Blueberry Pancakes
The best pancakes don't necessarily look like anything special, but they taste like they've been pumped full of air—and your fork just glides right through them. The ones on Jeffrey Mauro's quirky breakfast menu at Jam in Chicago have that sought-after fluffiness, but one component puts them over the top: They're finished with a chilled lemon crème fraîche, the ideal foil for all that warm, syrupy sweetness.
Get the Recipe

French Toast
Taking a bite of the French toast from Brooklyn culinary kings Frank Castronovo and Frank Falcinelli is like experiencing an entirely new dish—one that might remind you of crème brûlée. The crispy, caramely crust formed by a generous dusting of powdered sugar puts the soggy, monotonous standard to shame.
Get the Recipe

Herb Scrambled Eggs
Sure, you could cram a raggedy omelet with triple-cream cheese and exotic vegetables, but you'll look more legit if you whip up Alice Waters' cloudlike, herb-flecked scrambled eggs with an attitude that says, "No sweat, I do this every morning."
Get the Recipe

Frittata
Be serious: You're not going to make a quiche. This vegetarian frittata, from John Gorham's creative new brunch spot in Portland, Oregon, is a stellar substitute. The crunchy asparagus, earthy mushrooms, and creamy eggs will have even the most finicky "skinny bitch" asking for seconds—just don't let her see the butter.
Get the Recipe

Scones
The toughest morning-menu decision is whether to go sweet or savory, but making these apple-cheddar pastries, from the farm-fueled Maine restaurant Chase's Daily, means you don't have to choose. A small dose of sugar highlights the fruit without masking the saltiness of the cheese, and even though scones require about as much skill as waffles, they seem tricky—which makes you look that much more impressive.
Get the Recipe

Steak and Eggs
A breakfast this substantial is a good test of your guest's mettle. And if you thought the classic two-protein preparation was rich, just wait until you taste the bold red-wine sauce that Eric and Bruce Bromberg, the brothers behind New York's Blue Ribbon empire, serve with it. The sweet-and-tart flavors brighten up the beef and give the dish a serious culinary patina.
Get the Recipe