6 Recipes To Cure Your Hangover

Would you describe the past couple of days as a "booze cruise?" The holidays are like that — and New Year’s Eve is definitely a night when you can go, um, overboard. The party may have been epic, but today’s hangover sucks. Seriously, what's with the insatiable appetite and unquenchable thirst? Plus, everything you do seems way more difficult than usual. Even showering hurts. In other words, you need the lazy-girl guide to just about everything in your life. And, you better believe that includes some no-nonsense breakfast foods.
We found ourselves in the market for some easy, delicious recipes for those roughest of mornings, and America's Test Kitchen hooked us up. Ahead, six morning-after recipes you can totally handle — even with a raging headache. Maybe just pop a couple Advil first.
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Photo: Courtesy of America's Test Kitchen.
Perfect Scrambled Eggs
Serves: 2

4 large eggs, plus 1 large yolk
2 tbsp half-and-half
⅛ tsp salt
⅛ tsp pepper
½ tbsp unsalted butter, chilled

1. Beat eggs, yolk, half-and-half, salt, and pepper with fork until eggs are thoroughly combined and color is pure yellow; do not over beat.

2. Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (but should not brown), swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 45 to 75 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

Tip:

It's important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners for temperature adjustment. If you don't have half-and-half, substitute 8 teaspoons of whole milk and 4 teaspoons of heavy cream. To dress up the dish, add 2 tablespoons of chopped parsley, chives, basil, or cilantro or 1 tablespoon of dill or tarragon to the eggs after reducing the heat to low.
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Photo: Courtesy of America's Test Kitchen.
Make-Ahead Casserole
Serves: 8 to 10

1 (14-inch) loaf Italian bread, ends trimmed
1 lb bulk pork sausage
1 small onion, finely chopped
3 cups shredded extra-sharp cheddar cheese
12 large eggs, lightly beaten
4 cups whole milk
1½ tsp salt
1 tsp pepper
1 tbsp hot sauce

1. Toast bread: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees F. Slice bread in half lengthwise, then slice each half crosswise into half-inch-thick pieces. Spread bread in single layers on two rimmed baking sheets and bake until golden, 15 to 20 minutes, flipping bread and switching and rotating sheets halfway through. Let cool for 15 minutes.

2. Brown sausage in large skillet over medium heat until no longer pink, about five minutes. Add onion and cook until golden, about five minutes.

3. Grease a 13-by-9-inch baking dish. Shingle half of bread in prepared pan so that edges overlap slightly. Top with half of sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture, and remaining cheese.

4. Whisk eggs, milk, salt, pepper, and hot sauce in large bowl. Pour evenly over casserole. Wrap casserole with plastic and place weights on top. Refrigerate for at least 1 hour and up to 24.

5. Adjust oven rack to middle position and heat oven to 350 degrees F. Let casserole stand at room temperature while oven is heating. Remove weights, unwrap casserole, and bake until the edges and center have puffed and top is golden brown, about one hour. Let cool 10 minutes. Serve.

Tip:
Even when staled in the oven overnight, the white bread in our Make-Ahead Breakfast Casserole soaked up too much custard and turned to mush. Using toasted Italian bread greatly improved the texture. Substituting whole milk for half-and-half or cream kept the casserole light and fluffy.

You can find unsliced loaves of Italian bread in the bakery section of your supermarket. Frank’s RedHot is the Test Kitchen’s top-rated hot sauce. If using a spicier sauce such as Tabasco, reduce amount to 1½ teaspoons.
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Photo: Courtesy of America's Test Kitchen.
Breakfast Sandwiches
Serves: 4

4 English muffins, split
3 tbsp unsalted butter, softened
¼ cup mayonnaise
1 tsp hot sauce
4 large eggs
Salt and pepper
6 slices bacon
4 oz sharp cheddar cheese, shredded (1 cup)
1½ ounces baby spinach (1½ cups)
4 thin tomato slices

1. Adjust oven rack five inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set aside. Crack two eggs into small bowl and season with salt and pepper. Repeat with remaining two eggs in a second small bowl.

2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When cool enough to handle, break each slice in half.

3. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

4. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

5. Working quickly, top each egg with 3 pieces of bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.

6. Spread mayonnaise mixture on muffin bottoms and place 1 bacon and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Tip:
To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins (Bays English Muffins are our favorite).
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Photo: Courtesy of America's Test Kitchen.
Bloody Marys
Serves: 4

3 cups tomato juice
1 cup vodka
¼ cup fresh lemon juice
1 tbsp Worcestershire sauce
2 tsp prepared horseradish
1 tsp table salt
1 tsp ground black pepper
¼ tsp Tabasco sauce
Ice, for serving
4 ribs celery, trimmed, for serving
Lemon wedges or lime wedges, for serving

Whisk the tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, salt, pepper, and Tabasco together in a pitcher or large bowl. Pour over ice and garnish with the celery and lemon wedges before serving.

