parties!,” page 37

I love that we’ve officially sanctioned certain desserts as breakfast foods — and one of my favorites is Garten’s sour-cream coffee cake.

The best part of a coffee cake is the streusel, and she ensures that each bite has some by incorporating a layer of it in the middle and on top of the dish.

“Barefoot in Paris,” page 64

Once I introduced this straightforward egg dish to my parents, it became one of their favorites.

To make it, we cook two eggs under the broiler with butter and cream. Then, we adorn them with a mix of garlic, thyme, rosemary, parsley, and Parmesan.

We also like to use toasted bread to scoop up all of the eggy deliciousness.

BarefootContessa.com

These potato pancakes have a tender interior and a wonderfully crispy exterior, which is achieved by pan-frying them in clarified butter.

In this recipe, they’re also topped with a fried egg. The runny yolk pairs well with the crispy bits of potato.

“Go-To Dinners,” page 71

I usually prefer savory breakfasts over sweet ones, but Garten’s blueberry-ricotta breakfast cake is an exception — I’d gladly eat it any morning.

This cake is brimming with blueberries and has a delightful hint of lemon zest. Plus, it’s incredibly moist due to the addition of ricotta and sour cream.

“Cook Like a Pro,” page 251

Garten’s scrambled eggs with shaved truffles were an expensive disappointment. However, her soft scramble featuring the much more budget-friendly truffle butter was a winner in my book.

Cooking with truffle butter is a simple way to elevate a basic breakfast.

“Barefoot Contessa Back to Basics,” page 237

If you want to impress your guests with minimal effort, try Garten’s sweet Dutch babies.

In the oven, the liquid batter seems to magically transform into a high, gravity-defying shell that creates the perfect vessel to fill with berries, maple syrup, and powdered sugar.

“Cook Like a Pro,” page 247

Avocado toast might have a reputation for being a bit basic, but I still love it — especially when you elevate it as Garten does here.

In this recipe, she tops avocado with smoked salmon, thinly sliced red onion, and a flavorful, spicy-sweet, mustardy gravlax sauce for the perfect breakfast bite.