I make breakfast almost every day. Yet, it seems to be the meal I most often panic before as if it if my first time cracking an egg. Probably because it’s not a meal I really plan for. I make sure there are eggs and some kind of base for them in the house (bread, tortillas, potatoes, polenta), plus leftover vegetables from dinner.
On a weekday I spend 10-15 minutes making breakfast for two, usually more than that on the weekends. Weekdays are never fancy, and often just repeats of the same items in slightly different iterations (toast + veg + egg + hot sauce). More than anything this is a reminder to myself of just how many options I have, for the next time I’m staring at an open carton of eggs at 8:15am. Meat doesn’t usually make it into the meal, but I do always save the fat from cooking bacon to use for sauteing veg or frying eggs.
Reliable Weekday Rotations
Toast with butter, honey, and flaky salt. This is one of the most delightfully simple combinations, but it is relatively new to me. I’ve found the key is to go heavy on the butter and honey so they really soak into the bread. This is also the time to bring out your fanciest salt.
It is barely worth mentioning, but a lot of toast with a vegetable topped with a fried egg happens around here. Avocado or tomatoes heated in the pan are definite favorites. Green scrambled eggs with mustard toast are a little fancier. Egg in a hole is somehow so much better than toast with a fried egg, and also so much more fun.
Toast with whipped feta, kale, and scrambled eggs. This was inspired by the best bakery in central MA, which just does toast with whipped feta, olive oil, and parsley. I took it a step further and added sauteed kale and scrambled eggs for an explosion of my favorite things.
Huevos rancheros. Flipping these takes a bit of skill, but the crispy tortilla and runny egg make an excellent base for other accouterments (I don’t usually use cheese). Chopped avocado, sauteed vegetables (whatever is around), beans, cilantro, leftover green sauce, and hot sauce work in any combination (or ideally all together).
Breakfast burritos. My version of these look miniature compared to a normal burrito. I use 10″ flour tortillas, and warm them in a large pan while I scramble the eggs (1 per person). At minimum I put in beans and eggs, often a sauteed vegetable, sometimes cheese, salsa, and always hot sauce. I leave the pan I heated the tortillas in on the heat while I fill them, and then once rolled return them to the pan, seam side down, to crisp. This step is absolutely key in achieving perfect tortilla texture.
Polenta with veg and an egg. I don’t usually make the polenta on a weekday morning, but I make extra when I make some for dinner or for a weekend breakfast. This past weekend I whisked in some cream cheese at the end, but I’ve used just about every cheese that’s been in the fridge (or even none at all). Greens and an egg are my favorite toppings (do I even have to mention the hot sauce?), but this spicy polenta breakfast bowl is an excellent version as well.
When I have to be at work extra early to run camp programming, I buy a tub of Greek yogurt, some fruit, make a batch of granola, and then just have to assemble them all in a bowl with an extra drizzle of honey or maple syrup each morning. The earlier I eat breakfast the earlier I get hungry again, so I make a batch of whole wheat chocolate coffee banana muffins for a mid morning snack.
Weekend Breakfast Extravaganza
Hash browns with kale and eggs. This is usually a weekend meal since the potatoes take a bit longer. Sometimes I make them more like a giant latke, sometime I cube them and cook them in a pan, other times I roast them. The potato-egg-kale combo never fails me.
Shakshuka. I think of this more as tomato sauce with whatever beans or veg you have around, plus eggs and bread. The Smitten Kitchen Cookbook has an excellent Mexican inspired version with black beans in the sauce and topped with crispy tortilla bits.
The best buttermilk pancakes. I’ve been making these for years. The batter is simple as pie (cake?) to put together, but the cooking does take a good 15 minutes. Sometimes I try to squeeze these in on a weekday, but that is when I’m feeling my most ambitious. These whole wheat raspberry yogurt pancakes are a more healthful version, which are also making me desperately crave raspberry season.
Multigrain waffles. These have worked flawlessly for me every time…except for that one occasion I forgot to add the baking powder (they were very flat, and it took me far too long to figure out why). I’ve only made them once as pictured (with yogurt and pomegranate), because this born and bred New Englander much prefers maple syrup.
In case you need even more morning inspiration, I have an entire Pinterest board of breakfast ideas. What am I missing?