A host of sources chimes in with ways to keep what is arguably the most important meal of the day interesting. Share your own thoughts on breakfast in the comments below.
Breakfast. Its very name says you should eat it. Literally, it means break the fast. For most of us, the time between our heads hitting the pillow at night and getting up in the morning is the longest time we go without food. And as we face the new day, it’s the time our bodies most need refueling. Studies show that eating a good breakfast helps you concentrate better at work or at school and that skipping breakfast because you’re dieting is a sure way to gain weight, not lose it.
We’re big on breakfast at Blue Kitchen. Not the farmhand affairs that provide enough fuel for you to go milk a dozen cows and plow forty acres, but something simple, quick and reasonably nutritious. During the week, a bowl of some fiberrific cereal, with lowfat milk and maybe some fresh fruit; or a single fried egg with some toast or one of these reduced-guilt English muffins; or in a pinch, even a PBJ sandwich on hearty, multi-grain bread. On weekends, we sometimes get a little fancier and more leisurely—omelets or maybe this French toast with fresh fruit and mint. It all helps to keep this important meal interesting.
So when cool breakfast ideas started popping up everywhere recently, I thought I’d round them up and share them here.
First, Laura over at What I Like likes breakfast so much that she did three consecutive posts on the subject. The first was on poached and soft-boiled eggs. Next, Laura wrote about homemade muesli and the joys of steel cut oats. And she finished up with some delectable baby chocolate brioches that prove once again that eating well is all about balance.
About the same time, Bill Daley at the Chicago Tribune wrote a helpful primer on pancakes, “Perfect pancakes: Strategies to make the hottest hot cakes ever”. It offers up practical tips on everything from pan choice to heat, size and not overmixing the batter. If Marion didn’t make such great pancakes, I might be tempted to try some of the recipes Daley provides.
Who said breakfast has to be “breakfast”?
On the same day the Tribune pancake piece appeared, Mark Bittman at The New York Times weighed in on the unexpected pleasures of savory, non-breakfasty foods with his article “Your Morning Pizza”. The notion that breakfast should come from the rather narrow range of hot or cold cereals, eggy dishes or various breads, cakes and pastries is a decidedly American one. Elsewhere on the planet, as Bittman says, “everything is fair game at breakfast.” Daughter Claire tells the story of a sleepover at her friend Shweta’s house. In the morning, her mother served everyone traditional Indian fare for breakfast. The dish was so fiery that young Claire was barely able to politely pick at it. Meanwhile, Shweta’s little brother shoveled it down like it was a bowl of Cocoa Puffs.
Regarding Bittman’s own non-breakfasty adventures, a year or two ago, he “started eating things at breakfast that you would more likely associate with dinner: black olives, quinoa, miso, dried tomatoes, sesame oil, bok choy, wheat berries, roasted carrots.” All of which is giving me some serious food for thought. Oh, and the pizza of his “Your Morning Pizza”? It’s a polenta-crusted “pizza” with pancetta and spinach. You’ll find a link to the recipe in the article.
Okay, your turn. What’s your favorite breakfast? What’s the most unusual breakfast you’ve eaten?