New Year’s Eve is a dangerous holiday—drinking until (or well past) midnight is a recipe for starting the New Year with a wicked hangover. Besides drinking as much water as possible, one of the best ways to cope with a hangover is a rich, comforting breakfast. So just in case you end up having a few too many drinks on New Year’s Eve, we’ve rounded up 16 of our favorite hangover-curing breakfasts, from extra-cheesy scrambled eggs on biscuits and junk-food migas to spicy shakshuka and pressure-cooker pho.
Scrambled Eggs Your Way
If I’m having a really rough morning, scrambled eggs are a perfect choice. They don’t require any more thought than figuring out which way you’d like them. Depending on the heat of the pan and how much you stir them, they’ll come out fluffy, slightly soft, or super soft and spoonable.
Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches
There’s one major problem with all of those scrambled egg recipes—they aren’t cheesy enough! These, on the other hand, are packed with so much melted mozzarella (and a little feta) that they’re practically queso fundido. We serve them on easy five-ingredient drop biscuits.
Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño
Traditional migas are great for breakfast, but let’s be real: No one wants to fry up homemade tortilla chips when they’re hungover. Instead, try using crumbled Doritos, an option that’s decidedly more low-brow, but still totally delicious. We mix the chips with scrambled eggs, onions, jalapeños, tomatoes, and cheese, and serve on warm tortillas with plenty of hot sauce.
Vegan Migas (Mexican-Style Fried Tortillas With Tofu)
Our hangover cures skew heavily toward eggs and cheese, but vegans get drunk, too. This dish mimics our classic migas by replacing the eggs with silken tofu. We fry up homemade chips, but we only use a little oil to make it easier—the chips are getting tossed with tofu, veggies, and salsa verde, so perfectly even crispiness isn’t that important.
Crispy Fried Eggs
Scrambled eggs are my go-to for their simplicity, but fried eggs aren’t much more difficult. Some people like their fried eggs pristinely white and soft, but they really just can’t admit that they’d prefer poached eggs. We like our fried eggs fried—cooked in hot oil so that the edges get crispy. Basting the whites as they cook helps them set faster, ensuring that the yolks stay runny.
Sweet Potato, Sage, and Fried Egg Tacos
Eggs are great and all, but you’re gonna need some carbs to soak up the booze. This recipe delivers by stuffing warm corn tortillas with sweet potatoes sautéed in olive oil with sage leaves. Rather than taking the time to make salsa, we just top the tacos with fried eggs—the yolk blends with hot sauce and Mexican crema to make a sauce.
Quick and Easy Huevos Rancheros With Tomato-Chili Salsa
Huevos rancheros are a beautifully simple dish—fried tortillas, runny fried eggs, and plenty of salsa. The whole thing comes together in less than half an hour, including the time it requires to make a homemade tomato and red chili salsa. You really should make the salsa, given how quick and tasty it is, but feel free to skip it for something out of a jar—it is the New Year, after all.
Diner-Style Ham and Cheese Omelette for Two
I’m usually partial to French omelettes, but sometimes you can’t beat the fluffy diner-style variety. The key to getting big, fluffy curds is to be gentle with the eggs—the lift-and-tilt method gets them mostly set, and covering the pan off the heat will take it the rest of the way. This recipe is supposed to serve two, but after a night out…
Homemade Egg McMuffin
Kids these days don’t know how good they have it—back in my day, if you slept in past 10:30 you were denied the curative properties of the Egg McMuffin. This meant having to take matters into your own hands: frying up Canadian bacon, cooking an egg in a Mason jar lid, and stuffing it all into a griddled English muffin with American cheese.
For my money, nothing’s better after a night of bad decisions than sausage gravy. Our simple version is made with a standard roux and pork sausage—for extra flavor, try adding chopped fresh sage and red pepper flakes. I’m always tempted to just eat this out of the pot with a spoon, but it only takes a couple extra minutes to make a batch of our two-ingredient cream biscuits.
Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise
If you’re looking for a gut-buster hangover cure, you won’t get anything more intense than this: a crispy smashed burger served on an English muffin with bacon, avocado, Colby Jack, a fried egg, and spicy jalapeño Hollandaise. Cooking the bacon in the oven saves space on the stove and makes it perfectly flat and insanely crispy.
Rich and Creamy Croques Madames
We make our decadent croque monsieurs with thin-cut, well-toasted bread, good ham, Dijon mustard, and both grated cheese and a silky Mornay sauce. All you have to do to turn a croque monsieur into a croque madame is top it with a fried egg—if any sandwich calls for a runny fried egg, this is it.
Waffle-Iron Hash Browns
A side of potatoes is always a good idea for managing a hangover, and crispy hash browns are an especially solid choice. We like to cook ours in a waffle iron, which creates a great contrast between crunchy exterior and smooth interior. Squeeze as much water out of the shredded potatoes as you can to maximize crispiness.
Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)
Shakshuka is less extravagant than some of the dishes on this list, but it’s just as satisfying. We make our version by charring onion, red pepper, and chilies, adding garlic, paprika, and cumin, and cooking until fragrant, then pouring in tomatoes and simmering away. After about 10 minutes we crack in the eggs—spooning sauce over the whites helps them set before the yolks have a chance to overcook.
Tamago Kake Gohan (Japanese-Style Rice With Egg)
Raw egg might not be everyone’s choice for a hangover breakfast, but I find this incredibly quick dish to be super comforting. To make it you just heat up leftover rice in the microwave then mix it with a raw egg, soy sauce, salt, and a pinch of MSG. Top the mixture with furikake and, for extra richness, an additional raw egg yolk.
30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)
Most Vietnamese restaurants in the US don’t open until lunchtime, but pho is typically eaten for breakfast. Chicken soup is a traditional panacea in the West, so it’s not that crazy to nurse a hangover with a bowl of pho. Made the old-fashioned way the soup simmers for hours, but in the pressure cooker it comes together in just 30 minutes.