I love leisurely mornings! I love making breakfast for my family. I get up, go for a run with our amazing Boston Terrior, Barolo, and come home to cook. I start my day with a mug of green tea and soft music in the background. I make a fruit salad with pineapple, cantaloupe, berries, and mango. I prefer to use fruit that is in season. My children start making requests early in the week so I choose from their requests: homemade pancakes, overnight waffles, Dutch Baby, scrambled eggs, omelette, veggie scramble, avocado toast, scones, muffins or simple eggs and bacon. So many choices but I love preparing breakfast then sitting down with my family to talk about the day. I also love that they do the clean up so I can savor a cup of coffee and read an actual newspaper. Yes, I am one of those people who really enjoys reading a newspaper rather than reading on one of my many forms of technology.
We have friends who have chickens and to me one of my favorite things to eat is a fresh farm egg. The size and color of the yolk as well as the flavor is out of this world. I always aim for a simple breakfast of eggs and bacon. I will then make scones or muffins to go with the simpleness of the breakfast.
- Dutch Baby: this can’t be made in advance but you can have it already to go and it only takes maybe 8 minutes to make the batter and 12 minutes to cook. This is one of the most requested breakfasts I get.
- Overnight waffles are the best. All the w work is done the night before and then in the AM all you have to do is plug in the waffle iron and heat the syrup.
- egg cups, prosciutto egg cups, and breakfast burritos can all be made ahead and frozen, just reheat in the microwave or in a toaster oven.
- Pancakes and waffles are easy to make and I like to make them from scratch. I always double the recipe so I can freeze some and the kids can reheat. They either use jam or syrup on them.
- Vegetable scrambles are so delicious especially when using leftover grilled vegetables from the night before. We keep it simple: scrambled eggs with chopped fresh herbs and then the leftover grilled vegetables. As far as grilled vegetables: peppers, red onions, broccoli rabe, zucchini, eggplant, padrones, squash, potatoes, asparagus and then it always goos to throw in some greens, arugula, spinach, chard or kale. We serve with a light sprinkling of parmesan cheese, this is optional.
- My son and I were in Edinburgh, Scotland (one of my favorite cities and countries) and we ate several times at Rock Salt Cafe. They had the BEST avocado toast I have ever had: thick piece of homemade multigrain bread, a thick smear of avocado, sprinkled with feta cheese and a poached egg. It is finished off with a drizzle of chili oil and fresh snipped herbs. As well as a sprinkling of pomegranates for color and for a pop of flavor. This dish I ate numerous times, the flavors were tantalizing and it was prepared perfectly with their amazing cappuccino.
- French Toast is another easy breakfast. I mix it the night before and then make it in the morning. It is so easy I don’;t even use a recipe: milk or/and heavy cream, eggs, cinnamon, and whisk well. Dredge sliced brioche bread in the mixture and add to a hot pan with melted butter. Heat a few minutes and then flip. Serve hot with powdered sugar or syrup. Also great to use day old sour dough for a different texture but equally good.
- Muffins and scones are never purchased. I always make from scratch and I have quite an arsenal of recipes for both. You name the flavor or kind and I can easily whip it up. Nothing tastes better than a fresh made, warm muffin or scone.
- It is always important for breakfast to have good coffee (Nespresso) or a good drip coffee. Plenty of selections of good jams/curds/Nutella, hot sauces (I am a big fan), maple syrup and we are huge fans and drinkers of San Pellegrino.