Breakfast
1324 recipes found
Artichoke Hearts and Onion Omelette - Omelette aux Oignons et Coeurs d' Artichauts
This isn't a traditional omelet recipe, it's a fried egg mixture with vegetables. I vary the ingredients from onions to asparagus, spinach, or artichoke hearts.
Warm and Nutty Breakfast Couscous
This warm and nutty Breakfast Couscous recipe is chock-full of protein-rich seeds and nuts and is sweetened with ground cinnamon and pure maple syrup.
Vitality Juice
At the start of every new year (and at the start of each season, too), I like to do a juice fast for 3-5 days. It's a great way to eliminate toxins, nourish the skin and clean out the system. I subsist on a variety of vegetable and fruit juices, and this is a favorite. It's also a great way to start the day, or as an afternoon pick-me-up. The bright flavor harbors a healthy dose of vitamins C and A and anti-inflammatory ginger.
Granola
I used to make a rich holiday granola, but often it burned and stuck to the baking sheets. One of the reasons: I used wheat germ, which browns more quickly than oats. Now I keep the heat low in my oven and line my baking sheets with parchment. Be sure to stir the granola every 10 to 15 minutes, and switch the trays from top to bottom each time you stir. If you want to make a smaller amount, you can halve this recipe.
Aunt Fran's Pancakes
This comes from my husband's Aunt Fran. They are hands down the best pancake I have ever eaten. They taste lovely and have a very light texture. I use a variation with nonfat plain yogurt, whole wheat pastry flour and egg whites. They are delicious with blueberries too!!!
Oatmeal Pancakes
Mom used to stealthily try to make us eat all kinds of healthy things (tofu banana pie, brewer's yeast milkshakes, liver meatloaf) and usually we hated it (sorry Mom!), but these pancakes I still crave!
PALLAPPAM (Crisp Laced Rice Pancakes)
These Pallappams are light & have a delicate yet yielding crispy crunch. The coconut milk in the recipe confers a mild nutty aroma that balances the dish.
Fig Jam with Cinnamon, Vanilla and Grappa
Every year I make lots of jams from fruits from my garden. Fig jam, I have found, are not my grandchildren's choice (strawberry and peach are their favourite). So I decided to make an adult version of fig jam - I added vanilla bean, cinnamon stick and Grappa at the very end. I use this jam in fig tarts (under the figs) and also in the simple Italian Crostata. It also goes very well with a mature Pecorino cheese and Gorgonzola! I never exceed 4 1/2 pounds of fruit at a time because I find that the colour doesn't come out as nice. Just don't ask me why, but it's a fact with all my jams!
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
Dreamy Cheese Eggs
We use this recipe quite often for our clients. It is very well received, and adaptable to many types of additions.
Autumnal Salad
So all this cold weather is making me think of yummy fall recipes - this is one of my favourites. It's a variation on my a salad that my awesome aunt in the South of France makes. The butternut squash though, makes it nice and appropriate for autumn weather, and pairs well with soup and lots of crusty bread.
Mixed Grain and Blueberry Muffins
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Breakfast of Champignons
So simple it is barely a recipe, this is my favorite late summer breakfast. I could say that I made it up, as it went straight from my head to my hand to my mouth, via the oven. But I'm sure it has been invented before and will be invented again. It can be made even more simply, if you just leave out the mushrooms. You would, however, need to change the name. It depends on proper local, unrefrigerated ripe tomatoes. This is nice with toasted pitas or buttered toast fingers, and very hot, very good coffee must be served.
Doce de Abóbora: Sweet Butternut Squash compote with cloves
This doce de abóbora recipe is a dessert/compote that is reminiscent of the smells and tastes of my childhood in Brazil. There are many possible variations.
Skillet-Fried Potatoes
Easy Huevos Rancheros
Fried eggs on warm corn tortillas, topped with cooked tomato salsa — it’s a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.
Olive Oil Granola With Dried Apricots and Pistachios
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite. Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg. But double the batch. You won’t want to run out.
Preheated Oven Popovers
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
Pancakes
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. —Sam Sifton
Poached Scrambled Eggs
Migas With Tortillas and Beans
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Rancho La Puerta's Granola
Healthy Hot Cakes
