Breakfast
1324 recipes found
Potica
Omelette Nature (Basic Omelet)
Scrambled Eggs With Bay Scallops And Bacon
Frittata With Zucchini, Goat Cheese and Dill
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Dandelion Tart
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Whole Wheat Matzo Latkes
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Baked Eggs with Amaranth and Porcini
Cultured Butter
There are many ways to make butter, but the food processor does it fastest. This formula, for a tangy butter with depth, comes from “Ideas in Food” by Aki Kamozawa and H. Alexander Talbot.
The Best Buttermilk Blueberry Pancakes
Shortcut Chilaquiles
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Kichri With Massour Dal
Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern countries. It can be served alone, with a dollop of yogurt, for breakfast or lunch, or as a side dish with grilled or roasted meats. Some cooks add more liquid for a kichri that is more on the soupy side. Sizzling the spices in ghee makes the kichri quite aromatic.
Baked Pâte à Choux
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Scrambled Eggs With Mushrooms
Scrambled Eggs With Morels
Coconut Ginger Tea With Lime, Honey and Turmeric
I love the fair trade teas produced by Zhena’s Gypsy Tea, especially her Coconut Chai. Inspired by the perfume of coconut in that tea, I infused shredded coconut and ginger and added a little fresh lime juice, honey and a smidgeon of turmeric. The idea of making a turmeric and honey paste comes from Heidi Swanson’s 101cookbooks.com.
Onion and Zucchini Frittata to Go
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means “harvester’s omelet.” Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they’re suitable for just about any meal.
Cranberry Nut Bread
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Sweet Whole Wheat Focaccia with Pears and Walnuts
This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It’s great on its own, and also great with cheese. I like to pair it with blue cheese in particular. There are sweet, nutty and savory flavors at play here, with the rosemary-scented olive oil and pears, and the walnuts tucked into the bread’s dimples.
Homemade Nondairy Yogurt
Of all the nondairy milks you could use for yogurt, cashew milk works best, turning pleasantly sour with an underlying sweetness. If you wish to go beyond cashew milk, and use soy milk, coconut milk or your homemade nut milk, our How to Make Yogurt guide can help, but whatever you choose, look for nondairy milk with the fewest possible ingredients, ideally just nuts, grains or pulses, and water. While not strictly necessary, the starch used here makes for a creamy, silky yogurt that’s still loose enough to stir. If you prefer a thicker yogurt, add a little more, or try the agar powder variation. Or leave the thickener out entirely for a thin, pourable yogurt that’s perfect for smoothies.
Oven-Baked Grains With Pecans and Maple Syrup
This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta, and traditionally served as a savory dish, often with cheese added. Here I mixed the grits with the higher-protein millet, and liked the texture of the mix as well as the nuttier flavor. I warmed leftovers in my toaster oven and enjoyed this throughout the week.
Sweet Focaccia with Figs, Plums, and Hazelnuts
This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.
Whole Wheat Focaccia with Tomatoes and Fontina
Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I’m loving the results so much that I’m ready to start on a week’s worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It’s a great vehicle for summer tomatoes.
