The recipes in our series βHomemade Gourmet” take the thought and time out of cooking without sacrificing their flavor or gourmet appeal.These 12 breakfast ideas will help you start the morning off right. It’s the most important meal of the day after all…
The history of breakfast foods in America reflects dishes whose ingredients range from simple to sublime. In early colonial days, hearty porridges (a template for our modern-day instant oatmeal) dominated the morning meal. By the turn of the 20th century, however, recipes like lamb chops and hominy grits, beefsteak pie, and oysters and celery on toast pulled from a 1901 cookbook entitled 365 Breakfast Dishes, signaled that breakfast was a full-on feast.
Decades later, the advent of television and advertising, the heightened importance of convenience, and feeding kids a quick meal β all coinciding with women entering the workforce β changed the breakfast landscape again. Pastries, pre-mix pancakes, and boxed cereals became de rigueur.
In honor of the first β and, some might say, most important β meal of the day, we’ve lined up a dozen fantastic breakfast ideas that we think have big flavor, ease of preparation, and a feast for the senses.
The origins of this "Deutsche" (meaning German) baby pancake are neither German nor Dutch. Instead, the name of this large and puffy oven-baked pancake, which is more akin to a crepe with a custard center, was coined in a Seattle diner in the early 20th century. SpicedΒ pearsΒ and a whipped cream topping make it a festive breakfast.
Inspired byΒ bagels and loxΒ (which is cured salmon, not smoked), this eggs Benedict recipe includes a layer ofΒ wild smoked salmon. The name of this classic dish should rightly be changed to smoked salmon eggs "benefit" because of the salmon's heart-healthy omega-3s and vitamin- and nutrient-rich profile. The combo of silky, smoky-sweet salmon, oozy eggs, and warm hollandaise is divine.
Chia seeds are high in fiber and antioxidants, and may remind you of tapioca pearls when hydrated. They also form the base of this cross between a chia pudding and a smoothie. You'll layer a lightly tart fresh cherry and yogurt smoothie over the pudding, and top with cocoa nibs, moreΒ cherries, coconut, or crunchy seeds. This is a smoothie you'll want drink slowly and relish.
Making small-batch fruit jams doesn't require canning equipment, since you'll consume them within a few weeks, so they're a quick way to stretch the pleasures ofΒ seasonal fruit. This excellent jam uses delectableΒ Harry & David plumsΒ laced with the warmth and citrus of cardamom. It's so versatile, too. Enjoy it as a breakfast spread over thickΒ Wolferman's English muffins, swirled into yourΒ morning yogurt, as a sidekick to aΒ cheese board, or a baste forΒ grilled meats.
Let's get this party started!Β Harry & David Old Fashioned Pancake MixΒ is the base for these moist, fluffy pancakes that incorporate rainbow sprinkles in the mix for a special birthday breakfast for your kid (or kid at heart). A homemade whipped cream topping with a splash of vanilla and powdered sugar means it's a birthday cake for breakfast! We. Love. Special. Mornings.
Homemade pork sausage β which means no fillers or preservatives β is layered with scrambled eggs onΒ Wolferman's Mini English Muffins. Make the patties up to one day in advance, or here's a trick: Prepare the sausage mix and freeze it as a log. Slice off patties and fry them up each morning, along with scrambled eggs, and spread on some spicy sriracha mayo for a mighty mini brekkie that's yours in minutes.
This recipe has classic strawberry shortcake vibes β both the dessert and the 1980s TV character β making it βsweet" and βupbeat." First, the upbeat part: Instead of a biscuit, you'll make a crepe batter that comes together in your blender in minutes, whileΒ fresh, plump strawberriesΒ macerate in sugar. The sweet part: Tuck the berries inside, along with whipped cream, and fold for the loveliest of breakfasts.
It sounds like a dish out of a ladies auxiliary club cookbook, but the crumb of aΒ Bundt cakeΒ makes one helluva fancy French toast when you cut off thick slices, dip them into a vanilla egg wash, and pan fry them in butter. Add fresh, seasonal berries, and pass off this fabulous dessert for a celebratory breakfast, weekend brunch, or sweet morning treat.
Crunchy and sweet snap peas shine in this skillet frittata that takes no time (well, about 25 minutes) to whip up. Plus, any leftover frittata lasts for days for a quick egg breakfast on the run β just slice cold wedges thinly for a frittata βsandwich." Or, warm it up and pair it with a salad for a great lunch the next day.
This peaches n' cream-inspired muffin has sweet, juicy peaches in every bite. Using sour cream and milk in the batter, just like grandma used to, guarantees a rich mouthfeel, and its perfectly soft cake-like texture contrasts with the crunchy cinnamon streusel topping. You can also swap out theΒ peachesΒ for fresh nectarines! Freeze a batch to last you the week.
Breakfast boards are a great way to showcase textures, flavors, and colors of the season for your next morning gathering. Think yogurt, surrounded byΒ fresh fruitΒ or other tasty toppers, such asΒ Crater Lake Crunch trail mix, miniΒ donuts,Β scones, pancakes, and a host of DIY quick jams, such as thisΒ plum jam. Or create aΒ bagel, lox, and cream cheese boardΒ for a savory expression.
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.
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