To Make Ahead:
Bloody Marys can be made, covered tightly with plastic wrap, and refrigerated for up to 6 hours before serving.

Tip:
Clamato or V8 juice can be substituted for the tomato juice. You can liven up these drinks by garnishing with dilly beans, colossal green olives, caper berries, pickled asparagus, or even chilled poached shellfish, such as shrimp or crawfish. This recipe can easily be doubled.
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Photo: Courtesy of America's Test Kitchen.
Eggs In A Hole
Serves: 6

5 tbsp unsalted butter, softened
1 tbsp Dijon mustard
6 slices hearty white sandwich bread
6 large eggs
Salt and pepper
1½ oz Gruyère cheese, shredded (⅓ cup)
2 oz deli ham, minced

1. Adjust oven racks to lowest and top positions, place rimmed baking sheet on lowest rack, and heat oven to 500 degrees F. Combine 2½ tbsp butter with mustard. Spread 1 side of bread slices evenly with mustard-butter mixture. Using 2½-inch biscuit cutter, cut and remove circle from center of each bread slice. If you don’t have a biscuit cutter, cut the toast holes with a sturdy drinking glass.

2. Remove hot sheet from oven and melt remaining 2½ tbsp butter on it, tilting sheet to distribute evenly. Place bread circles down center of sheet and bread slices on either side of circles, buttered side up, in single layer. Return sheet to lowest oven rack and bake until bread is golden brown, 3 to 5 minutes, flipping bread and rotating sheet halfway through baking.

3. Remove sheet from oven and set inside second (room-temperature) rimmed baking sheet. Crack 1 egg into each bread hole, season with salt and pepper, and sprinkle eggs with Gruyère, then ham. Bake on top oven rack until whites are barely set, 4 to 6 minutes, rotating sheets halfway through baking.

4. Place sheets on wire rack and let sit until whites are completely set, about 2 minutes. Serve immediately.

Tip:
To adapt this classic skillet breakfast to the oven, we start by toasting bread (with a hole cut out) on both sides in a hot oven. A preheated, buttered baking sheet ensures that the bread browns without sticking, and cracking the eggs onto the hot pan helps them set up right away. You will need two heavy-bottomed rimmed baking sheets for this recipe; our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 Gauge) by Vollrath.

If you crack the eggs into untoasted bread on a cold sheet pan, you’ll have problems—under-toasted bread and messy, overcooked whites that leak out underneath. No thanks.
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Photo: Courtesy of America's Test Kitchen.
Maple Sausage and Waffle Casserole
Serves: 6

6 to 8 frozen waffles (½ inch thick)
12 oz maple breakfast sausage, crumbled
Unsalted butter (for dish)
1½ cups shredded cheddar cheese
6 large eggs
1¼ cups whole milk or low-fat milk
¼ cup maple syrup
¼ tsp table salt
⅛ tsp ground black pepper

1. Adjust oven rack to middle position and heat oven to 375 degrees F. Arrange waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.

2. Brown sausage in nonstick skillet over medium heat, breaking it apart with spoon, 8 to 10 minutes. Drain on paper-towel-lined plate.

3. Butter 8-inch-square baking dish. Add half of waffles in single layer. Add half of sausage and ½ cup cheese. Repeat layering of waffles, sausage, and ½ cup cheese. Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined. Pour egg mixture evenly over casserole. Cover baking dish with plastic wrap and place weights on top. Refrigerate for at least 1 hour or overnight.

4. Adjust oven rack to middle position and heat oven to 325 degrees F. Let casserole stand at room temperature for 20 minutes. Uncover casserole and sprinkle remaining ½ cup cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. Cool 5 minutes. Cut into pieces and serve.

Tip:
When developing our Maple Sausage and Waffle Casserole recipe, we wanted a lighter, more “health-smart" version of typically heavy, dense breakfast casseroles. The airy, fluffy texture of frozen waffles kept our casserole’s texture reasonably light. Depending on their size and shape, you will need 6 to 8 waffles. Belgian-style frozen waffles are too thick for this recipe. To double the recipe, use a 13-by-9-inch baking dish and increase the baking time by 30 to 40 minutes.
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